Preparative separation of polyphenols from tea by high-speed countercurrent chromatography

被引：67

作者：

Degenhardt, A ^{[1
]}

Engelhardt, UH ^{[1
]}

Lakenbrink, C ^{[1
]}

Winterhalter, P ^{[1
]}

机构：

[1] Tech Univ Carolo Wilhelmina Braunschweig, Inst Lebensmittelchem, DE-38106 Braunschweig, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 08期

关键词：

green tea; black tea; Camellia sinensis; high-speed countercurrent chromatography; HPLC-ESI-MS; polyphenols; catechins; flavonol glycosides; proanthocyanidins; strictinin;

D O I：

10.1021/jf0000833

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

High-speed countercurrent chromatography (HSCCC) was applied to the separation of polyphenols from tea leaves (Camellia sinensis L.). The capability of HSCCC to isolate pure tea polyphenols from complex mixtures on a preparative scale was demonstrated for catechins, flavonol glycosides, proanthocyanidins, and strictinin from green and black tea. The purity and identity of isolated compounds was confirmed by H-1 NMR and HPLC-ESI-MS/MS. Gram quantities of polyphenols from tea can be isolated with the procedure described.

引用

页码：3425 / 3430

页数：6

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