Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Simultaneous Determination of Caffeine, Theobromine and Theophylline in Tea Leaves by HPLC

HPLC를 이용한 다류 중 카페인, 테오브로민과 테오필린 동시분석 및 함량 조사

  • Yun, Sang-Soon (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kim, Hyun (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Jang, Su-Jin (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Lim, Ho-Soo (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kim, Sheen Hee (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kim, Meehye (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
  • 윤상순 (식품의약품안전처 식품의약품안전평가원 첨가물포장과) ;
  • 김현 (식품의약품안전처 식품의약품안전평가원 첨가물포장과) ;
  • 장수진 (식품의약품안전처 식품의약품안전평가원 첨가물포장과) ;
  • 임호수 (식품의약품안전처 식품의약품안전평가원 첨가물포장과) ;
  • 김신희 (식품의약품안전처 식품의약품안전평가원 첨가물포장과) ;
  • 김미혜 (식품의약품안전처 식품의약품안전평가원 첨가물포장과)
  • Received : 2015.04.23
  • Accepted : 2015.08.24
  • Published : 2015.10.31
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Abstract

This study was aimed at investigating the natural occurrence of caffeine, theobromine, and theophylline in tea leaves. Sample clean-up was based on a simple solid phase extraction (SPE) treatment, and simultaneous analysis was performed by high performance liquid chromatography (HPLC). This method showed good results in terms of linearity, recovery, precision, limit of detection (LOD), and limit of quantitation (LOQ). The caffeine, theobromine, and theophylline contents of tea leaves (n = 228) ranged from 5.4 to 58.2 mg/g, from not detected to 11.2 mg/g, and from not detected to 0.7 mg/g, respectively. The results obtained in this study can be used as fundamental data of caffeine, theobromine, and theophylline contents in tea leaves.

본 연구는 다류 중 천연으로 카페인을 함유하고 있는 식물성 원료를 중심으로 천연유래 카페인, 테오브로민, 테오필린 함유량을 조사하였다. 물을 이용하여 환류냉각 방식으로 추출하였으며, 추출액은 SPE (C18 카트리지)를 이용하여 정제하는 전처리 방법을 확립하였다. 분석방법의 유효성 검증을 위하여 직선성, 검출한계, 정량한계, 회수율 등을 측정하여 HPLC를 이용한 동시 분석법의 유효성을 확인하였다. 확립된 방법으로 다류 중 천연유래 카페인 함량을 측정하기 위하여 228건의 시료를 수거하여 분석한 결과 카페인은 5.4-58.2 mg/g의 범위로 검출되었으며, 테오브로민은 ND-11.2 mg/g의 범위로 검출되었고 테오필린은 ND-0.7 mg/g의 범위로 검출되었다. 본 연구결과를 통하여 다류 중 천연유래 카페인, 테오브로민과 테오필린 함유량을 확인 할 수 있었으며 그 결과를 바탕으로 식품 중 카페인의 천연유래 여부 판단 시 근거자료로 활용될 수 있는 것으로 사료된다.

Keywords

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