Simultaneous Determination of Caffeine, Theobromine and Theophylline in Tea Leaves by HPLC

Abstract

This study was aimed at investigating the natural occurrence of caffeine, theobromine, and theophylline in tea leaves. Sample clean-up was based on a simple solid phase extraction (SPE) treatment, and simultaneous analysis was performed by high performance liquid chromatography (HPLC). This method showed good results in terms of linearity, recovery, precision, limit of detection (LOD), and limit of quantitation (LOQ). The caffeine, theobromine, and theophylline contents of tea leaves (n = 228) ranged from 5.4 to 58.2 mg/g, from not detected to 11.2 mg/g, and from not detected to 0.7 mg/g, respectively. The results obtained in this study can be used as fundamental data of caffeine, theobromine, and theophylline contents in tea leaves.

Quality Characteristics of Imported Specialty Coffee According to Origin

“…Caffeine과 theobromine 은 흥분제와 각성제로 잘 알려진 알칼로이드 물질 (Franca et al, 2007)로 caffeine은 중추신경계를 자극하는 각성효과가 있 다 (You & Lee, 2018). Theobromine은 커피, 발효잎차, 카카오 에 함유되어 있는 부정적인 영향을 미치는 성분이다 (Yun et al, 2015). 커피 배전공전 중 trigonelline에서 생성되는 휘발성 물질 은 커피의 맛과 향에 긍정적인 영향을 준다 (Kim & Park, 2006).…”