| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543451 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠A RP-HPLC method was developed for the separation and quantification of tea catechins in green tea extract, biscuit dough, and biscuit samples. ⺠Green tea catechins were relatively stable in the biscuit dough. ⺠The relative stability of catechins in the biscuit system can be sequenced as (â)-CG > (â)-GCG > (â)-ECG > (â)-EGCG. ⺠Percentages of (â)-EGCG and (â)-ECG in the dough and biscuit increased as the initial concentration of GTE was increased. ⺠Retention rates of green tea catechins were improved by reducing the pH of the dough.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amber Sharma, Weibiao Zhou,