Black tea thearubigins—their HPLC separation and preparation during in‐vitro oxidation

Journal of the Science of Food and Agriculture - Tập 50 Số 4 - Trang 547-561 - 1990
Shaun C Opie1, Alastair H. F. Robertson1, Michael N. Clifford1
1Campden Food & Drink Research Association, Chipping Campden, Gloucestershire GL55 6LD, UK

Tóm tắt

AbstractA reverse phase, gradient elution HPLC method has been developed to separate black tea thearubigin compounds. Using diode array spectroscopy, spectral data are provided for the major pigment peaks. The analytical method has been used to monitor the formation of the thearubigin compounds during black tea fermentation. In‐vitro model fermentation systems using partially purified tea polyphenol oxidase and mixtures of six pure catechins have also been analysed. Data are presented to relate many of the thearubigins in black tea liquors to their catechin precursors. Manipulation of the in‐vitro model system conditions will be used to prepare various thearubigins for further structural studies.

Từ khóa


Tài liệu tham khảo

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Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 50 Số 4

547-561

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