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HPLC文章前言，结论，欢迎大家纠错
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欢迎大家纠错 谢谢 Abstract This paper describes the application of HPLC methods for the analysis of 18 major active ingredients in black tea inlcuding Theanine, Gallic acid, four Purine alkaloids, eight Catechins and four Theaflavins using an amide-C16 column. This method was successfully used to analyze nine different kinds of black teas including two new kinds of black teas from leaves of C. ptilophylla and C. assamica var. kucha. Boiling water and 40% ethanol were chosen for the preparation of samples for HPLC analysis. All the 18 compounds could be separated within 86 min with a gradient elution system. Excellent linearity was observed for all 18 compounds in the ranges studied with correlation coefficients between 0.9991 and 0.9999. Limit of detection and limit of quantification of the 18 compounds varied from 0.001 to 0.016ng/mL and 0.003 to 0.04 ng/mL, respectively. This method is sensitive for the determination of theaflavins and theanine in black tea. It shows better separation performance for a more range of active ingredients in black tea. Therefore, this method should be very promising for the quality control and routine analysis of black teas. 4.CONCLUSIONS In the present study we investigated the optimum analytical conditions for 18 major active ingredients using HPLC. The findings show that the method was sensitive enough to detect the major active ingredients in black teas. Eighteen components were simultaneously quantified. Theacrine was detected besides the regular Purine alkaloids, which are not commonly present in tea leaves and have been reported to have the properties of sedative and hypnotic. This method allows direct injection of diluted tea extract without further sample pretreatment. The analytical conditions described here have been optimized to offer the most reliable and effective approach for routine analysis. |
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2楼2009-03-19 08:13:49
qingfeng877680
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3楼2009-03-19 11:14:50
qingfeng877680
木虫 (著名写手)
清枫笨小虫
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winwyuan(金币+1,VIP+0):谢谢 3-19 20:38
winwyuan(金币+1,VIP+0):谢谢 3-19 20:38
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The application of HPLC methods for the analysis of 18 major active ingredients in black tea inlcuding Theanine, Gallic acid, four Purine alkaloids, eight Catechins and four Theaflavins using an amide-C16 column is descibed in this paper. The method was successfully used to analyze nine different kinds of black teas including two new kinds of black teas from leaves of C. ptilophylla and C. assamica var. kucha. Boiling water and 40% ethanol were chosen for the preparation of samples for HPLC analysis. All of the 18 compounds could be separated within 86 min with a gradient elution system. Excellent linearity was observed for all in the ranges with correlation coefficients between 0.9991 and 0.9999. Limit of detection and of quantification of the 18 compounds varied from 0.001 to 0.016ng/mL and 0.003 to 0.04 ng/mL, respectively. It is sensitive for the determination of theaflavins and theanine in black tea which shows better separation performance for a more range of active ingredients in black tea. Therefore, the method should be very promising for the quality control and routine analysis of black teas. 4.CONCLUSIONS In the present study we investigated the optimum analytical conditions for 18 major active ingredients using HPLC. The findings show that the method was sensitive enough to detect the major active ingredients in black teas. 18 components were simultaneously quantified. Theacrine was detected besides the regular Purine alkaloids, which are not commonly present in tea leaves and have been reported to have the properties of sedative and hypnotic. This method allows direct injection of diluted tea extract without further sample pretreatment. The analytical conditions have been optimized to offer the most reliable and effective approach for routine analysis. 小改了一下，不知你满意否？ |
4楼2009-03-19 11:25:02
5楼2009-04-19 13:33:44