Food and Fermentation Industries >

2022 , Vol. 48 >Issue 5: 275 - 280

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028906

Simultaneous determination of catechins and theaflavins in black tea based on HPLC

  • FEI Fan ,
  • ZHANG Ziying ,
  • HU Song ,
  • XU Danhong ,
  • LIU Zhonghua
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  • 1(Hunan Mass Media Vocational and Technical College,Changsha 410100,China)
    2(Key Laboratory of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China)
    3(National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals,Hunan Agricultural University,Changsha 410128,China)
    4(Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients,Changsha 410128,China)

Online published: 2022-04-06

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Abstract

Catechin and theaflavins, as the main active ingredients of black tea, play an important role in the appearance of black tea’s color, aroma and taste, and are also important indicators for evaluation the quality of black tea. The current methods for analyzing and detecting catechins and theaflavins in tea have problems such as expensive equipment, complicated operations, or the inability to detect catechins and theaflavins at the same time. Based on HPLC, this research developed an analytical method which can simultaneously, quickly and accurately detect catechins and theaflavins in black tea. This method used phase A 0.1% formic acid-acetonitrile and phase B 0.1% formic acid-water as mobile phases. The injection volume was 20 μL. Agilent SB-C18 column (4.6 mm×250 mm, 5 μm) was used for the separation. The detection was performed at 30 ℃ with a flow rate of 1 mL/min for 50 min. The external standard method was used to quantitatively detect the content of the sample. The results showed that the developed method had high sensitivity (LOD:0.21-11.13 μg/mL), and the linear relationship between the mass concentration range and its peak area was good (R2≥0.999 0), meanwhile, the standard deviation (RSD) of the relative precision, repeatability and stability of the test was all less than 5% (n=6). The average recovery rate of standard addition was in the range of 98.69%-104.77%, and the RSD was all less than 3.31% (n=6). In short, the method is simple, efficient and accurate, and can be used for the qualitative and quantitative determination of catechins and theaflavins in tea.

Key words： black tea; catechins; theaflavins; high performance liquid chromatography; simultaneous determination

Cite this article

FEI Fan , ZHANG Ziying , HU Song , XU Danhong , LIU Zhonghua . Simultaneous determination of catechins and theaflavins in black tea based on HPLC[J]. Food and Fermentation Industries, 2022 , 48(5) : 275 -280 . DOI: 10.13995/j.cnki.11-1802/ts.028906

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