1. Isolation and Determination of Phenolic Compounds in Fruit‐Green Tea
- Author
-
Eva Blahová, Adriana Fabulová, and Eva Brandšteterová
- Subjects
chemistry.chemical_classification ,Sorbent ,Chromatography ,Clinical Biochemistry ,Flavonoid ,Extraction (chemistry) ,food and beverages ,Pharmaceutical Science ,Phenolic acid ,Biochemistry ,Analytical Chemistry ,chemistry.chemical_compound ,chemistry ,Polyphenol ,Liquid–liquid extraction ,Phenols ,Solid phase extraction - Abstract
Various HPLC columns with different length, particle size, sorbent properties, and carbon percentage were applied for the determination of main phenolic compounds present in mixed fruit‐green tea. Separation characteristics were compared, and some of the tested columns were recommended for the developed HPLC assay. Yields of phenolic compounds were evaluated for water and organic‐water mixtures as the extraction media. SPE, using Oasis HLB cartridges, was used for the cleaning up the liquid extracts of fruit‐green tea samples.
- Published
- 2004
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