Method for detecting gallic acid and ampelopsin in tea tincture

A technology of gallic acid and viniferin, which is applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of complex composition, false positives, long analysis time, etc. Good results
CN104101666AActive Publication Date: 2014-10-15CHINA TOBACCO FUJIAN IND
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
CHINA TOBACCO FUJIAN IND
Publication Date
2014-10-15

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Abstract

The invention relates to a method for detecting gallic acid and ampelopsin in tea tincture. The method comprises performing determination through a liquid chromatography tandem mass spectrometry and performing calibration through an external standard method. The method for detecting the gallic acid and the ampelopsin in the tea tincture has the advantage s of being short in detecting time, simple in operation, high in sensitivity and recovery rate, good in repeatability and the like. Chromatographic conditions in the method enable the chromatographic peaks of the gallic acid and the ampelopsin to be well separated from those of impurities and to obtain good linearity ranges with limit of detection of 0.002 mu g / mL, the recovery rate of the gallic acid is between 91.3% and 109.2%, the recovery rate of the ampelopsin is between 84.1% and 97.8%, and the relative standard deviations of the detecting results of samples are all smaller than 5%.
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Description

technical field

[0001] The invention relates to a method for detecting the contents of gallic acid and staphylophyllin in tea tincture, and belongs to the technical field of trace analysis. Background technique

[0002] Tea is one of the three major beverages in the world and originated in my country. At present, it is generally believed that the base plants of tea are the tea of ​​the genus Theaceae and its variant big-leaf tea. In taxonomy, both are tea plants. Tea contains a variety of nutrients, such as polyphenols, flavonoids, alkaloids, sugars, and amino acids.

[0003] Gallic acid (gallic acid, GA) is a component of hydrolyzable tannins, also known as gallic acid, chemical name 3,4,5-trihydroxybenzoic acid, is a simple phenolic compound with physiological activity in tea. Staphylococcus, also known as dihydromyricetin, is the extract of Vitis vine tea, and is the main active ingredient flavonoids in vine tea. Both gallic acid and staphylophyllin have various biome...

Claims

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