Rapid Analysis of Eight Kinds of Catechins in Green Tea Beverage Using an Isocratic Elution Method by HPLC-UV on a Triacontyl Bonded Silica Gel Column

The main compound of green tea beverage behind astringency is a group of polyphenols called catechins. Catechins are considered to be a powerful antioxidant, and by protecting against gene mutation, it is also thought to slow down the aging process and prevent the formation of cancer cells. The rapi...

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Veröffentlicht in:	BUNSEKI KAGAKU 2021/04/05, Vol.70(4.5), pp.231-237
Hauptverfasser:	KITAMI, Hideaki, ISHIHARA, Yoshimi, TAKANO, Jiro
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	Acetonitrile Calibration Catechin Cocoa Correlation coefficients Ethyl acetate Green tea green tea beverage High performance liquid chromatography high performance liquid chromatography (HPLC) Mathematical analysis Mutation Polyphenols Reproducibility Silica gel Tea triacontyl bonded silica gel column ultraviolet detector (UV) Ultraviolet detectors
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