Analysis of green tea catechins: comparative study between HPLC and HPCE

被引：69

作者：

Bonoli, M ^{[1
]}

Pelillo, M ^{[1
]}

Toschi, TG ^{[1
]}

Lercker, G ^{[1
]}

机构：

[1] Univ Bologna, Dipartimento Sci Alimenti, I-47023 Cesena, FC, Italy

来源：

FOOD CHEMISTRY | 2003年 / 81卷 / 04期

关键词：

MEKC; HPLC-DAD; catechins; green tea; antioxidants;

D O I：

10.1016/S0308-8146(02)00565-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A comparison between a borate-phosphate-SDS based MEKC and an RP-HPLC method for the separation of seven tea catechins and gallic acid in a green tea extract is here proposed. Under optimised conditions, HPCE offered several advantages respect to time of analysis (compounds were separated within 4.5 min), sensitivity (HPCE LODs were about 20-100 times lower than HPLC ones) and solvent consumption. HPCE displayed excellent migration time repeatability (RSD% on NIT <2%, and RSD% on RMT <1%), whereas HPLC showed slightly more quantification ruggedness (total amount catechins RSD% was <2% for HPLC and <6% for HPCE). This study highlights the effective possibilities of application of HPCE in the food chemistry field for routine analysis. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：631 / 638

页数：8

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