Identification Of Caffeine In Extracts Of Camellia Sinensis By Liquid Chromatography

One of the most popular drinks in world, tea is a member family Theaceae, obtained from plant Camellia Sinensis, found explicitly humid and warm regions, attracts interest for its flavour scent as well advantageous health properties. It divided into three main categories: unfermented green white tea, partially fermented oolong black that has undergone fermentation. Green currently psychostimulant often used worldwide, it been shown to enhance cognitive thinking, improve neuromuscular coordination, reduce tension anxiety. However, also contains caffeine members methylxanthines which, high amounts, more than moderate dose, i.e., 400mg/day, can cause significant toxicity even lethality showing symptoms such involuntary contraction muscles, failure respiration, heart, coma, migraine, or death person adverse cases. This study’s objective determine qualitative content released after boiling over time. Liquid chromatography detection caffeine. To establish exact relation between amounts taken physiological effects, crucial create accurate, easy, quick procedures Caffeine was successfully eluted using this technique minutes, with few additional peaks. The standard calibration curve showed exemplary linearity, correlation coefficient above 0.9983.