Rapid chromatographic method for separation of green tea proanthocyanidins
Karamac, M.E-mail:[email protected] | Kosinska, A.(Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research, Div. of Food Science) | Chavan, U.D.(Mahatma Phule Agricultural University, Rahuri (India). Biotechnology Centre)
A rapid chromatographic method for the separation of proanthocyanidins from the phenolic extract of green tea was described. A crude catechin mixture from green tea was applied onto a Toyopearl HW-40S column (TosoHaas). Six fractions (I-VI) were eluted from the column using ethanol as a mobile phase. Fractions I-III were free of catechins. Catechins (EC, ECG, EGC, EGCG) were present in fractions IV-VI. Two proanthocyanidin fractions (VII-VIII) were eluted from the column with acetone-water (1:1, v/v). Proanthocyanidins present in these fractions exhibited a strong positive vanillin reaction. The absence of catechins in the proanthocyanidin fractions was confirmed by means of thin layer chromatography
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