Czech J. Food Sci., 2019, 37(2):112-119 | DOI: 10.17221/213/2018-CJFS

Rapid determination of theaflavins by HPLC with a new monolithic columnFood Analysis, Food Quality and Nutrition

Jianyong Zhang1, 2, †, Hongchun Cui3, †, Heyuan Jiang*,2, Lei Fang4, Weiwei Wang2, Wei Su2, Chunhua Xiong*,1
1 Department of Applied Chemistry, Zhejiang Gongshang University, Zhejiang, P.R. China
2 Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Ministry of Agriculture, Zhejiang, P.R. China
3 Tea Research Institute, Hangzhou Academy of Agricultural Science, Zhejiang, P.R. China
4 Department of Food Science and Human Nutrition, University of Florida, Gainesville, USA

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.

Keywords: chromolith column; determination; high performance liquid chromatography; rapid; tea; theaflavins

Published: April 30, 2019  Show citation

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Zhang J, Cui H, Jiang H, Fang L, Wang W, Su W, Xiong C. Rapid determination of theaflavins by HPLC with a new monolithic column. Czech J. Food Sci. 2019;37(2):112-119. doi: 10.17221/213/2018-CJFS.
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