Cost-Effective Simultaneous Separation and Quantification of Phenolics in Green and Processed Tea Using HPLC–UV–ESI Single-Quadrupole MS Detector and Python Script

Phenolic composition of green tea (Camellia sinensis) varies according to manufacturing processes that result in deglycosylation glycosylated phenolics and condensation, epimerization, degalloylation flavan-3-ols (catechins). Ambiguous phenolic assignments based on UV absorbance alone can occur when the chromatographic peaks overlapped slightly. We established an improved method using HPLC–UV coupled with a single-quadrupole MS detector (MS1) reject false after checking preceding MS1 peaks. Adjusted data coded by Python algorithm were deployed compare phenolics. Performance validation analysis methods for 19 revealed sensitivity 0.17 0.47 pmol/injection, limit detection 15 33 ?g/L, quantification 50 110 intra-day precision 5% 1% relative standard deviation, trueness 83–135% 97–100%, respectively. Our results suggest HPLC–UV–MS1 method, which is low operational cost potentially provides precise teas.