Evaluation of the concentration of tea catechins and caffeine, and product comparison.
In MST, qualitative and quantitative analysis of tea catechins can be performed using LC/MS/MS. This document observed the changes in EGCG concentration based on the temperature and time of brewing tea (Figure 1). It was found that the higher the temperature, the greater the extraction efficiency of EGCG, with a significant amount extracted up to 5 minutes. Additionally, a comparison of the catechin content in six commercially available tea products confirmed that green tea contains more catechins than black tea or oolong tea (Figure 2). Benifuki green tea contains a high amount of methylated catechin (ECCG3"Me), which has strong anti-allergic effects against conditions such as hay fever.
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Measurement method: LC/MS Product field: Food Analysis purpose: Product investigation, composition evaluation, identification
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MST is a foundation that provides contract analysis services. We possess various analytical instruments such as TEM, SIMS, and XRD to meet your analysis needs. Our knowledgeable sales representatives will propose appropriate analysis plans. We are also available for consultations at your company, of course. We have obtained ISO 9001 and ISO 27001 certifications. Please feel free to consult us for product development, identifying causes of defects, and patent investigations! MST will guide you to solutions for your "troubles"!