Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation
Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation
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DOI：
10.1016/j.foodchem.2017.05.133
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发表时间：
2017-12-15
期刊：
影响因子：
8.8
通讯作者：
Meloun, Milan
中科院分区：
文献类型：
--
作者：
Silarova, Petra;Ceslova, Lenka;Meloun, Milan
采用快速高效液相色谱/质谱分离技术，对绿茶冲泡液中儿茶素等酚类物质的降解进行了监测。使用Ascentis Express C18柱(50 mm×2.1 mm i.d.)在2.5分钟内完成最终分离。填充了2微米的多孔壳颗粒。研究了水温(70、80、90摄氏度)和输液放置时间(长达6小时)对降解的影响。在层析分离的同时，用两种分光光度方法监测了输液的抗氧化性能。在绿茶冲泡过程中，观察到一些儿茶素可能被降解成没食子酸。最后，评价了茶包贮藏对绿茶抗氧化性能的影响。3周后抗氧化剂迅速降解。采用主成分分析、因子分析和判别分析对实验数据进行统计评价。(C)2017爱思唯尔有限公司。保留所有权利。
The degradation of catechins and other phenolics in green tea infusions were monitored using fast HPLC/MS separation. The final separation was performed within 2.5 min using Ascentis Express C18 column (50 mm x 2.1 mm i. d.) packed with 2 mu m porous shell particles. Degradation was studied in relation to the temperature of water (70, 80, 90 degrees C) and the standing time of the infusion (up to 6 h). Along with chromatographic separation, the antioxidant properties of the infusions were monitored using two spectrophotometric methods. During staying of green tea infusion, the degradation of some catechins probably to gallic acid was observed. Finally, the influence of tea bag storage on antioxidant properties of green tea was evaluated. Rapid degradation of antioxidants after 3 weeks was observed. The principal component analysis, factor analysis and discriminant analysis were used for the statistical evaluation of obtained experimental data. (C) 2017 Elsevier Ltd. All rights reserved.