Analysis of nicotinic acid in coffee using the temperature programmableinjection method in gas chromatography-mass spectrometry

Nicotinic acid is found in various kinds of food, including coffee. The gas chromatography-mass spectrometry (GC-MS) method is currently being developed to analyse the presence of thermal decomposition of the compound during elution. The temperature programmable inlet (TPI) was carried out to optimise the sample recognition and separation, protecting samples from thermal degradation by balancing efficient vaporisation and minimal fragmentation during ionisation. This study aimed to determine whether GC can analyse nicotinic acid from other compounds. The TPI-GC/MS found nicotinic acid, in the form of pyridine-3-carboxylic acid, 1-[bicyclo[4.1.0]heptane-7- carbonyl)amino]-6-oxo-1,6-dihydro-, methyl ester. The compound pyridine-3-carboxylic acid which is another name for nicotinic acid was found at an injection temperature of 240°C.