Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography.
Antioxidant properties and stimulating effects of green tea are related to its content of cathechins and xanthines; tea quality evaluation is based on organoleptic tests and on the presence of those components. In this work, by a MEKC method, eight cathechins and three xanthines were quantified in some tea-based beverages. The best separation was realized using a phosphate-borate running buffer, with sodium dodecyl sulfate as micellar agent. A 40 cm capillary, a temperature of 29 degrees C, a voltage of 30 kV, and UV detection at 200 nm were used. The method showed a very good sensitivity (limit of detection ranging from 0.0011 to 0.0051 microg/mL) and was applied to real tea samples to characterize their antioxidant content. Statistical studies were performed and showed a satisfactory reliability of the data.
Bonoli
Matteo
M
Dipartimento di Scienze degli Alimenti, Università di Bologna, Via Ravennate 1020, Cesena (FC), CAP 47023, Italy. mbonoli@foodsci.unibo.it
Colabufalo
Piero
P
Pelillo
Marco
M
Gallina Toschi
Tullia
T
Lercker
Giovanni
G
D000975:Antioxidants / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002392:Catechin / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D020374:Chromatography, Micellar Electrokinetic Capillary / Q000379:methods*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013662:Tea / Q000737:chemistry*; D014970:Xanthines / Q000032:analysis*
D000975:Antioxidants; D013662:Tea; D014970:Xanthines; D002392:Catechin