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Determination of Caffeine and Other Purine Compounds in Food and Pharmaceuticals by Micellar Electrokinetic Chromatography
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Abstract
Capillary elctrophoresis is a modern separation technique, especially the extremely high efficiencies and minimal requirements with regard to buffers, samples and solvents lead to a dramatic increase of applications in the last few years.
This paper offers an introduction to the technique of micellar elektrokinetic chromatography as a special kind of capillary electrophoresis. Caffeine and other purine compounds have been determined in foodstuff (tea, coffee, cocoa) as well as in pharmaceutical formulations. Different sample preparation procedures which have been developed with regard to the special properties of the sample matrices are discussed in the paper.This preparation facilitates the separation in many cases. So students have to solve a relatively simple separation problem by variation of buffer pH, buffer components and separation parameters. By doing a calibration for the analyzed purine compounds they will learn about reproducibility in capillary electrophoresis.
Keywords (Audience):
Second-Year UndergraduateKeywords (Domain):
Analytical ChemistryKeywords (Pedagogy):
Hands-On Learning / ManipulativesKeywords (Subject):
Drugs / PharmaceuticalsCiting Articles
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This article has been cited by 8 ACS Journal articles (5 most recent appear below).
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Laurence Menguy and Damien Prim , Abel Carlin-Sinclair and Iman MarcJournal of Chemical Education2009 86 (11), 1307The comparative determination of three methylxanthines (caffeine, theobromine, and theophylline) in chocolate and cocoa extracts is obtained in four successive laboratory experiments. The first step is the separation of targeted molecules from complex ...
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Christopher J. Pursell , Bert Chandler and Michelle M. BusheyJournal of Chemical Education2004 81 (12), 1783Capillary electrophoresis is gradually working its way into the undergraduate laboratory curriculum. Typically, experiments utilizing this newer technology have been introduced into analytical or instrumental courses. We have introduced an experiment into ...
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Jozef L. BeckersJournal of Chemical Education2004 81 (1), 90The Determination of Caffeine in Coffee: Sense or Nonsense?
Jozef L. BeckersJournal of Chemical Education2004 81 (1), 90If students in undergraduate analytical chemistry education analyze samples of known composition, their results can be verified. If the students get a "real" sample with an unknown composition in the frame of a problem-posing approach to teaching, it is ...
Fast Determination of Catechins and Xanthines in Tea Beverages by Micellar Electrokinetic Chromatography
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Matteo Bonoli, Piero Colabufalo, Marco Pelillo, Tullia Gallina Toschi, and Giovanni LerckerJournal of Agricultural and Food Chemistry2003 51 (5), 1141-1147Antioxidant properties and stimulating effects of green tea are related to its content of cathechins and xanthines; tea quality evaluation is based on organoleptic tests and on the presence of those components. In this work, by a MEKC method, eight ...
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- Received: August 03, 2009
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