Purification of Oolong Tea Polysaccharides by Polyamide Column Chromatography

doi:10.7506/spkx1002-6630-201414001

FOOD SCIENCE

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Purification of Oolong Tea Polysaccharides by Polyamide Column Chromatography

ZHANG Yun1,2, NI De-jiang3, YU Zhi3, XIE Bi-jun1,*

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. College of Tourism
and Hotel Management, Hubei University of Economics, Wuhan 430205, China; 3. Key Laboratory of Horticultural Plant Biology,
Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China

Online:2014-07-25 Published:2014-08-26
Contact: XIE Bi-jun

Abstract

Abstract:

The purpose of this research was to estimate the effect of polyamide column chromatography on deproteinization
and decoloration of oolong tea polysaccharides (OTPS). The influences of sample concentration, sample loading volume,
adsorption equilibrium time as well as elution velocity on the decoloration rate, deproteinization rate and polysaccharide
retention rate of OTPS in polyamide column chromatography were studied. The polyamide column chromatography and
the traditional Sevag-hydrogen peroxide method used for deproteinization and decoloration were compared by decoloration
rate, deproteinization rate, polysaccharide retention rate, antioxidant activity and OTPS yield. The results showed that the
optimal conditions of polyamide column chromatography were as follows: sample loading at a level of 4 mg of OTPS
per mL polyamide column with a volume ratio of 2:5, followed by elution at a flow rate of 3 mL/min after 20 min of
adsorption equilibration. The decoloration rate and deproteinization rate of OTPS by polyamide column chromatography
were lower than those of the traditional method by Sevag-hydrogen peroxide, while significantly higher polysaccharide
retention rate, antioxidant activity and OTPS yield were obtained by polyamide column chromatography. The polyamide
column chromatography is a simple and environment-friendly method for deproteinization and decoloration of oolong tea
polysaccharides.

Key words: oolong tea polysaccharides, decoloration, deproteinization, polyamide column chromatography

CLC Number:

TS201.2

ZHANG Yun1,2, NI De-jiang3, YU Zhi3, XIE Bi-jun1,*. Purification of Oolong Tea Polysaccharides by Polyamide Column Chromatography[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414001.

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Purification of Oolong Tea Polysaccharides by Polyamide Column Chromatography

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