Studies on the Non-aqueous Electrochemistry of Bases in Foods : Part I. Non-aqueous Electrochemical Analysis of Caffeine

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  • Matsumoto Kiyoshi
    Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University
  • Tateishi Riyoko
    Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University
  • Osajima Yutaka
    Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University

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Other Title
  • 食品中の塩基成分の非水電気化学に関する研究 : Ⅰ.カフェインの非水電気化学分析
  • 食品中の塩基成分の非水電気化学に関する研究-1-カフェインの非水電気化学分析
  • ショクヒンチュウ ノ エンキ セイブン ノ ヒスイ デンキ カガク ニカンスル

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Abstract

A practical method has been studied for the determination of caffeine in foods. A non-aqueous electrochemical technique was introduced for this purpose. Use of chloroform, acetic anhydride and benzene in 1 : 2 : 4 vol. proportions gave the most precise potentiometric curve with perchloric acid/glacial acetic acid titrant. Use of chloroform, acetic anhydride in 23 : 5 or 3 : 1 vol. proportions gave well defined conductometric curve. The lower limit of caffeine determiantion was about 0. 2 mg. Conductometric titration curves suggested that the conductance of the solution in the presence of a certain excess of titrant would have high correlation with caffeine content.

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