Determination of food additive theaflavins by ultraviolet spectrophotometry

Abstract

ObjectiveTo establish a method for the determination of food additive theaflavins by ultraviolet spectrophotometry.MethodsAfter dissolved in water， the sample solution was extracted with ethyl acetate and 2.5% sodium bicarbonate solution in turn. A certain volume of ester phase was fixed with ethanol， and then it was quantified by spectrophotometry. The maximum absorption wavelength， sample quality， concentration of sodium bicarbonate solution and extraction time by sodium bicarbonate solution were researched.ResultsUnder the best conditions， four theaflavin monomers had good linear relationships within their respective concentration ranges， and the correlation coefficients were all greater than 0.999. The limit of quantitation was 3%， the standard recoveries were 95.2%-108.4%， and the relative standard deviations were less than 5%.ConclusionThis method has good repeatability， precision and stability， and is suitable for the determination of food additive theaflavin.

Keywords

• ultraviolet visible spectrophotometry
• food additive
• theaflavins