摘要
采用L9(34)正交优化和层析分离、纯化EGCG,研究不同层析介质、洗脱剂和洗脱剂的酸度、浓度及流速对茶多酚中EGCG分离、纯化效果的影响。结果表明:影响EGCG分离、纯化因素的主次顺序为:层析介质﹥洗脱剂﹥洗脱剂pH值﹥洗脱剂浓度;方差分析显示,4种因素对EGCG的分离、纯化影响均不显著。应用单因素试验检验正交实验,结果表明,采用聚酰胺作层析介质,洗脱剂为丙酮,洗脱剂pH3.5,洗脱剂流速1.0mL/min时效果最佳。另外,在聚酰胺层析分离试验中,EGCG流出集中在85～150min之间,100min时EGCG洗脱达最大值,此时可获高纯度的EGCG单体。
The isolation and purification of EGCG from Tea Polyphenols was optimized by orthogonal design of L9 （3^4） and column chromatography. The effects of some factors including the chromatography medium, the eluting reagent, concentration and pH of eluting reagent and eluting rate were studied in the paper. The result showed that the order for isolation and purification of EGCG was chromatography medium〉eluting reagent〉the pH value of eluting reagent〉 concentration of eluting reagent. Through variance analysis, the difference between the four factors was non-significant. Through the experiment of a single factor, the best composition for the agent was polyamide as chromatography medium, the acetone as eluting reagent, and the pH value 3.5, and the flowing speed of the eluting reagent 1.0 mL/min. It also showed that in the experiment of the chromatography of the acetone isolation, the eluting of EGCG was between 85-150 min and the maximum elufing was at 100 min with a high pure of EGCG.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第5期77-80,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市农业科技攻关项目(甬科技2003C10066)
关键词
茶多酚
儿茶素
EGCG
分离纯化
Tea polyphenols Catechins EGCG Isolation and Purification
