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HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa Mixes

HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa Mixes

  1. NeuroChi
    Popular brands of instant and ground coffee, instant and bag tea,
    and instant hot cocoa mixes were prepared according to manufacturer’s
    directions and analyzed for caffeine and/or theobromine
    content. After extraction into boiling water, the methylxanthines
    were separated by high performance liquid chromatography using a
    reverse phase Cl8 column and a mobile phase of acetonitrile and
    water (.8 :92., .v, /v). Caffeine content ranned from 32.4-35.0 m&-.m _
    in instant tea, 30.2-67.4 mg/cup in bag tea, 1.0-7.8 mg/cup in
    instant hot cocoa mixes, 46.7-67.6 mg/cup in instant coffee, and
    93.0-163.5 mg/cup in ground coffee. Theobromine concentrations
    ranged from 1.4-2.3 m&up in instant tea, 1.2-4.4 mg/cup in bag
    tea, and 39.5-79.5 mg/cup in instant hot cocoa mixes.