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Journal of Tea Science ›› 2003, Vol. 23 ›› Issue (s1): 88-91.doi: 10.13305/j.cnki.jts.2003.s1.017

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Effects of Modifying pH on the Separation of Theaflavins by HSCCC

JIANG He-yuan1, CHENG Qi-kun1, DU Qi-zhen2   

  1. 1. Tea Research Institute, Chinese Academy of Agriculture Sciences, Hangzhou 310008, China;
    2. Food and Biotechnology Engineering Institute, Hangzhou University of Commerce, Hangzhou 310035, China
  • Online:2003-12-25 Published:2019-09-16

Abstract: 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.

Key words: Key Words: Tea, High-Speed Countercurrent Chromatography, Theaflavins

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