Journal of Food, Agriculture and Environment

Analysis of uracil in tea by SPE clean-up and high performance liquid chromatography (HPLC) with diode array detector(DAD)

Author(s):

Weihao Li ^{1, 2}, Saidi Wang ¹, Hongyan Xie ¹, Guotao Ding ², Xianzhou Zhang ³, Wenwei Tang ^4*, Zhixue Liu ^1*

Recieved Date: 2013-05-27, Accepted Date: 2013-10-24

Abstract:

A facile and sensitive method utilizing high performance liquid chromatography with diode array detector (HPLC–DAD) has been developed and validated for analysis of uracil in tea. Samples were subjected to ultrasonic extraction, followed by solid-phase extraction (SPE) to remove coextractives, before analysis by HPLC-DAD. Recovery of uracil from tea samples ranged from 89 to 94% with relative standard deviations less than 9.7%. Limit of quantification of the method for tea was 2 µg /kg. By this method, the existence of uracil in fermented tea was confirmed for the first time.The levels of uracil in the fermented teas varied from 7.96 to 27.43 mg/kg, Pu-Erh tea (post-fermented) contained the highest content, whereas Oolong tea (semi-fermented) contained the lowest amount. On the contrary, uracil was not detected in green tea (unfermented tea). There are siginificant positive correlation (ρ<0.01) between uracil content and fermentation degree. It indicated that the uracil can be regarded as a characteristic component of the fermented tea.

Keywords:

Uracil, tea, SPE, PLC

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 451-454

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