HPLC ANALYSIS OF TONKA BEAN EXTRACTS

被引：28

作者：

EHLERS, D ^{[1
]}

PFISTER, M ^{[1
]}

BORK, WR ^{[1
]}

TOFFELNADOLNY, P ^{[1
]}

机构：

[1] LANDESKRIMINALAMT BERLIN,INST POLIZEITECH UNTERSUCHUNGEN,D-10823 BERLIN,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1995年 / 201卷 / 03期

关键词：

D O I：

10.1007/BF01193004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Based on the results of GC-MS analysis, an HPLC procedure was developed for the determination of coumarin, dihydrocoumarin, melilotic acid (o-dihydrocoumaric acid), methyl melilotate, ethyl melilotate, 5-hydroxymethylfurfural and o-coumaric acid which are characteristic compounds of tonka beans. The presence of melilotic acid and ethyl melilotate in tonka beans has not been reported previously. Following HPLC analysis of tonka bean extracts produced in the laboratory and one sample of commercially available tonka bean absolute, evidence was provided that solvents used for production are decisive for the kind and amount of the compounds detected.

引用

页码：278 / 282

页数：5

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