Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584483 | Food Chemistry | 2018 | 36 Pages |
Abstract
Evaluation was performed using HPTLC followed by densitometry. The best separation for a fingerprint consisting of eight phenolic compounds as markers was achieved on silica gel 60 F254 HPTLC plates with a solvent mixture of ethyl formate, formic acid, water, toluene 30/4/3/1.5 (v/v/v/v). Staining with Fast Blue Salt B enabled visualization and quantitative evaluation. Compounds of interest were confirmed by eluting zones using a TLC-MS interface. LODs were ⤠100 ng/zone for all compounds. The fingerprints obtained are useful for quality control of cocoa beans allowing their differentiation according to cocoa or chocolate sorts, varieties, and origins.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vasilisa Pedan, Carlo Weber, Tiên Do, Norbert Fischer, Eike Reich, Sascha Rohn,