Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples.
The quantitative parameters and method performance for a normal-phase HPLC separation of flavanols and procyanidins in chocolate and cocoa-containing food products were optimized and assessed. Single laboratory method performance was examined over three months using three separate secondary standards. RSD(r) ranged from 1.9%, 4.5% to 9.0% for cocoa powder, liquor and chocolate samples containing 74.39, 15.47 and 1.87 mg/g flavanols and procyanidins, respectively. Accuracy was determined by comparison to the NIST Standard Reference Material 2384. Inter-lab assessment indicated that variability was quite low for seven different cocoa-containing samples, with a RSD(R) of less than 10% for the range of samples analyzed.
Robbins
Rebecca J
RJ
Analytical and Applied Sciences Group, Mars, Incorporated, 800 High Street Hackettstown, NJ 07840, USA. rebecca.robbins@effem.com
Leonczak
Jadwiga
J
Johnson
J Christopher
JC
Li
Julia
J
Kwik-Uribe
Catherine
C
Prior
Ronald L
RL
Gu
Liwei
L
D000975:Antioxidants / Q000032:analysis*; D002099:Cacao / Q000737:chemistry*; D002182:Candy / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods*; D044948:Flavonols / Q000032:analysis*; D005453:Fluorescence; D005504:Food Analysis; D044945:Proanthocyanidins / Q000032:analysis*
D000975:Antioxidants; D044948:Flavonols; D044945:Proanthocyanidins