Tocopherol Contents of Mat-cha, Gyokuro and Sen-cha

Abstract

Tocopherol contents of Mat-cha, Gyokuro and Sen-cha were determined by the HPLC method. Each sample solution was prepared by the method of McMURRY et al. with some modifications from one gram of pulverized tea (0.5mm). Tocopherols were determined by HPLC with Finepak SIL column (4.6×250mm) at room temparature: they were eluted with n-hexane-isopropyl alcohol (99.5:0.5v/v) at a flow rate 1ml/min and detected at 280nm (AUFS 0.08). 6 Hydroxy-2. 2. 5. 7. 8-penta methyl chroman was used as an internal standard. Calibration curves were prepared on the basis of chromatographic height of peaks by using pure α.β.γ.δ-tocopherols and the internal standard (0, 5-2.0×10^-6g/5μl injection in n-hexane. Contents of α-tocopherol were 24, 1-35.9mg/100mg in Mat-cha, 23.9-24.5mg/100g in Gyokuro and 55.6-71.4mg/100g in Sen-cha, respectively. β, γ and δ-tocopherols were not found in Mat-cha, but a little in Gyokuro and Sen-cha.