BS ISO 18447:2021 - Tea. Determination of theaflavins in black tea. Method using high performance liquid chromatography

Standard Number: BS ISO 18447:2021

Pages: 26

Released: 2021-09-09

ISBN: 978 0 539 06022 5

Status: Standard

Overview

The BS ISO 18447:2021 standard is an essential document for anyone involved in the tea industry, particularly those focused on the quality and chemical composition of black tea. This standard provides a detailed method for the determination of theaflavins in black tea using high performance liquid chromatography (HPLC). Theaflavins are a group of polyphenolic compounds that contribute significantly to the color and flavor of black tea, making their accurate measurement crucial for quality control and product development.

Why This Standard is Important

Theaflavins are not just important for the sensory attributes of black tea; they also have numerous health benefits, including antioxidant properties. Accurate determination of theaflavins can help in:

• Ensuring consistent quality of black tea products
• Meeting regulatory requirements and industry standards
• Enhancing the health benefits of black tea
• Supporting research and development in tea production

Methodology

The method outlined in this standard uses high performance liquid chromatography (HPLC), a highly accurate and reliable technique for separating, identifying, and quantifying compounds in a mixture. The standard provides:

• Detailed instructions on sample preparation
• Specific conditions for HPLC analysis
• Guidelines for the calibration and validation of the method
• Procedures for data analysis and interpretation

Who Should Use This Standard?

This standard is invaluable for a wide range of professionals, including:

• Tea producers and manufacturers
• Quality control laboratories
• Research and development teams
• Regulatory bodies
• Academic researchers in food science and technology

Benefits of Using BS ISO 18447:2021

By adhering to the guidelines and methodologies outlined in this standard, organizations can achieve several benefits:

• Consistency: Ensure that every batch of black tea meets the same high standards of quality.
• Compliance: Meet international regulatory requirements and industry standards.
• Efficiency: Streamline the process of quality control and reduce the time and resources needed for testing.
• Reputation: Enhance the reputation of your brand by consistently delivering high-quality products.

Technical Details

The standard spans 26 pages and was released on 2021-09-09. It is identified by the ISBN 978 0 539 06022 5. The document is comprehensive, providing all the necessary details to implement the method effectively.

Conclusion

The BS ISO 18447:2021 standard is a critical resource for anyone involved in the production, quality control, and research of black tea. By providing a reliable and accurate method for determining theaflavins, this standard helps ensure that black tea products are of the highest quality, meeting both consumer expectations and regulatory requirements. Whether you are a tea producer, a quality control specialist, or a researcher, this standard will be an invaluable addition to your toolkit.

BS ISO 18447:2021

This standard BS ISO 18447:2021 Tea. Determination of theaflavins in black tea. Method using high performance liquid chromatography is classified in these ICS categories:

• 67.140.10 Tea

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.

It is applicable to both leaf and instant black and oolong teas. The method is currently not validated for ready-to-drink (RTD) beverages.