Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions

Journal of Chromatography A

Volumn 1156, Issue 1-2 SPEC. ISS., 2007, Pages 312-320

  Yang, Deng Jye ^a   Hwang, Lucy Sun ^b   Lin, Jau Tien ^a  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Caffeine; Catechin; Gallic acid; HPLC analysis; Steeping method; Storage; Tea

Indexed keywords

ACETIC ACID; CARBOXYLIC ACIDS; DRUG INFUSION; ORGANIC COMPOUNDS; WATER;

CAFFEINE; CATECHINS; GALLIC ACID; STEEPING METHOD; TEA INFUSION;

BEVERAGES;

ACETIC ACID; ACETONITRILE; CAFFEINE; CATECHIN; GALLIC ACID; GALLOCATECHIN; HOT WATER;

ARTICLE; CHEMICAL REACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PARTICLE SIZE; PRIORITY JOURNAL; STORAGE; TEA; TEMPERATURE;

CAFFEINE; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; GALLIC ACID; TEA; TEMPERATURE;

EID: 34250624481     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2006.11.088     Document Type: Article

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