Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: Method development and optimization of extraction process
Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: Method development and optimization of extraction process
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DOI：
10.1016/j.foodchem.2014.09.050
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发表时间：
2015-04-01
期刊：
影响因子：
8.8
通讯作者：
Kim, Ho Jin
中科院分区：
文献类型：
--
作者：
Bae, In Kyung;Ham, Hyeon Mi;Kim, Ho Jin
建立了同时测定茶叶（绿色茶、乌龙茶、红茶和马黛茶）中15种酚类化合物和咖啡因的反相高效液相色谱-紫外检测法。在此基础上，采用基于中心组合设计（CCD）的响应面法（RSM）对茶叶中总酚含量（TPC）的提取工艺进行优化，并将其应用于茶叶中总酚的提取。利用该模型得到的最佳条件如下：绿色茶-提取时间123分钟，提取温度70 ℃和乙醇浓度75%，乌龙茶-提取时间98分钟，提取温度70 ℃和乙醇浓度69%，红茶-提取时间105分钟，提取温度为71 ℃，乙醇浓度为63%，提取时间为103 min，提取温度为71 ℃，乙醇浓度为61%。在本研究中使用的提取方法中，发现热回流提取导致TPC的最高值。通过与参比标准品的保留时间和紫外光谱的比较，成功地鉴定了16种研究化合物的色谱峰。通过线性、灵敏度、选择性、准确度和精密度进行方法验证。该方法简便、专属性强、结果可靠，适用于茶叶中酚类化合物和咖啡因的常规分析。(C)2014爱思唯尔有限公司版权所有。
A reversed-phase high performance liquid chromatographic coupled to ultraviolet detection ( RP-HPLC/UV) method was developed for simultaneous determination of 15 phenolic compounds and caffeine in TEAS (green tea, oolong tea, black tea and mate). Furthermore, the extraction process of total phenolic contents (TPC) from TEAS were optimized using response surface methodology (RSM) based on a central composite design (CCD) and then applied to extraction of TEAS. The best conditions obtained using the model were as follow: green tea - extraction time of 123 min, extraction temperature of 70 degrees C and ethanol concentration of 75%, oolong tea - extraction time of 98 min, extraction temperature of 70 degrees C and ethanol concentration of 69%, black tea - extraction time of 105 min, extraction temperature of 71 degrees C and ethanol concentration of 63%, and mate - extraction time of 103 min, extraction temperature of 71 degrees C and ethanol concentration of 61%. Among the extraction methods used in this study, heat-reflux extraction was found to result in the highest values of TPC. The chromatographic peaks of the 16 studied compounds were successfully identified by comparing their retention time and UV spectra with the reference standards. Method validation was performed by means of linearity, sensitivity, selectivity, accuracy and precision. The developed method was found to be simple, specific and reliable and is suited for routine analysis of phenolic compounds and caffeine in TEAS. (C) 2014 Elsevier Ltd. All rights reserved.