Caffeine determination (HPLC)

Determination of Caffeine (HPLC)
Determination of Caffeine (HPLC)

Caffeine is an alkaloid found naturally in the fruits, seeds or leaves of more than 60 plants, especially coffee, tea and cocoa beans. When caffeine is taken into the body, the energy level of the body rises in a short time, keeps the body awake and vigorous, and gives a feeling of pleasure and comfort. In addition, caffeine increases blood pressure, accelerates pulse, facilitates breathing and slows muscle movements. Caffeine is an addictive substance in the long term if taken continuously and regularly. In addition, high levels of caffeine taken, the body restlessness, rapid heartbeat and uneasiness, such as causes negativity. Daily caffeine intake has a lethal effect if it exceeds 190 mg per body weight.

The amount of caffeine in food products varies depending on the preparation, production method and, of course, consumption of these products. Caffeine is one of the main constituents of many soft drinks like cola. Caffeine in non-alcoholic beverages originates from either the raw material used or the additives added to its composition. The amount of caffeine required in beverages is limited by legal regulations.

Especially for cola drinks, the need for caffeine is increasing. Today, caffeine is generally obtained by synthetic methods. In agriculture-based countries, caffeine production from tea and tea waste is becoming more and more important because it is more economical.

In the authorized laboratories, caffeine is determined by HPLC method within the scope of chemical analyzes. Using High Performance Liquid Chromatography (HPLC), this method provides accurate results in the separation of easily degradable compounds at temperature. A few standards considered in the determination of caffeine are:

  • TS 8129 Coffee - Determination of caffeine - Reference method
  • TS ISO 20481 Coffee and coffee products - Determination of caffeine content using high performance liquid chromatography (HPLC) - Reference method
  • TS 4600 ISO 3720 Black tea - Recipe and key features