用没食子酸酯萃取分离酯型儿茶素单体

来源期刊：中南大学学报(自然科学版)2006年第6期

论文作者：易健民 李宝容 唐课文 黄可龙

文章页码：1127 - 1131

关键词：酯型儿茶素;没食子酸酯;萃取

Key words：ester catechins; gallate ester; extraction

摘    要：以疏水性没食子酸酯为萃取剂研究天然酯型儿茶素单体在水-有机醇两相体系中的分配行为,考察没食子酸酯烷基链长度、没食子酸酯浓度、萃取温度和振荡时间等因素对分配系数和分离因子的影响。研究结果表明:没食子酸酯与表儿茶素没食子酸酯形成复合物的稳定性比与其他2种单体(表没食子儿茶素没食子酸酯和没食子儿茶素没食子酸酯)形成的复合物的稳定性强,且当没食子酸正十二酯浓度为0.15 mol/L ,温度为20℃,振荡时间为30 min时,表没食子儿茶素没食子酸酯、表儿茶素没食子酸酯和没食子儿茶素没食子酸酯的分配系数K_EGCG,K_ECG和K_GCG分别为13.32, 6.04和1.65;分离因子α₁和α₂分别为3.7和2.2。

Abstract: The distribution behavior of ester catechins monomers in the aqueous-organic alcohol of two-phase system containing one of the gallate esters was studied. The influences of alkyl chain length of gallate esters, concentration of gallate esters, extraction temperature and shaking time on the partition coefficients and separation factors of ester catechins were investigated. The results show that the gallate esters form more stable complexes with epicatechin gallate than with epigallocathechin gallate and gallocatechin gallate, and the partition coefficients of epigallocathe chin gallateK_EGCG, epicatechin gallateK_ECG, gallocatechin gallateK_GCG are 13.32, 6.04, 1.65, respectively, and the separation factors of α₁ and α₂ are 3.7, 2.2, respectively.