Identification of courmarin in vanilla extracts by TLC and HPLC

McKone, Harold T.; Chambers, Timothy

doi:10.1021/ed065p628

Cited by 5 publications

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“…Several interesting applications of high-performance liquid chromatography (HPLC) for the analysis of consumer products in undergraduate laboratories have appeared in this Journal. These include the analysis of vitamin A in infant formula (1); acetaminophen, caffeine, aspirin, salicylamide, phenacetin, and paracetamol in analgesic tablets (2)(3)(4); chlorophyll a, chlorophyll b, and β-carotene in collard greens (5); aspartame, caffeine, saccharin, and benzoic acid in colas and other beverages (6)(7)(8)(9); coumarin in vanilla extracts (10,11); theophylline, ephedrine, and phenobarbital in asthma medication (12); riboflavin in milk and cheese (13); sugars in milk, colas, and beer (14); UV absorbers in sunscreens (15), and enantiomers of beta-blockers (16 ). An additional application of HPLC that is suitable for undergraduate laboratories is the quantitation of the components of hot-pepper sauces responsible for the perceived "heat".…”

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Pungency Quantitation of Hot Pepper Sauces Using HPLC

Betts

1999

J. Chem. Educ.

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The format of the laboratory described here allows students to collectively develop an HPLC method for the quantitation of the two predominant capsaicinoids (capsaicin and dihydrocapsaicin) in hot-pepper products. Each small group of students investigated one of the following aspects of the method: detector wavelength, mobile-phase composition, extraction of capsaicinoids, calibration, and quantitation. The format of the lab forced students to communicate and cooperate to develop this method.

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confidence: 99%

Pungency Quantitation of Hot Pepper Sauces Using HPLC

Betts

1999

J. Chem. Educ.

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“…There are many interesting high-performance liquid chromatography (HPLC) experiments suitable for undergraduate chemistry courses that involve the analysis of consumer and food products such as analgesics (8)(9)(10)(11), asthma medication (12), sunscreens (13), cosmetic cream and jam (14), infant formula (15), collard greens (16), spinach (17), mussels (18), hot peppers (19)(20)(21), vanilla flavoring (22)(23)(24), milk (25), sports drinks (26), coffee (27), soda (28)(29)(30)(31)(32)(33), citrus juices (28,34,35), and wine (28,(36)(37)(38). The experiment described here, the quantitation of α-and β-acids in hops, provides instructors with an interesting, rugged, time-efficient separation, that may be executed with straight-forward sample preparation and modest HPLC equipment.…”

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confidence: 99%

HPLC Analysis of α- and β-Acids in Hops

et al. 2008

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Hops have been used for centuries to impart aroma and bitterness to beer. The cones of the female hop plant contain both essential oils, which include many of the fragrant components of hops, and a collection of compounds known as α- and β-acids that are the precursors to bittering agents. In order for brewers to predict the ultimate bitterness of a brewed product, it is important to have an accurate assessment of the α- and β-acid content of the hops. A high-performance liquid chromatography method is described here for the quantitation of the predominant α-acids (humulone, cohumulone, and adhumulone) and β-acids (lupulone, colupulone, and adlupulone) present in hops. Additional laboratory projects are suggested that allow students to explore various aspects of method assessment and validation.

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