Review on Separation and Preparation Methods of Four Theaflavin Monomers

doi:10.7506/spkx1002-6300-200923111

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 493-497.doi: 10.7506/spkx1002-6300-200923111

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Review on Separation and Preparation Methods of Four Theaflavin Monomers

ZHANG Jian-yong1，JIANG He-yuan1,*，CUI Hong-chun1,2，YAO Yu1,2

1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea and Beverage Crop Product Processing
and Quality Control, Agriculture Ministry, Hangzhou 310008, China；2. Graduate School of Chinese Academy of Agricultural
Sciences, Beijing 100081, China

Received:2009-01-08 Online:2009-12-01 Published:2010-12-29
Contact: JIANG He-yuan E-mail:jhy300@yahoo.com

Abstract

Abstract:

Theaflavins are a class of tea natural product with broad development prospects. Separation and preparation method of theaflavin monomers were reviewed, including cellulose chromatography, dextran gel chromatography, silica gel chromatography, polyamide adsorption resin chromatography and high speed counter current chromatograph, with their advantages and disadvantages compared. Polyamide adsorption resin chromatography was more satisfactory for separation and preparation of theaflavin monomer than others.

Key words: theaflavin, monomer, separation, preparation, polyamide

CLC Number:

S571.1

ZHANG Jian-yong1，JIANG He-yuan1,*，CUI Hong-chun1,2，YAO Yu1,2. Review on Separation and Preparation Methods of Four Theaflavin Monomers[J]. FOOD SCIENCE, 2009, 30(23): 493-497 https://doi.org/10.7506/spkx1002-6300-200923111

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Review on Separation and Preparation Methods of Four Theaflavin Monomers

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