A New Method for the Preparative Isolation of Chlorogenic Acid Lactones from Coffee and Model Roasts of 5-Caffeoylquinic Acid

作者：Kaiser Nils; Birkholz David; Colomban Silvia; Navarini Luciano; Engelhardt Ulrich H^*

来源：Journal of Agricultural and Food Chemistry, 2013, 61(28): 6937-6941.

DOI：10.1021/jf4011356

• chlorogenic acid lactones
• high-speed countercurrent chromatography
• NMR
• LC-MS
• UHPLC

Chlorogenic acid lactones (CQL) are known to contribute to the bitter taste of roasted coffee. CQL might also have beneficial biological activities. Until now, there is a lack of pure standard compounds for quantification and biological testing. Using high-speed countercurrent chromatography, milligram amounts of lactones could be isolated. The structures of 3-O-caffeoyl-gamma-quinide, 4-O-caffeoyl-muco-gamma-quinide, and 5-O-caffeoyl-epi-delta-quinide were confirmed by ID and 2D NMR spectroscopy including C-13 NMR data, which were previously not available from the literature. An UHPLC method was developed that enabled the separation of the lactones from roasted coffee in significantly shorter time than conventional HPLC.

• 出版日期2013-7-17