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Research Article | Open Access

Determination of 19 polyphenolic compounds in tea by ultra-high performance liquid chromatography combined with quadrupole-time of flight mass spectrometry

Jian Lia,b,#, Junmei Mac,d,#, Yan Zhangc,d ( ), Lei Zhenga( )
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
College of Applied Arts and Science, Beijing Union University, Beijing 100191, China
Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang 050017, China
Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, China

# These authors contributed equally to this work.

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

A rapid method was presented for the determination of 19 polyphenols in tea by ultra-high performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS). Tea samples were extracted by 50% (V/V) ethanol, then separated by Waters Acquity BEH C18 column using a binary solvent system composed of acetonitrile and water (0.1% formic acid) by gradient elution. The analytes were determined by Q-TOF MS in TOF MS and information dependent acquisition (IDA)-MS/MS mode. The results showed that mass accuracy error of the 19 polyphenols were lower than 5.0 × 10–6, good linear relationship was got in range of 0.2–500 μg/L and correlation coefficient was higher than 0.9990. The LOD was in the range of 0.002–0.100 mg/kg and the LOQ was in the range of 0.004–0.200 mg/kg. Recovery of the method was in range of 78.4%–109.2% with spike levels of 0.004–2.000 mg/kg, relative standard deviations were lower than 10%. The method was simple, rapid and accurate. It could be used for the rapid screening and quantitative analysis of 19 polyphenols in tea.

Keywords

Ultra–high performance liquid chromatographyQuadrupole-time of flight mass spectrometryTeaPolyphenols

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Food Science and Human Wellness
Volume 11 Issue 3,
May 2022
Pages 719-726
DOI: 10.1016/j.fshw.2021.12.029
Cite this article:
Li J, Ma J, Zhang Y, et al. Determination of 19 polyphenolic compounds in tea by ultra-high performance liquid chromatography combined with quadrupole-time of flight mass spectrometry. Food Science and Human Wellness, 2022, 11(3): 719-726. https://doi.org/10.1016/j.fshw.2021.12.029

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Received: 06 May 2020
Revised: 17 June 2020
Accepted: 18 June 2020
Published: 04 February 2022
© 2022 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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