Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
1995 年 59 巻 10 号 p. 1887-1890
詳細
1995 年 59 巻 10 号 p. 1887-1890
Hydroxycinnamic acid derivatives of coffee beans were analyzed by three-dimensional HPLC. Thirteen peaks were detected at 320nm by a reversed-phase column and were categorized into 4 groups by UV-absorption sepectra. Eleven chlorogenic acids, caffeoyltryptophan, and a novel compound, p-coumaroyl-(L)-tryptophan, were identified by instrumental analyses.
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