Journal
FOOD ANALYTICAL METHODS
Volume 5, Issue 4, Pages 659-663Publisher
SPRINGER
DOI: 10.1007/s12161-011-9299-9
Keywords
Cloud-point extraction; HPLC; Anthraquinone derivatives; Chang-Qing tea
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Funding
- National Natural Science Foundation of China [20875020, 20575016]
- Natural Science Foundation of Hebei Province China [B2006000953]
- Hebei University
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In this paper, a cloud-point extraction method was developed for the determination of five anthraquinone derivatives in Chang-Qing tea by high-performance liquid chromatography. The optimum conditions for micelle extraction were obtained as follows-15% (w/v) Genapol X-080 as extractant, pH 3.5, liquid/solid ratio 80, and extraction time, 40 min. For cloud point preconcentration, 20% (w/v) NaCl was added, and the solution was incubated at 55 A degrees C for 30 min. The detection limits for the five anthraquinone derivatives were in the range of 0.55-3.30 ng ml(-1). Average recoveries for the anthraquinone derivatives at three spiked levels were in the range of 84.3-104.1%. Relative standard deviations for six replicate determinations of Chang-Qing tea sample were below 2.39. The established method has been successfully applied to the determination of anthraquinone derivatives in Chang-Qing tea products from three different manufacturers.
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