{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1362825894353367424.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1021/jf070312m"}},{"identifier":{"@type":"URI","@value":"https://pubs.acs.org/doi/pdf/10.1021/jf070312m"}},{"identifier":{"@type":"PMID","@value":"17696441"}}],"dc:title":[{"@value":"Determination of Theaflavins Including Methylated Theaflavins in Black Tea Leaves by Solid-Phase Extraction and HPLC Analysis"}],"description":[{"notation":[{"@value":"A quantitative method for four theaflavins and two methylated theaflavin derivatives in black tea leaves was developed by solid-phase extraction and a high-performance liquid chromatographic method with photodiode array detection. The theaflavins in black tea leaves were extracted three times with 40 vol 50% aqueous ethanol (mg dry tea powder/mL) containing 2% ascorbic acid. The ethanol extracts were diluted 4-fold with distilled water. All diluted extracts were directly applied to the solid-phase C18 cartridge column without concentration. The fraction of theaflavins was obtained by 40% ethanol extraction after rinsing with water followed with 15% ethanol extraction. An aliquot of theaflavins after concentration was injected onto an ODS C18 reversed-phase column, and four theaflavins and two methylated theaflavins were sufficiently separated by a linear gradient system using distilled water and acetonitrile with 0.5% acetic acid. This analytical method is sensitive for the determination of a small amount of methylated theaflavins, since various interfering substances produced during the fermentation process were eliminated in advance by solid-phase extraction. Using this analytical method, we also demonstrated that methylated theaflavins were easily produced during the manufacture of black tea."}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1382825894353367424","@type":"Researcher","foaf:name":[{"@value":"Masami Nishimura"}],"jpcoar:affiliationName":[{"@value":"Division of Food Science & Nutrition, Nagoya Women's University, 3-40 Shioji-Cho Mizuho-ku, Nagoya 467-8610, Japan, and School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382825894353367297","@type":"Researcher","foaf:name":[{"@value":"Kinuko Ishiyama"}],"jpcoar:affiliationName":[{"@value":"Division of Food Science & Nutrition, Nagoya Women's University, 3-40 Shioji-Cho Mizuho-ku, Nagoya 467-8610, Japan, and School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382825894353367299","@type":"Researcher","foaf:name":[{"@value":"Akiko Watanabe"}],"jpcoar:affiliationName":[{"@value":"Division of Food Science & Nutrition, Nagoya Women's University, 3-40 Shioji-Cho Mizuho-ku, Nagoya 467-8610, Japan, and School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382825894353367425","@type":"Researcher","foaf:name":[{"@value":"Setsuko Kawano"}],"jpcoar:affiliationName":[{"@value":"Division of Food Science & Nutrition, Nagoya Women's University, 3-40 Shioji-Cho Mizuho-ku, Nagoya 467-8610, Japan, and School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382825894353367298","@type":"Researcher","foaf:name":[{"@value":"Toshio Miyase"}],"jpcoar:affiliationName":[{"@value":"Division of Food Science & Nutrition, Nagoya Women's University, 3-40 Shioji-Cho Mizuho-ku, Nagoya 467-8610, Japan, and School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382825894353367296","@type":"Researcher","foaf:name":[{"@value":"Mitsuaki Sano"}],"jpcoar:affiliationName":[{"@value":"Division of Food Science & Nutrition, Nagoya Women's University, 3-40 Shioji-Cho Mizuho-ku, Nagoya 467-8610, Japan, and School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00218561"},{"@type":"EISSN","@value":"15205118"}],"prism:publicationName":[{"@value":"Journal of Agricultural and Food Chemistry"}],"dc:publisher":[{"@value":"American Chemical Society (ACS)"}],"prism:publicationDate":"2007-08-15","prism:volume":"55","prism:number":"18","prism:startingPage":"7252","prism:endingPage":"7257"},"reviewed":"false","url":[{"@id":"https://pubs.acs.org/doi/pdf/10.1021/jf070312m"}],"createdAt":"2007-08-15","modifiedAt":"2021-10-04","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Ethanol","dc:title":"Ethanol"},{"@id":"https://cir.nii.ac.jp/all?q=Methylation","dc:title":"Methylation"},{"@id":"https://cir.nii.ac.jp/all?q=Camellia%20sinensis","dc:title":"Camellia sinensis"},{"@id":"https://cir.nii.ac.jp/all?q=Catechin","dc:title":"Catechin"},{"@id":"https://cir.nii.ac.jp/all?q=Plant%20Leaves","dc:title":"Plant Leaves"},{"@id":"https://cir.nii.ac.jp/all?q=Fermentation","dc:title":"Fermentation"},{"@id":"https://cir.nii.ac.jp/all?q=Biflavonoids","dc:title":"Biflavonoids"},{"@id":"https://cir.nii.ac.jp/all?q=Chromatography,%20High%20Pressure%20Liquid","dc:title":"Chromatography, High Pressure 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