%0 Journal Article %A XIAO Jun-song1 %A 2 %A YUAN Ying-hao1 %A ZHANG Ai-xue1 %A CAO Yan-ping1 %A 2 %A * %T Determination of Polyphenols and Alkaloids in Tea and Cluster-Linear Discrimination Analysis %D 2010 %R 10.7506/spkx1002-6630-201022075 %J FOOD SCIENCE %P 343-348 %V 31 %N 22 %X

Objective: To establish a HPLC method for the determination of (+)-catechin, (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG), gallic acid (GA), caffeine (CAF) and theobromine (THEO) in green, oolong and black tea samples, and to develop a discrimination method for green, oolong and black tea by cluster analysis and linear discrimination analysis on the basis of determined chemical components. Methods: Tea samples were extracted by 70% aqueous methanol. Totally 200 mg of grinded tea samples was extracted with 5 mL of 70% aqueous methanol for 10 min in 70 ℃water bath. The extract was centrifuged at 3500 r/min for 10 min, and the supernatant was collected. Then the precipitate was extracted with 5 mL of 70% methanol under the same conditions. The supernatants were combined in a volumetric flask and diluted to 10 mL. A total of 2 mL of such solution was diluted by 5 times with stabilizing solution, filtrated with 0.45 μm membrane, and then used for HPLC analysis. Eight compounds were separated by a C18 column using a mobile phase containing methanol-2% aqueous acetic acid at a ratio of 25:75 (V/V) in an isocratic elution at 30 ℃, and detected using a photodiode array detector at 278 nm with the reference wavelength at 210 nm. The cluster and linear discrimination analyses were performed using SPSS 14.0 software. Results: Eight compounds in all tea samples were well separated under the proposed conditions. The recovery rates of spiked samples were in the range of 87%-112.8%. The contents of 8 compounds determined by an external standard method were used to conduct cluster analysis and linear discrimination analysis. The good differentiation of green, oolong and black tea samples were achieved. Conclusion: This established method is feasible to discriminate green, oolong and black tea.

%U https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201022075