AI Article Synopsis
- A new method was developed to simultaneously measure caffeine, theobromine, and theophylline in chocolate using ultrasonic extraction and liquid chromatography-mass spectrometry (LC-MS).
- The extraction process involved soaking the chocolate twice in acetonitrile-water, followed by purification with an Oasis HLB SPE cartridge.
- The method showed high recovery rates (97.4-100.2%) and low variability (1.0-7.9%), making it simpler and more selective than previous techniques for analyzing these compounds in chocolate.
Article Abstract
A simultaneous determination method for caffeine, theobromine, and theophylline in chocolate was developed. Three compounds were ultrasonically extracted twice (15 min at 50℃) in an acetonitrile-water (1 : 1, v/v). The extract was purified using Oasis HLB SPE cartridge, and the purified processed by LC-MS. The method exhibited recoveries of 97.4-100.2%, RSDs of repeatability of 1.0-2.8%, and RSDs of within-laboratory reproducibility of 2.0-7.9%. This method was simpler and more selective than existing methods, and was practical for caffeine, theobromine, and theophylline analysis in chocolate.
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| http://dx.doi.org/10.3358/shokueishi.62.119 | DOI Listing |
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