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Effect of pH on the Stability of Green tea Catechins
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녹차 카테킨류의 pH에 대한 안정성 연구

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Type
Academic journal
Author
박영현 (순천향대학교 식품영양학전공) 원은경 (연세대학교 스포츠과학연구소) 손동주 (순천향대학교 식품영양학전공)
Journal
한국식품위생안전성학회 한국식품위생안전성학회지 한국식품위생안전성학회지 제17권 제3호 KCI Accredited Journals
Published
2002.1
Pages
117 - 123 (7page)

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Effect of pH on the Stability of Green tea Catechins
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The five main green tea catechin components such as (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate were analyzed quantitatively from commercial green tea by HPLC. Amounts of catechins decreased in the following order : (+)-catechin > (-)-epigallocatechin gallate >(-)-epigallocatechin >(-)-epicatechin >(-)-epicatechin gallate. In this study, the stability of the following green tea catechins to pH in the range from 3 to 11 was studied using of ultraviolet spectroscopy : (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate. This study demonstrated that green tea catechins were not stable at high pH and that the pH-, and time-dependent spectral alternatives were not reversible In conclusion, low pH is important to maintain the efficient utilization of green tea catechins.
#green tea #catechin #pH #stability

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