Isolation of chlorogenic acids and caffeine in the stationary phase of Diaspher-110-C10CN

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Abstract

The transition from the traditional C18(I) stationary phases with nonpolar endcapping to the C10CN(II) phase has been shown to contain the terminal polar group leading to a change in selectivity comparable to an increase in the activity of residual silanol groups in phases I. The effect was found in the separation of isomeric monocopheoylquinic acids. Two variants of gradient modes have been proposed using a column of Diaspher-110-C10CN and aqueous acetonitrile, acidified H3PO4 components of the mobile phase for the separation of chlorogenic acids and caffeine from green coffee extracts from various manufacturers. The proposed chromatographic method has been shown as the method that can be used to determine trigonelin, the retention of which increased markedly when phase I was replaced by phase II. The proposed method is used to differentiate the fruits of two types of coffee – Arabica and robusta. It was found that robusta coffee extracts contain a higher amount of chlorogenic acids and caffeine.

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About the authors

V. I. Deyneka

Belgorod State National Research University

Author for correspondence.
Email: deineka@bsu.edu.ru
Russian Federation, 85, Pobeda St., Belgorod, 308015

E. Yu. Oleynits

Belgorod State National Research University

Email: deineka@bsu.edu.ru
Russian Federation, 85, Pobeda St., Belgorod, 308015

H. M. Cultid Cabrera

Belgorod State National Research University

Email: deineka@bsu.edu.ru
Russian Federation, 85, Pobeda St., Belgorod, 308015

L. A. Deyneka

Belgorod State National Research University

Email: deineka@bsu.edu.ru
Russian Federation, 85, Pobeda St., Belgorod, 308015

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2. Fig. 1. Separation chart of the second type 3CQA (1), 4CQA (2), 5CQA (3) and caffeine (4) on a stationary phase Kromasil 100-5C18 in mobile phases of the ethanol–0.2 vol. % orthophosphoric acid–water system at 30°C.

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3. Fig. 2. Separation chart of the second type 3CQA (1), 4CQA (2), 5CQA (3), caffeine (4) and trigonelline (5) on the stationary phase Diasphere 110-C10CN in the mobile phases of the ethanol–0.2 vol. % orthophosphoric acid–water system at 30°C.

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4. Fig. 3. Separation of 3CQA (1), 4CQA (2), 5CQA (3), caffeine (4) and trigonelline (5) on the stationary phase Kromasil 100-5C18: A325 and A273, recorded at wavelengths of 325 nm and 273 nm, respectively, and on the stationary phase Diasphere-110-C10CN: B325 and B273; mobile phase 10 vol. % ethanol and 0.2 vol. % orthophosphoric acid in water, 0.8 ml/min, 30°C.

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5. Fig. 4. Separation chart of the first type 4CQA (2), 5CQA (3), caffeine (4), 3,4diCQA (6), 3,5diCQA (7) and 4,5diCQA (8) on the stationary phase Diasphere 110-C10CN in the mobile phases of the ethanol–0.2 vol. % orthophosphoric acid–water system at 30°C.

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6. Fig. 5. Separation of the main components of green coffee extract: 3CQA (1), 4CQA (2), 5CQA (3), caffeine (4), trigonelline (5), 5FQA (9), 3,4diCQA (6), 3,5diCQA (7) and 4,5diCQA (8) on a Diasphere 110-C10CN stationary phase with gradient elution in modes 1 (A273 and A325) and 2 (B273 and B325); recording of chromatograms at 273 and 325 nm at 30°C.

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