Application Note: Measuring flavonols in tea leaves Supported by: Published: 7 December 2021 Share this post 1 Share via Facebook Like Twitter Pinterest LinkedIn Digg Del Tumblr VKontakte Print Email Reddit Buffer Love This Weibo Pocket Xing Odnoklassniki iconOdnoklassniki WhatsApp Meneame Blogger Amazon Yahoo Mail Gmail AOL Newsvine HackerNews Evernote MySpace Mail.ru Viadeo Line Flipboard Comments Yummly SMS Viber Telegram Subscribe Skype Facebook Messenger Kakao LiveJournal Yammer Edgar Fintel Mix Instapaper Copy Link As functionality in food becomes ever more important to consumers, Shimadzu presents the results of a new method for flavonol quantitative analysis in tea leaves. In collaboration with the National Agriculture and Food Research Organization (NARO), Shimadzu Corporation has been developing a simple, quick and accurate method for analysing functional components in agricultural and food products. This report introduces a quantitative method for flavonol analysis in tea leaves and presents the results obtained from two types of tea leaf.