Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine
International Journal of Nutrition and Food Sciences
Volume 4, Issue 1-1, January 2015, Pages: 14-17
Received: Nov. 5, 2014; Accepted: Nov. 7, 2014; Published: Nov. 12, 2014
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Authors
Papanov S., Medical University Plovdiv, Faculty of Pharmacy, Dept. of Botany and Pharmaceutical chemistry, Plovdiv, Bulgaria
Pankova S., Medical University Sofia , Faculty of Pharmacy, Dept. of Pharmaceutical chemistry, Sofia, Bulgaria
Ivanov K., Medical University Plovdiv, Faculty of Pharmacy, Dept. of Botany and Pharmaceutical chemistry, Plovdiv, Bulgaria
Ivanova S., Medical University Plovdiv, Faculty of Pharmacy, Dept. of Botany and Pharmaceutical chemistry, Plovdiv, Bulgaria
Doncheva D., Medical University Sofia , Faculty of Pharmacy, Dept. of Pharmaceutical chemistry, Sofia, Bulgaria
Pencheva I., Medical University Sofia , Faculty of Pharmacy, Dept. of Pharmaceutical chemistry, Sofia, Bulgaria
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Abstract
Many beverages such as soft drinks, coffee and tea contain the mild stimulant caffeine (C8H10N4O2). The caffeine content varies widely from about 100 μg/mL (100 ppm) in sodas to over 1000 μg/mL in certain types of coffee. For this reason the caffeine and the content in they need to be analyzed. A rapid and selective high-performance liquid chromatographic (HPLC) method is developed for the separation and determination of caffeine.
Keywords
Caffeine, HPLC, Quality, Control
To cite this article
Papanov S., Pankova S., Ivanov K., Ivanova S., Doncheva D., Pencheva I., Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine, International Journal of Nutrition and Food Sciences. Special Issue:Taurine and Caffeine Supplementation in Energy Food Drinks: Uses, Side Effects and Quality Control. Vol. 4, No. 1-1, 2015, pp. 14-17. doi: 10.11648/j.ijnfs.s.2015040101.13
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