Separation of catechin compounds from different teas

• Published in: Biotechnology journal Vol. 1; no. 2; p. 209
• Main Authors: Jin, Yinzhe, Jin, Chun Hua, Row, Kyung Ho
• Format: Journal Article
• Language: English
• Published: Germany 01.02.2006
• Subjects: Camellia sinensis - chemistry; Catechin - isolation & purification; Chemical Fractionation - methods; Chromatography, High Pressure Liquid - methods; Plant Extracts - isolation & purification
• ISSN: 1860-6768
• DOI: 10.1002/biot.200500019

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.