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dc.contributor.authorReich, Eike-
dc.contributor.authorSchibli, Anne-
dc.contributor.authorWidmer, Valeria-
dc.contributor.authorJorns, Ruth-
dc.contributor.authorWolfram, Evelyn-
dc.contributor.authorDeBatt, Alison-
dc.date.accessioned2018-02-23T15:35:49Z-
dc.date.available2018-02-23T15:35:49Z-
dc.date.issued2007-
dc.identifier.issn1082-6076de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/3015-
dc.description.abstractFor centuries, the leaves of Camellia sinensis have been used to make green, black, and special types of tea; it has been the basis for one of the most popular beverages all over the world. More recently, green tea has become the raw material for extracts which are used in various beverages, health foods, dietary supplements, and cosmetic items. In view of the Good Manufacturing Practice (cGMP) for dietary supplements, mandating proper identification of raw materials and finished products, it is very important to have the necessary analytical tools at hand. This paper presents HPTLC methods for identification of green tea and green tea extract. On silica gel 60 with ethyl formate, toluene, formic acid, water (30:1.5:4:3) as mobile phase, the flavonoid fingerprint of green tea can give information about the geographical origin of the material. The mobile phase toluene, acetone, formic acid (9:9:2) allows the discrimination of green tea from black and other specialty teas, based on the polyphenol pattern. The latter method has been validated, addressing specificity, stability, reproducibility, and robustness. For additional quality control of extracts, ethyl acetate, methanol, and water (20:2.7:2) can be used as mobile phase to investigate the alkaloid profile, whereas, 1‐butanol, acetone, acetic acid, water (7:7:2:4) provides an amino acid profile.de_CH
dc.language.isoende_CH
dc.publisherTaylor & Francisde_CH
dc.relation.ispartofJournal of Liquid Chromatography & Related Technologiesde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCamellia sinensisde_CH
dc.subjectFingerprintde_CH
dc.subjectFlavonoidsde_CH
dc.subjectGreen teade_CH
dc.subjectPolyphenolsde_CH
dc.subjectValidationde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleHPTLC methods for identification of green tea and green tea extractde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1080/15512160600760293de_CH
zhaw.funding.euNode_CH
zhaw.issue14de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end2151de_CH
zhaw.pages.start2141de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume29de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Reich, E., Schibli, A., Widmer, V., Jorns, R., Wolfram, E., & DeBatt, A. (2007). HPTLC methods for identification of green tea and green tea extract. Journal of Liquid Chromatography & Related Technologies, 29(14), 2141–2151. https://doi.org/10.1080/15512160600760293
Reich, E. et al. (2007) ‘HPTLC methods for identification of green tea and green tea extract’, Journal of Liquid Chromatography & Related Technologies, 29(14), pp. 2141–2151. Available at: https://doi.org/10.1080/15512160600760293.
E. Reich, A. Schibli, V. Widmer, R. Jorns, E. Wolfram, and A. DeBatt, “HPTLC methods for identification of green tea and green tea extract,” Journal of Liquid Chromatography & Related Technologies, vol. 29, no. 14, pp. 2141–2151, 2007, doi: 10.1080/15512160600760293.
REICH, Eike, Anne SCHIBLI, Valeria WIDMER, Ruth JORNS, Evelyn WOLFRAM und Alison DEBATT, 2007. HPTLC methods for identification of green tea and green tea extract. Journal of Liquid Chromatography & Related Technologies. 2007. Bd. 29, Nr. 14, S. 2141–2151. DOI 10.1080/15512160600760293
Reich, Eike, Anne Schibli, Valeria Widmer, Ruth Jorns, Evelyn Wolfram, and Alison DeBatt. 2007. “HPTLC Methods for Identification of Green Tea and Green Tea Extract.” Journal of Liquid Chromatography & Related Technologies 29 (14): 2141–51. https://doi.org/10.1080/15512160600760293.
Reich, Eike, et al. “HPTLC Methods for Identification of Green Tea and Green Tea Extract.” Journal of Liquid Chromatography & Related Technologies, vol. 29, no. 14, 2007, pp. 2141–51, https://doi.org/10.1080/15512160600760293.


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