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Determination of trigonelline in green and roasted coffee from single column ionic chromatography

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Abstract

Trigonelline can be determined in green and roasted coffee extracts by a ion Chromatographic method on a single column filled with polybutadiene-maleic acid (PBDMA) coated on silicia, 2 mmol/L aqueous HC1 (pH 3) as eluent and UV detection at 254 nm. The merits of the new method are investigated.

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Authors and Affiliations

  1. Department of Analytical Chemistry, University of Seville, E-41012, Seville, Spain

    María J. Martín, Fernando Pablos, M. Angel Bello & A. Gustavo González

Authors
  1. María J. Martín
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  2. Fernando Pablos
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  3. M. Angel Bello
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  4. A. Gustavo González
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Martín, M.J., Pablos, F., Bello, M.A. et al. Determination of trigonelline in green and roasted coffee from single column ionic chromatography. Z. Anal. Chem. 357, 357–358 (1997). https://doi.org/10.1007/s002160050169

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  • DOI: https://doi.org/10.1007/s002160050169

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