Optimization of Separation Conditions of Theaflavins by High-speed Countercurrent Chromatography

doi:10.7506/spkx1002-6630-200906043

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 191-195.doi: 10.7506/spkx1002-6630-200906043

Previous Articles Next Articles

Optimization of Separation Conditions of Theaflavins by High-speed Countercurrent Chromatography

WANG Kun-bo1,2，LIU Zhong-hua1,2,*，HUANG Jian-an1,2，LIU Fang1,2，
GONG Yu-shun1,2，PAN Yu1,2，HUANG Hao1,2

(1. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China；
2. Hunan Provincial Research Center for Natural Products, Hunan Agricultural University, Changsha 410128, China)

Received:2008-06-24 Revised:2008-06-30 Online:2009-03-15 Published:2010-12-29
Contact: LIU Zhong-hua1,2,*， E-mail:larkin-liu@163.com

Abstract

Abstract:

In this study, high-speed countercurrent chromatography (HSCCC) was used to separate theaflavins. The optimized wo-phase solvent system, flow rate, revolution speed and injection amount of HSCCC were hexane-ethyl acetate- methanolwater- cetic acid (1:5:1:5:0.25, V/V), 2 ml/min, 700 r/min and 30 mg, respectively. The upper phase was used as the stationary hase, while the lower phase was the mobile phase of HSCCC. Under these conditions, four theaflavins including theaflavin TF1), theaflavin 3-gallate (TF2A), theaflavin 3＇-gallate (TF2B) and theaflavin 3, 3＇-digallate (TF3) were separated out from rude extract. Especially, two kinds of ester theaflavins, TF2A and TF2B were better separated.

Key words: high-speed countercurrent chromatography (HSCCC), eparation, theaflavins

CLC Number:

R917

WANG Kun-bo1,2，LIU Zhong-hua1,2,*，HUANG Jian-an1,2，LIU Fang1,2，GONG Yu-shun1,2，PAN Yu1,2，HUANG Hao1,2. Optimization of Separation Conditions of Theaflavins by High-speed Countercurrent Chromatography[J]. FOOD SCIENCE, 2009, 30(6): 191-195.

[1]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[2]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[3]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[4]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[5]	JIANG Yujun, YANG Tao, MAN Chaoxin, ZHOU Wenqi, WANG Rui, CHEN Sihan, YANG Xinyan, FU Shiqian, GAO Pingping, REN Yuwei, ZHANG Wei. Rapid Detection of Cronobacter sakazakii in Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe [J]. FOOD SCIENCE, 2021, 42(16): 224-232.
[6]	LIU Hui, WU Ying, HUANG Hua. Progress in Analytical Methods for the Determination of Deoxynivalenol and Its Derivatives [J]. FOOD SCIENCE, 2021, 42(15): 356-365.
[7]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[8]	ZHANG Biao, HUANG Na, ZHANG Wanli, WANG Shuo, SHENG Wei. Fluorescence Immunoassay Combined with Magnetic Separation Using Upconversion Nanoparticles as Label for the Detection of Tyramine in Food Samples [J]. FOOD SCIENCE, 2021, 42(14): 270-275.
[9]	CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu. Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates [J]. FOOD SCIENCE, 2021, 42(13): 43-50.
[10]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[11]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[12]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.
[13]	LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu. Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation [J]. FOOD SCIENCE, 2021, 42(10): 184-192.
[14]	ZHANG Zhihua, ZHONG Shurui, PENG Fei, ZENG Yingjie, ZONG Minhua, LOU Wenyong. Progress in Microcapsule Wall Materials and Preparation Techniques [J]. FOOD SCIENCE, 2020, 41(9): 246-253.
[15]	SUN Cuixia, SONG Jingru, FANG Yapeng. Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites [J]. FOOD SCIENCE, 2020, 41(9): 323-331.

Optimization of Separation Conditions of Theaflavins by High-speed Countercurrent Chromatography

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments