녹차의 카테킨류 분석법 개선 = Improvement of analytical method for catechins in green tea

다국어 초록 (Multilingual Abstract)

Quantutative analysis of catechins by HPLC was studied. When the mobile phase was switched from the conventional(AOAC) Methanol, Acetonitril and Acetic acid solution in Hz0 to 0.06% Phosphate solution with Acetonitrile, N,N-Dimethyl formamide, and Ethyl acetate, retention time could be reduced from 45 min to 28 min, especially, we obtained sharper chromatogram of the compounds, either (-)EGCG or (-)ECG, which resulted in minimization of analytical erros. CVs of retention time (0.32∼3.97%) and peak area (1.61∼7.01%) indicated that the data were more reliable. Content of catechins in commerical teas analyzed by the method was 120.3∼153.7 ㎎/g in green teas which was about 4 times that in black tea.