Extraction of catechins and caffeine from different tealeaves and comparison with micellar electrokinetic chromatography

摘要: This work describes the simultaneous deter- mination of catechins and caffeine in green, black tealeaves canned tea-drink using micellar electrokinetic chromatography. The analyzed include (+)-catechin, (-)- epicatechin, (-)-epigallocatechin, (-)-epicatechin gallate (-)-epigallocatechin gallate. Using UV absorption method at 280 nm, limits detections are 10-6 mol/L, which is suitable for real sample determination. this analytical method, extraction these compounds from with hot water compared under different temperatures. effects temperature on amount extracted evident, showing that most easiest to be 100℃. stability stocking solution 4℃ also five consecutive days. contents green teas discussed difference content between can provide a reference assessment tea quality.