Identification of salsolinol as a phenolic component in powdered cocoa and cocoa-based products
An important alkaloid in cocoa and cocoa-based products has been identified as 1-methyl-6,7-dihydroxy-1,2,3,4-tetrahydroisoquinoline (salsolinol) using chromatographic techniques described in a previous communication (Riggin, R.M., McCarthy, M, J., Kissinger, P.T., J. Agricultural Food Chem. 24, 189 (1976). Quantitative experiment using liquid, chromatography with electrochemical detection indicate that salsolinol is present in powdered cocoa at the level of 40 more or less 4 ug/g.
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
1976
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| Subjects: | CACAO EN POLVO, COMPUESTOS FENOLICOS, ALCALOIDES, COMPOSICION QUIMICA, ANALISIS QUIMICO, CROMATOGRAFIA, SEPARACION, |
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