Isolation of black tea pigments using high-speed countercurrent chromatography and studies on properties of black tea polymers

被引：43

作者：

Degenhardt, A ^{[1
]}

Engelhardt, UH ^{[1
]}

Wendt, AS ^{[1
]}

Winterhalter, P ^{[1
]}

机构：

[1] Tech Univ Braunschweig, Inst Food Chem, DE-38106 Braunschweig, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 11期

关键词：

black tea; polymers; thearubigins; theaflavin; epitheaflavic acid; color; high-speed countercurrent chromatography; HSCCC; TEAC values; Folin-Ciocalteu; polyphenols; flavonoids; antioxidants;

D O I：

10.1021/jf000757+

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Isolation of theaflavins and epitheaflavic acids from black tea using high-speed countercurrent chromatography (HSCCC) on a preparative scale is demonstrated. HSCCC also enabled the isolation of a polymeric fraction from black tea. According to Roberts' classification, the polymeric fraction mainly consisted of SII thearubigins (TR). HPLC analysis showed that the isolated material is free of any known chromatographically resolved tea constituents and eluted from reversed-phase packings as a convex "hump" (a broad signal). The antioxidant activity of the TR fraction was 3.6 mmol of Trolox equivalents per gram. The total phenolic content of this fraction was determined to be 34.7 g/100 g (as gallic acid equivalents).

引用

页码：5200 / 5205

页数：6

共 36 条

[1]

ANAN T, 1988, NIPPON SHOKUHIN KOGY, V35, P487

[2] A COMPARISON OF THE HPLC, MASS-SPECTRA, AND ACID DEGRADATION OF THEAFULVINS FROM BLACK TEA AND PROANTHOCYANIDIN POLYMERS FROM WINE AND CIDER [J].

BAILEY, RG ;

NURSTEN, HE ;

MCDOWELL, I .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1994, 64 (02) :231-238

[3] ISOLATION AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC ANALYSIS OF THEARUBIGIN FRACTIONS FROM BLACK TEA [J].

BAILEY, RG ;

NURSTEN, HE ;

MCDOWELL, I .

JOURNAL OF CHROMATOGRAPHY A, 1994, 662 (01) :101-112

[4] ISOLATION AND ANALYSIS OF A POLYMERIC THEARUBIGIN FRACTION FROM TEA [J].

BAILEY, RG ;

NURSTEN, HE ;

MCDOWELL, I .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1992, 59 (03) :365-375

[5] COMPARATIVE-STUDY OF THE REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF BLACK TEA LIQUORS WITH SPECIAL REFERENCE TO THE THEARUBIGINS [J].

BAILEY, RG ;

NURSTEN, HE ;

MCDOWELL, I .

JOURNAL OF CHROMATOGRAPHY, 1991, 542 (01) :115-128

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

Balentine, DA ;

Wiseman, SA ;

Bouwens, LCM .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1997, 37 (08) :693-704

[7] Unexpected hyperchromic interactions during the chromatography of theafulvins and simple flavonoids [J].

Bruschi, L ;

Copeland, EL ;

Clifford, MN .

FOOD CHEMISTRY, 1999, 67 (02) :143-146

[8] SEPARATION OF THEARUBIGINS ON SEPHADEX LH-20 [J].

CATTELL, DJ ;

NURSTEN, HE .

PHYTOCHEMISTRY, 1977, 16 (08) :1269-1272

[9] Contribution of theafulvins to the antimutagenicity of black tea: their mechanism of action [J].

Catterall, F ;

Copeland, E ;

Clifford, MN ;

Ioannides, C .

MUTAGENESIS, 1998, 13 (06) :631-636

[10]

CLIFFORD MN, 1996, POLYPHENOLS COMMUNIC, V1, P217

← 1 2 3 4 →