A RP-HPLC method for the determination of tea catechins

被引：79

作者：

Khokhar, S

Venema, D

Hollman, PCH

Dekker, M

Jongen, W

机构：

[1] STATE INST QUAL CONTROL AGR PROD, DLO, RIKILT, NL-6708 PD WAGENINGEN, NETHERLANDS

[2] AGR UNIV WAGENINGEN, DEPT FOOD SCI, NL-6700 EV WAGENINGEN, NETHERLANDS

来源：

CANCER LETTERS | 1997年 / 114卷 / 1-2期

关键词：

tea; catechins; HPLC; analysis; antioxidant;

D O I：

10.1016/S0304-3835(97)04653-3

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

An HPLC method with gradient elution for the quantification of catechins ((-)-epigallocatechin (EGC), (+)-catechin (C), (-)-epicatechin (EC), (-)-epigallocatechingallate (EGCg) and (-)-epicatechingallate (ECg)) in tea was developed. The method was used to determine catechins in black tea, green tea and oolong tea. Sample preparation was simple because only filtration and adjustment of pH was required. The levels of catechins in different teas varied between <5 and 287 (EGC), 17 and 94 (EC), 18 and 408 (EGCg), and 8 and 85 mg/l (ECg). (+)-Catechin was not present in any of these teas. (C) 1997 Elsevier Science Ireland Ltd.

引用

页码：171 / 172

页数：2