Journal Articles

A new method to prepare and redefine black tea thearubigins

June 21, 2018
Wang W1, Zhang S1, Lv L2, Sang S3. A new method to prepare and redefine black tea thearubigins. J Chromatogr A. 2018 Aug 17;1563:82-88. doi: 10.1016/j.chroma.2018.05.060. Epub 2018 May 28.

Author information

1 Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, United States.

2 Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing, 210097, PR China.

3 Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, United States. Electronic address: ssang@ncat.edu.

Abstract

Thearubigins (TRs) are the major components of black tea, which are formed during the fermentation reactions. Although anti-inflammatory and anti-cancer activities of TRs have been reported, the prepared TRs according to the literature methods still contain many floating peaks. It is puzzling whether the observed activities are from TRs or these floating peaks. Thus, it is urgent to develop a method to prepare pure TRs and redefine them. In the present study, we developed a new method, the combination of caffeine precipitation and Sephadex LH-20 column chromatography, to prepare pure TRs. The floating peaks on the hump of the crude TRs were removed, and pure TRs were prepared. The chemical profile of the floating peaks was established using LC/MS, and the major compounds in this fraction were identified as apigenin glycosides, quercetin glycosides, kaempferol glycosides, theaflavins, theasinensin, and galloylglucoses based on the analysis of their tandem mass spectra and in comparison with literature data. This study will pave the way to further study the chemistry and biological activities of TRs and the health effects of black tea consumption.

KEYWORDS:

Black tea; Caffeine precipitation; Flavonoids; Sephadex LH-20 column; Thearubigins

 

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