Study on Separation and Purification of Theaflavins by Polyamide

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 55-57.

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Study on Separation and Purification of Theaflavins by Polyamide

DING Yang-Ping, LIU Zhong-Hua, HUANG Jian-An

1.Research Institution of Natural Product, Hunan Agricultral University, Changsha 410128, China; 2.Department of Tea Science, Southwestern University, Chongqing 400716, China

Online:2007-12-15 Published:2011-11-22

Abstract

Abstract: This study investigated purification of theaflavins by polyamide. The optimal separation conditions were the volume of theaflavins 250 mg/50 ml polyamid, the sovlent system including methanol, chloroform, acetone and glacial acetic acid with their respective ratio as 3:5:8:0.3, and speed of washout 0.6 BV/h. Two components of TF and TF-3’-G were obtained, and their concentrations were 93% and 85% respectively. This is a simple and effective method for separation and purification of the theaflavins.

Key words: theaflavins, polyamide, separation and purification

DING Yang-Ping, LIU Zhong-Hua, HUANG Jian-An. Study on Separation and Purification of Theaflavins by Polyamide[J]. FOOD SCIENCE, 2007, 28(12): 55-57.

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Study on Separation and Purification of Theaflavins by Polyamide

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