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The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar

This study was conducted to determine the caffeine content in different types and brands of tea which are black tea, oolong tea and green tea and to identify the major volatile compounds present in those tea by using headspace-solid phase microextraction (HS-SPME) with gas chromatography-mass spectr...

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Main Author: Mokhtar, Nur Amirah
Format: Student Project
Language:English
Published: 2015
Subjects:
Electrochemical analysis
Extraction (Chemistry)
Online Access:https://ir.uitm.edu.my/id/eprint/45401/1/45401.pdf
https://ir.uitm.edu.my/id/eprint/45401/
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spelling my.uitm.ir.454012022-12-14T03:41:24Z https://ir.uitm.edu.my/id/eprint/45401/ The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar Mokhtar, Nur Amirah Electrochemical analysis Extraction (Chemistry) This study was conducted to determine the caffeine content in different types and brands of tea which are black tea, oolong tea and green tea and to identify the major volatile compounds present in those tea by using headspace-solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GCMS). About 1 g of dry tea leaves from tea samples were extracted by using polydimethylsiloxane/divinylbenzene (PDMS/DVB) fiber at 50 °C for 40 min. The quantification of caffeine was calculated based on calibration curve of standard caffeine. The result shows that green tea has the highest amount of caffeine, followed by oolong tea and black tea. While in the analysis of four brands of black tea, brand D has the highest caffeine content, followed by brand C, brand B and brand A. The major volatile compounds present in black tea, oolong tea and green tea are benzaldehyde, D-limonene, cyclopentasiloxane, methyl salicylate, tetradecane and caryophyllene. In this study, D-limonene is only present in green tea. Therefore, it can be used as the reference volatile compound to differentiate between unfermented green tea and fermented tea such as black tea and oolong tea. 2015 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/45401/1/45401.pdf The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar. (2015) [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Electrochemical analysis
Extraction (Chemistry)
spellingShingle Electrochemical analysis
Extraction (Chemistry)
Mokhtar, Nur Amirah
The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar
description This study was conducted to determine the caffeine content in different types and brands of tea which are black tea, oolong tea and green tea and to identify the major volatile compounds present in those tea by using headspace-solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GCMS). About 1 g of dry tea leaves from tea samples were extracted by using polydimethylsiloxane/divinylbenzene (PDMS/DVB) fiber at 50 °C for 40 min. The quantification of caffeine was calculated based on calibration curve of standard caffeine. The result shows that green tea has the highest amount of caffeine, followed by oolong tea and black tea. While in the analysis of four brands of black tea, brand D has the highest caffeine content, followed by brand C, brand B and brand A. The major volatile compounds present in black tea, oolong tea and green tea are benzaldehyde, D-limonene, cyclopentasiloxane, methyl salicylate, tetradecane and caryophyllene. In this study, D-limonene is only present in green tea. Therefore, it can be used as the reference volatile compound to differentiate between unfermented green tea and fermented tea such as black tea and oolong tea.
format Student Project
author Mokhtar, Nur Amirah
author_facet Mokhtar, Nur Amirah
author_sort Mokhtar, Nur Amirah
title The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar
title_short The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar
title_full The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar
title_fullStr The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar
title_full_unstemmed The determination of caffeine content in tea using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) / Nur Amirah Mokhtar
title_sort determination of caffeine content in tea using headspace solid phase microextraction (hs-spme) and gas chromatography-mass spectrometry (gc-ms) / nur amirah mokhtar
publishDate 2015
url https://ir.uitm.edu.my/id/eprint/45401/1/45401.pdf
https://ir.uitm.edu.my/id/eprint/45401/
_version_ 1753791857873125376
score 13.211869

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