Identification of new diketopiperazines in roasted coffee
β Scribed by Michael Ginz; Ulrich H. Engelhardt
- Book ID
- 105901329
- Publisher
- Springer
- Year
- 2001
- Tongue
- English
- Weight
- 66 KB
- Volume
- 213
- Category
- Article
- ISSN
- 0044-3026
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π SIMILAR VOLUMES
An HPLC method has been developed which allowed the determination of mono-and dicaffeoylquinic acids (CQA and di-CQA), corresponding lactones (CQL) and feruloylquinic acids (FQA) in roasted coffee within one chromatographic run. The elution order was verified by isolation of the individual compounds
## Adultcratlon of roasted ground coffee by addttlon of inferior substitutes IS ascertamed by detcrrnmatlon of changes m composltlon or by specific quahtatlvc rcactlons, but the best means to detect adultcratlon IS furrushed by the mlcroscopc The m&hods mentioned fail m the case of admixture of cs