The Determination of Methylxanthines in Chocolate and Cocoa by Different Separation Techniques:: HPLC, Instrumental TLC, and MECC

• Autores: Abel Carlin Sinclair, Iman Marc, Laurence Menguy, Damien Prim
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 86, Nº 11 (November), 2009, págs. 1307-1310
• Idioma: inglés
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• Dialnet Métricas: 3 Citas
• Resumen

  • The comparative determination of three methylxanthines (caffeine, theobromine, and theophylline) in chocolate and cocoa extracts is obtained in four successive laboratory experiments. The first step is the separation of targeted molecules from complex natural matrix through the solid-phase extraction technique and the preparation of standards required for high-performance liquid chromatography (HPLC), micellar electrokinetic chromatography (MECC), and instrumental thin-layer chromatography (I-TLC) analyses. Next steps are the optimization of the separation process of the three methylxanthines and analysis of aliquot extracts in HPLC, MECC, and I-TLC. Comparison of results from each sample and technique as well as advantages and drawbacks of each technique are discussed.