Purification of Total Flavonoids from Tea (Camellia sinensis L.) Seeds and Composition Analysis by HPLC-MS

doi:10.7506/spkx1002-6630-201424044

Abstract

Abstract:

HPD826 resin was selected to purify flavonoids from tea seeds and the optimum chromatographic conditions
were determined as follows: sample concentration 1.8 mg/mL, sample loading flow rate 2 mg/mL, and 50% ethanol as the
eluent at a flow rate of 1 mL/min. Under these conditions, the purity of flavonoids from tea seeds was increased 7.63 times to
40.81% compared with that before optimization. The composition and structures of the extracted flavonoids were analyzed
by HPLC-MS. The four flavonoid compounds purified from tea seeds were all characterized as aglycon naringenin.

Key words: tea seed, total flavonoids, purification, high performance liquid chromatography-mass spectrometry (HPLC-MS)

CLC Number:

TS201.2

YANG An-qi, Lü Li-shuang, WANG Hua-qing, LI Jian-lin, ZHENG Tie-song*. Purification of Total Flavonoids from Tea (Camellia sinensis L.) Seeds and Composition Analysis by HPLC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424044.

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Purification of Total Flavonoids from Tea (Camellia sinensis L.) Seeds and Composition Analysis by HPLC-MS

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