Establishment of HPLC method for anthocyanins determination of purple bud tea tree

Authors

LIU Lingfeng, Key Lab of Tea Science of Ministry of Education, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128,China
ZHOU Yang, Key Lab of Tea Science of Ministry of Education, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128,China
LIN Ling, Key Lab of Tea Science of Ministry of Education, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128,China
XIAO Wenjun, Key Lab of Tea Science of Ministry of Education, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128,China; Hunan Collaborative Innovation Center for
GONG Zhihua, Key Lab of Tea Science of Ministry of Education, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128,China

Abstract

The purple bud tea zijuan,zixuan9803,Hongyafoshou an An73 shoots were used as research objects. Using three plant anthocyanins as external standards,a HPLC method for simultanteous detection of various anthocyanins in purple bud tea tree was established. That is: after been extracted with 80% ethanol and refluxed, the tea is degreased with a volume ratio of 112 mixture of n-hexane:ethyl acetate:water. A C₁₈ column was used with acetonitrile and 0.2% phosphoric acid ultra-pure water as the mobile phase. Gradient,the organic phase elution gradient: 0～55 min, 10%～40%, flow rate 0.8 mL/min, column temperature 30 ℃, detection wavelength 520 nm. Each anthocyanins can be effectively separated, and the correlation coefficient of the standard curve is ≥0.99, the linear range is 5.00～75.00 μg/L. The precision and repeatability of the method is good. The relative standard deviation of the stability≤10%, the recovery rate is 75%～88%.Seven major anthocyanin components in four kinds of purple bud tea samples are effectively separated. The method has the characteristics of rapidity, sensitivity, accuracy, and low cost. It is also an analysis method which can be used to simultaneously detect and analyze various anthocyanin components in the purple bud tea.

Publication Date

2-28-2018

First Page

67

Last Page

72

DOI

10.13652/j.issn.1003-5788.2018.02.015

Recommended Citation

Lingfeng, LIU; Yang, ZHOU; Ling, LIN; Wenjun, XIAO; and Zhihua, GONG (2018) "Establishment of HPLC method for anthocyanins determination of purple bud tea tree," Food and Machinery: Vol. 34: Iss. 2, Article 15.
DOI: 10.13652/j.issn.1003-5788.2018.02.015
Available at: https://www.ifoodmm.cn/journal/vol34/iss2/15

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