Application
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First Edition: Jun. 2022 01-00286-EN
Conclusion
By utilizing the multi-data report function, it was possible to
monitor the content of each functional component with respect
to the roasting time of coffee using the analytical conditions
developed as previously reported in Application News No. 01-
00280-EN. The applications described in this article are
expected to contribute to research and development in food
engineering, including the study of functional components.
Nexera, Shim-pack Scepter, and SHIMADZU LabTotal are registered
trademarks of Shimadzu Corporation in Japan and other countries.
References
1) M. Kamiyama, J.K. Moon, H.W. Jang, T. Shibamoto, J Agric Food
Chem. 63(7), 1996-2005 (2015).
Compound Conc. Range (mg/L) r
2
Trigonelline 1-100 0.99999
Pyrocatechol 0.1-10 0.99999
Chlorogenic acid 1-100 0.99999
Caffeine 1-100 0.99999
Caffeic acid 0.1-10 0.99999
(mg/L) (mg/L)
Trigonelline Pyrocatechol
0 50
0.0
2.5
5.0
7.5
(x100,000)
0.0 5.0
0.0
2.5
5.0
(x10,000)
Fig. 4 Calibration Curves
Calibration Curves
The calibration curves for the five target compounds were
highly linear, with coefficients of determination (r
2
) of 0.99999
or greater. Fig. 4 shows the calibration curves of trigonelline and
pyrocatechol. Table 2 shows the concentration ranges of
calibration curves and the coefficients of determination for all
the target compounds.
Peak area
Peak area
Conc. Conc.
Table 2 Concentration Ranges of Calibration Curves and
Coefficients of Determination (r
2
)
0.0 5.0 10.0
min
0
100
200
300
400
mAU
325 nm
3
5
3
3
3
3
Peaks 3. Chlorogenic acid, 5. Caffeic acid
150 sec
170 sec
190 sec
210 sec
*3: The multi-data report function is supported by LabSolutions™ DB/CS
Fig. 5 Multi-Data Report Function
Use of Multi-Data Report Function
*3
The multi-data report function is a reporting function that
automatically inserts analytical results into a spreadsheet file as
soon as a batch analysis is finished. The function can also be
used for data post-processing to generate a report from
previously acquired data. This feature eliminates the time and
various risks involved in manually transcribing data, such as
human errors.
In this case, the multi-data report function was used to
automatically create a spreadsheet file based on the results
from analyzing coffee with different roasting times (Fig. 5). As
shown in Fig. 5, it is also possible to create graphs showing the
concentration changes by plotting the concentration of
functional components on the vertical axis with the roasting
time on the horizontal axis. The graph shows that as roasting
time increased, the concentrations of trigonelline and
chlorogenic acid decreased and that of pyrocatechol increased.
On the other hand, it also showed that the caffeine
concentration was almost constant regardless of the roasting
time.
Fig. 3 Chromatograms of Coffee with Different Roasting Time (325 nm)
(Solid Line: Coffee; Dashed Line: Standard Solution)
