HPLC Determination of Caffeine in Dark Green Tea

doi:10.7506/spkx1002-6300-200920060

Abstract

Abstract:

A simple and accurate HPLC method for the determination of caffeine in dark green tea was developed. The chromatographic separation was achieved on a Kromasil C18 column (column temperature 25 ℃) using a water-methanol-acetic acid-dimethylformamide (70:30:0.05:0.25, V/V) mobile phase with a sample injection volume of 5 μl prior to UV detection at 274 nm. The regression equation of standard curve for caffeine determination was Y = 6× 10-8X＋0.0044, where Y is caffeine concentration (mg/kg) and X is peak area (μV·s), R2 = 0.9997. The analytical method exhibited a variation coefficient of 3.96%, and the spike recovery rate of caffeine was between 90.62% and 103.8%.

Key words: dark green tea, HPLC, caffeine, determination

CLC Number:

TS207.3

HOU Dong-yan，HUI Rui-hua，LI Tie-chun，DIAO Quan-ping，LIU Xiao-yuan，YUAN Hua-fang. HPLC Determination of Caffeine in Dark Green Tea[J]. FOOD SCIENCE, 2009, 30(20 ): 283-284.

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HPLC Determination of Caffeine in Dark Green Tea

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