茶红素分离及稳定性研究

Abstract

Abstract: In this study, thearubigins were extracted by organic extraction, and purified by reversed-phase C₁₈column chromatography to obtain three types of thearubigins, namely ethyl acetate, n-butanol and acid n-butanol extracts. The stability of thearubigins under different conditions was analyzed by scanning UV-Vis absorption wavelength based on color difference. The results showed that there was no caffeine and theaflavins, but only a small amount of catechins were detected in the three kinds of thearubigins after 30%, 50% and 70% methanol gradient elution. The color values of thearubigins after purification were 128.04 for ethyl acetate extracts, 91.04 for n-butanol extracts and 76.16 for acidic n-butanol extracts. Shading treatment, pH=3 acidic conditions and temperature below 45℃will facilitate the stability of thearubigins.

Key words: thearubigins, chromatography, color values, stability

CLC Number:

LI Shan, CHEN Xiaoqiang, HUA Jinjie, LI Jia, DONG Chunwang, WANG Yincheng, JIANG Yongwen, YUAN Haibo. Separation and Stability Analysis of Thearubigins[J]. Journal of Tea Science, 2017, 37(2): 201-210.

References 17

[1]	Roberts EAH, Catright RA, Oldschool M.The phenolic substances of manufactured tea. I—Fractionation and paper chromatography of water soluble substances from manufactured tea[J]. Journal of the Science of Food and Agriculture, 1957, 8(2): 72-80.
[2]	Roberts EAH.The phenolic substances of manufacture tea. Ⅱ-Their origin as enzymic oxidation products in fermentation[J]. Journal of the Science of Food and Agriculture, 1958, 9(4): 212-216.
[3]	Ngure FM, Wanyoko JK, Mahungu SM, et al.Catechins depletion patterns in relation to theaflavin and thearubigins formation[J]. Food Chemistry, 2009, 115(1): 8-14.
[4]	宛晓春. 茶叶生物化学[M]. 北京:中国农业出版社, 2003: 30-31.
[5]	熊昌云, 彭远菊. 红茶色素与红茶品质关系及其生物学活性研究进展[J]. 茶业通报, 2006, 28(4): 155-157.
[6]	李山, 吴周和, 吴正奇, 等. 茶红素的理化特性及生物学活性研究进展[J]. 食品与发酵工业, 2016(8): 273-278.
[7]	Haslam E.Thoughts on thearubigins[J]. Phytochemistry, 2003, 64(1): 61-73.
[8]	Brown AG, Eyton WB, Holmes A, et al.The identification of the thearubigins as polymeric proanthocyanidins[J]. Phytochemistry, 1969(12): 742-744.
[9]	Rajesh K, Gmaru MGB.Isolation and analyses of polymeric polyphenol fractions from black tea[J]. Food Chemistry, 2006, 94(3): 331-340.
[10]	王洋, 韩爽, 曹迪, 等. 反相C18柱层析法制备高纯度辣椒碱单体[J]. 食品科学, 2013, 24: 65-68.
[11]	刘千录. 影响红茶汤色的主要色素研究[D]. 北京: 中国农业科学院, 2015: 21-29.
[12]	Kuhnert N.Unraveling the structure of the black tea thearubigins[J]. Archives of Biochemistry and Biophysics, 2010, 501(1): 47-51.
[13]	陈杰, 李进伟, 张连富. 紫甘薯色素的提取及稳定性研究[J]. 食品科学, 2011, 18: 154-158.
[14]	Stodt UW, Stark J, Engelhardt UH.Comparison of three strategies for the isolation of black tea thearubigins with a focus on countercurrent chromatography[J]. Journal of Food Composition and Analysis, 2015, 43: 160-168.
[15]	陈小梅, 黄为民, 陈桂芳, 等. 栀子紫色素制备及其稳定性研究[J]. 中国食品添加剂, 2014(3): 120-124.
[16]	Kuhnert N.Unraveling the structure of the black tea thearubigins[J]. Archives of Biochemistry and Biophysics, 2010, 501(1): 47-51.
[17]	Ozawa T, Kataoka M, Morikawa K, et al.Elucidation of the partial structure of polymeric thearubigins from black tea by chemical degradation[J]. Bioscience Biotechnology and Biochemistry, 1996, 60(12): 2023-2027.

