Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography |
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| Authors: | Bonoli Matteo Colabufalo Piero Pelillo Marco Gallina Toschi Tullia Lercker Giovanni |
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| Institution: | Dipartimento di Scienze degli Alimenti, Università di Bologna, Via Ravennate 1020, Cesena (FC), CAP 47023, Italy. mbonoli@foodsci.unibo.it |
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| Abstract: | 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. |
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