for Food Analysis

Catechins

Catechins have been reported to have antibacterial, antiviral, reactive oxygen scavenging, and anti-allergic effects. They are also known to promote fat burning and lower LDL ("bad") cholesterol.
The main catechins in (green) tea are (-)-Epicatechin, (-)-Epicatechin Gallate, (-)-Epigallocatechin, and (-)-Epigallocatechin Gallate. In addition, in products such as canned beverages that undergo a heating process, the four types of catechins found in tea leaves may be present in their epimerized forms: (-)-Catechin, (-)-Catechin Gallate, (-)-Gallocatechin, and (-)-Gallocatechin Gallate.

Methods for quantifying catechins include high-performance liquid chromatography using a reverse-phase column, colorimetric quantification of tannins (polyphenols found in green tea), and analysis using capillary-column electrophoresis^*1. In addition, a quantitative method for the (-)-Epigallocatechin 3-(3"-O-Methyl)gallate (methylated catechin) is specified in JAS 0002: Determination of the O-methylated Catechin in 'Benifuuki' Green Tea (Camellia sinensis L.)－High performance liquid chromatographic method. We offer a 11 Catechin Mixture Standard Solution and other catechin analytical standards that can be used for the simultaneous analysis of catechins.

Procyanidins (proanthocyanidins) are oligomers composed of catechin and/or epicatechin units. Procyanidins yield anthocyanidins upon hydrolysis. Foods containing procyanidins have been notified in Japan as Foods with Function Claims, such as "apple-derived procyanidins" and "pine bark-derived procyanidins."

Theaflavins are a type of polyphenolic compound contained in black tea leaves and are formed from two catechin molecules during the fermentation (oxidation) of black tea. Although their functions are similar to those of catechins, they differ in several respects; for example, theaflavins have recently attracted attention for their anti-influenza activity.^*2

1:Yamamoto : Ministry of Agriculture, Forestry and Fisheries Subsidy Program (Project to Promote Collaboration Between the Food and Agriculture Sectors) Manual for the Evaluation of Food Functional Properties, 1, 10 (2009).
2:The Japan Food News (December 6, 2018).

11 Catechin Mixture Standard Solution
Analytical Standard for Catechins
Procyanidins
Product List
Related Information

11 Catechin Mixture Standard Solution

The National Agriculture and Food Research Organization (NARO) and Shimadzu Corporation have developed a method for the simultaneous analysis of multiple catechins, including caffeine, using liquid chromatography, and are working toward the establishment of a Japanese Agricultural Standard (JAS). This product is a mixture standard solution containing the following 10 types of catechins^* and caffeine, each at a concentration of 100 μg/mL, and can be used as a standard solution for the analysis of these and other catechins.

*This product does not contain Gallocatechin 3-O-(3”-O-Methyl)gallate (GCG3’’Me).

Constituent

No.	Constituent	Abbreviations	CAS RN^®
1	Catechin	C	154-23-4
2	Epicatechin	EC	490-46-0
3	Gallocatechin	GC	970-73-0
4	Epigallocatechin	EGC	970-74-1
5	Catechin Gallate	CG	130405-40-2
6	Epicatechin Gallate	ECG	1257-08-5
7	Gallocatechin Gallate	GCG	4233-96-9
8	Epigallocatechin Gallate	EGCG	989-51-5
9	Epicatechin 3-(3”-O-Methyl)gallate	ECG3’’Me	83104-86-3
10	Epigallocatechin 3-(3”-O-Methyl)gallate	EGCG3’’Me	83104-87-4
11	Caffeine	-	58-08-2

Analysis example

Analysis condition^*

Column

Wakopak^® Navi C18-5 4.6 mm×150 mm

Column temperature

55℃

Eluent

A) 0.2 vol% H₃PO₄ in H₂O　　B) CH₃OH

Gradient

Time (min.)	B conc. (%)
0-15	16
15-26	16-45

Flow rate

0.85 mL/min.

