High-Pressure Liquid Chromatography of Caffeine in Coffee

Abstract

A new method is described for the determination of caffeine in coffee, based on high-pressure liquid chromatography. The caffeine is extracted from the sample with water and/or methylene chloride, and then separated from interfering materials by passing an aliquot of the extract through a high-pressure column containing sulfonated cation exchange resin, using 0.01M nitric acid as the mobile phase. An ultraviolet detector measures the absorption of the solution directly. The method is rapid and eliminates the lengthy separations common to other methods. The procedure was applied successfully to decaffeinated and non-decaffeinated green, roasted, and instant coffees. This method gives a more accurate measure of the caffeine content in decaffeinated coffee samples than the micro Bailey-Andrew and modified Levine methods, with equal or better precision. This method gives results equal to those obtained by the official methods for non-decaffeinated samples.

Acute effects of coffee consumption on self-reported gastrointestinal symptoms, blood pressure and stress indices in healthy individuals

“…The caffeine content of the coffee beverages was determined using high performance liquid chromatography (HPLC) [ 49 ]. Fasting salivary samples for measurement of salivary gastrin, salivary cortisol and sAA were collected 15 min after the volunteers’ arrival.…”

Determination of aspartame, caffeine, saccharin, and benzoic acid in beverages by high performance liquid chromatography: An undergraduate analytical chemistry experiment

“…One manufacturer of LC instrumentation has also prepared a useful compendium of introductory LC experiments for the university teaching laboratory (10), A variety of sample types have been used for these experiments, including the biologically important Vitamin A (11), commercial analgesics (12,13), food dyes (9,14), and the toxic nitroanilines (15). The determination of caffeine in beverages has been accomplished in various ways, with the most popular methods being those which involve the use of reversed-phase liquid chromatography (16)(17)(18)(19)(20). These methods have been used to determine caffeine levels in coffee (16,17,19), tea (18), and soft drinks (19,20), with most methods including the simultaneous separation and analysis of saccharin and sodium benzoate, with minimal sample preparation required.…”

“…The determination of caffeine in beverages has been accomplished in various ways, with the most popular methods being those which involve the use of reversed-phase liquid chromatography (16)(17)(18)(19)(20). These methods have been used to determine caffeine levels in coffee (16,17,19), tea (18), and soft drinks (19,20), with most methods including the simultaneous separation and analysis of saccharin and sodium benzoate, with minimal sample preparation required.…”