Determination of L-ascorbic acid, tocopherol, carotene, and chlorophyll in various teas

• Published in: NIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 36; no. 11; pp. 927 - 933
• Main Authors: Kitada, Y. (Nara-ken. Inst. of Public Health (Japan)), Tamase, K, Sasaki, M, Yamazoe, Y, Maeda, Y, Yamamoto, M, Yonetani, T
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Science and Technology 1989
• Subjects: ACIDE ASCORBIQUE; ACIDO ASCORBICO; ANALISIS; ANALYSE; ANALYSIS; ASCORBIC ACID; CAROTENOIDE; CAROTENOIDES; CAROTENOIDS; CHLOROPHYLLE; CHLOROPHYLLS; CLOROFILAS; TE; TEA; THE; TOCOFEROLES; TOCOPHEROL; TOCOPHEROLS
• ISSN: 0029-0394
• DOI: 10.3136/nskkk1962.36.11_927

L-Ascorbic aid, tocopherol, carotene and chlorophyll contents of various teas were determined by high performance liquid chromatography. Ascorbic acid was measured on Inertsil ODS-2 with amperometer at+500mV vs Ag/AgC1. Tocopherols were extracted from the sample with hexane and pretreated using florisil mini column, and determined on LiChrosorb NH2 With a flouorescence detection. Carotene and chlorophylls were separated on Zorbax ODS and detected with visible wavelength detector. All kinds of those compounds examined were found much more in sencha than semi-fermented (Oolong) and fermented (Black) teas. The average contents of ascorbic acid, a-tocopherol, a and β-carotene in sencha were 167, 13.5, 3.0 and 40.2mg/100g, respectively. In sencha, carotenes(α+β; X) were correlated With chlorophylls (a+b; Y): Y= 6.73 X-86.5, r=0.912. Those compounds in the solutions decocted from teas by usual way were also determined. These compounds except ascorbic acid did not detected.