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Simultaneous determination of theanine, gallic acid, purine alkaloids, catechins, and theaflavins in black tea using HPLC
Author(s) -
Wang Yuanyuan,
Yang Xiaorong,
Li Kaikai,
Li Chengren,
Li Linlin,
Li Jiaxian,
Huang Hualin,
He Yumei,
Ye Chuangxing,
Song Xiaohong
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02266.x
Subject(s) - gallic acid , black tea , theanine , chromatography , chemistry , high performance liquid chromatography , camellia sinensis , gradient elution , parchment , catechin , green tea , food science , polyphenol , botany , organic chemistry , biology , antioxidant , philosophy , theology
Summary In the present study, we employed high performance liquid chromatography with an amide‐C 16 column to determine the eighteen major active ingredients in black tea, including theanine, gallic acid, four purine alkaloids, eight catechins and four theaflavins. The method was successfully used to analyse two new kinds of black teas from the leaves of Camellia ptilophylla and Camellia kucha in China and several other world‐ famous black teas. Forty percentage ethanol was chosen as the extraction solvent for preparing tea extracts. All of the eighteen compounds could be separated within 86 min with a gradient elution system. Excellent linearity was observed for all the standard calibration curves, and correlation coefficients were above 0.9991. The developed method is accurate and sensitive enough for the determination of active components in black tea.