Universidade do Estado da Bahia, Departamento de Ciências Exatas e da Terra, Campus I, 45700-000 Salvador, Bahia, Brazil.
Universidade Federal da Bahia, UFBA, Instituto de Química, Departamento de Química Analítica, Campus de Ondina, Av. Adhemar de Barros, s/n, Ondina, 40170-290 Salvador, BA, Brazil; Instituto Federal de Educação Ciência e Tecnologia Baiano, Rua Waldemar Mascarenhas, s/n - Portão, Estrada Velha da Chesf, 44350-000 Gov. Mangabeira, Ba, Brazil.
Food Chem. 2019 Feb 1;273:39-44. doi: 10.1016/j.foodchem.2018.04.030. Epub 2018 Apr 12.
This study deals with the development of a separation and quantification method by high performance liquid chromatography with a diode array detector (HPLC- DAD), for the determination of phenolic acids and methylxanthines in tea (Camellia Sinensis) samples. Six phenolic acids (Gallic, trans-cinnamic, caffeic, ferulic and p-coumaric acids) and two methylxanthines (caffeine, theobromine) were studied, according to the principles of green chemistry, with the goal of comparing teas with different processing level. After development and validation of separation and extraction methods was applied to 11 extracts obtained by infusions of green and black tea samples in commercial areas of the city of Salvador-BA, showing feasible and efficient. Was employed multivariate data analysis and the Tukey test to correlate the chromatographic profile with the different samples. Principal component and analysis and hierarchical cluster analysis were used for the chromatographic analysis, allowing the visualization of two groups, formed by green and black tea samples.
本研究旨在开发一种高效液相色谱-二极管阵列检测（HPLC-DAD）分离和定量方法，用于测定茶（Camellia Sinensis）样品中的酚酸和甲基黄嘌呤。根据绿色化学原则，研究了六种酚酸（没食子酸、反式肉桂酸、咖啡酸、阿魏酸和对香豆酸）和两种甲基黄嘌呤（咖啡因、可可碱），旨在比较不同加工水平的茶。在开发和验证分离和提取方法后，将其应用于 11 种通过在萨尔瓦多-巴伊亚市商业区浸泡绿茶和红茶样品获得的提取物中，结果表明该方法可行且高效。采用多元数据分析和 Tukey 检验将色谱图与不同样品相关联。主成分分析和层次聚类分析用于色谱分析，允许将绿茶和红茶样品分为两组进行可视化。
