Separation and classification of the brown pigments of aqueous infusions of black tea
| Autor: | P. L. Dix, D. Swaine, D. J. Millin |
|---|---|
| Rok vydání: | 1969 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics Chromatography Aqueous solution food and beverages Fraction (chemistry) Polysaccharide Pigment chemistry Sephadex Polyphenol visual_art visual_art.visual_art_medium Organic chemistry Dialysis (biochemistry) Agronomy and Crop Science Black tea Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 20:296-302 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740200511 |
| Popis: | Rapid thin-film counter-current dialysis of a typical infusion of black tea indicates that 10–12% of the soluble solids are non-dialysable. the major components of this fraction are polysaccharides and a complex mixture which could not be separated into its protein and polyphenolic constituents. This latter complex accounts for 30–40% of the colour (E450) of the infusion. Solvent extraction of the infusion followed by dialysis of the various extracts reveals that the polyphenol-protein complex may be approximately equated with ‘SII thearubigins’. Chromatography of infusions and various extracts thereof on alkylated Sephadex allows a partial separation of the coloured components largely owing to differences in molecular size. At least 7 distinct zones can be recognised. |
| Databáze: | OpenAIRE |
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