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

被引：126

作者：

Horie, H ^{[1
]}

Kohata, K ^{[1
]}

机构：

[1] Natl Res Inst Vegetables Ornamental Plants & Tea, Shizuoka 4258501, Japan

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 881卷 / 1-2期

关键词：

reviews; tea; food analysis; polyphenols; vitamins; amino acids; catechins; caffeine; alkaloids; inorganic cations; organic acids;

D O I：

10.1016/S0021-9673(99)01345-X

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

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. (C) 2000 Elsevier Science B.V All rights reserved.

引用

页码：425 / 438

页数：14

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