2012
DOI: 10.1016/j.chroma.2011.11.038
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Analysis of Camellia sinensis green and black teas via ultra high performance liquid chromatography assisted by liquid–liquid partition and two-dimensional liquid chromatography (size exclusion×reversed phase)

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Cited by 102 publications
(70 citation statements)
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“…Theaflavin, the condensation of polyphenols, showed abundant in black tea, which was also reported in Fraser et al (2012). In positive mode, the contents of gallic acid and caffeine elevated mostly during MFP, which was in good agreement with the results of previous report (Scoparo et al, 2012;Zhu et al, 2015). It showed that caffeine was the marker metabolite of FBT, while it had been reported that caffeine content decreased during the microbial fermentation with Aspergillus oryzae (Kim et al, 2013) or the yeast fermentation (Wang, Wan, Hu, & Pan, 2008).…”
Section: Key Metabolites Responsible For Differentiating Different Casupporting
confidence: 90%
“…Theaflavin, the condensation of polyphenols, showed abundant in black tea, which was also reported in Fraser et al (2012). In positive mode, the contents of gallic acid and caffeine elevated mostly during MFP, which was in good agreement with the results of previous report (Scoparo et al, 2012;Zhu et al, 2015). It showed that caffeine was the marker metabolite of FBT, while it had been reported that caffeine content decreased during the microbial fermentation with Aspergillus oryzae (Kim et al, 2013) or the yeast fermentation (Wang, Wan, Hu, & Pan, 2008).…”
Section: Key Metabolites Responsible For Differentiating Different Casupporting
confidence: 90%
“…Recent studies indicate that green tea consumption may accelerate the reduction of cardiovascular diseases and some forms of cancer, as well as promotion of oral health, body weight control, solar ultraviolet protection, lower prevalence of cognitive impairment, and increased bone density. [1][2][3][4][5][6] In recent years, approaches for quality evaluation and classification have focused on the investigation of active compounds in different teas, and various separation methods have been employed, such as high performance liquid chromatography (HPLC), [7][8][9][10][11][12][13][14][15][16][17][18] gas chromatography (GC), [19][20] and capillary electrophoresis (CE). [21][22][23] Micellar electrokinetic chromatography (MEKC) has been widely used for the analysis of tea.…”
Section: Introductionmentioning
confidence: 99%
“…In this regard, remarkable efforts have been made to extend the pressure capability of the pumping systems to 1300 bar. In addition, compared to old generation HPLC instruments, the contribution of the system to band broadening was dramatically reduced by using short and narrow connecting tubes, low injected volumes, small UV-cell volumes, and fast acquisition rates Jandera, 2012, 2016;Krol-Kogus et al, 2014;de Villiers, 2009, 2010;Beelders et al, 2015;Kalili et al, 2013;Montero et al, 2014;Willemse et al, 2014Scoparo et al, 2012).…”
Section: Advances In Practicementioning
confidence: 99%