1、Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,本资料仅供参考，不能作为科学依据。谢谢。本资料仅供参考，不能作为科学依据。本资料仅供参考，不能作为科学依据。谢谢。本资料仅供参考，不能作为科学依据。,1/21,第一次上課,平時,50%,期中,25%,期末,25%,2/21,怎样分離巧克力中咖啡因舉例。,1.,瞭解咖啡因？,怎样使用,MERK INDEX,？瞭解化學物特征。,Caffeine(,咖啡因,)Theo
2、romine(,可可鹹,)Theophylline(,茶鹹,),3/21,Caffeine(,咖啡因,),Theoromine(,可可鹹,),Theophylline(,茶鹹,),4/21,MERK INDEX,會用嗎？,5/21,巧克力冷凍後研磨,6/21,抽出脂肪後固體物再分析,(,可知脂肪百分比,),為什麼要抽出脂肪？脂肪會影響嗎？,7/21,過濾,0.45m,濾膜，為什麼？會有什麼影響？以上是,sample preparation,8/21,Chromatography,是什麼？管柱？,Silica(SiO2),？注射液,20l,流洗液：,79ml H2O 20ml merhanol
3、1ml acetic acid,咖啡因多了一個,CH3,，所以被捉緊，流出慢,9/21,10/21,254nm,吸強度,遲滯時間,以,20l,黑巧克力萃取液結果,11/21,以各,50mg/g,咖啡因及可可鹹結果,12/21,校正區線,13/21,Analyses of dark and white chocolate,Grams of per 100 grams of chocolate,Analyte Dark chocolate White chololate,Theobromine,0.392,0.002(a),0.010,0.007(b),Caffeine,0.0500.003 0.
4、0009,0.0014(c),由可口豆製,carob(,稻子豆,),為什麼,White,會偵測出？,14/21,Caffeine content of beverages and foods,Source Caffeine Serving size,(mg/serving)(ounces),Regular coffee 106-164 5 (748),Decaffeinated coffee 2-5 5,Tea 21-50 5(170),Cocoa beverage 2-8 6,Baking chocolate 35 1,Caffeinated soft grinks 36-57 12,1 o
5、unce=28.35g,106/28.35/5*1000=748 mg/Kg(ppm),15/21,16/21,Table 1.The Al,Ca,Fe,Mn and F content of green tea and green tea infusion,pH Al Ca F,green tea(,g/g,),96828*3,40067 1584,tea infusion(,mM,)5.44 0.200.01 0.170.06 0.120.005,*,Data are meansS.D.of triplicates,17/21,Masking is the transformation of an interfering species into a form that is not detected.,18/21,19/21,20/21,21/21,
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