تعيين الكافئين و التيوبرومين في ستة أنواع من مشروب الشاي المنقوع بطرائق مختلفة بطريقة الكروماتوغرافية السائلة العالية الأداء

Abstract EN

This paper presents a developed HPLC method for the determination of caffeine and theobromine in different black and green tea infusion samples, using different infusion methods, such as infusion with and without boiling, repeated and continuous infusion.

A mixture of double-distilled water and methanol (60:40 v/v), was used as a mobile phase.

In this condition, the retention time for theobromine was three minutes and for caffeine five minutes.