Development of a rapid, accurate and efficient HPLC method for simultaneous determination of catechins and theaflavins in black tea
JOURNAL OF FOOD COMPOSITION AND ANALYSIS(2024)
Abstract
Catechins and theaflavins, as the primary bioactive constituents of black tea, have a significant impact on its color, aroma, and flavor profile. We developed a rapid and precise method using HPLC to detect catechins and theaflavins in black tea. The method employed 0.1% formic acid-acetonitrile (phase A) and 1% formic acid-water (phase B) as mobile phases. Separation occurred on an Agilent SB-C18 column (4.6 mm x 250 mm, 5 mu m), with 20 mu L injection volume. Detection took place at 30 degrees C with a flow rate of 1 mL/min for 55 min.Quantitative determination utilized the external standard method, exhibiting high sensitivity (limit of detection: 0.19 to 5.14 mu g/mL) and a strong linear correlation (R2 >= 0.9993) between concentration range and peak area. Precision, repeatability, and stability were excellent, with relative standard deviations (RSDs) below 5% (n = 5). The average recovery rate of standard addition ranged from 98.02% to 102.57%, with an RSD of less than 3.17% (n = 5). In summary, this straightforward, efficient, and precise approach is well-suited for both qualitative and quantitative analysis of catechins and theaflavins in tea. It overcomes the limitations of previous methods, providing a valuable tool for evaluating the quality and composition of black tea.
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Key words
Catechins,Theaflavins,Composition,HPLC,Black tea,Qualitative analysis,Quantitative analysis
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