Determination of Trigonelline, Nicotinic Acid, and Caffeine in Yunnan Arabica Coffee by Microwave-Assisted Extraction and HPLC with Two Columns in Series.

The article describes a method for simultaneous extraction of coffee flavor compounds trigonelline, nicotinic acid and caffeine in Yunnan Arabica Coffee to be used for quality control (QC) of raw materials and monitoring of roasting condition. The method of extraction was based on microwave-assisted extraction (MAE) and separation of the three flavor compounds by high pressure liquid chromatography (HPLC) with two chromatographic columns in series.