Literature DB >> 10905725

Analysis of tea components by high-performance liquid chromatography and high-performance capillary electrophoresis.

H Horie1, K Kohata.   

Abstract

Tea is one of the most popular beverages in the world. The number of reports on the analysis of tea components, especially for catechins, has recently been increasing. We review the recent reports on the analysis of tea components using the analytical methods of high-performance liquid chromatography and high-performance capillary electrophoresis.

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Year:  2000        PMID： 10905725     DOI： 10.1016/s0021-9673(99)01345-x

Source DB:  PubMed          Journal:  J Chromatogr A        ISSN： 0021-9673            Impact factor:   4.759


  7 in total

Review 1.  Efficient extraction strategies of tea (Camellia sinensis) biomolecules.

Authors:  Satarupa Banerjee; Jyotirmoy Chatterjee
Journal:  J Food Sci Technol       Date:  2014-08-06       Impact factor: 2.701

2.  Pine bark and green tea concentrated extracts: antioxidant activity and comprehensive characterization of bioactive compounds by HPLC-ESI-QTOF-MS.

Authors:  María de la Luz Cádiz-Gurrea; Salvador Fernández-Arroyo; Antonio Segura-Carretero
Journal:  Int J Mol Sci       Date:  2014-11-06       Impact factor: 5.923

3.  Microbial diversity and component variation in Xiaguan Tuo Tea during pile fermentation.

Authors:  Haizhou Li; Min Li; Xinrui Yang; Xin Gui; Guofeng Chen; Jiuyun Chu; Xingwang He; Weitao Wang; Feng Han; Ping Li
Journal:  PLoS One       Date:  2018-02-20       Impact factor: 3.240

4.  Rapid prediction of yellow tea free amino acids with hyperspectral images.

Authors:  Baohua Yang; Yuan Gao; Hongmin Li; Shengbo Ye; Hongxia He; Shenru Xie
Journal:  PLoS One       Date:  2019-02-20       Impact factor: 3.240

5.  Evaluation of the effects of four types of tea on the activity of cytochrome P450 enzymes with a probe cocktail and HPLC-MS/MS.

Authors:  Xueyan Wang; Yanping Liu; Liming Ye; Ying Wei; Yingqiang Fu; Yu Chen; Linchuan Liao
Journal:  Ann Transl Med       Date:  2022-05

6.  The Longer the Storage Time, the Higher the Price, the Better the Quality? A 1H-NMR Based Metabolomic Investigation of Aged Ya'an Tibetan Tea (Camellia sinensis).

Authors:  Chenglin Zhu; Zhibo Yang; Li He; Xuan Lu; Junni Tang; Luca Laghi
Journal:  Foods       Date:  2022-09-25

7.  The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis.

Authors:  Yongjie Zhang; Ida Skaar; Michael Sulyok; Xingzhong Liu; Mingyong Rao; John W Taylor
Journal:  PLoS One       Date:  2016-06-23       Impact factor: 3.240
  7 in total

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