高压液相色谱法测定可可及巧克力制品中的可可碱和咖啡因。
High pressure liquid chromatographic determination of theobromine and caffeine in cocoa and chocolate products.
作者信息
Kreiser W R, Martin R A
出版信息
J Assoc Off Anal Chem. 1978 Nov;61(6):1424-7.
PMID:730647
Abstract
A method was developed for determining theobromine and caeffine 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 C18 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.
摘要
建立了一种采用高压液相色谱法测定可可和巧克力产品中可可碱和咖啡因的方法。经过简单的热水萃取后，使用反相C18柱和甲醇 - 水 - 乙酸（20 + 79 + 1）的流动相分离可可碱和咖啡因。可可碱和咖啡因在280nm处进行定量；平均回收率分别为98.7%和95.0%；变异系数分别为2.31%和3.91%。
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