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The Determination of Methylxanthines in Chocolate and Cocoa by Different Separation Techniques: HPLC, Instrumental TLC, and MECC

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Laurence Menguy and Damien Prim

Université de Versailles-Saint-Quentin-en-Yvelines, Institut Lavoisier–UMR CNRS 8180, Bâtiment Lavoisier, 78035 Versailles, France

Abel Carlin-Sinclair and Iman Marc

Département de Chimie, Université de Versailles-Saint-Quentin-en-Yvelines, Bâtiment Descartes, 78035 Versailles, France

J. Chem. Educ., 2009, 86 (11), p 1307

DOI: 10.1021/ed086p1307

Publication Date (Web): November 1, 2009

Abstract

The 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 natural matrix through the solid-phase extraction technique and the preparation of standards required for high-performance liquid chromatography (HPLC), micellar electrokinetic chromatography (MECC), and instrumental thin-layer chromatography (I-TLC) analyses. Next steps are the optimization of the separation process of the three methylxanthines and analysis of aliquot extracts in HPLC, MECC, and I-TLC. Comparison of results from each sample and technique as well as advantages and drawbacks of each technique are discussed.

Keywords (Audience):

Upper-Division Undergraduate

Keywords (Domain):

Analytical Chemistry

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Chromatography

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