Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation and Identification of cis-Cinnamic Acid from Its Racemic Mixture
Document Type
Article
Date of Original Version
12-1-2002
Abstract
A HPLC method was developed to separate racemic mixtures of cinnamic acid in this study. The cis-isomer obtained by this method was confirmed and characterized by using GC-mass, FT-IR, and one dimensional proton NMR. It was found the resulting data from mass pattern, FT-IR spectra, and J (coupling constant) for the differences between cis- and trans-cinnamic acid can be used as an additional and important index for distinguishing these two racemic mixtures. The stability of the cis-isomer prepared by this study has been shown to be more than one year suggesting that the presenting HPLC preparation is a better and more precise method than the previous method of using ion exchange chromatography.
Publication Title, e.g., Journal
ACS Symposium Series
Volume
816
Citation/Publisher Attribution
Sun, Fang Ming, James L. Smith, B. M. Vittimberga, and R. W. Traxler. "Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation and Identification of cis-Cinnamic Acid from Its Racemic Mixture." ACS Symposium Series 816, (2002): 228-240. https://digitalcommons.uri.edu/chm_facpubs/857