[논문]Hochleistungsfl�ssigkeitschromatographie der Hydroxycinnamoylchinas�uren und der 4-(?-d-Glucopyranosyloxy)-benzoes�ure in Gew�rzen : 10. �ber Gew�rzphenole

Dirks, Uwe; Herrmann, Karl

doi:10.1007/bf01042847

Hochleistungsfl�ssigkeitschromatographie der Hydroxycinnamoylchinas�uren und der 4-(?-d-Glucopyranosyloxy)-benzoes�ure in Gew�rzen : 10. �ber Gew�rzphenole
High performance liquid chromatography of hydroxycinnamoyl-quinic acids and 4-(?-d-glucopyranosyloxy)-benzoic acid in spices : 10. Phenolics of Spices

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, v.179 no.1, 1984년, pp.12 - 16

Dirks, Uwe , Herrmann, Karl

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Summary3-, 4- and 5-caffeoyl-quinic acid, 3-, 4- and 5-p-cumaroyl-quinic acid, 3-, 4- and 5-feruloyl-quinic acid and 4-(ß-D-glucopyranosyloxy)-benzoic acid were determined in the spices anise, caraway, fennel, coriander (Apiaceae) and staranise (Illiciaceae) with HPLC on Reversed-Phase. The caffeoyl-quinic acids dominate in the examined spices, especially the chlorogenic acid (3-caffeoyl-quinic acid) which presents at 0.1 % and more. This quinic acid ester is also present in cloves. The investigated phenolic compounds were not detected in cardamom and allspice. 4-(ß-D-Glucopyranosyloxy)-benzoic acid is present in the fruits of anise and staranise up to 0.1 %. A special Clean Up with polyamide anion exchange is discribed which permits definite detection of this compound, which is a characteristic phenolic constituent of theApiaceae, at levels to 1 ppm in the plant by means of Reversed-Phase HPLC with UV detection.

Abstract

Zusammenfassung3-, 4- und 5-Caffeoyl-, 3-, 4- und 5-p-Cumaroyl-, 3-, 4- und 5-Feruloyl-chinasäuren und 4-(ß-D-Glucopyranosyloxy)-benzoesäure wurden in Anis, Kümmel, Fenchel, Koriander und Sternanis nachgewiesen und quantitativ bestimmt. Die Analytik erfolgte über Phasenumkehr-HPLC. Mengenmäßig stehen die Caffeoyl-chinasäuren im Vordergrund, besonders die Chlorogensäure (3-Caffeoyl-chinasäure), die zum Teil zu über 0.1 % in den untersuchten Gewürzen vorliegt. Sie kommt auch in Gewürznelken vor. In Piment und Kardamom konnten Chinasäureester der genannten Art nicht nachgewiesen werden. 4-(ß-D-Glucopyranosyloxy)-benzoesäure kommt in Früchten des Anis und Sternanis bis zu einer Konzentration von 0,1 % vor. Es wird ein Reinigungsverfahren über Polyamid/Anionenaustausch vorgestellt, das es erlaubt, diesen für Apiaceen charakteristischen Inhaltsstoff bis zu einer Konzentration von 1 ppm in der Pflanze durch Phasenumkehr-HPLC mit UV-Detektion sicher nachzuweisen und quantitativ zu bestimmen.

참고문헌 (11)

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