Optimization of Enzymatic Synthesis and Purification of Theaflavin-3,3’-O-digallate

doi:10.7506/spkx1002-6630-201814044

Abstract

Abstract: Polyphenol oxidase from Huangguan pear was applied to catalyze the synthesis of theaflavin-3,3’-O-gallate (TFDG) from epigallocatechin gallate (EGCG) and epicatechin gallate (ECG). By using one-factor-at-a-time method, the levels of EGCG/ECG molar ratio, pH and reaction temperature were selected in the range of 3:1, 4.0 and 35 ℃, respectively. These reaction conditions were optimized by response surface methodology using a three-variable, three-level Box-Behnken design. The optimal synthesis conditions for TFDG were determined as follows: EGCG/ECG molar ratio 3.1:1, pH 4.1, and 37 ℃. TFDG was obtained from the reaction mixture by AB-8 column chromatography and high-speed counter current chromatography with a yield of 85.14% and a purity of 97%.

Key words: theaflavin-3,3’-O-gallate (TFDG), polyphenol oxidase (PPO), enzymatic synthesis, purification

CLC Number:

WU Guangliang, LIU Xintao, HU Bing, SUN Yi, ZENG Xiaoxiong. Optimization of Enzymatic Synthesis and Purification of Theaflavin-3,3’-O-digallate[J]. FOOD SCIENCE, 2018, 39(14): 296-301.

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Optimization of Enzymatic Synthesis and Purification of Theaflavin-3,3’-O-digallate

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