Development and optimization of a high-performance liquid chromatography method for the determination of theaflavin purity
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Shandong Institute of Food and Drug Control, Shandong Research Center of Engineering and Technology for Quality Control of Food for Special Medical Purposes, Key Laboratory of Supervising Technology for Meat and Meat Products for State Market Regulation,Industrial Technology Foundation Public Service Platform, Shandong Ji’nan 250101, China

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R155

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    Abstract:

    Objectives A high-performance liquid chromatography method was developed to determine the purity of theaflavins, a food additive.Methods The samples were dissolved in ethanol-water (2∶8,V/V) solution and separated by C18 reversed-phase chromatography with acetonitrile and 0.1% phosphoric acid as mobile phase. The flow rate was 1 mL/min and the column temperature was 35 °C, the detection was performed at 278 nm using a UV detector.Results The linear relationship of theaflavins was good in the range of 20-500 μg/mL, and the correlation coefficient r2>0.99, the limit of detection of the four components of tea polyphenols was 0.2 μg/mL, and the limit of quantification was 0.5 μg/mL.The recovery rate of the samples was 97.9%-101.3%, and the relative standard deviation was 0.3%-1.6%.Conclusion The method has high precision, good stability, simple operation, and can meet the requirements for the purity determination of food additive theaflavin.

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TIAN Hongyun, LYU Dengyi, LIU Yi, WU Yujian, WANG Aizhu, HU Mingyan, WANG Jun, HU Mei. Development and optimization of a high-performance liquid chromatography method for the determination of theaflavin purity[J].中国食品卫生杂志,2025,37(3):240-244.

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  • Received:August 06,2024
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  • Online: June 25,2025
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