High-Speed Analysis of Catechins (LC)
Green tea leaves contain four types catechins, each with differing chemical structure: epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). Heating during the tea beverage manufacturing process also causes its structure to change, part of which is transformed into catechin (C), gallocatechin (GC), catechin gallate (CG), and gallocatechin gallate (GCG), respectively. Catechins are a type of polyphenol, with several thousands of structures that are said to exist in plants. HPLC (High Performance Liquid Chromatograph) and LC/MS (Liquid Chromatograph-Mass Spectrometers are effective in separating and detecting catechins dissolved in water. (For analysis examples performed by LC/MS, click here.)
The following shows an example of a commercially available green tea beverage measured by an Ultra Fast Liquid Chromatograph. After diluting with deionized water to a ratio of 4:1, the solution was filtered with a 0.22 µm membrane filter.
The analysis time was greatly shortened by measuring with an Ultra Fast Liquid Chromatograph.
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