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《Food Science and Technology》 2006-05
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Study on antiallergic components of Guangxi sweet tea

WEI Bao-yao,GAO Cheng-hai,TENG Jian-wen(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004)  
Antiallergic active components of sweet tea were guided by Morgan-Elson method,The result shows that sweet tea of Guangxi has antiallergic components,sample 3 can be isolated after being elementary purified by ultrafiltration membrane and sample 3g can also be obtained after being further purified by gel chromatograph.By using the method of TLC and UV and IR and HPLC,we proved that antiallergic active components of sweet tea are hydrolysable ellagitannin.The molecular weight of sample 3 is 10~30kD and configurational base unit is C6-C3-C6.
【Fund】: 广西科技攻关项目(桂科能0424004-3A);; 南宁科技攻关项目(20040127B)
【CateGory Index】: R151.3
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