title: Liquid chromatographic analysis of cinchona alkaloids in beverages.
abstract: A method for the determination of Cinchona extract (whose main components are the alkaloids cinchonine, cinchonidine, quinidine, and quinine) in beverages by liquid chromatography was developed. A beverage with an alcohol content of more than 10% was loaded onto an OASIS HLB solid-phase extraction cartridge, after it was adjusted to pH 10 with 28% ammonium hydroxide. Other beverages were centrifuged at 4000 rpm for 5 min, and the supernatant was loaded onto the cartridge. The cartridge was washed with water followed by 15% methanol, and the Cinchona alkaloids were eluted with methanol. The Cinchona alkaloids in the eluate were chromatographed on an L-column ODS (4.6 mm id x 150 mm) with methanol and 20 mmol/L potassium dihydrogen phosphate (3 + 7) as the mobile phase. Cinchona alkaloids were monitored with an ultraviolet (UV) detector at 230 nm, and with a fluorescence detector at 405 nm for cinchonine and cinchonidine and 450 nm for quinidine and quinine (excitation at 235 nm). The calibration curves for Cinchona alkaloids with the UV detector showed good linearity in the range of 2-400 microg/mL. The detection limit of each Cinchona alkaloid, taken to be the concentration at which the absorption spectrum could be identified, was 2 microg/mL. The recovery of Cinchona alkaloids added at a level of 100 microg/g to various kinds of beverages was 87.6-96.5%, and the coefficients of variation were less than 3.3%. A number of beverage samples, some labeled to contain bitter substances, were analyzed by the proposed method. Quinine was detected in 2 samples of carbonated beverage.
authors.affiliation: Tokyo Metropolitan Institute of Public Health, Department of Food Safety, 3-24-1 Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan. masao_horie@member.metro.tokyo.jp
authors.forename: Masao
authors.initials: M
authors.lastname: Horie
authors.forename: Mitsuo
authors.initials: M
authors.lastname: Oishi
authors.forename: Fusako
authors.initials: F
authors.lastname: Ishikawa
authors.forename: Tetsuya
authors.initials: T
authors.lastname: Shindo
authors.forename: Akiko
authors.initials: A
authors.lastname: Yasui
authors.forename: Shuzo
authors.initials: S
authors.lastname: Ogino
authors.forename: Koichi
authors.initials: K
authors.lastname: Ito
mesh_terms: D001628:Beverages; D002138:Calibration; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D002853:Chromatography, Liquid / Q000379:methods*; D002930:Cinchona Alkaloids / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D010710:Phosphates / Q000032:analysis; D017680:Potassium Compounds / Q000032:analysis; D011803:Quinine / Q000032:analysis; D012015:Reference Standards; D013053:Spectrophotometry; D013997:Time Factors; D014466:Ultraviolet Rays
chemical_list: D002930:Cinchona Alkaloids; D010710:Phosphates; D017680:Potassium Compounds; D011803:Quinine; C013216:potassium phosphate