HPLC法测定焙烤咖啡中咖啡因的含量

Determination of Caffeine in Baked Coffee by HPLC

摘要:

建立高效液相色谱法简便准确测定焙烤咖啡中咖啡因的含量。采用色谱分析柱（UltimateTM XB-C18，5 µm，4.6×150 mm），流动相：甲醇-水（含2 mL/L乙酸），梯度洗脱，柱温30 ℃；流速1.0 mL/min；检测波长286 nm；咖啡因质量浓度在5~200 µg/L范围内与色谱峰面积呈良好线形关系（R2=0.9997），平均回收率有97.93%，精密度测试结果的RSD为0.14%。该方法操作简单、结果准确、重复性好。

Abstract:

A simple, accurate and reproducible method for the determination of caffeine in baked coffee by HPLC was established. The samples were analyzed by gradient elution on a UltimateTM XB-C18 column (5 µm, 4.6×150 mm) using a UV detector at 286 nm. The mobile phase was a mixture of methanol and deionized water(containing 2ml/L of acetic acid) at a flow rate of 1.0mL/min and the column temperature was 30 ℃. Results showed that the standard curve of caffeine had good linearity in the concentration range of 5~200 µg/L (R2=0.9997). The average recovery rate and RSD were 97.93% and 0.14%, respectively.