Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee

Food Science and Technology (Campinas)

Carolina Schaper Bizzotto¹  Adriana Dillenburg Meinhart¹  Cristiano Augusto Ballus¹  Gislaine Ghiselli¹  Helena Teixeira Godoy¹ 

[1] ,University of Campinas Faculty of Food Engineering Department of Food ScienceCampinas SP ,Brasil

关键词: caffeine;    capillary electrophoresis;    HPLC;    method comparison;    decaffeinated coffee;    cafeína;    eletroforese capilar;    HPLC;    comparação de métodos;    café descafeinado;   

DOI  :  10.1590/S0101-20612013005000013

来源: SciELO

【 摘 要 】

Decaffeinated coffee accounts for 10 percent of coffee sales in the world; it is preferred by consumers that do not wish or are sensitive to caffeine effects. This article presents an analytical comparison of capillary electrophoresis (CE) and high performance liquid chromatography (HPLC) methods for residual caffeine quantification in decaffeinated coffee in terms of validation parameters, costs, analysis time, composition and treatment of the residues generated, and caffeine quantification in 20 commercial samples. Both methods showed suitable validation parameters. Caffeine content did not differ statistically in the two different methods of analysis. The main advantage of the high performance liquid chromatography (HPLC) method was the 42-fold lower detection limit. Nevertheless, the capillary electrophoresis (CE) detection limit was 115-fold lower than the allowable limit by the Brazilian law. The capillary electrophoresis (CE) analyses were 30% faster, the reagent costs were 76.5-fold, and the volume of the residues generated was 33-fold lower. Therefore, the capillary electrophoresis (CE) method proved to be a valuable analytical tool for this type of analysis.

【 授权许可】

CC BY   
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