TECHICAL Series MATHEMATICS • INFORMATICS • PHYSICS Series PHILOLOGY Series ECONOMIC SCIENCES Sereies EDUCATIONAL SCIENCES Series LAW AND SOCIAL SCIENCES Series
An HPLC Method for Identification and Separation of some Phenolic Acids in the Coffee
(Metodă HPLC pentru identificarea şi separarea unor acizi fenolici din cafea)
Vol LXII • No. 3A/2010
Sanda Maria Doncea*,**, Rusăndica Stoica*,**, Mariana-Rodica Ion*,**, Inna Trandafir*, Valeriu Pavel*
* National Research and Development Institute for Chemistry and Petrochemistry, ICECHIM Bucharest
** Valahia University, Str.Regele Carol 1, 2, Targoviste
email: irusandica@yahoo.com

 Keywords   Phenolic acids, coffee, HPLC.

 Abstract
A simple, reproducible and sensitive HPLC method for determination of caffeic acid, p-coumaric acid, ferulic acid and o-coumaric acid in roasted coffee samples has been developed. The phenolic acids were separated using Kromasil 100-5C18 column by gradient elution with a flow rate of 0.9 ml/min. The samples were monitored at 320 nm for all phenolic acid using photo-diode array detection. The liniarity, selectivity, system performance parameters, precision had acceptable values. This method may be useful to differentiate and to characterize the types of coffee according to their geographical origin.

 Rezumat
A fost dezvoltată o metodă HPLC simplă şi reproductibilă pentru determinarea acidului cafeic, acidului p-cumaric, acidului ferulic şi a acidului o-cumaric din probe de cafea prăjită. Acizii fenolici au fost separaţi utilizând o coloană Kromasil 100-5C18 şi eluţie în gradient cu un debit de 0.9 ml/min. Probele au fost înregistrate la 320 nm pentru toţi acizii fenolici utilizând un detector de tip diode-array. Liniaritatea, selectivitatea, parametrii de performantă ai sistemului, precizia au valori acceptabile. Această metodă poate fi utilă pentru diferenţierea tipurilor de cafea şi pentru caracterizarea acestora în funcţie de originea lor geografică.



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