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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (2): 201-210.

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Separation and Stability Analysis of Thearubigins

LI Shan1,2, CHEN Xiaoqiang2, HUA Jinjie1, LI Jia1, DONG Chunwang1, WANG Yincheng1, JIANG Yongwen1, YUAN Haibo1,*   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Engineering Research Center for Tea Processing, Hangzhou 310008, China;
    2. School of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
  • Received:2016-11-08 Revised:2017-02-16 Online:2017-04-15 Published:2019-08-22

Abstract: In this study, thearubigins were extracted by organic extraction, and purified by reversed-phase C18 column 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: