HPLC法测定不同产地咖啡中咖啡因、咖啡酸及绿原酸的含量

Determination of Caffeine,Caffeic Acid and Chlorogenic Acid in Coffee Beans from Different Origins by RP-HPLC

目的:建立咖啡豆中咖啡因、咖啡酸和绿原酸的含量测定方法。方法:采用HPLC法同时测定不同产地咖啡豆中咖啡因、咖啡酸和绿原酸的含量,以Phenomenex Luna C18为色谱柱,流动相为甲醇-0.5%甲酸水,流速1m L/min,柱温30℃,检测波长285nm,梯度洗脱。结果:咖啡因、咖啡酸、绿原酸分别在250~15.6μg/m L(r=0.9997)、20~0.02μg/m L(r=0.9999)、300~3.2μg/m L(r=0.9999)的浓度范围内与峰面积线性关系良好,加样回收率在98.28%~99.23%。结论:方法简便、准确、重复性好,为咖啡豆的质量控制研究提供了一定参考。

Objective ： A high- performance liquid chromatography（ HPLC） method was established for the detection and quantification of caffeine,caffeic acid and chlorogenic acid in coffee beans. Method： Chromatographic separation was performed on Phenomenex Luna C18column（ 4. 6mm × 250 mm,5μm）,using 0. 5% formic acid in water as mobile phase A and methanol as mobile phase B with gradient elution. The flow rate was 1 m L/min at 30 ℃,and the detection wavelength was set at 285 nm. Results： There were linear relationships between the peak area and contents of caffeine,caffeic acid and chlorogenic acid in the ranges of 250 ~ 15. 6μg/m L（ r = 0.9997）,20 ~ 0. 02μg/m L（ r = 0. 9999） and 300 ~ 3. 2μg/m L（ r = 0. 9999）,respectively. The extraction recoveries varied from 98.28% to 99. 23%. Conclusion： The method was simple,accurate,reliable,and can be used as a quality control method for coffee beans.