Determination of Caffeine, Theobromine, and Theophylline in Chocolate Using LC-MS

A simultaneous determination method for caffeine, theobromine, and theophylline in chocolate was developed. Three compounds were ultrasonically extracted twice (15 min at 50t) in an acetonitrile water (1 : 1, v/v). The extract was purified using Oasis HLB SPE cartridge, and the purified processed by LC -MS. The method exhibited recoveries of 97.4-100.2%, RSDs of repeatability of 1.02.8%, and RSDs of within -laboratory reproducibility of 2.0-7.9%. This method was simpler and more selective than existing methods, and was practical for caffeine, theobromine, and theophylline analysis in chocolate.

Automated summary

A method for simultaneous determination of caffeine, theobromine, and theophylline in chocolate was developed using ultrasonic extraction and LC-MS, with high recoveries and repeatability. This method is simpler, more selective than existing methods, and practical for the analysis of these compounds in chocolate samples.