TLC separation of methylated (-)-epigallocatechin-3-gallate

Ryszard Amarowicz, Anna Maryniak and Fereidoon Shahidi
Additional contact information
Ryszard Amarowicz: Department of Food Chemistry, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
Anna Maryniak: Department of Food Chemistry, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
Fereidoon Shahidi: Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada

Czech Journal of Food Sciences, 2005, vol. 23, issue 1, 36-39

Abstract: Methylated EGCG was separated from the crude extract using Sephadex LH-20 column chromatography with methanol as the mobile phase, and a semi-preparative HPLC method with water-dimethylformamide-methanol-acetic acid (157:40:2:1, v/v/v/v) as the mobile phase. The chemical structure of the separated catechin was confirmed by ESI-MS in the negative-ion mode. Three different mobile phases were used for silica gel and reversed phase TLC of EGCG and methylated EGCG. Rf values of both catechins were calculated and are reported. In the normal phase, the best condition of separation was with chloroform-methanol-water (65:35:10; v/v/v; lower phase) being used as the mobile phase. On octadodecylsilanised silica gel plates, the phase water-acetonitrile-methanol-acetic acid (79.5:18:2:0.5; v/v/v/v) offered the best separation of catechins.

Keywords: green tea; methylated epigallocatechin gallate; TLC (search for similar items in EconPapers)
Date: 2005
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/3369-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/3369-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:1:id:3369-cjfs

DOI: 10.17221/3369-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().