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...

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Published inFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 62; no. 4; pp. 119 - 124
Main Authors Tanaka, Tomoya, Kimura, Keisuke, Kan, Kimiko, Shindo, Tetsuya, Sasamoto, Takeo
Format Journal Article
LanguageEnglish
Japanese
Published Tokyo Japanese Society for Food Hygiene and Safety 25.08.2021
Japan Science and Technology Agency
Subjects
Acetonitrile
Caffeine
Chocolate
Oases
Reproducibility
theobromine
Theophylline
Water purification
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Summary: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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0015-6426
1882-1006
DOI:10.3358/shokueishi.62.119