Caffeine and theobromine in coffee, tea and cola-beverages

Caffeine and theobromine in coffee, tea and cola-beverages 216 343 343 6 6 M. C. Gennaro C. Abrigo Dipartimento di Chimica Analitica Universitá di Torino Via P. Giuria 5 I-10125 Torino Italy Summary A new method based on reversed-phase ion-interaction HPLC is described for the identification and quantitation of theobromine, theophylline and caffeine in beverages. The interaction reagent used is octylamine orto-phosphate which also constitutes the mobile phase. The stationary phase is a microparticulate reversed-phase C-18 packing. With spectrophotometric detection at 274 nm, detection levels of 0.15, 0.30 and 0.40 ppm were achieved for theobromine, theophylline and caffeine, respectively. Quantitative analysis was performed by the standard addition method for theobromine and caffeine contents in tea, espresso-coffee, decaffeinated coffee, decaffeinated tea and cola-beverages. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analytical and Bioanalytical Chemistry Springer Journals

Caffeine and theobromine in coffee, tea and cola-beverages

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Publisher
Springer Journals
Copyright
Copyright © 1992 by Springer-Verlag
Subject
Chemistry; Analytical Chemistry; Food Science; Inorganic Chemistry; Physical Chemistry; Monitoring/Environmental Analysis/Environmental Ecotoxicology
ISSN
1618-2642
eISSN
1432-1130
D.O.I.
10.1007/BF00322162
Publisher site
See Article on Publisher Site

Abstract

216 343 343 6 6 M. C. Gennaro C. Abrigo Dipartimento di Chimica Analitica Universitá di Torino Via P. Giuria 5 I-10125 Torino Italy Summary A new method based on reversed-phase ion-interaction HPLC is described for the identification and quantitation of theobromine, theophylline and caffeine in beverages. The interaction reagent used is octylamine orto-phosphate which also constitutes the mobile phase. The stationary phase is a microparticulate reversed-phase C-18 packing. With spectrophotometric detection at 274 nm, detection levels of 0.15, 0.30 and 0.40 ppm were achieved for theobromine, theophylline and caffeine, respectively. Quantitative analysis was performed by the standard addition method for theobromine and caffeine contents in tea, espresso-coffee, decaffeinated coffee, decaffeinated tea and cola-beverages.

Journal

Analytical and Bioanalytical ChemistrySpringer Journals

Published: Jun 1, 1992

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