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8626387 
Journal Article 
Gas Chromatographic Determination of Theobromine in Foods 
Ishida, H; Sekine, H; Kimura, S; Sekiya, S 
1986 
1 
Shokuhin Eiseigaku Zasshi / Journal of the Food Hygienic Society of Japan
ISSN: 0015-6426
EISSN: 1882-1006 
27 
1 
75 
English 
Theobromine in foods was determined by gas chromatography (GC). The following procedure was used to clean up samples. The homogenized sample was boiled in alkaline aqueous media, then fat was extracted with n-hexane. The aqueous layer was acidified with diluted hydrochloric acid and sodium chloride was added. Theobromine was extracted from this treated aqueous solution with dichloromethane and the extract was evaporated to dryness. The residue was redissolved in dichloromethane containing internal standard. GC analysis was performed on a column packed with 1% cyclohexane dimethanol succinate on Gaschrom Q, with FID. In this method, the average recoveries were 99-101%, the coefficient of variation was less than 3% and the limit of determination for theobromine in foods was about 0.005%. © 1986, Japanese Society for Food Hygiene and Safety. All rights reserved. 
(FID) gas chromatography (FID); chocolate; cocoa; theobromine