Determination of Caffeine and Theobromine in Six different Brands of Tea Infused by Different Methods Using HPLC Method
published by Damascus University
in 2011
in Chemistry
and research's language is
العربية
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Abstract in English
This paper presents a developed HPLC method for the determination of
caffeine and theobromine in different black and green tea infusion samples,
using different infusion methods, such as infusion with and without boiling,
repeated and continuous infusion. A mixture of double-distilled water and
methanol (60:40 v/v), was used as a mobile phase. In this condition, the
retention time for theobromine was three minutes and for caffeine five minutes.
References used
Yamamoto, T. Juneja, L. Chu, D. and Kim, M. (1997). Chemistry and Applications of Green Tea. CRC Press, Boca Raton, New York. ISPN 0-84, 3- 4006-3, 4
Engelhardt, U. (2010). Chemistry of Tea. Comprehensive Natural Products II, V. 3, pp. 999-1032
Ody, P., Complete Guide to Medicinal Herbs. Dorling Kindersley Publishing. New York, 48. ISBN 0-7894-6785-2