FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (4): 150-155.doi: 10.7506/spkx1002-6300-201004034

• Analysis & Detection • Previous Articles     Next Articles

Ionization Extraction-Spectrophotometric Determination of Gallic Acid in Tea

GUO Jun-ling1,4，LI Cheng-liang2，ZHENG Yi-meng3，KOU Peng-qi2，QING Yu2，DU Xiao1,2,*   

  1. 1. Key Laboratory of Tea Science and Engineering of Sichuan, Ya an 625014, China；
    2. College of Horticulture, Sichuan Agricultural University, Ya an 625014, China；
    3. College of Food Science, Sichuan Agricultural University, Ya an 625014, China；
    4. National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu 610065, China
  • Received:2009-04-10 Online:2010-02-15 Published:2010-12-29
  • Contact: GUO Jun-ling E-mail:gjl.canfly@yahoo.com.cn

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Abstract:

In this study, gallic acid and catechin were separated by ionization extraction for the visible spectrophotometric determination of gallic acid content in tea. Simulated experiments were conducted to determine the optimal amount of ionization agent and environmental pH value, and the reliability of ionization extraction was validated. The developed method has some advantages over other methods, like simplicity, low cost and less instrumental requirements. In five replicate determinations, a commercial sample of Ya an Tibetan tea was determined by the method to have a gallic acid content of (1.326 ± 0.018)%, with 1.36% relative standard derivation. This result is very close to previously reported values.

Key words: gallic acid, ionization, catechin, extraction separation, spectrophotometry

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