Determination of Characteristic Components in Green and Black Tea Made by Forsythia suspensa Leaves and Their Nutritional Comparison
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Abstract:
An HPLC method for simutaneously analysis of forsythiaside A, phillyrin, rutin and phillygenin was developed. 70% methanol was employed to extract above components under 70 ℃ water bath reflux. The separation was performed at 277 nm on Waters sunfire C18 column with 0.3% acetic acid - methanol (95:5) as mobile phase. Good linear relationship, accuracy and recovery rate were achieved with low LOD and LOQ. The method was suitable for the detection of the above four active ingredients in teas made by Forsythia suspensa leaves. A comparative analysis of the nutritional components of Forsythia suspensa teas was carried out using standard methods and the method built above. The high soluble sugar content (14.15% and 15.02%) contributed to the sweet flavor and aroma of the tea brewing. The contents of water extract, vitamin C, total polyphenol, flavone, forsythiaside A, phillyrin and rutin in green tea were 50.62%, 48.63 mg/100 g, 11.06%, 2.39%, 8.77%, 4.98% and 2.19% respectively, which were significantly higher than those in black tea (p<0.05). And the contents of characteristic component forsythiaside A and phillyrin in green tea made by Forsythia suspensa leaves were even higher those in traditional Chinese medicine Forsythia suspensa fruit. Although the content of characteristic components of FBT was low, forsythin (2.88%) with easier absorption and stronger pharmacological activity was produced during fermentation, and the content was much higher than that of FGT (0.10%). Besides, the content of theaflavin in black tea was 11.83 mg/100 g, which contributed to the orange-yellow color of the tea liquor. Above all, both two teas made by Forsythia suspensa leaves had high medicinal value, which provided huge market potential.
