Determination and Comparison of Six Active Compounds in Green Tea from Shaanxi Province

doi:10.7506/spkx1002-6630-201308050

Abstract

Abstract: Objective: To determine and compare the contents of theanine, gallic acid (GA), CAF (CAF), epicatechin gallate (EGC), epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) in tea samples from three regions of Shaanxi province by high performance liquid chromatography (HPLC). Methods: Tea samples were extracted by hot water. The six active compounds were separated on a C18 column (250 mm × 4.6 mm, 5 μm) and examined by a photodiode array (PDA) detector at 190 nm and 280 nm with gradient elution at 25 ℃. The mobile phase was composed of trifluoroacetic acid (0.05%) and acetonitrile at the flow rate of 1 mL/min. Results: The contents of the six active compounds were in range of 0.325–47.061 mg/g. The level of GA was significantly higher (P ＜ 0.05) in Hanzhong green tea, while the levels of other five active compounds were significantly higher (P ＜ 0.05) in Ankang green tea.

Key words: active compounds, green tea, HPLC, Shaanxi region

CLC Number:

S571.1

SHI Ming-ming，TANG Xin，LI Xiao，WANG Yu-tang，WU Kun，LIU Juan-juan，LIU Xue-bo. Determination and Comparison of Six Active Compounds in Green Tea from Shaanxi Province[J]. FOOD SCIENCE, 2013, 34(8): 232-235.

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