Determination of Caffeine, Theobromine, and Theophylline in Chocolate Using LC-MS
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- Tanaka Tomoya
- Tokyo Metropolitan Institute of Public Health
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- Kimura Keisuke
- Tokyo Metropolitan Institute of Public Health
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- Kan Kimiko
- Tokyo Metropolitan Institute of Public Health
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- Shindo Tetsuya
- Tokyo Metropolitan Institute of Public Health
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- Sasamoto Takeo
- Tokyo Metropolitan Institute of Public Health
Bibliographic Information
- Other Title
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- LC-MSによるチョコレート中のカフェイン，テオブロミンおよびテオフィリン分析法
- LC-MS ニ ヨル チョコレート チュウ ノ カフェイン,テオブロミン オヨビ テオフィリン ブンセキホウ
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Description
<p>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.</p>
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 62 (4), 119-124, 2021-08-25
Japanese Society for Food Hygiene and Safety
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Keywords
Details 詳細情報について
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- CRID
- 1390852182143628544
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- NII Article ID
- 130008081905
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 031691046
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- PubMed
- 34470940
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- Text Lang
- ja
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- Article Type
- journal article
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- Data Source
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- JaLC
- IRDB
- NDL Search
- Crossref
- PubMed
- CiNii Articles
- OpenAIRE
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- Abstract License Flag
- Disallowed
