Analysis

Concern with the physiological effects of caffeine has stimulated research on its analysis in food and biological systems. High-performance liquid chromatographic (hplc) analysis of caffeine in food products requires only the filtration of aqueous extracts and injection onto a suitable column. Detection is frequently based on the measurement of /ív absorption at 280 nm (7). Determination of caffeine at the low concentrations present in body fluids is accomplished by direct injection onto reversed-phase hplc columns (8). Gas chromatographic determination of caffeine in beverages using a flame ionization detector has also been described (9). Capillary electrophoresis has also been used for caffeine determination (10).

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