High pressure liquid chromatographic determination of theobromine and caffeine in cocoa and chocolate products.
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.
D001628:Beverages / Q000032:analysis; D002099:Cacao / Q000032:analysis*; D002110:Caffeine / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D012995:Solubility; D013805:Theobromine / Q000032:analysis*
D002110:Caffeine; D013805:Theobromine