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Rapid determination of theaflavins by HPLC with a new monolithic column

Author

Listed:
  • Jianyong Zhang

    (Department of Applied Chemistry, Zhejiang Gongshang University, Zhejiang, P.R. China
    Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China)

  • Hongchun Cui

    (Tea Research Institute, Hangzhou Academy of Agricultural Science, Zhejiang, P.R. China)

  • Heyuan Jiang

    (Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China)

  • Lei Fang

    (Department of Food Science and Human Nutrition, University of Florida, Gainesville, USA)

  • Weiwei Wang

    (Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China)

  • Wei Su

    (Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China)

  • Chunhua Xiong

    (Department of Applied Chemistry, Zhejiang Gongshang University, Zhejiang, P.R. China)

Abstract

The quantitative determination of four theaflavin monomers by a rapid reversed-phase high performance liquid chromatographic method was developed. A new RP-18 end-capped column with particle size 2 µm and equilibrated to 35°C in a Shimadzu temperature controller module was used. Four theaflavin monomers were successfully separated in 8 min by the new strategy, comparing to 20-85 min by HPLC in the peer literature reports. Linear gradient elution: from 92% mobile phase A (v) to 76% mobile phase A (v) during early 3 min and then 92% mobile phase A (v) till 8 min at elution flow rate 1.5 ml/min. The limits of detection and quantification were in the range of 0.1-0.3 and 0.4-1.1 mg/l. Satisfactory recoveries of theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3,3'-gallate were 97.5-102.6, 98.6-102.4, 99.6-105.4, and 95.5-105.4%, respectively. The new method was applied to quantitative analysis theaflavins of tea samples, including 10 black teas, 5 oolong teas, and 5 green teas. This method is suitable for the rapid, accurate and inexpensive quantitative analysis of theaflavins under the basic detection conditions of HPLC.

Suggested Citation

  • Jianyong Zhang & Hongchun Cui & Heyuan Jiang & Lei Fang & Weiwei Wang & Wei Su & Chunhua Xiong, 2019. "Rapid determination of theaflavins by HPLC with a new monolithic column," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(2), pages 112-119.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:213-2018-cjfs
    DOI: 10.17221/213/2018-CJFS
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