Determination of anti-carcinogenic polyphenols present in green tea using capillary electrophoresis coupled to a flow...

A capillary electrophoresis (CE) method was developed for the simultaneous determination of a number of major ingredients of green tea. The components analysed were caffeine, adenine, theophylline, epigallocatechin-3 gallate, epigallocatechin, epicatechin-3 gallate, (-)-epicatechin, (+)-catechin, gallic acid, quercetin and caffeic acid. Separation was achieved using a fused capillary column with 0.15 M H3BO3 as buffer at a pH of 8.5, UV detection at 210 nm and 20 kV of voltage. Analysis was carried out after treatment (extraction, filtration and dilution) of the samples in a flow injection system which was coupled to a CE equipment via a programmable arm. The procedure allows the determination of these compounds in less than 20 min. Quantitative analysis was performed by the standard addition method. Limits of detection ranged between 0.04 microgram ml-1 for flavonols and 1.2 micrograms ml-1 for caffeine.