EN DE

Healthy chocolate? – UHPLC determination of ingredients in dark chocolate

Applikationsnr.: VFD0164

Healthy chocolate? – UHPLC determination of ingredients in dark chocolate

Chocolate … a healthy food? Recently, polyphenols have gained more attention, due to their antioxidant capacity and their possible beneficial implications in human health. As more studies associate an increasing number of health benefits to its high anti-oxidant content, dark chocolate has been labelled as "superfood". But not all ingredients are considered to have health-beneficial properties. In this application, 14 chocolate relevant compounds were separated with the AZURA® UHPLC system in under 1.5 minutes.

  • Mix standard: 1) Acesulfam K, 2) theobromine, 3) saccharin, 4) theophylline, 5) caffeine, 6) chlorogenic acid, 7) catechin, 8) epicatechin, 9) 4-hydroxybenzoic acid, 10) vanillin, 11) guaiacol, 12) sorbic acid, 13) methylparaben, 14) propyparaben

  • Overlay of extracted chocolate samples (85 % cocoa – red, 75 % cocoa – blue); 2) theobromine, 5) caffeine, 8) epicatechin

Technische Daten

Applikation

Methode UHPLC

Trennbedingungen

Modus RP
Substanzen Acesulfam K, theobromine, saccharin, theophylline, caffeine, chlorogenic acid, catechin, epicatechin, 4-hydroxybenzoic acid, vanillin, guaiacol, sorbic acid, methylparaben, propylparaben
Schlüsselwörter UHPLC, cocoa, chocolate, polyphenol, methylxanthines, sweetneners, preservatives, flavouring, anti-oxidant
CAS Nummer 55589-62-3, 83-67-0, 81-07-2, 58-55-9, 327-97-9, 154-23-4, 490-46-0, 110-44-1, 94-13-3, 121-33-5, 202-804-9, 90-05-1, 58-08-2, 99-76-3

Dokumente und weitere Informationen

Benötigen Sie Hilfe bei Ihrer Applikation?

Wir helfen Ihnen gerne!

+49 30 809727-0

applications@knauer.net

Besuchen Sie uns auf: