二醇基键合硅胶制备色谱分离纯化茶黄素类及其稳定性  

Separation,Purification and Stability of Theaflavins

作　　者：谢练武[1] 郭亚平[1] 方继前[1] 周春山 

机构地区：[1]中南林业科技大学理学院,湖南长沙410004 [2]长沙华欣科技开发有限公司,湖南长沙410083

出　　处：《食品科学》2012年第21期96-99,共4页Food Science

基　　金：湖南省科技计划项目(2011TT2062);湖南省教育厅科研项目(10C1338)

摘　　要：以茶黄素混合物为原料,通过二醇基键合硅胶制备色谱分离纯化获得高纯度(纯度>95%)的茶黄素(95.6%)、茶黄素-3-没食子酸酯(95.2%)、茶黄素-3’-没食子酸酯(99.8%)和茶黄素双没食子酸酯(96.3%)4种单体。通过改变溶液体系条件,考察温度、pH值和溶液组成对茶黄素单体稳定性的影响。结果表明:维持较低pH值(2.5～4.5)、控制低温贮存和增大茶黄素添加量,即可将茶黄素维持在一定的稳定性质量浓度范围内,有利于保证产品质量和延长货架期。Theaflavins have attracted extensive attention due to their strong bioactivity.The instability and easy degradation in aqueous solution of theaflavins limit their applications.Theaflavin monomers with high purity（95%） including theaflavin（95.6%）,theaflavin-3-O-gallate（95.2%）,theaflavin-3＇-O-gallate（99.8%） and theaflavin-3,3＇-O-gallate（96.3%） were separated from a sample of commercial theaflavin mixture.Their stability under various environmental conditions（pH,temperature and medium composition） was investigated.It was found that higher concentrations of theaflavins were more stable during storage at lower temperatures and pH levels,thereby being beneficial to the preservation of quality and the extension of shelf life.

关 键 词：茶黄素 二醇基键合硅胶 制备色谱 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]