Finger A, Kuhr S, Engelhardt U H
Institut für Lebensmittelchemie, Technischen Universität, Braunschweig, Germany.
J Chromatogr. 1992 Oct 30;624(1-2):293-315. doi: 10.1016/0021-9673(92)85685-m.
Modern chromatographic techniques such as high-performance liquid chromatography are currently the most helpful approach to the routine analysis of and research of non-volatile tea constituents. Using these techniques some errors in the more classical analytical techniques could be detected. Unfortunately, some of these methods of analysis are still in widespread use, even as official methods. However, knowledge of especially the polyphenols in tea is still lacking, and for many of the minor polyphenols no chromatographic methods for the determination exist.
现代色谱技术，如高效液相色谱法，目前是对非挥发性茶叶成分进行常规分析和研究最有用的方法。使用这些技术，可以检测出一些较为经典分析技术中存在的误差。不幸的是，其中一些分析方法仍在广泛使用，甚至作为官方方法。然而，对茶叶中尤其是多酚类物质的了解仍然不足，而且对于许多次要的多酚类物质，尚无用于测定的色谱方法。
