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

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...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2003-06, Vol.81 (4), p.631-638
Main Authors: Bonoli, Matteo, Pelillo, Marco, Toschi, Tullia Gallina, Lercker, Giovanni
Format: Article
Language:English
Subjects:
Antioxidants
Biological and medical sciences
Catechins
Coffee, tea and other stimulative beverage industries
flavanols
food chemistry
Food industries
Fundamental and applied biological sciences. Psychology
gallic acid
Green tea
HPLC-DAD
MEKC
reversed-phase high performance liquid chromatography
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 MT
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(02)00565-4