Summary
A new method based on reversed-phase ion-interaction HPLC is described for the identification and quantitation of theobromine, theophylline and caffeine in beverages. The interaction reagent used is octylamine orto-phosphate which also constitutes the mobile phase. The stationary phase is a microparticulate reversed-phase C-18 packing. With spectrophotometric detection at 274 nm, detection levels of 0.15, 0.30 and 0.40 ppm were achieved for theobromine, theophylline and caffeine, respectively.
Quantitative analysis was performed by the standard addition method for theobromine and caffeine contents in tea, espresso-coffee, decaffeinated coffee, decaffeinated tea and cola-beverages.
Similar content being viewed by others
References
Delbeke FT, Debackere M (1983) J Chromatogr 278:418–423
Haughey DB, Greenberg R, Schaal SF, Lima JJ (1982) J Chromatogr 229:395–397
Van der Meer C, Haas RE (1980) J Chromatogr 182:121–124
Dulitzky M, De La Teja E, Lewis HF (1984) J Chromatogr 317:403–405
Hurst WJ, Snyder KP, Martin RA jr (1985) J Chromatogr 318:408–411
Terada H, Sakabe Y (1984) J Chromatogr 291:453–459
Gennaro MC, Abrigo C (1991) Chromatographia 31:381–386
Gennaro MC, Bertolo PL (1990) J Chromatogr 509:147–156
Gennaro MC, Bertolo PL, Cordero A (1990) Anal Chim Acta 239:203–209
Gennaro MC, Bertolo PL, Baldo MA, Daniele S, Mazzocchin GA (1991) J Liq. Chromatogr 14:115–138
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Gennaro, M.C., Abrigo, C. Caffeine and theobromine in coffee, tea and cola-beverages. Fresenius J Anal Chem 343, 523–525 (1992). https://doi.org/10.1007/BF00322162
Received:
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF00322162