普洱茶茶褐素的分级及相关性质初步研究

doi:10.13305/j.cnki.jts.2011.03.006

Abstract

Abstract: The water extract of pu-erh tea was extracted with chloroform, ethyl acetate, n-butanol in turn. The remaining water pigment-theabrownin obtained was installed in hydroxypropyl glucan gel (sephadex LH-20) column with acetone-aqueous solution for elution and the fractions of theabrownin were collected respectively and their physico-chemical and spectral properties were studied preliminarily. The results indicated that the 40% acetone-aqueous solution was the optimum eluent and flow was 0.05BV/h and classification of theabrownin was best in presenting 6 obvious strips in column, with difference of their chromatism parameter values, total reducing power, pH value, conventional component, UV and IR spectroscopy scanning, and stability etc. The study further demonstrated complexity of compositions and properties of theabrownin. At the same time, this investigation laid a foundation for the further research of bioactivities and chemical essence of theabrownin.

Key words: pu-erh tea, theabrownin, fraction, property

CLC Number:

TS272.5⁺6

YANG Xin-he, WANG Li-li, HUANG Jian-an, WU Wen-liang, LIU Zhong-hua. Preliminary Study on Fractions and Correlative Properties of Theabrownin from Pu-erh Tea[J]. Journal of Tea Science, 2011, 31(3): 187-194.

References

[1] Lea A G H, Crispin D J. The separation of theaflavins on sephadex LH-20[J]. J Chromatogr, 1971, 54(1): 133-135.
[2] 竹尾忠一. 茶黄素的分离与定量[J]. 茶叶技术研究, 1973, 45: 46.
[3] P D Collier, T Bryce R, Mallows, et al. The theaflavins of black tea[J]. Tetrahedron, 1973, 29(1): 125-142.
[4] Bajaj K L, Anan T, Tsushida T, et al. The effect of (-)-EC or the oxidation of TF by PPO from tea leaves[J]. Agric Biol Chem, 1987, 51(7): 1767-1772.
[5] 江和源, 程启坤, 杜琪珍. 高速逆流色谱分离纯化茶黄素[J]. 天然产物研究与开发, 2000, 12(4): 30-35.
[6] Du Qi-zhen, Jiang He-yuan, Yoichiro Ito.Separation of theaflavins of black tea: High-speed countercunrrent chromatography vs sephadex LH-20 gel column chromatography[J]. Journal of Liquid Chromatography&Related Technologies, 2001, 24(15): 2363-2369.
[7] Cao Xue-li, John R Lewis, Yoichiro Ito.Application of high-Speed countercurrent Chromatography to the separation of black tea Theaflavins[J]. Journal of Liquid Chromatography&Related Technologies, 2004, 27(12): 1893-1902.
[8] 杨子银, 屠幼英, 赵勤, 等. 高速逆流色谱分离茶黄素单体的初步研究[J]. 食品科学, 2005, 26(11): 87-90.
[9] 刘莉华. 儿茶素及其氧化产物的分离制备、化学特性及对红茶品质的影响[D]. 安徽: 安徽农业大学, 2003.
[10] Wang Kun-bo, Liu Zhong-hua, Huang Jian-an, et al. Preparative isolation and purification of theaflavins and catechins by high-speed countercurrent chromatography[J]. Journal of Chromatography B, 2008, 867(2): 282-286.
[11] Brown A, Eyton W, Holmes A, et al. Identification of the thearubigins as polymeric proanthocyanidins[J]. Nature, 1969, 221: 742-744.
[12] Krishnan R, Maru GB.Isolation and analyses of polymeric polyphenol fractions from black tea[J]. Food Chem, 2006, 94(3): 331-340.
[13] 王华. 茶红素分离制备及清除自由基活性的初步研究[D]. 合肥: 安徽农业大学, 2005.
[14] Cattell D J, Nursten H E.Fractionation and chemistry of ethyl acetate-soluble thearubigins from black tea[J]. Phytochemistry, 1976, 15(16): 1967-1970.
[15] Cattell D J, Nursten H E.Separation of thearubigins on Sephadex LH-20[J]. Phytochemistry, 1977, 16(8): 1269-1272.
[16] Hazarika M, Chakravarty C S, Mahanta P K.Studies on thearubigin pigments in black tea manufacturing systems[J]. J Sci Food Agric, 1984, 35(11): 1208-1218.
[17] Degenhardt A, Engelhardt U H, Wendt A S, et al. Isolation of black tea pigments using high-speed countercurrent chromatography and studies on properties of black tea polymers[J]. J Sci Food Agric, 2000, 48(11): 5200-5205.
[18] Degenhardt A, Engelhardt U H, Winterhalter P, et al. Centrifugal precipitation chromatography—a novel chromatographic system for fractionation of polymeric pigments from black tea and red wine[J]. J Agric Food Chem, 2001, 49(4): 1730-1736.
[19] Yen GC, Chen HY.Antioxidant activity of various teas extracts in relation to their antimutagenicity[J]. J Agric Food Chem, 1995, 43(1): 27-32.
[20] 钟萝. 茶叶品质理化分析[M]. 上海: 上海科学技术出版社, 1989.
[21] 王坤波, 刘仲华, 黄建安. 儿茶素体外氧化制备茶黄素的研究[J]. 茶叶科学, 2004, 24(1): 53-59.
[22] 姚毓婧. 毛头鬼伞子实体多糖的提取、分离纯化、结构鉴定及免疫活性研究[D]. 南京: 南京农业大学, 2007.
[23] 袁玉荪, 朱婉华, 陈钧辉. 生物化学实验[M]. 北京: 高等教育出版社, 1998.
[24] Millin D J, Swaine D, Dix P L.Separation and classification of the brown pigments of aqueous infusions of black tea[J]. J Agric Food Chem, 1969, 20(5): 296-302.

