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Complex mixture analysis of organic compounds in green coffee bean extract by two‐dimensional NMR spectroscopy
Author(s) -
Wei Feifei,
Furihata Kazuo,
Hu Fangyu,
Miyakawa Takuya,
Tanokura Masaru
Publication year - 2010
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/mrc.2678
Subject(s) - chemistry , heteronuclear single quantum coherence spectroscopy , two dimensional nuclear magnetic resonance spectroscopy , nuclear magnetic resonance spectroscopy , nuclear overhauser effect , green coffee , spectroscopy , carbon 13 nmr , transverse relaxation optimized spectroscopy , relaxation (psychology) , fluorine 19 nmr , analytical chemistry (journal) , chromatography , organic chemistry , stereochemistry , physics , food science , social psychology , psychology , quantum mechanics
A complex mixture analysis by one‐ and two‐dimensional nuclear magnetic resonance (NMR) spectroscopy was carried out for the first time for the identification and quantification of organic compounds in green coffee bean extract (GCBE). A combination of 1 H 1 H DQF‐COSY, 1 H 13 C HSQC, and 1 H 13 C CT‐HMBC two‐dimensional sequences was used, and 16 compounds were identified. In particular, three isomers of caffeoylquinic acid were identified in the complex mixture without any separation. In addition, GCBE components were quantified by the integration of carbon signals by use of a relaxation reagent and an inverse‐gated decoupling method without a nuclear Overhauser effect. This NMR methodology provides detailed information about the kinds and amounts of GCBE components, and in our study, the chemical makeup of GCBE was clarified by the NMR results. Copyright © 2010 John Wiley & Sons, Ltd.