Degenhardt A, Engelhardt U H, Wendt A S, Winterhalter P
Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, DE-38106 Braunschweig, Germany.
J Agric Food Chem. 2000 Nov;48(11):5200-5. doi: 10.1021/jf000757+.
Isolation of theaflavins and epitheaflavic acids from black tea using high-speed countercurrent chromatography (HSCCC) on a preparative scale is demonstrated. HSCCC also enabled the isolation of a polymeric fraction from black tea. According to Roberts' classification, the polymeric fraction mainly consisted of SII thearubigins (TR). HPLC analysis showed that the isolated material is free of any known chromatographically resolved tea constituents and eluted from reversed-phase packings as a convex "hump" (a broad signal). The antioxidant activity of the TR fraction was 3.6 mmol of Trolox equivalents per gram. The total phenolic content of this fraction was determined to be 34.7 g/100 g (as gallic acid equivalents).
已证明可使用高速逆流色谱法（HSCCC）在制备规模上从红茶中分离茶黄素和表茶黄素酸。HSCCC还能从红茶中分离出一种聚合级分。根据罗伯茨的分类，该聚合级分主要由SII茶红素（TR）组成。高效液相色谱分析表明，分离出的物质不含任何已知的可通过色谱分离的茶叶成分，并且从反相填料上洗脱时呈现为一个凸形“峰”（一个宽信号）。TR级分的抗氧化活性为每克3.6毫摩尔 Trolox 当量。该级分的总酚含量测定为34.7克/100克（以没食子酸当量计）。
