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Prof. Dr. Dorothea Ehlers
Ehlers D., Pfister M., Gerard D.,Quirin K.-W. , Bork W.-R. and Toffel-Nadolny P.: Reducing the coumarin content of tonka beans using supercritical CO2. International Journal of Food Science and Technology 31 (1996) 91-95 (in English)
By supercritical fluid CO2 extraction of tonka beans a lipophile top phase as well a crystalline base phase were obtained. These were analysed by GC/MS and HPLC and compared with an ethanolic extract of the same batch of tonka beans. It was shown that the three samples differed considerably in their composition and that the bulk of the main compound coumarin was present in the base phase of the CO2 extraction.
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