作者：刘培琴¹, 胡超琼¹, 邹燕², 杨潇¹, 陈祥贵¹, 冯德建², 叶善蓉², 黄玉坤¹

作者单位：1. 西华大学食品与生物工程学院 食品微生物四川省重点实验室，四川 成都 610039;
2. 中国测试技术研究院 茶叶标准与检测技术四川省重点实验室，四川 成都 610021

关键词：茶叶;儿茶素;茶黄素;高效液相色谱-串联质谱

摘要：

针对同时测定茶叶中儿茶素、茶黄素的方法较少的现状，该研究建立了同时定性和定量测定茶叶中8种儿茶素类和4种茶黄素类物质的高效液相色谱-串联质谱法。研究采用 Agilent Eclipse Plus C₁₈(2.1 mm×100 mm，1.8 μm)色谱，甲酸-乙腈为流动相，流量为 0.2 mL/min进行梯度洗脱，采用 ESI源正、负离子扫描模式，多反应监测（MRM）。结果表明，儿茶素类和茶黄素类物质分别在10～10000 μg/L和25～5000 μg/L范围内线性关系良好，相关系数R＞0.99，回收率在96.53%～106.08%之间，精密度的相对标准偏差均小于10%。相较于分别检测儿茶素类和茶黄素类物质的国家标准方法，该方法提高了检测效率且具有更低的检出限和定量限，能够提供更加准确、全面的检测结果。

Determination of catechins and theaflavins in tea by HPLC-MS/MS
LIU Peiqin¹, HU Chaoqiong¹, ZOU Yan², YANG Xiao¹, CHEN Xianggui¹, FENG Dejian², YE Shanrong², HUANG Yukun¹
1. Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China;
2. Standard and Testing Technology of Tea Key Laboratory of Sichuan Province, National Institute of Measurement and Testing Technology, Chengdu 610021, China
Abstract: In view of the fact that there are few methods for simultaneous determination of catechins and theaflavins in tea, a method based on high performance liquid chromatography-tandem mass spectrometry was developed for simultaneous qualitative and quantitative determination of 8 catechins and 4 theaflavins in tea. The analysis utilized Agilent Eclipse Plus C₁₈ (2.1 mm×100 mm, 1.8 μm) chromatography with formic acid- acetonitrile as the mobile phase, operating at a flow rate of 0.2 mL/min for gradient elution. Multi reaction monitoring (MRM) was conducted using ESI source positive and negative ion scanning modes. The results showed that catechins and theaflavins had good linear relationships in the range of 10-10000 μg/L and 25-5000μg/L, respectively, with correlation coefficients R>0.99. The recovery rate is between 96.53% and 106.08%, and the relative standard deviation of precision is less than 10%. Compared with the national standard method for separately detecting catechins and theaflavins, this method improves detection efficiency and has lower detection and quantification limits, providing more accurate and comprehensive detection results.
Keywords: tea;catechins;theaflavins;HPLC-MS/MS
2024, 50(7):63-69  收稿日期: 2023-10-11;收到修改稿日期: 2023-11-27
基金项目: 四川省重点研发项目（2020YFN0154）；茶叶标准与检测技术四川省重点实验室开放课题(STTT202103)
作者简介: 刘培琴（1998-），女，四川乐山市人，硕士研究生，专业方向为食品质量与安全。
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