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  Home > JCE Print > Journal of Chemical Education > Issues > 1996  > December  >
In the Laboratory
Determination of Caffeine in Beverages by Capillary Zone Electrophoresis: An Experiment for the Undergraduate Analytical Laboratory
Eric D. Conte, Eugene F. Barry, and Harry Rubinstein
Department of Chemistry, University of Massachusetts Lowell, Lowell, MA 01854
Cover
December 1996
Vol. 73 No. 12
p. 1169
Abstract
Certain individuals may be sensitive to specific compounds in comsumer products. It is important to quantify these analytes in food products in order to monitor their intake. Caffeine is one such compound. Determination of caffeine in beverages by spectrophotometric procedures requires an extraction procedure, which can prove time-consuming. Although the corresponding determination by HPLC allows for a direct injection, capillary zone electrophoresis provides several advantages such as extremely low solvent consumption, smaller sample volume requirements, and improved sensitivity.
More Information
*  Citation
 Conte, Eric D.; Barry, Eugene F.; Rubinstein, Harry. J. Chem. Educ. 1996 73 1169.
*  Keywords
 Analytical Chemistry
*  History
 Created:
Last Updated:		 August 5, 1999
February 21, 2006
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