Study on Determination of Total Tea Polyphenols in Green Tea Using Visible Spectrophotometry with Potassium Dichromate

doi:10.7506/spkx1002-6630-200902049

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 218-220.doi: 10.7506/spkx1002-6630-200902049

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Study on Determination of Total Tea Polyphenols in Green Tea Using Visible Spectrophotometry with Potassium Dichromate

ZHANG Su-fang1，YUAN Yong2，SHUANG Shao-min2，DONG Chuan2

(1. School of Chemistry and Chemical Engineering, Shanxi Datong University, Datong 037009, China；
2. School of Chemistry and Chemical Engineering, Shanxi University, Taiyuan 030006, China)

Received:2008-01-17 Revised:2008-03-22 Online:2009-01-15 Published:2010-12-29
Contact: ZHANG Su-fang1 E-mail:ysyzsf16@sina.com

Abstract

Abstract:

In the study, the reaction conditions of potassium dichromate and tea polyphenols (TP) were investigated and the spectrophotometric method for the determination of total tea polyphenols in green tea was established. In strong sulfuric acid medium potassium dichromate can oxidize tea polyphenols and its absorbance is reduced while tea polyphenols are added, and the reduced value is linear over the range of the concentration of total tea polyphenols. The linear range of the method is 0.00 to 7.21×10-5 g/ml tea polyphenols with the correlation coefficient of 0.9994, the RSD is 1.09% to 2.44% (n=5), and the recovery rate is 98.3% to 103.6%. These experimental results are consistent with those obtained by permanganometric titration. Furthermore, the instruments used in the method are simple and cheap. Therefore, this developed method can be successfully applied to the determination of total tea polyphenols in green tea.

Key words: tea polyphenols, potassium dichromate, visible spectrophotometry

CLC Number:

O657.32

ZHANG Su-fang1，YUAN Yong2，SHUANG Shao-min2，DONG Chuan2. Study on Determination of Total Tea Polyphenols in Green Tea Using Visible Spectrophotometry with Potassium Dichromate[J]. FOOD SCIENCE, 2009, 30(2 ): 218-220.

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Study on Determination of Total Tea Polyphenols in Green Tea Using Visible Spectrophotometry with Potassium Dichromate

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