The Determination of Caffeine in Roasted Coffee and Coffee Products by H.P.L.C.: Collaborative Trial
Abstract
The results of a collaborative trial involving 20 participants on the determination of caffeine in instant coffee and related products are reported. The method tested comprised aqueous extraction, followedwith separation by reverse phase HPLC with (IV detection. Participants were asked to analyse 7 dffirent types of coffee and related products. The samples were sent out in the form of blind duplicate and split level samples. The method demonstrated satisfactory precision forall the samples tested except for the two decaffeinated products.
Keywords
determination, caffeine, roasted, coffee, products, collaborative, trial
Citation
Journal of the Association of Public Analysts, 1994, 30, 101-124.
