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An efficient isocratic separation of hydroxycinnamates and their corresponding benzoates from microbial and plant
Ashish Sachan1, Shashwati Ghosh, Adinpunya Mitra
1Natural Product Biotechnology Group, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India.
Abstract:
A rapid HPLC-based separation method was developed to analyse phenolic flavour components. In the present study, ferulic acid, 4-coumaric acid, 4-hydroxybenzoic acid, 4-hydroxybenzaldehyde, vanillic acid and vanillin were chromatographed on various C(18) columns (Prodigy ODS2, Synergi Hydro-RP, Lichrosorb and Columbus). A dual-wavelength UV detector was used for the precise identification of the eluted components. An isocratic elution with aqueous trifluoroacetic acid (1 mM)/methanol (17:8) at a flow rate of 1.0 ml/min separated all the above six phenolic compounds within 21 min on a C(18) reverse-phase column (Synergi Hydro-RP) with stable baseline resolution.
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