一次上课平时50%期中25%期末25%.ppt
第一次上課 平時50%期中25%期末25%,如何分離巧克力中的咖啡因的舉例。 1.瞭解咖啡因? 如何使用MERK INDEX?瞭解化學物的特性。 Caffeine(咖啡因) Theoromine(可可鹹) Theophylline(茶鹹),Caffeine(咖啡因),Theoromine(可可鹹),Theophylline(茶鹹),MERK INDEX會用嗎?,巧克力冷凍後研磨,抽出脂肪後固體物再分析(可知脂肪的比例)為什麼要抽出脂肪?脂肪會影響嗎?,過濾0.45m的濾膜,為什麼?會有什麼影響?以上是sample preparation,Chromatography是什麼?管柱? Silica (SiO2)? 注射液20l 流洗液:79ml H2O 20ml merhanol 1ml acetic acid,咖啡因多了一個CH3,因此被捉的緊,流出的慢,254nm的吸強度,遲滯時間,以20l的黑巧克力的萃取液的結果,以各50mg/g的咖啡因及可可鹹的結果,校正區線,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 0.050±0.003 0.0009±0.0014(c) 由可口豆製 carob(稻子豆) 為什麼White會偵測出?,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 ounce=28.35g 106/28.35/5*1000=748 mg/Kg(ppm),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) 968±28* 3,400±67 158±4 tea infusion (mM )5.44 0.20±0.01 0.17±0.06 0.12±0.005 * Data are means±S.D. of triplicates,Masking is the transformation of an interfering species into a form that is not detected.,