Simultaneous determination of six flavor ingredients in Liupao Tea by HPLC
The HPLC method was established for simultaneous determination of six flavor ingredients including gallic acid(GA),gallic catechin gallic acid ester(EGCG),epicatechin gallic acid ester(ECG),catechins gallic acid ester(CG),epicatechin(EC)and gallic catechin(GC)in Liupao Tea.In the liquid-mass ratio condition of 20∶1(mL∶g),the tea powder sample was extracted in ethanol solution that volme fraction was 60%by ultrasound that power was 180W in 50℃ water bath for 20min,and subsequent filtration.The filtrate was filtered by 0.22μm filter membrane once again before sample analysis,Thermo Scientific Acclaim 120 C18 column was used as stationary phase and mobile phase gradient elution using mixture of 0.05%phosphoric acid-acetonitrile.The detection wavelength of 210nm was utilized to measure targets via external standard method.The results showed that six flavor ingredients could be separated within 20min,and showed a good linear relationship between definite mass concentrations of different ingredients and corresponding peak areas(r>0.998).The average recoveries for the targets were between 90.9%and 98.8%,which revealed it had better accuracy.It could provide a reference for the quality assessment of Liupao tea.
high performance liquid chromatography(HPLC)Liupao Teaflavor ingredientcontent determi-nationcatechin compounds
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