ISOLATION AND ANALYSIS OF A POLYMERIC THEARUBIGIN FRACTION FROM TEA

被引：63
作者：
BAILEY, RG
NURSTEN, HE
MCDOWELL, I
机构：
[1] Department of Food Science and Technology, University of Reading, Reading, RG6 2AP, Whiteknights
[2] Natural Resources Institute, Chatham, Kent, ME4 4TB, Central Avenue, Chatham Maritime
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 59卷 / 03期
关键词：
BLACK TEA; THEARUBIGIN; THEAFULVIN; THEAFLAVIN; REVERSED PHASE HPLC; C-13; NMR; INFRARED; SPECTROSCOPY;
D O I：
10.1002/jsfa.2740590314
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
A brown thearubigin fraction was isolated from a black tea liquor, using chromatography on a column of Solka-Floc cellulose. The paper chromatograms of the fraction resembled the chromatograms of thearubigin fractions produced in the past. The substance contained no protein or caffeine, and was free of flavonol glycosides. Reversed phase HPLC showed the fraction to be a mixture of polymers, the chromatograms showing a convex broad band. Infra-red spectroscopy showed the substance to be phenolic, and C-13 NMR showed it was a flavanol polymer with various linkages to the proanthocyanidin polymers. The NMR spectra in this paper are the first NMR spectra of polymeric thearubigins. The brown fraction was designated the theafulvin fraction.
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页码：365 / 375
页数：11
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