title: Preparative separation of polyphenols from tea by high-speed countercurrent chromatography.
abstract: 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.
authors.affiliation: Institut für Lebensmittelchemie, Technische Universität Braunschweig, Germany.
authors.forename: A
authors.initials: A
authors.lastname: Degenhardt
authors.forename: U H
authors.initials: UH
authors.lastname: Engelhardt
authors.forename: C
authors.initials: C
authors.lastname: Lakenbrink
authors.forename: P
authors.initials: P
authors.lastname: Winterhalter
mesh_terms: 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*
chemical_list: D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D013662:Tea; C496786:strictinin