液相色谱-质谱法测定巧克力中的咖啡因、可可碱和茶碱

IF 0.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Hygiene and Safety Science Pub Date : 2021-01-01 DOI:10.3358/shokueishi.62.119

Tomoya Tanaka, Keisuke Kimura, Kimiko Kan, Tetsuya Shindo, Takeo Sasamoto

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引用次数: 0

摘要

建立了同时测定巧克力中咖啡因、可可碱和茶碱含量的方法。3种化合物在乙腈-水(1:1,v/v)中超声提取2次(50℃，15min)。提取液采用Oasis HLB固相萃取筒纯化，纯化后采用LC-MS处理。该方法加样回收率为97.4 ~ 100.2%，重复性rsd为1.0 ~ 2.8%，室内重复性rsd为2.0 ~ 7.9%。该方法比现有方法更简单，选择性更强，适用于巧克力中咖啡因、可可碱和茶碱的分析。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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[Determination of Caffeine, Theobromine, and Theophylline in Chocolate Using LC-MS].

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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来源期刊

Food Hygiene and Safety Science Medicine-Public Health, Environmental and Occupational Health

CiteScore

0.70

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Information not localized