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Background
Advanced chromatographic methods have generated real
progress in the field of analysis of tea constituents. Methods for
the determination of tea catechins, monomers, oligomers,
theaflavins, flavone and flavonol glycosides are available, not
only for tea, but also for some other tea products. We have
made great progress on tea chemistry and chromatographic
techniques and this has made for improved analysis of tea
components. However, it is apparent that more robust
chromatographic methods for analysis of tea catechins,
caffeine and theaflavins in tea products are needed for the
Food and Dietary Supplement Industry.
Chemistry of Tea
•
Polyphenols, (Flavan‐3‐ols);
•
Alkaloids (caffeine, theophylline and theobromine);
•
Amino acids (teanine);
•
Volatile compounds (aromas);
•
pigments (chlorophyll and carotenoids);
•
Carbohydrates;
•
Others (lipids, sterols, vitamins, proteins).
The above chemicals are responsible for Tea aroma,
taste, color and health benefit.