High pressure liquid chromatographic determination of theobromine and caffeine in cocoa and chocolate products
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 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 percent; and coefficients of variation were 2.31 and 3.91 percent, respectively.
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
1978
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| Subjects: | CACAO, CHOCOLATE, SUBPRODUCTOS, TEOBROMINA, CAFEINA, COMPUESTOS ORGANICOS, CROMATOGRAFIA LIQUIDA ALTA PRESION, ANALISIS QUIMICO, |
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