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ExtractionofProanthocyanidinfrom‘Zijuan’Tea(Camelliasinensisvar.Assamica)andAnalysisonItsPolymerizationDegreeTUYunfei1,2,YANGXiufang1,2,KONGJunhao1,2 (1.KeyLaboratoryofTeaResourceMultiappliedTechnologyofZhejiangProvince,Hangzhou,Zhejiang310016;2.HangzhouInstituteofTea,ChinaCoop,Hangzhou,Zhejiang310016)Abstract [Objective]Theaimwastoextractproanthocyanidinfrom‘Zijuan’tea(Camelliasinensisvar.Assamica)andanalyzeitspolymerizationdegree.[Method]Theextractionparametersincludingwaterbathtemperature,extractingtime,andcrumblemeshwereinvestigatedtofindouttheoptimalextractingconditionofproanthocyanidinfrom‘Zijuan’tea(Camelliasinensisvar.Assamica),andthepolymerizationdegreeofproanthocyanidininextractwasanalyzed.[Result]Theproanthocyanidinconcentrationbecamehigherintheextractionsolutionwiththegrowinglevelofeachfactor.Andfinally,withtheconditionof70℃waterbathtemperature,60minutes’extractingtimeand30crumblemeshes,wecouldobtainthecrudeextractionofproanthocyanidinfrom‘Zijuan’teaeffectively.Therewasabout64.11% ofproanthocyanidininthisteaextractionontheaverage;furthermore,theaveragedegreevalueofpolymerizationwas3.09,whichindicatedthattheproanthocyanidinmainlyexistedintheoligotypeinthe‘Zijuan’tealeaves.[Conclusion]Theresultcanprovidetheoreticalbasisforfurtherresearchandapplicationofproanthocyanidin.Keywords ‘Zijuan’tea(Camelliasinensisvar.Assamica);Proanthocyanidin;Catechins;Degreeofpolymerization
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Table1 Masspercentageandmolarsofcatechinsandproanthocyanidinin‘Zijuan’teaextraction
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EC 1.37 0.94 — — — —
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chingallate,respectively;(A)representsthevalueoftotalmolesofcatechinsacquiredbymentionedcolorimetricmethodofvanillin;(B)meansthevalueoftotalmolesofcatechinsobtainedfrom(A)minusthecatechinsmolesofHPLCmethodacquired;‘Averagemolarofproanthocyanidin’representsthetotalmolesofproanthocyanidinmeasuredbymentionedcolorimetricmethodofglacialaceticacidminusthecatechinsmolesmeasuredbyHPLCmethod
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