食品科学 ›› 2013, Vol. 34 ›› Issue (23): 32-35.doi: 10.7506/spkx1002-6630-201323008

• 基础研究 • 上一篇    下一篇

普洱茶茶褐素中2种水溶性成分研究

董文明,谭 超,龚加顺*   

  1. 云南农业大学食品科学技术学院,云南 昆明 650201
  • 收稿日期:2012-12-24 修回日期:2013-10-12 出版日期:2013-12-15 发布日期:2014-01-03
  • 通讯作者: 龚加顺 E-mail:gong199@163.com
  • 基金资助:

    国家自然科学基金项目(30760152;31260195;30960241)

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

DONG Wen-ming,TAN Chao,GONG Jia-shun*   

  1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
  • Received:2012-12-24 Revised:2013-10-12 Online:2013-12-15 Published:2014-01-03
  • Contact: Jiashun Gong E-mail:gong199@163.com

摘要:

从普洱茶中提取茶褐素,利用甲醇-水梯度分离、薄层色谱以及膜透析技术将茶褐素分离纯化出两种物质,并结合红外光谱、高效液相色谱、核磁共振、质谱等结构分析方法对两种物质进行鉴定。结果表明:化合物Ⅰ为含有大量多糖残基以半乳糖残基为主的含羧基的多羟基酚类高分子物质,化合物Ⅱ可能为磷酸甘酯钠C3H8Na2O9P2。

关键词: 茶褐素, 组分, 分离纯化, 鉴定

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

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