HPTLC methods for identification of green tea and green tea extract

Reich, Eike; Schibli, Anne; Widmer, Valeria; Jorns, Ruth; Wolfram, Evelyn; DeBatt, Alison

doi:10.1080/15512160600760293

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	HPTLC methods for identification of green tea and green tea extract
Authors:	Reich, Eike Schibli, Anne Widmer, Valeria Jorns, Ruth Wolfram, Evelyn DeBatt, Alison
DOI:	10.1080/15512160600760293
Published in:	Journal of Liquid Chromatography & Related Technologies
Volume(Issue):	29
Issue:	14
Page(s):	2141
Pages to:	2151
Issue Date:	2007
Publisher / Ed. Institution:	Taylor & Francis
ISSN:	1082-6076
Language:	English
Subjects:	Camellia sinensis; Fingerprint; Flavonoids; Green tea; Polyphenols; Validation
Subject (DDC):	664: Food technology
Abstract:	For 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.
URI:	https://digitalcollection.zhaw.ch/handle/11475/3015
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Chemistry and Biotechnology (ICBT)
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.