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Analytical Method for Methylxanthin, Catechin, and Theaflavin Determinations in Korean Commercial Teas by HPLC  

Kim, Soo-Yeun (Department of Human Ecology, Yeungnam University)
Kozukue, Nobuyuki (Division of Food Service Industry, Uiduck University)
Han, Jae-Sook (Division of Food Service Industry, Uiduck University)
Lee, Kap-Rang (Department of Human Ecology, Yeungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 5-9 More about this Journal
Abstract
Method for separation and quantification of methylxanthins, catechins, and theaflavins in Korean commercial teas (green, oolong, and black teas) was developed using reversed phase high-performance liquid chromatography (HPLC). After extraction with hot water, tea compounds were separated on Inertsil ODS-3v $(5\;{\mu}m)$ column, eluted with gradient of 7% acetonitrile and 93% of 20 mM phosphate buffer mixture for 7 min. Column effluent was monitored at 270 nm. This technique was effective for analyses of m methylxanthins, catechins, and theaflavins in teas and biological samples. In green and oolong teas, two kinds of methylxanthins and 7 of catechins were identified, whereas 4 theaflavins were only identified in black tea. Among seven catechins in green and oolong teas, EGCG showed highest amount, whereas ECG was highest in black tea. (theaflavins were found only in black teas) In all teas, theobromine content was lower than that of caffeine.
Keywords
methylxanthins; catechins; theaflavins; HPLC;
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