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Determination of caffeine in tea products by an improved high-performance liquid chromatography method.

Naik, J. P. and Nagalakshmi, S. (1997) Determination of caffeine in tea products by an improved high-performance liquid chromatography method. Journal of Agricultural and Food Chemistry, 45 (10). 3973-3975, 11 ref..

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Abstract

At present, the commonly used HPLC method for the analysis of caffeine content in tea brews employs direct application of the samples on the column. This practice gradually reduces the efficiency of the column and shortens its life. In the modified method, the interfering tea pigments are effectively removed by passing the sample through a Sep-Pak C18 cartridge. Its subsequent injection on a reversed phase mu-Bondapak C18 column employing acetonitrile and water (20:80 v/v) as mobile phase reduces the analysis time without affecting either the resolution of the peaks or the accuracy of caffeine determination. This method is shown to estimate accurately soluble caffeine contents in the brews of black tea, decaffeinated tea, and decaffeinated instant tea samples. Thus, the method is ideally suited for rapid routine analysis of black tea and its products.

Item Type: Article
Uncontrolled Keywords: CAFFEINE-; CROPS-; HIGH-PERFORMANCE-LIQUID-CHROMATOGRAPHY; PLANT-FOODS; TEAS-; HPLC-; TEA-
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Aug 2008 09:42
Last Modified: 28 Dec 2016 11:11
URI: http://ir.cftri.com/id/eprint/7790

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