Abstract:

Chemical constituents were separated from green tea by high-speed counter-current chromatography (HSCCC).
Based on stagewise extraction and optimization of solvent systems, the separation of active ingredients by HSCCC was
developed. Eight compounds including CFA, EGC, EC, C, EGCG, GCG, ECG and GA with high purity were obtained.
The purity of each compound was up to 99.5%, 97.2%, 98.2%, 97.6%, 98.8%, 99.1%, 99.2% and 98.8%, respectively. The
method is of high separation efficiency, simple operation, and great importance for the purification of components from
green tea in the food and medical fields.

Key words: high-speed countercurrent chromatography (HSCCC), green tea, chemical constituents, separation and purification