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Method of Analysis for (‐)‐Epicatechin in Cocoa Beans by High Performance Liquid Chromatography
Author(s) -
KIM H.,
KEENEY P. G.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10787.x
Subject(s) - chromatography , chemistry , acetone , high performance liquid chromatography , acetic acid , reproducibility , elution , gradient elution , methanol , organic chemistry
A sensitive high performance liquid chromatographic method for analysis of (‐)epicatechin (3,3′,4′,5,7‐pentahydroxyflavan) in cocoa beans is described. Bean samples were extracted in 80% acetone with subsequent sample clean‐up on a Waters Associates C 18 SEPPAK. Separation of (‐)‐epicatechin was accomplished on a μBondapak C 18 column using a mobile phase of water:methanol:acetic acid (87:8:5). (‐)‐Epicatechin was detected at 280 nm and quantified by comparing peak height of sample to those of standards. The method demonstrated excellent reproducibility and recoveries of added (‐)epicatechin averaged over 90%. UV scans and mass spectrometric anlaysis of collected eluate from the chromatograph provided positive identification of the compound in cocoa bean extracts.