Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine

Papanov S.
2015 International Journal of Nutrition and Food Sciences  
Many beverages such as soft drinks, coffee and tea contain the mild stimulant caffeine (C 8 H 10 N 4 O 2 ). 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.
doi:10.11648/j.ijnfs.s.2015040101.13 fatcat:yck2dh6itbdp5p5zixmosweu2m