Ljiljana A. Kolarov

TLC ANALYSIS OF SOME PHENOLIC COMPOUNDS IN KOMBUCHA BEVERAGE

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.

Role of the solvent in thin-layer chromatography of steroids on alumina

The effects of different binary solvents on the retention behaviour of some steroids in thin-layer chromatography on alumina were studied. The slope of the linear relationship between the retention constant of the steroid and the logarithm of the volume fraction fo the polar component in the binary solvent mixture depends predominantly on the diluent. Linear relationships between the axis intercepts and slopes of particular steroids exists for all chromatographic systems examined. The slope of this relationships is a function of the retention constant of the steroid hydroxyl group.