|Title:||茶葉中兒茶素類萃取及純化之研究||Other Titles:||Studies of the Extraction and Purification of Catechins in Tea||Authors:||陳英玲
|Keywords:||茶葉;粗兒茶素;萃取;純化;Tea;Catechins;Extraction;Purification||Issue Date:||Aug-1997||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第74號||Start page/Pages:||133-141||Source:||1997特用作物試驗成果研討會專刊||Conference:||1997特用作物試驗成果研討會
Proceedings of A Symposium on the Experimental Results of Special Crops 1997
Catechins in tea is one of the important compounds that have effective physiological activities on human bodies.Three methods were used to extract and purify catechins in tea liquor. The first method was made use of the absorption of polyvin-ylpolypyrrolidone(PVPP),the second the polar interations of aminopropyl group and the third covalent retention of phenyl-boronic acid group.It was shown that the third method nad best affinity formation occurred almost exclusively with diol,diamines or amino alcohol and successfully separated the caffeine and catechins in tea liquor.The powder of crude catechins could be obtained from those catechin extract which passed through the deaslt columns and freeze-drying.We should select the tea varieties to which have the higher contents of catechin gallate for extraction because the compound has higher antioxidant activities than that of simple forms.
To amplify the extractive quantity of catechins and to purify the individual catechins.especially catechin gallate,will be the future research priority.Expandig applications of catechins to the food industry is expected.
|Appears in Collections:||作物組|
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