Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review
Mu-Fang Sun,
Chang-Ling Jiang,
Ya-Shuai Kong,
Jin-Lei Luo,
Peng Yin,
Gui-Yi Guo
Affiliations
Mu-Fang Sun
Henan Engineering Research Center of Tea Processing and Testing, Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Chang-Ling Jiang
Henan Engineering Research Center of Tea Processing and Testing, Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Ya-Shuai Kong
Henan Engineering Research Center of Tea Processing and Testing, Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Jin-Lei Luo
Henan Engineering Research Center of Tea Processing and Testing, Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Peng Yin
Henan Engineering Research Center of Tea Processing and Testing, Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Gui-Yi Guo
Henan Engineering Research Center of Tea Processing and Testing, Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Polyphenols, the most abundant components in tea, determine the quality and health function of tea. The analysis of polyphenols in tea is a topic of increasing interest. However, the complexity of the tea matrix, the wide variety of teas, and the difference in determination purposes puts forward higher requirements for the detection of tea polyphenols. Many efforts have been made to provide a highly sensitive and selective analytical method for the determination and characterization of tea polyphenols. In order to provide new insight for the further development of polyphenols in tea, in the present review we summarize the recent literature for the detection of tea polyphenols from the perspectives of determining total polyphenols and individual polyphenols in tea. There are a variety of methods for the analysis of total tea polyphenols, which range from the traditional titration method, to the widely used spectrophotometry based on the color reaction of Folin–Ciocalteu, and then to the current electrochemical sensor for rapid on-site detection. Additionally, the application of improved liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) were emphasized for the simultaneous determination of multiple polyphenols and the identification of novel polyphenols. Finally, a brief outline of future development trends are discussed.
