调节pH值对HSCCC分离茶黄素的影响  

Effects of Modifying pH on the Separation of Theaflavins by HSCCC

作　　者：江和源[1] 程启坤[1] 杜琪珍[2] 

机构地区：[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]杭州商学院食品与生物工程研究所,浙江杭州310035

出　　处：《茶叶科学》2003年第B06期88-91,共4页Journal of Tea Science

摘　　要：选择溶剂系统乙酸乙酯/正己烷/甲醇/水(3/1/1/6),应用高速逆流色谱法分离茶黄素单体成分,可以将红茶中的四种主要条黄素成分分成三个部分。调节样品溶液与流动相溶液的pH值时,会导致流动相流出液中不同pH值区域的出现,茶黄素成分的分离和纯化受溶液pH值的影响,分离和洗脱过程与溶液的pH值紧密相关。该法可以高度浓缩富集茶叶中的四种主要茶黄素成分。The four main kinds of theaflavins could be separated into three parts with the solvent system (Ethyl acetate / Methanol / Hexane / Water, 3/1/1/6) on HSCCC. The different pH zone of elutes could be appeared in the case of the difference of pH between sample solution and mobile phase. Due to the fact of the separation and purification of theaflavins are influenced by the pH of solution, and the process of separation and eluation is closely related to the pH of solution, so the method of modifying pH could be used to highly concentrate the four main kinds of theaflavins from the large scale of samples.

关 键 词：茶黄素 红茶 PH值 高速逆流色谱法 分离 溶剂系统 单体成分 HSCCC 

分 类 号：Q946[生物学—植物学]