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.
