Preparative separation of polyphenols from tea by high-speed countercurrent chromatography.
High-speed countercurrent chromatography (HSCCC) was applied to the separation of polyphenols from tea leaves (Camellia sinensis L.). The capability of HSCCC to isolate pure tea polyphenols from complex mixtures on a preparative scale was demonstrated for catechins, flavonol glycosides, proanthocyanidins, and strictinin from green and black tea. The purity and identity of isolated compounds was confirmed by (1)H NMR and HPLC-ESI-MS/MS. Gram quantities of polyphenols from tea can be isolated with the procedure described.
Degenhardt
A
A
Institut für Lebensmittelchemie, Technische Universität Braunschweig, Germany.
Engelhardt
U H
UH
Lakenbrink
C
C
Winterhalter
P
P
D002851:Chromatography, High Pressure Liquid; D003377:Countercurrent Distribution / Q000379:methods*; D005419:Flavonoids; D013058:Mass Spectrometry; D010636:Phenols / Q000302:isolation & purification*; D011108:Polymers / Q000302:isolation & purification*; D059808:Polyphenols; D013662:Tea / Q000737:chemistry*
D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D013662:Tea; C496786:strictinin