Production of green tea EGC- and EGCG-enriched fractions by a two-step extraction procedure

被引：42

作者：

Bazinet, Laurent ^{[1
]}

Labbe, David

Tremblay, Angelo

机构：

[1] Univ Laval, INAF, Ste Foy, PQ G1K 7P4, Canada

[2] Univ Laval, Dept Food Sci & Nutr, Ste Foy, PQ G1K 7P4, Canada

[3] Univ Laval, Dept Social & Prevent Med, PEPS, Ste Foy, PQ G1K 7P4, Canada

来源：

SEPARATION AND PURIFICATION TECHNOLOGY | 2007年 / 56卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

solubilization; catechins; caffein; time; temperature;

D O I：

10.1016/j.seppur.2007.01.014

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The aim of the present work was to test the feasibility of a two-step extraction procedure to fractionate EGCG and EGC from green tea. This work was based on previous observations that there was a variable interdependence between the brewing duration and the brewing temperature on catechin concentrations: EGC being a time-dependent compound while EGCG being a time/temperature-dependent compound. It appeared from these results that it was possible to produce from green tea, on a simple way with adding no organic solvent, an EGC-enriched extract (78.9% total catechins) in the first step and an EGCG-enriched extract (47.6% total catechins) in the second step. The two-step brewing procedure based on the temperature-dependent solubilization of both major catechins, EGC and EGCG, allowed the production of such extracts by decreasing ash and EGC contents during the second step extraction. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：53 / 56

页数：4

共 24 条

[1]

*AOAC INT, 1995, 93030 AOAC INT, V2

[2] The chemistry of tea flavonoids [J].