Title of article
Comparison of methods for determining coumarins in distilled beverages
Author/Authors
Fernلndez Izquierdo، نويسنده , , M.E. and Quesada Granados، نويسنده , , J. and Villalَn Mir، نويسنده , , M. and Lَpez Martinez، نويسنده , , M.C.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2000
Pages
8
From page
251
To page
258
Abstract
Two analytical methods, high performance liquid chromatography and spectrofluorimetry, were studied to determine the content of coumarins (umbelliferone, scopoletin and 4-methylumbelliferone, in distilled beverages). Hydro-alcohol standard solutions of known coumarin concentration and commercial white rum samples were used to compare them. After determining the coumarin content with both methods and performing a statistical analysis of the results obtained, the conclusion was reached that although both techniques are valid for this purpose, the spectrofluorimetric method is more accurate than high performance liquid chromatography.
Keywords
HPLC , Spectrofluorimetry , coumarins , umbelliferone , Scopoletin , 4-Methylumbelliferone
Journal title
Food Chemistry
Serial Year
2000
Journal title
Food Chemistry
Record number
1948932
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