Simultaneous determination of qualitatively important components in green tea infusions using capillary electrophoresis

Horie, Hideki; Mukai, Toshihiro; Kohata, Katsunori

doi:10.1016/s0021-9673(96)00764-9

Cited by 137 publications

(63 citation statements)

References 4 publications

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“…This method together with direct UV detection at 200 nm enabled the detection up to 2610 -5 M of theanine [22]. In addition, a CZE method using borax at pH 8.0 has also been used for the simultaneous separation of major components (theanine, catechins, caffeine, and ascorbic acid) in green tea infusions [23]. On the other hand, a cITP method using a conductivity detector was developed for the analysis of L-theanine in tea and food supplements.…”

Section: Aliphatic Amino Acids With Nitrogen In the Side Chainmentioning

confidence: 99%

CE methods for the determination of non‐protein amino acids in foods

et al. 2007

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CE methods for the determination of non-protein amino acids in foodsIn addition to the 20 amino acids universally distributed as protein constituents in living organisms, there are other amino acids of non-protein origin that can be found in foods. The determination of these non-protein amino acids is interesting since they can be indicative of the quality and safety of foods. This work presents for the first time an updated and comprehensive review devoted to show the possibilities of capillary electrophoresis for the determination of non-protein amino acids in food samples. The results reported have been classified according to the chemical structure of the non-protein amino acid studied. Separation conditions as well as detection systems used have been detailed since most of these amino acidic compounds do not posses chromophore groups detectable by conventional UV-Vis detection, being in this case necessary a previous derivatization step. Finally, the application of microchip electrophoresis to the determination of non-protein amino acids in foodstuffs is also included in this review.

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Section: Aliphatic Amino Acids With Nitrogen In the Side Chainmentioning

confidence: 99%

CE methods for the determination of non‐protein amino acids in foods

et al. 2007

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“…TCM preparations are natural products derived from numerous plants and they may have bitter taste [3][4][5][6]. One obvious source of bitter taste is the presence of phenolic, polyphenolic substances and alkaloids, which are responsible for bitterness in other plant-derived products like wine [7][8][9], tea [10][11][12][13][14], coffee [15,16], olive oil [17,18], etc. Taste assessment protocols normally include human sensory panels, which are widely known to suffer from sensory fatigue effect, subjectivity and variability due to the individual physical and psychological condition of panelists [19,20].…”

Section: Introductionmentioning

confidence: 99%

“…These methods are able to predict taste parameters in the analyzed samples due to their high sensitivity towards particular substances responsible for specific taste sensation (e.g. polyphenols [7][8][9][10][11][12][13][14] and caffeine [15,16,18] are known to elicit bitter taste). Another popular approach for instrumental taste assessment is the application of "electronic tongue" systems [29].…”

Section: Introductionmentioning

confidence: 99%

Exploring bitterness of traditional Chinese medicine samples by potentiometric electronic tongue and by capillary electrophoresis and liquid chromatography coupled to UV detection

Yaroshenko

Kirsanov

Карцова

et al. 2016

Talanta

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a b s t r a c tInstrumental bitterness assessment of traditional Chinese herbal medicine (TCM) preparations was addressed in this study. Three different approaches were evaluated, high-performance liquid chromatography coupled to UV detector (HPLC), capillary electrophoresis coupled to UV detector (CE) and a potentiometric multisensor system -electronic tongue (ET). Most studies involving HPLC and CE separations use these as selective instruments for quantification of individual substances. However we employed these techniques to provide chromatographic or electrophoretic sample profiles. These profiles are somewhat analogous to the profiles produced by the ET. Profiles from all instruments were then related to professional sensory panel evaluations using projections on latent structures (PLS) regression. It was found that all three methods allow for bitterness assessment in TCM samples in terms of human sensory panel with root mean squared errors of prediction ca. 0.9 within bitterness scale from 0 (no bitterness) to 6 (maximal bitterness).

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“…Reversed-phase high performance liquid chromatography (RP-HPLC) followed by UV detection is considered the gold standard. 5,[20][21][22][23][24][25][26][27] Additional analytical techniques, such as ultra performance liquid chromatography (UPLC), 28,29 gas chromatography, 30 thin layer chromatography (TLC), 31 Fourier transform-near infrared spectroscopy (FT-NIR), 32 capillary zone electrophoresis (CZE), 33 and micellar electrokinetic capillary chromatography (MEKC) 34 have also been used for determining catechins. However, most of the aformentioned methods have been developed for the analysis of vegetable, drug, beverage, and extract samples.…”

Section: Introductionmentioning

confidence: 99%

GREEN TEA IN TRANSDERMAL FORMULATION: HPLC METHOD FOR QUALITY CONTROL ANDIN VITRODRUG RELEASE ASSAYS

Alves¹,

Almeida²,

Polonini³

et al. 2014

Química Nova

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RP-HPLC based analytical method for use in both quality control of green tea in a semisolid formulation and for in vitro drug release assays was developed and validated. The method was precise (CV < 5%), accurate (recovery between 98% and 102%), linear (R 2 > 0.99), robust, and specific for the determination of epigallocatechin 3-gallate (EGCG), caffeine (CAF), and gallic acid (GA). In a diffusion cell chamber, the release rate of EGCG was 8896.01 μg cm −2 . This data showed that EGCG will be able to exert its systemic activity when delivered though the transdermal formulation, due to its good flux rates with the synthetic membrane.

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Simultaneous determination of qualitatively important components in green tea infusions using capillary electrophoresis

Cited by 137 publications

References 4 publications

CE methods for the determination of non‐protein amino acids in foods

CE methods for the determination of non‐protein amino acids in foods

Exploring bitterness of traditional Chinese medicine samples by potentiometric electronic tongue and by capillary electrophoresis and liquid chromatography coupled to UV detection

GREEN TEA IN TRANSDERMAL FORMULATION: HPLC METHOD FOR QUALITY CONTROL ANDIN VITRODRUG RELEASE ASSAYS

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