RAPID CHROMATOGRAPHIC METHOD FOR SEPARATION OF GREEN TEA PROANTHOCYANIDINS
 
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Pol. J. Food Nutr. Sci. 2005;55(3):243–247
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ABSTRACT
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.
ISSN:1230-0322