Journal of agricultural and food chemistry

Characterization of phenolic compounds in rooibos tea

N Krafczyk, MA Glomb

文献索引：Krafczyk, Nicole; Glomb, Marcus A. Journal of Agricultural and Food Chemistry, 2008 , vol. 56, # 9 p. 3368 - 3376

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被引用次数: 78

摘要

Polyphenols present in rooibos, a popular herbal tea from Aspalathus linearis, were isolated in two steps. First, phenolic ingredients were separated by multilayer countercurrent chromatography (MLCCC). Preparative high-performance liquid chromatography (HPLC) was then applied to obtain pure flavonoids. The purity and identity of isolated compounds was confirmed by different NMR experiments, HPLC-diode array detector (DAD), or gas ...