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[Analysis Case] LC/MS/MS Analysis of Catechins in Green Tea

A simultaneous analysis case of eight types of catechins including heat isomerization products.

The main component of green tea, catechins, is known to have functions such as antioxidant effects, promoting fat burning, and lowering blood cholesterol levels, and it is designated as a specific health use food (Tokuho). Natural green tea contains four types of catechins (EC, EGC, ECG, EGCG), but commercially available tea also contains a significant amount of heat-isomerized catechins (C, GC, CG, GCG) produced during the heating sterilization process. This document presents a case study of analyzing commercially available green tea using LC/MS/MS to separate and identify eight types of catechins, including heat-isomerized forms.

Related Link - https://www.mst.or.jp/casestudy/tabid/1318/pdid/23…

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Food analysis.

[Analysis Case] LC/MS/MS Analysis of Catechins in Green Tea_C0317

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[Analysis Case] Quantitative Analysis of Functional Components in Tea_C0318

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