Isolation of Black Tea Pigments Using High-Speed Countercurrent Chromatography and Studies on Properties of Black Tea Polymers

Isolation of theaflavins and epitheaflavic acids from black tea using high-speed countercurrent chromatography (HSCCC) on a preparative scale is demonstrated. HSCCC also enabled the isolation of a polymeric fraction from black tea. According to Roberts' classification, the polymeric fraction ma...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of agricultural and food chemistry 2000-11, Vol.48 (11), p.5200-5205
Hauptverfasser:	Degenhardt, Andreas, Engelhardt, Ulrich H, Wendt, Andreas-Sascha, Winterhalter, Peter
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - analysis Biological and medical sciences Catechin - analogs & derivatives Catechin - analysis Chromans Chromatography, High Pressure Liquid - methods Coffee, tea and other stimulative beverage industries Countercurrent Distribution - methods Food industries Fundamental and applied biological sciences. Psychology Magnetic Resonance Spectroscopy - methods Phenols - analysis Pigments, Biological - analysis Polyphenols Spectrometry, Mass, Secondary Ion - methods Tea - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!