Šilarová Petra, Česlová Lenka, Meloun Milan
University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, CZ-53210 Pardubice, Czech Republic.
University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, CZ-53210 Pardubice, Czech Republic.
Food Chem. 2017 Dec 15;237:471-480. doi: 10.1016/j.foodchem.2017.05.133. Epub 2017 May 27.
The degradation of catechins and other phenolics in green tea infusions were monitored using fast HPLC/MS separation. The final separation was performed within 2.5min using Ascentis Express C18 column (50mm×2.1mm i.d.) packed with 2μm porous shell particles. Degradation was studied in relation to the temperature of water (70, 80, 90°C) and the standing time of the infusion (up to 6h). Along with chromatographic separation, the antioxidant properties of the infusions were monitored using two spectrophotometric methods. During staying of green tea infusion, the degradation of some catechins probably to gallic acid was observed. Finally, the influence of tea bag storage on antioxidant properties of green tea was evaluated. Rapid degradation of antioxidants after 3weeks was observed. The principal component analysis, factor analysis and discriminant analysis were used for the statistical evaluation of obtained experimental data.
使用快速高效液相色谱/质谱分离法监测绿茶浸出液中儿茶素和其他酚类物质的降解情况。最终分离在2.5分钟内完成，使用的是装有2μm多孔壳颗粒的Ascentis Express C18柱（50mm×2.1mm内径）。研究了降解与水温（70、80、90°C）和浸出液静置时间（长达6小时）的关系。除了色谱分离外，还使用两种分光光度法监测浸出液的抗氧化性能。在绿茶浸出液静置期间，观察到一些儿茶素可能降解为没食子酸。最后，评估了茶包储存对绿茶抗氧化性能的影响。观察到3周后抗氧化剂迅速降解。使用主成分分析、因子分析和判别分析对获得的实验数据进行统计评估。
