Optimisation of a CE method for caffeine analysis in decaffeinated coffee

被引:46
作者
Meinhart, Adriana Dillenburg [1 ]
Bizzotto, Carolina Schaper [1 ]
Ballus, Cristiano Augusto [1 ]
Prado, Marcelo Alexandre [1 ]
Bruns, Roy Edward [2 ]
Teixeira Filho, Jose [3 ]
Godoy, Helena Teixeira [1 ]
机构
[1] Univ Estadual Campinas, Fac Food Engn, BR-13083862 Campinas, SP, Brazil
[2] Univ Estadual Campinas, Inst Chem, BR-13083970 Campinas, SP, Brazil
[3] Univ Estadual Campinas, Fac Agr Engn, BR-13083875 Campinas, SP, Brazil
基金
巴西圣保罗研究基金会;
关键词
Capillary electrophoresis; PCA; Central composite design; Caffeine analysis; LIQUID-CHROMATOGRAPHY; THEOBROMINE; THEOPHYLLINE; BEVERAGES; TEA; TRIGONELLINE; SEPARATION; CATECHINS; SAMPLES; FOODS;
D O I
10.1016/j.foodchem.2009.11.048
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Multiple response simultaneous optimisation Was used to develop a micellar electrokinetic chromatography method for caffeine determination in decaffeinated coffees. Buffer composition and voltage were optimised using a central composite design. Six responses were evaluated and each set of response values was regressed on the factor levels of the experimental design using linear and quadratic models. The regression models, correlation coefficients and a principal component analysis (PCA) were used to determine the Optimum conditions. Successful results were obtained using a buffer containing 10 mmol L-1 sodium carbonate and 50 mmol L-1 sodium dodecylsulfate, 15 kV voltage, 25 degrees C temperature, 48 cm x 50 pm fused-silica capillary, hydrodynamic injection of 50 mBar during 7 s and detection at 206 nm. This optimised method was applied for caffeine analysis in 45 samples of commercial decaffeinated coffee. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1155 / 1161
页数:7
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