alexa Simultaneous analysis of purine alkaloids and catechins in Camelliasinensis , Camellia ptilophylla and Camellia assamica var. kucha by HPLC
Nutrition

Nutrition

Journal of Food Processing & Technology

Author(s): Xiao Rong Yang, Chuang Xing Ye

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Simultaneous analysis of purine alkaloids and catechins in tea from dry leaves of Camellia sinensis , Camellia ptilophylla and Camelliaassamica var. kucha by a reversed-phase high-performance liquid chromatography (RP-HPLC) method. This HPLC method had beenproved to be appropriate for the identification and quantification of purine alkaloids and catechins, and exhibited good correlation coef-ficients, detection levels and recovery rates. Caffeine, theobromine, theacrine, (+)-catechin, ( À )-epicatechin, ( À )-epigallocatechin, ( À )-epigallocatechin gallate, ( À )-epicatechin gallate, ( À )-gallocatechin gallate and ( À )-gallocatechin were identified and quantified in thethree species of genus Camellia Sect. Thea . There was 2.72% caffeine and 0.26% theobromine in C. sinensis , 4.85% theobromine in C.ptilophylla , and 1.58% theacrine, 0.94% caffeine and 0.45% theobromine in C. assamica var. kucha. Theacrine in C. sinensis and C. ptil-ophylla , and caffeine in C. ptilophylla were not detected. These data highlight differences in the relative proportions of purine alkaloids inthe three species of Camellia Sect. Thea . In addition, different catechins were identified and quantified. The highest content of catechin indry leaves was ( À )-epigallocatechin gallate (EGCG) 3.51%, ( À )-gallocatechin gallate (GCG) 9.88% and ( À )-epigallocatechin gallate(EGCG) 6.78% in C. sinensis , C. ptilophylla and C. assamica var. kucha , respectively.

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This article was published in Food Chemistry and referenced in Journal of Food Processing & Technology

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