茶葉及咖啡中咖啡因之含量分析

Determination of Caffeine Content in the Tea and Coffee

咖啡因具有中樞神經興奮作用，廣泛存在於植物及一般飲料中，本研究利用靈敏的事效液相層析法進行咖啡因的含量分離。以 0.1M硼酸鈉緩衝液(pH6.4)－－甲醇(72:28,v/v)為移動相，使用 C-18 的分離管柱；流速為每分鐘 1ml 進行分離，並以紫外光檢測器偵測，波長設在 270nm。咖啡因的偵測極限是 10ng/ml。分析結果頗示，在飲料產品中，以咖啡 A 的咖啡因含量最高(503.58 ± 1.28ug/ml)；在茶葉與咖啡產品中，咖啡中咖啡因約含量(39.8 ± 0.3mg/g)較茶葉高。

Caffeine was found in a number of plants and beverages, the content of caffeine was determined us- ing a sensitive high-performance liquid chromatographic method. The separation was achieved on a liq- uid chromatographic reversed-phase 5C18 column with a mobile phase of 0.1 M sodium borate buffer (pH 6.4)-methanol (72:28, v/v) at a flow rate of 1 mL/min. The eluted caffeine was detected with 270 nm. The limit of detection of caffeine was 10 ng/mL. These results suggested among the beverages, the coffee had the greatest caffeine content (503.58 ± 1.28 Ug/mL), and among tea and coffee products, cof- fee had greater caffeine content (39.8 ± 0.3 mg/g).