Extraction and determination of phenolic compounds in Chinese teas using a novel compound salt aqueous two-phase system coupled with multivariate chemometric methods

Aqueous two-phase systems coupled with chemometrics-enhanced HPLC-DAD for simultaneous extraction and determination of flavonoids in honey

“…Compared with other ionic liquid/salt, PEG/salt, surfactant and polymer ATPS, this work selected the simplest and most effective alcohol/salt ATPS to separate impurities and improve the extraction rate of flavonoids in honey. According to the previous studies ( Enriquez-Ochoa et al, 2020 , Zhang et al, 2022 , Zhang et al, 2023 ), the short-chain alcohols, such as ethanol, n -propanol, and isopropanol were selected due to their wide range and low viscosity to construct ATPS for extracting flavonoids from honey. Compared to other types of phase-forming salts, Na 3 C 6 H 5 O 7 (or (NH 4 ) 2 SO 4 ) has the advantages of easy availability of raw materials, low price, environmental friendliness, low viscosity of medium and convenient industrialized large-scale production, etc.…”

Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction

“…A significant difference was also found in the TIC plots of the samples before and after the enzymatic reaction (Figure 5U), indicating that the whole enzymatic reaction process caused drastic changes in the chemical substances in the tea soup. Phenolic components are the main components that contribute to the flavor, color, and aroma of tea soup (X. H. Zhang et al, 2022).…”

“…A significant difference was also found in the TIC plots of the samples before and after the enzymatic reaction (Figure 5U), indicating that the whole enzymatic reaction process caused drastic changes in the chemical substances in the tea soup. Phenolic components are the main components that contribute to the flavor, color, and aroma of tea soup (X. H. Zhang et al, 2022). The bitterness and astringency of GT soup are mainly contributed by catechins, and the content of catechins in GT is higher in autumn than that in GT in other seasons (Xiao et al, 2021).…”