TY - JOUR
AU1 - Kreiser, Wesley, R
AU2 - Martin, Robert, A
AB - Abstract A method was developed for determining theobromine and caffeine in cocoa and chocolate products by high pressure liquid chromatography. After a simple hot water extraction, both theobromine and caffeine were separated by using a reverse phase Cl s column and a mobile phase of methanol-water-acetic acid (20+ 79+1). Theobromine and caffeine were quantitated at 280 nm; average recoveries were 98.7 and 95.0%; and coefficients of variation were 2.31 and 3.91%, respectively. This content is only available as a PDF. © Journal of the Association of Official Analytical Chemists This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model)
TI - High Pressure Liquid Chromatographic Determination of Theobromine and Caffeine in Cocoa and Chocolate Products
JF - Journal of AOAC INTERNATIONAL
DO - 10.1093/jaoac/61.6.1424
DA - 1978-11-01
UR - https://www.deepdyve.com/lp/oxford-university-press/high-pressure-liquid-chromatographic-determination-of-theobromine-and-WIv9f6owkp
SP - 1424
EP - 1427
VL - 61
IS - 6
DP - DeepDyve
ER -