Simultaneous Analysis of Catechins, Gallic Acid, Strictinin, and Purine Alkaloids in Green Tea by Using Catechol as an Internal Standard

Yuzo Mizukami,* Yusuke Sawai, and Yuichi Yamaguchi
National Institute of Vegetable and Tea Science, 2769 Kanaya, Shimada, Shizuoka 428-8501, Japan
J. Agric. Food Chem., 2007, 55 (13), pp 4957–4964
DOI: 10.1021/jf070323f
Publication Date (Web): May 26, 2007
Copyright © 2007 American Chemical Society
*

 To whom correspondence should be addressed. Tel:  +81-547-45-4950. Fax:  +81-547-46-2169. E-mail:  myuzo@affrc.go.jp.

Abstract

We developed a high-performance liquid chromatography-based method for simultaneous analysis of nine catechins, gallic acid, strictinin, caffeine, and theobromine in green tea by using catechol as an internal standard. Although the high cost and instability of the catechin reference standards limit the application of this method, the addition of ascorbic acid to the standard stock solution preserved the stability of the reference standards in the solution for 1 year when stored at −30 °C. Furthermore, we found that the slopes of the calibration curves plotted were stable for a run time of 2000 h. Our method proved to be appropriate for quantification and yielded good correlation coefficients, detection levels, repeatability, reproducibility, and recovery rates. Quantitative data revealed that the contribution of only 200 mL of brewed tea to the total dietary catechins was approximately 220−420 mg, while that of 500 mL of bottled tea was approximately 170−900 mg.

Keywords: Green tea; catechins; gallic acid; strictinin; alkaloid; HPLC

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History

  • Published In Issue June 27, 2007
  • Received for review February 5, 2007. Revised manuscript received April 19, 2007. Accepted April 23, 2007.

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