Structural Identification of Components I and II from Pu-er Tea Theabrownins

doi:10.7506/spkx1002-6630-201323008

Abstract

Abstract:

In the present study, two components of the theabrownins extracted from Pu-er tea were obtained through
gradient methanol-water extraction, thin-layer chromatography and dialysis, and both components were identified by infrared
spectroscopy, high performance liquid chromatography, nuclear magnetic resonance and mass spectroscopy. The results
showed that compound I was a polyphenol polymer with carboxyl groups and a large number of polysaccharide residues
(mainly galactose residues) and compound II may be C3H8Na2O9P2.

Key words: theabrownins, component, isolation and purification, identification

CLC Number:

TS272.5

DONG Wen-ming，TAN Chao，GONG Jia-shun*. Structural Identification of Components I and II from Pu-er Tea Theabrownins[J]. FOOD SCIENCE, 2013, 34(23): 32-35.

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