Detection

UV 272 nm

Analyses examples of Catechins in tea leaves*

Pretreatment conditions

1. Sample 250 mg + 2 vol% H₃PO₄ in H₂O:EtOH = 1:1 20 mL
2. 30℃, 60 min.
3. + Ultrapure Water 5 mL
4. Centrifugation (2,000 × g, 5 min.)
Collection of supernatant
1. Filtration
2. Dilution Ultrapure water (×10)

HPLC Chromatogram

Analysis condition

Column

Shim-pack™ GISS C18 (3 μm) 4.6 mm × 150 mm

Column temperature

55℃

Eluent

A) 0.2 vol% H₃PO₄ in H₂O
B) CH₃OH

Gradient

Time (min.)	B conc. (%)
0-15	16
15-26	16-45
26-26.01	45-90
26.01-30	90
30-30.01	90-16

Flow rate

0.85 mL/min.

Detection

UV 242 nm (GC, EGC), 272 nm (Others)

*Ikeda, S.: Wako Junyaku Jiho, 94 (3), 5 (2026).

Analytical Standard for Catechins

(+)-Catechin	(-)-Epicatechin	(+)-Gallocatechin

CAS RN^®：154-23-4	CAS RN^®：490-46-0	CAS RN^®：970-73-0
C₁₅H₁₄O₆=290.27	C₁₅H₁₄O₆=290.27	C₁₅H₁₄O₇=306.27
(-)-Epigallocatechin	(-)-Epicatechin Gallate	(-)-Epigallocatechin Gallate

CAS RN^®：970-74-1	CAS RN^®：1257-08-5	CAS RN^®：989-51-5
C₁₅H₁₄O₇=306.27	C₂₂H₁₈O₁₀=442.37	C₂₂H₁₈O₁₁=458.37
(-)-Epigallocatechin 3-(3''-O-Methyl)gallate (Methylated Catechin)

CAS RN^®：83104-87-4
C₂₃H₂₀O₁₁=472.40
Procyanidin B1	Procyanidin B2	Procyanidin B3

CAS RN^®：20315-25-7	CAS RN^®：29106-49-8	CAS RN^®：23567-23-9
C₃₀H₂₆O₁₂=578.52	C₃₀H₂₆O₁₂=578.52	C₃₀H₂₆O₁₂=578.52
Theaflavin	Theaflavin 3-Gallate	Theaflavin 3'-Gallate	Theaflavin 3,3'-Digallate

CAS RN^®：4670-05-7	CAS RN^®：30462-34-1	CAS RN^®：28543-07-9	CAS RN^®：30462-35-2
C₂₉H₂₄O₁₂=564.49	C₃₆H₂₈O₁₆=716.60	C₃₆H₂₈O₁₆=716.60	C₄₃H₃₂O₂₀=868.70

Procyanidins

Procyanidins (proanthocyanidins) are compounds in which multiple catechins or epicatechins are bonded. And procyanidins produce anthocyanidins by hydrolyzing. Apple-derived procyanidins have been reported to reduce visceral fat, and mainly contain procyanidin B2.

In Japanese Agricultural Standards (JAS) 0024: Determination of the procyanidins in apple juice ― High performance liquid chromatographic method, which quantifying a specifies a method in which a series of peaks matching the retention time of procyanidin B2 are quantified as procyanidins, using procyanidin B2 as the index.

Pine-bark-derived procyanidins have been reported to lower LDL ("bad") cholesterol, and mainly contain procyanidins B1 and B3.

Fujifilm Wako has analytical standards that can be used for various procyanidin analysis.

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Catechins Mixture Standard Solution

Catechins Analytical Standard

Procyanidins Analytical Standard

Theaflavins Analytical Standard

Other Catechin-Related Reagents

HPLC Column

Author: T. Murase

For research use or further manufacturing use only. Not for use in diagnostic procedures.

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