期刊
FOOD CHEMISTRY
卷 151, 期 -, 页码 380-384出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.11.090
关键词
Catechin; Tannase; Preparation; High speed counter current chromatography; HPLC; MS
资金
- National Natural Science Foundation of China [31101226]
- Foundation of Fuli Institute of Food Science, Zhejiang University
Simultaneous preparation of naturally rare catechins, EGC and EC, has been realized by tannase-mediated biotransformation combining high speed counter current chromatography. In addition, simultaneous preparation of the four catechins, EGCG, ECG, EGC, and EC in green tea extract has also been achieved by HSCCC under the normal phase and the reversed phase modes. The identity of the catechins was determined by HPLC-DAD-ESI-MS and quantification of the catechins was performed by HPLC-DAD. In a typical HSCCC separation, 27.2 mg 98.8% EGCG, 14.1 mg 94.7% EGC, and 9.3 mg 97.5% EC were obtained. This new method is efficient, time-saving and valuable for biological studies. (C) 2013 Elsevier Ltd. All rights reserved.
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