Determination of Caffeine Content in caffeinated beverages using HPLC
Introduction:
Caffeine (1,3,7-trimethylxanthine) a purine alkaloid is the principle stimulating constituent in 60 plant species including tea, coffee, cocoa and so on. Besides tea and coffee, caffeine is also very widely consumed through a wide range of dietary products, like cocoa beverages, energy drinks, soft drinks etc. Caffeine is a white, odourless powder with a slightly bitter taste. As a derivative of the xanthine nucleus, caffeine has pharmacological properties. It is a central nervous system and metabolic stimulant and is used both recreationally and medically to reduce physical fatigue and restore alertness when drowsiness occurs. It produces increased wakefulness, faster and clearer flow of thought, increased focus, and better general body coordination. Caffeine does not accumulate in the body over time and is normally excreted within several hours of consumption.
Objective:
To determine the concentration of caffeine in caffeinated beverages and compare that to the ones reported on the label.
Experimental setup:
The following were the HPLC conditions:
At the end of each experiment you will get 5 research questions that must be answered. Each question will prompt for either a short response or discussion answer. A short response question can be answered in a few sentences while the discussion questions will require more in-depth discussion of the prompt. Utilization of outside references is recommended but please remember to include in text citations and citations in ACS formatting to receive full credit.
