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

Química Nova

Dias, Rafael Carlos Eloy¹  Instituto Agronômico do Paraná, Londrina, Brasil¹  Alves, Sandriel Trindade¹  Universidade Estadual de Londrina, Londrina, Brasil¹  Benassi, Marta de Toledo¹  Scholz, Maria Brígida dos Santos¹ 

关键词: Coffea arabica;    Coffea canephora;    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 simultaneous determination of trigonelline, caffeine, nicotinic and chlorogenic (5-CQA) acids in roasted coffee. A gradient of acetic acid/acetonitrile was used as mobile phase and detection was carried out in the UV. The samples were extracted with acetonitrile/water (5:95 v/v) at 80 ºC/10 min. Good recovery (89 to 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 with different degrees of roasting, was efficient and fast (~35 min) and also allowed identification of cinnamic acids.

【 授权许可】

Unknown