HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF HYDROXYCINNAMOYL-QUINIC ACIDS AND "4-BETA-D-GLUCOPYRANOSYLOXY)-BENZOIC ACID IN SPICES .10. PHENOLICS OF SPICES

3-, 4- and 5-caffeoyl-quinic acid, 3-, 4- and 5-p-cumaroyl-quinic acid, 3-, 4- and 5-feruloyl-quinic acid and 4-(.beta.-D-glucopyranosyloxy)-benzoic acid were determined in the spices anise [Pimpinella anisum], caraway, fennel, coriander (Apiaceae) and staranise (Illiciaceae) with HPLC [high performance liquid chromatography] on Reversed-Phase. The caffeoyl-quinic aids dominate in the examined spices, especially the chlorogenic acid (3-caffeoyl-quinic acid) which presents at 0.1% and more. This quinic acid ester is also present in cloves. The investigated phenolic compounds were not detected in cardamom and allspice. 4-(.beta.-D-Glucopyranosyloxy)-benzoic acid is present in the fruits of anise and staranise up to 0.1%. A special clean up with polyamide anion exchange is described which permits definite detection of this compound, which is a characteristic phenolic constituent of the Apiaceae, at levels to 1 ppm in the plant by means of reversed-phase HPCL with UV detection.