摘要
目的:对《食品安全国家标准饮料中咖啡因的测定》(GB 5009.139—2014)茶叶中咖啡因的测定进行优化。方法:采用超声提取法,以水为提取剂,加入氧化镁除杂,60℃水浴超声20 min,经高效液相色谱柱分离,外标法定量。结果:咖啡因线性范围6.25~200.00μg·mL^(-1),相关系数为0.99992,检出限为2.27 mg·kg^(-1),定量限为7.57 mg·kg^(-1),加标回收率为96.80%~99.04%,重复性实验的相对标准偏差在2%以下(n=6)。结论:本方法简便、快速,结果准确、可靠,适用于茶叶中咖啡因的快速测定。
Objective:To optimize the determination of caffeine in tea by GB 5009.139-2014.Method:The ultrasonic extraction method was used,water was used as the extraction agent,magnesium oxide was added to remove impurities,60℃water bath ultrasonic 20 min,separated by high performance liquid chromatography column,and quantified by external standard method.Result:The linear range of caffeine was 6.25~200.00μg·mL^(-1),the correlation coefficient was 0.99992,the detection limit was 2.27 mg·kg^(-1),the quantitative limit was 7.57 mg·kg^(-1),the recovery rate was 96.80%~99.04%,and the relative standard deviation of repeatability experiment was less than 2%(n=6).Conclusion:The method is simple,rapid,accurate and reliable,which is suitable for the rapid determination of caffeine in tea.
作者
董天秋
陈娴
马文思
DONG Tianqiu;CHEN Xian;MA Wensi(Food Inspection Centre,Kunming Institute for Food and Drug Control,Kunming 650032,China)
出处
《现代食品》
2024年第5期208-211,共4页
Modern Food
关键词
超声提取
茶叶
咖啡因
ultrasonic extraction
tea
caffeine
