Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

Food Chemistry

Volumn 183, Issue , 2015, Pages 30-35

  Jiang, Heyuan ^a,b,c   Engelhardt, Ulrich H ^b   Thräne, Claudia ^b   Maiwald, Beate ^b   Stark, Janina ^b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^c Key Laboratory of Tea Processing Engineering of Zhejiang Province   (China)

Author keywords

Black tea; Flavonol glycosides; Green tea; HPLC; Oolong tea; UHPLC

Indexed keywords

COLUMN CHROMATOGRAPHY; DRUG PRODUCTS; MASS SPECTROMETRY; PHENOLS; SUGARS;

BLACK TEA; FLAVONOL GLYCOSIDES; GREEN TEA; HPLC; OOLONG TEA; UHPLC;

FLAVONOIDS;

FLAVONOID GLYCOSIDE; KAEMPFEROL; POLYAMIDE; QUERCETIN; FLAVONOL DERIVATIVE; GLYCOSIDE; TEA;

ARTICLE; COLUMN CHROMATOGRAPHY; CONTROLLED STUDY; DRY WEIGHT; ELECTROSPRAY; ELECTROSPRAY MASS SPECTROMETRY; ELUTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OOLONG TEA; TEA; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; CHEMISTRY; PROCEDURES;

CAMELLIA SINENSIS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOLS; GLYCOSIDES; TEA;

EID: 84925134619     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.024     Document Type: Article

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