Abstract The experiment of determination of caffeine in soft drink by HPLC was reformed and expanded in this study. Procedures were added to remove pigments and carbohydrates which greatly influenced the HPLC analysis, and the mobile phase was modified by using formic acid instead of potassium dihydrogen phosphate buffer. The operability and comprehensiveness of the experiment were enhanced correspondingly, and the result accuracy was also greatly improved. Students got a better cognition of the HPLC method in food analysis. Meanwhile their comprehensive problem solving ability was also enhanced.
LI Yan-Xin, ZHANG Shi-Juan. Improvement of Experiment of Determination of Caffeine in Soft Drink by HPLC[J]. Chinese Journal of Chemical Education, 2017, 38(12): 19-21.