Tea is one of the most popular beverages in the world. The exact composition of tea depends on the manufacturing process. Our goal was to optimize the chromatographic conditions for separation of tea extract and to apply the optimized method for determination of gallic acid in oolong, black, and pu-erh tea. Chromatographic separation was performed on silica gel 60 F
TLC plates with chloroform-ethyl acetate-formic acid, 5 + 4 + 1 (
), as mobile phase. Densitometric measurement was performed in the ultraviolet region at
= 280 nm. Quantification of gallic acid in pu-erh tea was also performed by a spectrophotometric method based on the coupled redox complexation reaction occurring in the system Fe(III)-gallic acid-2,2′-dipyridyl (
= 522 nm).
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