HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea

被引:363
作者
Del Rio, D
Stewart, AJ
Mullen, W
Burns, J
Lean, MEJ
Brighenti, F
Crozier, A
机构
[1] Univ Glasgow, Inst Biomed & Life Sci, Div Biochem & Mol Biol, Plant Prod & Human Nutr Grp, Glasgow G12 8QQ, Lanark, Scotland
[2] Univ Parma, Dept Publ Hlth, Human Nutr Unit, I-43100 Parma, Italy
[3] Univ Glasgow, Glasgow Royal Infirm, Div Dev Med, Human Nutr Sect, Glasgow G31 2ER, Lanark, Scotland
关键词
Camellia sinensis; green tea; black tea; HPLC-MSn analysis; catechins; theaflavins; flavonols; gallates; quinic acid derivatives of hydroxycinnamates; purine alkaloids;
D O I
10.1021/jf0354848
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Tea is a complex mixture containing a range of compounds from simple phenolics to complex thearubigins, many of which have well-recognized antioxidant properties. This paper describes the application of high-performance liquid chromatography- mass spectrometry (HPLC-MSn) methods for the rapid and routine analysis of more than 30 phenolics in tea. Green and black tea infusions were injected directly onto a reversed phase HPLC column, and the phenolics eluted using two different mobile phase gradients, one optimized to resolve catechin derivatives and the other, flavonols and theaflavins. Compounds, identified on the basis of their retention time, absorbance spectrum, and MS fragmentation pattern, included (+)-catechin, (-)-epicatechin, theaflavin and their various gallate derivatives, quercetin and kaempferol mono-, di-, and triglycosides, quinic acid esters of gallic acid and hydroxycinnamates, and the purine alkaloids, caffeine and theobromine.
引用
收藏
页码:2807 / 2815
页数:9
相关论文
共 33 条