Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation and Identification of cis-Cinnamic Acid from Its Racemic Mixture
Date of Original Version
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
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