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An efficient isocratic separation of hydroxycinnamates and their corresponding benzoates from microbial and plant sources by HPLC
Author(s) -
Sachan Ashish,
Ghosh Shashwati,
Mitra Adinpunya
Publication year - 2004
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1042/ba20030224
Subject(s) - vanillic acid , chemistry , chromatography , vanillin , trifluoroacetic acid , high performance liquid chromatography , ferulic acid , elution , benzoates , resolution (logic) , methanol , organic chemistry , artificial intelligence , computer science
A rapid HPLC‐based separation method was developed to analyse phenolic flavour components. In the present study, ferulic acid, 4‐coumaric acid, 4‐hydroxybenzoic acid, 4‐hydroxybenzaldehyde, vanillic acid and vanillin were chromatographed on various C 18 columns (Prodigy™ ODS2, Synergi™ Hydro‐RP, Lichrosorb® and Columbus™). A dual‐wavelength UV detector was used for the precise identification of the eluted components. An isocratic elution with aqueous trifluoroacetic acid (1 mM)/methanol (17:8) at a flow rate of 1.0 ml/min separated all the above six phenolic compounds within 21 min on a C 18 reverse‐phase column (Synergi™ Hydro‐RP) with stable baseline resolution.