HPLC法分析奶茶中的咖啡因含量  

Determination of Caffeine in Milk Tea by HPLC

作　　者：梁远祥 LIANG Yuanxiang(Guangxi Vocational and Technical College,Nanning 530227,China)

机构地区：[1]广西职业技术学院,广西南宁530227

出　　处：《现代食品》2023年第4期159-161,共3页Modern Food

基　　金：广西职业技术学院校级项目“猴头菇奶茶饮料的研制”[桂职院(2022)133号221203]。

摘　　要：咖啡因又称咖啡碱,在甲醇和二氯甲烷等极性溶剂中有较高的溶解度,具有加快血液循环、扩张血管、刺激神经中枢系统等多种药用功能。当摄入过量的咖啡因时,会对机体产生严重损害。作为一种食品添加剂,咖啡因在各类食品中的含量一直是食品检测工作的重点。本文提出了一种快速测定咖啡因含量的方法。结果表明,咖啡因在275 nm处有最大吸收波长;以甲醇:水(50:50)为流动相,咖啡因在1.5~20μg·mL^(-1)范围内,线性方程为y=74.631x-18.575,R^(2)=0.999 4;检测限为0.05μg·mL^(-1);定量限为0.15μg·mL^(-1);回收率为98.63%~100.59%,相对标准偏差为0.66%。本方法测定奶茶中的咖啡因含量快速灵敏且准确度高,适用于奶茶中咖啡因的日常监测。Caffeine, also known as caffeine, is highly soluble in polar solvents such as methanol and methylene chloride. It accelerates blood circulation, dilates blood vessels, stimulates the central nervous system and many other medicinal functions. When excessive caffeine is consumed, it will cause serious damage to the body. As a food additive, the level of caffeine in various food products has been the focus of food testing work. In this paper, a method was developed for the quantitative determination of caffeine by means of a standard curve method. The results showed that caffeine had the maximum absorption wavelength at 275 nm;the linear equation of caffeine was y=74.631x-18.575 with R^(2)=0.999 4 in the range of 1.5~20 μg·mL^(-1) using methanol:water(50:50) as the mobile phase;the limit of detection was 0.05 μg·mL^(-1);the limit of quantification was 0.15 μg·mL^(-1);the recoveries ranged from 98.63% to 100.59% with the relative standard deviations of 0.66%. The method is rapid, sensitive and accurate for the determination of caffeine in milk tea and is suitable for routine monitoring of caffeine in milk tea.

关 键 词：奶茶 咖啡因 高效液相色谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]