HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea.

@article{Rio2004HPLCMSnAO,
  title={HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea.},
  author={D. Del Rio and A. Stewart and W. Mullen and J. Burns and M. E. Lean and F. Brighenti and A. Crozier},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 10},
  pages={
          2807-15
        }
}
  • D. Del Rio, A. Stewart, +4 authors A. Crozier
  • Published 2004
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • Tea is a complex mixture containing a range of compounds from simple phenolics to complex thearubigins, many of which have well-recognized antioxidant properties. This paper describes the application of high-performance liquid chromatography-mass spectrometry (HPLC-MS(n)) methods for the rapid and routine analysis of more than 30 phenolics in tea. Green and black tea infusions were injected directly onto a reversed phase HPLC column, and the phenolics eluted using two different mobile phase… CONTINUE READING
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