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Separation of catechin compounds from different teas.
Biotechnol J. 2006 Feb; 1(2):209-13.BJ

Abstract

Catechin compounds from Korean and Chinese green tea, and pu-erh, Indian black, Longjing, Tieguanyin, Bamboo, Jasmine, Oolong, Flower, Red teas, as potential anticancer and antioxidant components, were target material in this work. After extracting the green tea with water at 50 degrees C for 4 h, the extract was partitioned with water/chloroform, which was best suited to remove caffeine impurity from the extract. Further, the resulting extract was partitioned with water/ethyl acetate to deeply purify the five catechin compounds epigallocatechin, (+) catechin, epicatechin, epigallocatechin gallate and epicatechin gallate. The extracted samples were analyzed by reversed-phase high performance liquid chromatography. The mobile phase applied was the binary system of A (water/acetic acid, 100/0.1 vol%) and B (acetonitrile/acetic acid 100/0.1 vol%) from 90:10 to 70:30 (A:B vol%) in a linear gradient over 30 min time. The amount of catechin compounds extracted from Chinese green tea was 114.65% higher than from the Korean green tea. Comparing various tea sorts, the green teas contained more than 1.7 times of the five catechin compounds contained in other teas.

Authors+Show Affiliations

Center for Advanced Bioseparation Technology, Department of Chemical Engineering, Inha University, 235 Yonghyun-dong, Nam-ku, Incheon 402-751, Korea.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16892250

Citation

Jin, Yinzhe, et al. "Separation of Catechin Compounds From Different Teas." Biotechnology Journal, vol. 1, no. 2, 2006, pp. 209-13.
Jin Y, Jin CH, Row KH. Separation of catechin compounds from different teas. Biotechnol J. 2006;1(2):209-13.
Jin, Y., Jin, C. H., & Row, K. H. (2006). Separation of catechin compounds from different teas. Biotechnology Journal, 1(2), 209-13.
Jin Y, Jin CH, Row KH. Separation of Catechin Compounds From Different Teas. Biotechnol J. 2006;1(2):209-13. PubMed PMID: 16892250.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Separation of catechin compounds from different teas. AU - Jin,Yinzhe, AU - Jin,Chun Hua, AU - Row,Kyung Ho, PY - 2006/8/8/pubmed PY - 2006/10/27/medline PY - 2006/8/8/entrez SP - 209 EP - 13 JF - Biotechnology journal JO - Biotechnol J VL - 1 IS - 2 N2 - Catechin compounds from Korean and Chinese green tea, and pu-erh, Indian black, Longjing, Tieguanyin, Bamboo, Jasmine, Oolong, Flower, Red teas, as potential anticancer and antioxidant components, were target material in this work. After extracting the green tea with water at 50 degrees C for 4 h, the extract was partitioned with water/chloroform, which was best suited to remove caffeine impurity from the extract. Further, the resulting extract was partitioned with water/ethyl acetate to deeply purify the five catechin compounds epigallocatechin, (+) catechin, epicatechin, epigallocatechin gallate and epicatechin gallate. The extracted samples were analyzed by reversed-phase high performance liquid chromatography. The mobile phase applied was the binary system of A (water/acetic acid, 100/0.1 vol%) and B (acetonitrile/acetic acid 100/0.1 vol%) from 90:10 to 70:30 (A:B vol%) in a linear gradient over 30 min time. The amount of catechin compounds extracted from Chinese green tea was 114.65% higher than from the Korean green tea. Comparing various tea sorts, the green teas contained more than 1.7 times of the five catechin compounds contained in other teas. SN - 1860-6768 UR - https://www.unboundmedicine.com/medline/citation/16892250/Separation_of_catechin_compounds_from_different_teas_ L2 - https://doi.org/10.1002/biot.200500019 DB - PRIME DP - Unbound Medicine ER -