The Use of Liquid Chromatography and Mass Spectrometry to Identify and Quantify Chemical Components in Tea Extracts
The Use of Liquid Chromatography and Mass Spectrometry to Identify and Quantify Chemical Components in Tea Extracts
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使用液相色谱和质谱法来鉴定和定量茶叶提取物中的化学成分
DOI：
10.1080/22297928.2022.2088299
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Bakarr Kanu, A
中科院分区：
文献类型：
--
作者：
Bellamy, Diavian;Cobbs, Mieka;Rahhal, Siham;Bakarr Kanu, A
开发了一种快速、直接、高效、高通量的反相高效液相色谱和电喷雾电离质谱方法来分析含有多酚的茶叶提取物。绿茶 (GT)、红茶 (BT) 和天堂热带茶 (PTT) 中检测到的多酚在 RP-HPLC 系统上在 254 nm、260 nm 和 280 nm 波长下通过梯度洗脱在 18 分钟内分离。我们的方法检测、鉴定和定量了分析的茶叶提取物中的三种儿茶素，并且 280 nm 波长的响应最好。 ESI-MS 数据证实了茶提取物中检测到的儿茶素的碎片模式。验证数据显示，对于所研究的六种儿茶素，儿茶素的检测限 (LOD) 和定量限 (LOQ) 分别为 5.26 ± 0.02 至 36.44 ± 0.02 ppb 和 17.52 ± 0.03 至 121.45 ± 0.16 ppb。用于同时定量茶提取物中儿茶素含量的标准添加校准方法表明，PTT 的儿茶素含量高于 GT 和 BT。总结了GT、BT、PTT中多酚的含量。这种方法对于定量营养产品中多酚的质量控制研究具有广阔的前景。
A fast, straightforward, efficient, and high throughput reverse-phase high-performance liquid chromatography and electrospray ionization mass spectrometry method has been developed to analyze tea extracts containing polyphenols. The polyphenols detected in green tea (GT), black tea (BT), and paradise tropical tea (PTT) were separated in 18 min at wavelengths 254 nm, 260 nm, and 280 nm with a gradient elution on the RP-HPLC system. Our approach detected, identified, and quantified three catechins in the tea extracts analyzed, and the response at 280 nm wavelength was the best. The ESI-MS data confirmed the fragmentation patterns of the catechins detected in the tea extract. The validation data showed that the limit of detection (LOD) and limit of quantitation (LOQ) of catechins ranged from 5.26 ± 0.02 to 36.44 ± 0.02 ppb, and 17.52 ± 0.03 to 121.45 ± 0.16 ppb, respectively, for six catechins studied. The standard addition calibration approach used to quantify the catechin content in the tea extract simultaneously showed that PTT has a higher catechin content than GT and BT. The content of polyphenols in GT, BT, and PTT are summarized. This approach holds great promise for quality control studies to quantify polyphenols in nutritional products.
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影响因子：
4.3
作者：
Peng, Li;Song, Xiaohong;Ye, Chuangxing
通讯作者：
Ye, Chuangxing
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影响因子：
6.1
作者：
J. Hengstler;R. Marchan;H. Bolt
通讯作者：
H. Bolt
DOI：
--
发表时间：
1995-06
期刊：
Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology
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影响因子：
8.8
作者：
Silarova, Petra;Ceslova, Lenka;Meloun, Milan
通讯作者：
Meloun, Milan
DOI：
10.1016/j.jpba.2016.08.020
发表时间：
2016-11-30
影响因子：
3.4
作者：
Tao, Wuqun;Zhou, Zhiguang;Wei, Tongyu
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Wei, Tongyu