High Pressure Liquid Chromatographic Determination of Theobromine and Caffeine in Cocoa and Chocolate Products
1978 ◽
Vol 61
(6)
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pp. 1424-1427
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Keyword(s):
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.
1980 ◽
Vol 63
(1)
◽
pp. 91-94
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1982 ◽
Vol 119
(1-2)
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pp. 41-50
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