超声提取法快速测定茶叶中咖啡因
Rapid Determination of Caffeine in Tea by Ultrasonic Extraction
董天秋 1陈娴 1马文思1
作者信息
- 1. 昆明市食品药品检验所 食品检验中心,云南 昆明 650032
- 折叠
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6.25～200.00 μg·mL-1,相关系数为0.999 92,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.
Abstract
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 6.25～200.00 μg·mL-1,the correlation coefficient was 0.999 92,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.
关键词
超声提取/茶叶/咖啡因Key words
ultrasonic extraction/tea/caffeine引用本文复制引用
出版年
2024
NETL
NSTL
万方数据