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1.
Talanta ; 81(1-2): 367-71, 2010 Apr 15.
Artículo en Inglés | MEDLINE | ID: mdl-20188932

RESUMEN

A quantitative method for the determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural (5-HMF) in soluble coffees by applying the proton nuclear magnetic resonance technique ((1)H NMR) is proposed. Each of these compounds records a singlet signal at the 7.6-9.5 ppm interval of the spectrum, and its area is used to determine the concentration. 3-(Trimethylsilyl)-2,2,3,3-tetradeuteropropionic acid is added in an exact known concentration as a reference for delta=0.00 ppm and as an internal standard. The method is applied to commercial soluble coffees and satisfactorily compared with results obtained by standard methods. The limits of detection and the coefficients of variation (N=10) are, respectively, 1.32 mg/g of solid product and 4.2% for caffeine, 0.45 mg/g and 2.6% for formic acid, 0.58 mg/g and 2.4% for trigonelline, and 0.30 mg/g and 7.3% for 5-HMF. The described method is direct and no previous derivatization is needed.


Asunto(s)
Alcaloides/análisis , Cafeína/análisis , Café/química , Análisis de los Alimentos/métodos , Formiatos/análisis , Furaldehído/análogos & derivados , Calibración , Furaldehído/análisis , Límite de Detección , Espectroscopía de Resonancia Magnética , Solubilidad , Soluciones , Factores de Tiempo
2.
Talanta ; 72(3): 1049-53, 2007 May 15.
Artículo en Inglés | MEDLINE | ID: mdl-19071723

RESUMEN

A quantitative determination method of formic acid in apple juices is proposed by means of the proton nuclear magnetic resonance ((1)H NMR) technique. Formic acid gives a singlet signal at the 8.2-8.4ppm interval of the spectrum, and its area is used to determine the concentration of the acid. 1,3,5-Benzenetricarboxylic acid is added to the juice as an internal standard. Since the chemical shift of both species varies with the pH, ascorbic acid is also added to adjust it at 2.74 and to avoid the overlapping of the signals. Recoveries between 95 and 109% are obtained when the standard addition method is applied to the juices of five different cider apple varieties. The coefficient of variation obtained is 3.9% for intra-day repeatability (n=5), and 4.6% for inter-day repeatability (n=10). The limit of detection is 1.49mg/l, calculated from "3S(y/x)+intercept". The described method is direct and no previous derivatization is needed.

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