Czech J. Food Sci., 2005, 23(1):36-39 | DOI: 10.17221/3369-CJFS

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

Ryszard Amarowicz1, Anna Maryniak1, Fereidoon Shahidi2
1 Department of Food Chemistry, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
2 Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada

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

Published: February 28, 2005  Show citation

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Amarowicz R, Maryniak A, Shahidi F. TLC separation of methylated (-)-epigallocatechin-3-gallate. Czech J. Food Sci.. 2005;23(1):36-39. doi: 10.17221/3369-CJFS.
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