Measurement of catechin and gallic acid in tea wine with HPLC
Joint Authors
Zhang, Shuai
Li, Yongjun
Sun, Yuanming
Source
Saudi Journal of Biological Sciences
Issue
Vol. 27, Issue 1 (31 Jan. 2020), pp.219-221, 3 p.
Publisher
Publication Date
2020-01-31
Country of Publication
Saudi Arabia
No. of Pages
3
Main Subjects
Topics
Abstract EN
First a kind of fermented tea wine was prepared from Dancong tea.
The content of four major catechins and gallic acid (EC, EGC, EGCG and ECG) in tea wine was measured with HPLC.
The results showed that the content of EC, EGC, EGCG, ECG and catechins in tea wine decreased when compared with that before fermentation.
The content of EC decreased the most, reaching 26.79%, while the content of GA changed the least with a decrease of only 13.56%.
Nevertheless, tea wine still contains a relatively large amount of catechins, thus proper consumption of tea wine may be salubrious.
American Psychological Association (APA)
Li, Yongjun& Zhang, Shuai& Sun, Yuanming. 2020. Measurement of catechin and gallic acid in tea wine with HPLC. Saudi Journal of Biological Sciences،Vol. 27, no. 1, pp.219-221.
https://search.emarefa.net/detail/BIM-920569
Modern Language Association (MLA)
Li, Yongjun…[et al.]. Measurement of catechin and gallic acid in tea wine with HPLC. Saudi Journal of Biological Sciences Vol. 27, no. 1 (Jan. 2020), pp.219-221.
https://search.emarefa.net/detail/BIM-920569
American Medical Association (AMA)
Li, Yongjun& Zhang, Shuai& Sun, Yuanming. Measurement of catechin and gallic acid in tea wine with HPLC. Saudi Journal of Biological Sciences. 2020. Vol. 27, no. 1, pp.219-221.
https://search.emarefa.net/detail/BIM-920569
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 221
Record ID
BIM-920569