Preparative Separation of Polyphenols from Tea by High-Speed Countercurrent Chromatography

• Published in: Journal of agricultural and food chemistry Vol. 48; no. 8; pp. 3425 - 3430
• Main Authors: Degenhardt, Andreas, Engelhardt, Ulrich H, Lakenbrink, Christiane, Winterhalter, Peter
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01-08-2000
• Subjects: Biological and medical sciences; Chromatography, High Pressure Liquid; Coffee, tea and other stimulative beverage industries; Countercurrent Distribution - methods; Flavonoids; Food industries; Fundamental and applied biological sciences. Psychology; Mass Spectrometry; Phenols - isolation & purification; Polymers - isolation & purification; Polyphenols; Tea - chemistry; Catechin; Countercurrent chromatography; Stimulant plant; Plant leaf; Flavonoid; Separation method; Polyphenol; Camellia sinensis; Preparative scale; Tannin; Dicotyledones; Angiospermae; Plant origin; Spermatophyta; Glycoside; Flavone(3-hydroxy); Green tea; Theaceae
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0000833

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 1H NMR and HPLC-ESI-MS/MS. Gram quantities of polyphenols from tea can be isolated with the procedure described. Keywords: Green tea; black tea; Camellia sinensis; high-speed countercurrent chromatography; HPLC-ESI-MS; polyphenols; catechins; flavonol glycosides; proanthocyanidins; strictinin