Quantitative Analysis of Flavonols in Tea Leaves

Introduction

In collaboration with the National Agriculture and Food Research Organization, Shimadzu Corporation has been developing a simple, quick and accurate method of analyzing functional components in agricultural and food products. This report introduces a quantitative method for flavonols analysis in tea leaves and presents the results obtained in two kinds of them. Flavonols, a kind of polyphenols, are classified into flavonoids. Generally, to determine the content of flavonols, the glycosides are hydrolyzed to provid only the aglycone form rate. In this report, an analysis method of flavonols shown in Table 1 was developed to determine the contents of glycosides and aglycone without hydrolysis.

March 31, 2021 GMT