Objective To establish methods for determination of tea polyphenols in health food by high performance liquid chromatography (HPLC) and ultraviolet (UV) spectrophotometry using tea polyphenols and gallic acid as standards. Methods Through the detection of the part of health food which declared containing tea polyphenols in the market, the effects of different instrument testing methods and standard substances on determination of tea polyphenol in health food were analyzed. Results The results by HPLC were lower than those by UV spectrophotometry. The results using tea polyphenols as standard substances were lower than those using gallic acid in UV spectrophotometry. Conclusion The selection of instrument testing methods and standard substances shall be carried out according to the product of raw materials and purpose in the determination of tea polyphenols in health food.
标题：不同仪器检测方法及标准品对保健食品中茶多酚含量测定的影响
英文标题：Effects of different instrument testing methods and standard substances on determination of tea polyphenols in health food
