APPLICATION OF HIGH‐PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS

ABSTRACT Boiling water extracts were cooled, centrifuged and injected into a high‐pressure liquid chromatograph. Total alkaloid content among varieties ranged from 24‐50 mg/g defatted cocoa with an average of 37 mg for 10 samples. Theobromine's share of the total ranged from 52‐99%, averaging 8...

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Veröffentlicht in:	Journal of food science 1978-03, Vol.43 (2), p.560-565
Hauptverfasser:	TIMBIE, D. J., SECHRIST, L., KEENEY, P. G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Alkaloids Caffeine Centrifuging Foods Liquids Migration Ripening Terminals
Online-Zugang:	Volltext
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