Preliminary Study on Fractions and Correlative Properties of Theabrownin from Pu-erh Tea

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References

Related Articles 15

Metrics

Comments

Recommended 10

[1]	DONG Yanru, CAO Yanyan, LU Jiachun, MEI Sifan, HE Run, CHEN Ping. Crystallographic Study on the Complex of Catechins and Caffeine [J]. Journal of Tea Science, 2021, 41(1): 80-89.
[2]	GONG Shouji, TENG Cuiqin, LIANG Dongyi, CAO Huiyi, MENG Yanfei, ZHANG Junwei, XIE Jiashi. In Vitro Study on Hypolipidemic Effects of Theabrownins in Liupao Tea [J]. Journal of Tea Science, 2020, 40(4): 536-543.
[3]	ZHENG Chengqin, MA Cunqiang, ZHANG Zhengyan, LI Xiaohong, WU Tingting, ZHOU Binxing. A Preliminary Study on the Degradation Pathway of Caffeine in Tea Microbial Solid-state Fermentation [J]. Journal of Tea Science, 2020, 40(3): 386-396.
[4]	MA Yan, CHEN Lijiao, LYU Caiyou, ZHAO Ming. Review on the Studies about Safety Assessment of Pu-erh Tea [J]. Journal of Tea Science, 2018, 38(3): 221-226.
[5]	LI Yali, XING Qianqian, TU Qing, ZHOU Hongjie. Study on the Safety of Pu-erh Tea Contaminated by Exogenous Aspergillus flavus [J]. Journal of Tea Science, 2017, 37(5): 513-522.
[6]	MA Cunqiang, ZHOU Binxing, WANG Hongzhen, WANG Pan. Screen and Identification of Fungi Strain Degrading Caffeine in Pu-erh Tea during Solid-state Fermentation [J]. Journal of Tea Science, 2017, 37(2): 211-219.
[7]	LIU Jian, PENG Chunxiu, SHENG Jun, GAO Bin, GONG Jiashun. Metabolomic Analysis of Rat Urine after Intragastric Infusion of Pu-erh Theabrownins [J]. Journal of Tea Science, 2016, 36(5): 491-499.
[8]	ZHU Shengyi, TONG Yuling, ZHAO Yi, LÜ Haipeng, LIN Zhi, SHEN Guoli, SUN Ting, SONG Zhenya. Effect of Pu-erh Tea on Long Chain Fatty Acid Metabolism and Expression of Tight Junction Proteins in the Rat Model of Non-alcoholic Fatty Liver Disease [J]. Journal of Tea Science, 2016, 36(3): 237-244.
[9]	YUE Suijuan, LIU Jian, GONG Jiashun. Effects of Theabrownin Extracted from Pu-erh Tea on the Intestinal Flora [J]. Journal of Tea Science, 2016, 36(3): 261-267.
[10]	HE Guowen, ZHONG Tongsheng, PENG Xiaoyun, LONG Liping, ZHAO Yunlin, ZHANG Weimin. Comparative Study on Component Characteristics and Inhibitory Activities on α-glucosidase of Theabrownin from Fuzhuan Brick Tea [J]. Journal of Tea Science, 2016, 36(1): 102-110.
[11]	ZHAO Zhenjun, LIU Qinjin. Advances on the Research of Fungi in Pu-erh Tea [J]. Journal of Tea Science, 2014, 34(3): 205-212.
[12]	REN Hongtao, ZHOU Bin, QIN Taifeng, XIA Kaiguo, ZHOU Hongjie. Study on Antioxidant Activity of Volatile Components from Pu-erh Tea [J]. Journal of Tea Science, 2014, 34(3): 213-220.
[13]	CHEN Meichun, CHEN Zheng, SHI Huai, LIU Bo, PAN Zhizhen, ZHU Yujing. Analysis on Characteristic Flavor Components of Aged Pu-erh Tea [J]. Journal of Tea Science, 2014, 34(1): 45-54.
[14]	LV Haipeng, ZHONG Qiusheng, SHI Jiang, ZHANG Yue, LIN Zhi. Study on Fingerprint on Volatile Constituents of Pu-erh Tea [J]. Journal of Tea Science, 2014, 34(1): 71-78.
[15]	LV Hai-peng, LIN Zhi, ZHANG Yue, LIANG Yue-rong. Study on the Content of the Major Mineral Elements in Pu-erh Tea [J]. Journal of Tea Science, 2013, 33(5): 411-419.