茶カテキン類およびテアフラビン類の高速液体クロマトグラフィーによる定量法

概要

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A method of the determination of tea catechins, theaflavins, gallic acid, and caffeine using high-performance liquid chromatography was developed. By this analitical method, (+) catechin, (-) epicatechin, (-) epigallocatechin gallate, (-) epicatechin gallate, (-) epigallocatechin, free theaflavin, theaflavin digallate, theaflavin monogallate-A, B, gallic acid, and caffeine could be determined in the range of 0.1 μg/ml〜1.0 mg/ml. The infusion of green, Oolong, black, and Pu-Erh tea was analized with this method. The contents of catechins in Pu-Erh tea tended to be lower than other teas. The content of gallic acid in Pu-Erh tea was highest in four kinds of teas. The contents of theaflavins in black tea were high in comparison with other teas. Theaflavins were not detected in Pu-Erh tea. Therefore, Pu-Erh tea is thought to contain other components produced from catechins during its fermentation process.
1993-01-29