Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F15%3A00083015" target="_blank" >RIV/00216224:14310/15:00083015 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/422" target="_blank" >http://dx.doi.org/10.5219/422</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/422" target="_blank" >10.5219/422</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands

Popis výsledku v původním jazyce

Content of 4(5)-methylimidazole(4-MeI), caffeine and chlorogenic acid in commercial coffee brands were determined using high-performance liquid chromatography (HPLC) with UV DAD and MS detectors. Positive ion ESI mass spectra of the 4-MeI standard yielded intense signals corresponding to [M+H]+(83.0604) and [2M+H]+ions (165.1115). Also, adducts of 4-MeI with acetonitrile from mobile were detected ?[M+ACN]+ions (124.0849). The LOD of 2.5 ng mL-1and LOQ of 8.4 ng.mL-1 were calculated according to the following formulas: LOD = 3.SD/S, and LOQ = 10.SD/S, where S is the slope of the calibration curve and SD is the standard deviation of the noise. The caffeine content was compared to the results of the standard addition, 1stderivative and liquid-liquid extraction spectrophotometry. 4-MeI was in tens mikrog g-1 in the Vietnamese coffees while in units mikrog.g-1in all Czech and Brazilian coffees (&lt;2.4 mikrog.g-1 and &lt;4.9 mikrog.g-1 , respectively).

Název v anglickém jazyce

Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands

Popis výsledku anglicky

Content of 4(5)-methylimidazole(4-MeI), caffeine and chlorogenic acid in commercial coffee brands were determined using high-performance liquid chromatography (HPLC) with UV DAD and MS detectors. Positive ion ESI mass spectra of the 4-MeI standard yielded intense signals corresponding to [M+H]+(83.0604) and [2M+H]+ions (165.1115). Also, adducts of 4-MeI with acetonitrile from mobile were detected ?[M+ACN]+ions (124.0849). The LOD of 2.5 ng mL-1and LOQ of 8.4 ng.mL-1 were calculated according to the following formulas: LOD = 3.SD/S, and LOQ = 10.SD/S, where S is the slope of the calibration curve and SD is the standard deviation of the noise. The caffeine content was compared to the results of the standard addition, 1stderivative and liquid-liquid extraction spectrophotometry. 4-MeI was in tens mikrog g-1 in the Vietnamese coffees while in units mikrog.g-1in all Czech and Brazilian coffees (&lt;2.4 mikrog.g-1 and &lt;4.9 mikrog.g-1 , respectively).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

31-38

Kód UT WoS článku

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EID výsledku v databázi Scopus

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