{"id":381259,"date":"2024-10-20T03:10:44","date_gmt":"2024-10-20T03:10:44","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-184472021\/"},"modified":"2024-10-26T05:45:54","modified_gmt":"2024-10-26T05:45:54","slug":"bs-iso-184472021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-184472021\/","title":{"rendered":"BS ISO 18447:2021"},"content":{"rendered":"
This document specifies a high performance liquid chromatography (HPLC) or ultra-high performance liquid chromatography (UHPLC) method for the determination of content of the four major theaflavins of tea.<\/p>\n
It is applicable to both leaf and instant black and oolong teas. The method is currently not validated for ready-to-drink (RTD) beverages.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents 5.1 General <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 5.1.8 20 % acetonitrile stabilizer solution. 5.1.9 Leaf\/infusion stabilizing solution. 5.2 HPLC mobile phases 5.3 Stock standard solutions 5.3.1 General <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 5.3.2 Preparation of individual theaflavin stock standard solutions 5.4 Mixed standard solutions 5.5 Caffeine standard \u2014 Preparation of caffeine stock solution, corresponding to 2,00 mg\/ml <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 6 Apparatus <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 6.12 Data collection\/integration system. 7 Sampling 8 Preparation of test samples 9 Procedure 9.1 General 9.2 Determination of dry matter content <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 9.3 Test portion 9.3.1 Instant tea 9.3.2 Leaf tea 9.4 Extraction of theaflavins 9.4.1 Instant tea 9.4.2 Leaf tea 9.5 Dilution <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 9.6 Determination 9.6.1 General 9.6.2 Adjustment of the apparatus 9.6.3 HPLC analysis 9.6.4 Identification <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 10 Calculation 10.1 General 10.2 Quantitation using theaflavin standards <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | 10.3 Quantitation using a caffeine standard and theaflavin RRFs <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | 11 Precision 11.1 Interlaboratory test 11.2 Repeatability 11.3 Reproducibility 12 Test report <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | Annex A (informative) Results of interlaboratory tests <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | Annex B (informative) Assessment of the purity of standards used in the RRF work <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | Annex C (informative) Typical HPLC chromatograms <\/td>\n<\/tr>\n | ||||||
24<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tea. Determination of theaflavins in black tea. Method using high performance liquid chromatography<\/b><\/p>\n |