High-performance liquid chromatography separation and purification of cacao (Theobroma cacao L.) procyanidins according to degree of polymerization using a diol stationary phase

被引：185

作者：

Kelm, MA ^{[1
]}

Johnson, JC ^{[1
]}

Robbins, RJ ^{[1
]}

Hammerstone, JF ^{[1
]}

Schmitz, HH ^{[1
]}

机构：

[1] Mars Inc, Analyt & Appl Sci Grp, Hackettstown, NJ 07840 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2006年 / 54卷 / 05期

关键词：

diol; HPLC; HPLC-MS; normal phase; procyanidin; preparative HPLC; flavanols; cocoa;

D O I：

10.1021/jf0525941

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A new chromatographic approach for separating cacao procyanidins according to their degree of polymerization has been developed. It utilizes diol stationary phase columns operating in normal phase mode with a binary gradient of acidified acetonitrile and methanol-water. Performance of the diol stationary phase was evaluated on an analytical scale utilizing classical chromatographic conditions for the normal phase separation of procyanidins according to their degree of polymerization. The new separation approach was developed on an analytical scale but further extended to the preparative scale. These newly developed analytical and preparative high-performance liquid chromatography procedures were successfully applied to the separation, as well as isolation, of cacao procyanidins from unfermented cacao seeds. The degree of polymerization associated with each molecular weight fraction was determined by mass spectrometry.

引用

页码：1571 / 1576

页数：6

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