Separation of phenolic compounds by NP and RP two-dimensional thin layer chromatography on connected plates

2006 ◽  
Vol 19 (108) ◽  
pp. 92-97 ◽  
Author(s):  
Mirosław Hawrył ◽  
Monika Waksmundzka-Hajnos
Keyword(s):  
Phenolic Compounds ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Two Dimensional ◽  
Layer Chromatography

scholarly journals Thin-layer chromatographic study of the phenolics of the Pleurocladula species (Hepaticae)

2014 ◽  
Vol 49 (1-2) ◽  
pp. 77-83 ◽  
Author(s):  
Maria Krzakowa
Keyword(s):  
Phenolic Compounds ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Chromatographic Study ◽  
Two Dimensional ◽  
Layer Chromatography

Phenolic compounds in <em>Pleurocladula albescens</em> (Hook.) Grolle and <em>Pleurocladuia islandica</em> (Nees) Grolle were studied by two-dimensional thin-layer chromatography. Consistent differences between both taxa were found.

scholarly journals TLC analysis of some phenolic compounds in kombucha beverage

2004 ◽  
pp. 199-205 ◽  
Author(s):  
Radomir Malbasa ◽  
Eva Loncar ◽  
Ljiljana Kolarov
Keyword(s):  
Phenolic Compounds ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Green Tea ◽  
Black Tea ◽  
Wide Range ◽  
Tea Fungus ◽  
Natural Phenolic Compounds ◽  
Tlc Analysis ◽  
Layer Chromatography

Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with sucrose. The aim of this paper was to investigate the composition of some phenolic compounds, catechin, epicatechin, quercetin, myricetin, gallic and tanic acid, and monitoring of their status during tea fungus fermentation. The method used for this study was thin layer chromatography with two different systems. The main phenolic compounds in the samples with green tea were catechin and epicatechin, and in the samples with black tea it was quercetin.

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