HPLC analysis of nicotinic acid, trigonelline, chlorogenic acid and caffeine in roasted coffee

Quimica nova

Scholz, Maria Brígida dos Santos¹  Dias, Rafael Carlos Eloy²  Alves, Sandriel Trindade²  Benassi, Marta de Toledo² 

[1]Instituto Agronômico do Paraná, Londrina, Brasil

[2]Universidade Estadual de Londrina, Londrina, Brasil

关键词: Coffea arabica;    Coffeacanephora;    5-CQA.;   

DOI  :  10.1590/S0100-40422006000600003

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

A reverse phase liquid chromatography method was developed for simultaneousdetermination of trigonelline, caffeine, nicotinic and chlorogenic (5-CQA) acidsin roasted coffee. A gradient of acetic acid/acetonitrile was used as mobilephase and detection was carried out in the UV. The samples were extracted withacetonitrile/water (5:95 v/v) at 80 ºC/10 min. Good recovery (89to 104%), repeatability and linearity were obtained. Detection limits of 0.01,0.15, 0.04 and 0.04 mg mL-1 were observed for nicotinic acid, trigonelline,5-CQA and caffeine. The method, applied to arabica and robusta coffees withdifferent degrees of roasting, was efficient and fast (~35 min) and also allowedidentification of cinnamic acids.

【 授权许可】

CC BY