Separation and Stability Analysis of Thearubigins

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References 17

Related Articles 15

Metrics

Comments

Recommended 0

[1]	SUN Yu, ZHOU Li, ZHANG Xinfu, SUN Hezhi. Determination of 20 Phthalate Acid Esters in Tea Leaves by GC-MS/MS [J]. Journal of Tea Science, 2025, 45(4): 625-636.
[2]	YE Shuixin, WANG Weiwei, ZHANG Mengxue, JIANG Heyuan, ZHANG Haihua. Determination of Anthocyanin-like Substances in Tea by High Performance Liquid Chromatography [J]. Journal of Tea Science, 2025, 45(3): 454-464.
[3]	MA Mengjun, HU Xinlong, QIU Shouzhe, ZHANG Ruiming, TANG Huishan, LIU Chen, YU Ziming, LI Jing, WANG Mingle. Comparative Metabolome Analysis of the Main Chemical Compositions in Qingzhuan Tea with Different Storage Years [J]. Journal of Tea Science, 2025, 45(1): 133-144.
[4]	GAN Fangyuan, LIU Zhenping, FU Bingsheng, LONG Daoqi, PANG Kejing, JIANG Rong. Research Progress on the Application of Gas Chromatography-ion Mobility Spectrometry in the Field of Tea [J]. Journal of Tea Science, 2024, 44(4): 565-574.
[5]	TANG Zhaoyang, KONG Liya, HU Qian, SONG Qiujin, HE Luqian, LOU Jun, WANG Zhanqi, HE Yan, ZHANG Liqin, MIN Lijing. Antagonistic Activity and Utilization of Bacillus velezensis Strain YJK1 as A Biocontrol Agent Against Anthracnose on Camellia sinensis [J]. Journal of Tea Science, 2024, 44(3): 443-452.
[6]	DING Fengjiao, YUAN Yuwei, LI Yuanchao, LIN Jinlong, YAN Jiawei, LI Pengchun, JIN Shan. The Aroma Change of the Enzymatic Processing Stage of Beauty Tea in Different Withering Methods [J]. Journal of Tea Science, 2024, 44(3): 469-482.
[7]	ZHANG Yudan, TAN Lin, LIU Zhonghua, XIAO Dungen, DENG Yulian, LI Guihua, HUANG Hong, YANG Xueyu, HU Qiulong. Identification of Antagonistic Streptomycetes Against Anthracnose Pathogen of Tea Plants and Determination of Their Inhibitory Properties [J]. Journal of Tea Science, 2024, 44(2): 283-298.
[8]	CHEN Xiaomin, ZHAO Feng, WANG Shuyan, SHAO Shuxian, WU Wenxi, LIN Qin, WANG Pengjie, YE Naixing. Purine Alkaloid Evaluation and Excellent Resources Screening of Fujian Wild Tea [J]. Journal of Tea Science, 2022, 42(1): 18-28.
[9]	LIU Qingshuai, QU Furong, WEI Mengyuan, ZHONG Hong, WANG Yi, CHEN Liang, JIN Jiqiang. The Genetic Variation of the Chemical Components of the ‘Jinxuan' × ‘Zijuan' F₁ Segregating Population Based on UPLC [J]. Journal of Tea Science, 2022, 42(1): 29-40.
[10]	MA Jiali, WANG Chen, CHEN Hongping, CHAI Yunfeng, ZHU Li, LIU Xin. Rapid Determination of 24 Pesticide Residues in Tea by in-Syringe Dispersive Solid Phase Extraction-Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. Journal of Tea Science, 2021, 41(5): 717-730.
[11]	WU Wanfu, LYU Shidong, YANG Xuefang, LI Yue, ZHANG Jiguang. Study of Characteristic Indexes and Fatty Acid Composition in Big-leaf Tea Plant (Camellia sinensis var. assamica) Seed Oils from Yunnan Province [J]. Journal of Tea Science, 2021, 41(4): 463-470.
[12]	CHEN Lin, ZHANG Yinggen, CHEN Jian, SONG Zhenshuo, XIANG Lihui, YU Wenquan, YOU Zhiming. Aroma Profiling of Fresh Leaves of Oolong Tea Cultivars during White Tea Processing [J]. Journal of Tea Science, 2020, 40(6): 771-781.
[13]	YANG Yaqin, FENG Shuhui, HU Yongjian, LI Yuanyuan, WANG Huifeng, LIU Jinxi, ZHONG Hongjian. Determination of Glyphosate and Aminomethyl Phosphonic Acid Residue in Green Tea by Gas Chromatography-Mass Spectrometry [J]. Journal of Tea Science, 2020, 40(1): 125-132.
[14]	CHEN Mei, DAI Weidong, LI Pengliang, ZHU Yin, CHEN Qincao, YANG Yanqin, TAN Junfeng, LIN Zhi. Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS [J]. Journal of Tea Science, 2019, 39(3): 297-308.
[15]	LIN Qin, ZHOU Li, LUO Fengjian, YANG Jie, WANG Xinru, SUN Hezhi, YANG Mei, CHEN Zongmao. Determination of Alkylphenol Ethoxylates in Agrochemicals for Tea Garden by UPLC-MS/MS [J]. Journal of Tea Science, 2019, 39(1): 105-113.