Effects of metal ions (Cu²⁺, Fe²⁺ and Fe³⁺) on HPLC analysis of catechins

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• 作者：Midori Yasuda^a ; ^{midori@nisikyu-u.ac.jp} ; Chika Matsuda^a ; Ayumi Ohshiro^a ; Kuniyo Inouye^b ; Masaaki Tabata^c
• 关键词：HPLC ; Catechins ; Metal complexes ; Oxidation ; ESI-MS ; CV
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 July, 2012
• 卷：133
• 期：2
• 页码：518-525
• 文件大小：1315 K

摘要

Catechins [(鈭?-epicatechin (EC), (鈭?-epigallocatechin (EGC), (鈭?-epicatechin gallate (ECG) and (鈭?-epigallocatechin gallate (EGCG)] were analysed by HPLC using an ODS column, an electrochemical detector (0.75 V vs. Ag/AgCl) and an eluting solvent composed of water containing buffer (84%v/v), acetonitrile (12%v/v) and ethylacetate (4%v/v) in the presence of metal ions (Cu²⁺, Fe²⁺ and Fe³⁺). HPLC peaks were affected by metal ions: the peak intensities of ECG and EGCG decreased, but the peak intensities of EC and EGC were not affected seriously. Fe²⁺ most markedly decreased the peak intensities of EGCG. EDTA was added to mask metal ions and an optimum condition was proposed. The effects of the metal ions on HPLC analysis are discussed from the viewpoints of metal complex formation with catechins and oxidation of catechins on the basis of ultraviolet-visible (UV-vis) spectrophotometry, electrospray ionisation mass spectrometry (ESI-MS) and cyclic voltammetry (CV).