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L. , Derivatization in Gas and Liquid Chromatography in Zymark Sample Preparation Program (SPF CT 1 103), Zymark Corporation, Hopkinton, MA, 1982. 5. , Collaborative study of a method for the determination of caffeine in non-alcoholic beverages, JAOAC, 50,857,1967. 6. , Determination of caffeine in coffee products, beverages and pharmaceuticals, JAOAC, 45,254,1962. 7. G. , Determination of theobromine and caffeine in cocoa materials, Anal. , 20,40,1948. 8. , The spectrophotometric determination of caffeine and theobromine in cocoa and cocoa products, Rev.

The extract is filtered, then cleanedup on a mini-column packed with a silica phenyl group derivative, and analyzed by HPLC on a C18 column with a methanol/water (30:70) mobile phase and a UV detector operating at 254 to 280 nm. 34 Caffeine is extracted from the sample with water at 90°C in the presence of magnesium oxide. The mixture is filtered and an aliquot purified on a silica microcolumn modified with phenyl groups. 02M phosphate buffer/ acetonitrile (90:10) mobile phase and UV detection.

Enzymes E. Amino Acids F. Carotenoids G. Minerals H. Volatile Components Manufacturing A. Introduction B. Chemistry of Tea Oxidation 1. Introduction 2. Flavanol Oxidation 3. Theaflavin Formation 4. Bisflavanol Formation 5. Thearubigen Formation C. Black Tea Manufacturing 1. Withering 2. Rolling 3. Fermentation 4. Firing 5. Grading 6. Black Tea Production 7. Marketing Black Tea Beverage A. Composition B. Black Tea Aroma C. Preparation D. Consumption Patterns E. Quality 1. Terminology 2. Role of Theaflavin 3.

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