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Separation of catechins and methylxanthines in tea
samples by capillary electrochromatography
Italy
A paper in the the Journal of Separation Science [32 (7), 1002-1010 (2009)] documents the simultaneous separation
of several polyphenols such as (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, theophylline, caffeine in green and
black teas by capillary electrochromatography (CEC). Several experimental parameters such as stationary phase
type, mobile phase composition, buffer and pH, inner diameter of the columns, sample injection, were evaluated
to obtain the complete separation of the analysed compounds by Dr Zeineb Aturki from the Institute of Chemical
Methodologies at the National Council of Research in Rome, Italy.
"The research concerning the analysis of catechins in tea was developed following the aim of our project to analyse
polyphenols in several food matrices with miniaturized techniques including capillary electrochromatography (CEC)
and nano-liquid chromatography (Nano-LC). Our interest in those compounds is due to their nutritional properties
and beneficial implications for human health. In addition quantification of polyphenols provides useful informations
for food quality control,"explained Dr Aturki.
For him, the key findings of the study include the development of analytical methods using miniaturized
techniques."They offer several advantages such as high precision, accuracy, sensitivity, short analysis time, low
consumption of samples and reagents, easy coupling to mass spectrometry. For all these purposes, CEC and
Nano-LC can be used as an alternative or complementary technique to high performance liquid chromatography,"
Aturki added.
He believes the results achieved in this research have proved the potential of CEC technique and their future goal is
to determine these compounds by coupling this analytical technique to the mass spectrometer.

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