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Preparative separation of polyphenols from tea by high-speed countercurrent chromatography
A Degenhardt1, U H Engelhardt, C Lakenbrink
1Institut für Lebensmittelchemie, Technische Universität Braunschweig, Germany.
Journal of Agricultural and Food Chemistry
|August 24, 2000
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.