Convenient Isolation of Strictinin-rich Tea Polyphenol from Chinese Green Tea Extract by Zirconium Phosphate

Abstract
 

Zirconium phosphate (ZrP) was prepared and employed to separate strictinin-rich tea polyphenol from Chinese green tea extracts.

The influences of ZrP calcination temperatures, green tea extraction conditions, and the amounts of ZrP on the isolation of strictininrich tea polyphenol were evaluated; the absorption and desorption dynamics of strictinin on ZrP were also determined.

Our results revealed that the HPLC content of strictinin increased from 4.96% in 70% ethanol extract of green tea to 58.2% in isolated strictinin-rich tea polyphenol obtained by ZrP-900 (ZrP calcined at 900

°C.). Furthermore, the suitable time for both strictinin absorption and desorption was 4 hours at 37
°C.

The method developed here consisted of easy steps such as ZrP absorption, water washing, and 0.4% phosphoric acid solution desorption, which may facilitate the detection and isolation of strictinin from different samples.

1. Introduction



2. Materials and methods




3. Results and discussion



 

4. Conclusion
 

Strictinin-rich tea polyphenol was conveniently obtained from green tea extract by ZrP with simple steps as ZrP absorption, water washing, and phosphoric acid solution desorption.

Under the selected conditions, such as extracting green tea by 70% ethanol, calcining ZrP at 900
℃, absorbing and desorbing the strictinin for 4 hours, the HPLC content of strictinin increased from 4.96% in original green tea extract to 58.2% in strictinin-rich tea polyphenol (the HPLC profile of that was almost identical to Figure 2B, data not shown), and the latter content was about 12 times higher than the former one.

Due to the special affinity on strictinin, ZrP reported here maybe employed as potential absorbent to detect and isolate strictinin from various plants.