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Chemistry of Natural Compounds

, Volume 20, Issue 5, pp 641–641 | Cite as

Isolation of caffeine and theophylline from ripe tea seeds

  • N. R. Skhiladze
  • V. Yu. Vachnadze
Brief Communications
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Keywords

Organic Chemistry Caffeine Theophylline 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Literature cited

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    I. N. Sokol'skii, A. I. Ban'kovskii, and É. P. Zinkevich, Khim. Prir. Soedin., 104 (1975).Google Scholar
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    R. Tscheshe, A. Weber, and G. Wulff, Ann. Chem.,721, 209 (1969).Google Scholar
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    M. Vogel, L. Marek, and R. Ucrtner, Arzneimittelborxband II, November (1968).Google Scholar
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    V. E. Vorontsov, The Biochemistry of Tea [in Russian], Moscow (1946), p. 120.Google Scholar
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    A. P. Orekhov, The Chemistry of the Alkaloids [in Russian], Moscow (1955), p. 13.Google Scholar
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    M. Sharshunova, V. Shvarts, and Ch. Mikhalets, Thin-Layer Chromatography in Pharmacy and Clinical Biochemistry [in Russian], Moscow Vols. I and II (1980).Google Scholar

Copyright information

© Plenum Publishing Corporation 1985

Authors and Affiliations

  • N. R. Skhiladze
  • V. Yu. Vachnadze

There are no affiliations available

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