Estimation of tea catechin levels using micellar electrokinetic chromatography: A quantitative approach

Food Chemistry

Volumn 150, Issue , 2014, Pages 145-150

  Liu, Chao Ming ^a   Chen, Chung Yu ^b   Lin, Yang Wei ^a  

^a NATIONAL CHANGHUA UNIVERSITY OF EDUCATION   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Catechins; Epimerisation; Food analysis; MEKC

Indexed keywords

BEVERAGES; DEIONIZED WATER; GROUNDWATER; LIQUID CHROMATOGRAPHY; ORGANIC COMPOUNDS; PHENOLS; SODIUM COMPOUNDS; VITAMINS;

CATECHINS; EPICATECHIN GALLATE; EPIMERISATION; FOOD ANALYSIS; MEKC; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; QUANTITATIVE APPROACH; SODIUM TETRABORATE;

FLAVONOIDS;

BORATE SODIUM; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; GREEN TEA EXTRACT; SODIUM DIHYDROGEN PHOSPHATE; TAP WATER; XANTHINE;

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; PLANT LEAF; QUANTITATIVE ANALYSIS; REVERSE OSMOSIS; SEPARATION TECHNIQUE; STANDARD; TEA; ULTRAVIOLET RADIATION; WATER TEMPERATURE;

CATECHINS; EPIMERISATION; FOOD ANALYSIS; MEKC;

CAMELLIA SINENSIS; CATECHIN; CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; PLANT EXTRACTS; TEA;

EID: 84888100197     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.140     Document Type: Article

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