High-speed countercurrent chromatography (HSCCC) was applied to the separation of polyphenols from tea leaves ( Camellia sinensis L.). The capability of HSCCC to isolate pure tea polyphenols from complex mixtures on a preparative scale was demonstrated for catechins, flavonol glycosides, proanthocyanidins, and strictinin from green and black tea. The purity and identity of isolated compounds was confirmed by 1 H NMR and HPLC-ESI-MS/MS. Gram quantities of polyphenols from tea can be isolated with the procedure described.
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Degenhardt et al. (2000) studied this question.
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