A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts

Tea is the second most widely consumed beverage and contains various bioactive compounds. A simple method to analyze these compounds is of great scientific and commercial interest. In this work, a 30 min HPLC method was developed using a simple gradient elution system, and the mobile phases and elut...

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Bibliographic Details
Published in:Electrophoresis 2019-11, Vol.40 (21), p.2837-2844
Main Authors: Nian, Bo, Chen, Lijiao, Yi, Chao, Shi, Xingyun, Jiang, Bin, Jiao, Wenwen, Liu, Qianting, Lv, Caiyou, Ma, Yan, Zhao, Ming
Format: Article
Language:English
Subjects:
Alkaloids
Alkaloids - analysis
Biological activity
Catechin
Catechins
Chromatography, High Pressure Liquid - methods
Correlation coefficients
Elution
Flavanols
Flavonoids - analysis
Flavonols
Heatmap
High performance liquid chromatography
HPLC
Hydroxybenzoates - analysis
Limit of Detection
Linear Models
Linearity
Phenolic acid
Phenolic acids
Plant Extracts - chemistry
Polyphenols
Purine alkaloids
Reproducibility of Results
Tea
Tea - chemistry
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Summary:Tea is the second most widely consumed beverage and contains various bioactive compounds. A simple method to analyze these compounds is of great scientific and commercial interest. In this work, a 30 min HPLC method was developed using a simple gradient elution system, and the mobile phases and elution gradients were optimized. This method separated 17 polyphenols and three alkaloid compounds in tea extracts, including catechins, alkaloids, phenolic acids, flavonols, and flavone, which are responsible for the bioactivity and flavor of tea. Excellent linearity was observed for all standard calibration curves, and correlation coefficients were above 0.9994. Heatmap analysis demonstrated significant separation between green, black, and pu‐erh tea samples. The method described here is accurate and sensitive enough for the determination of active components in tea and could potentially be applied to other food products for the comprehensive investigation of their quality.
ISSN:0173-0835
1522-2683
DOI:10.1002/elps.201900154