Method for determining alkaloid in coffee tincture

Abstract

The invention relates to a method for determining alkaloid in coffee tincture. The method is characterized in that water is taken as sample diluting solvent, mixed solution of methyl alcohol and 0.1% methanoic acid aqueous solution is taken as a mobile phase, and the high performance liquid chromatography is adopted to simultaneously detect caffeine, trigonelline and nicotinic acid in coffee tincture, wherein a diode array detector is adopted. The method has the key points that the water is taken as the sample diluting solvent and the 0.1% methanoic acid aqueous solution is taken as the mobile phase. The water is taken as the sample diluting solvent, thus pigment in a sample which enters into a chromatographic column is reduced, a chromatographic column is effectively protected, a sample preprocessing solvent is environmentally friendly, and the chromatographic peak shape of alkaloid is not influenced. Compared with pure water taken as the mobile phase, the 0.1% methanoic acid aqueoussolution is taken as the mobile phase, and the chromatographic peak shape can be effectively improved, thus being beneficial to accurate determination of nicotinic acid. The method has the advantagesof simple preprocessing, good repeatability and high recovery rate and can be applicable to analysis of samples on a large scale.

Description

A method for the determination of alkaloids in coffee tincture technical field The invention relates to a method for detecting alkaloids, in particular to a method for detecting alkaloids in coffee tincture, which can simultaneously detect three kinds of alkaloids in coffee tincture: caffeine, trigonelline and nicotine acid. Background technique Coffee tincture is obtained by extracting roasted coffee seeds with a certain concentration of ethanol. The product contains a variety of alkaloids and other heterocyclic compounds, as well as furfuryl alcohol, sulfur derivatives and a small amount of volatile acids. It has typical sensory characteristics such as aroma and bitter aroma, and it can enhance the aroma, increase the roasted aroma, and make the taste bitter when added to cigarettes. The main alkaloid in coffee beans is caffeine. The content in green coffee beans varies with different varieties. It has a distinct bitter taste and has significant physiological effects o...

AI Technical Summary

Problems solved by technology

At present, the simultaneous determination of these three alkaloids in coffee tincture has not been reported

Images