Caffeine in your drink: natural or synthetic?

@article{Zhang2012CaffeineIY,
  title={Caffeine in your drink: natural or synthetic?},
  author={Lijun Zhang and Dorothea M Kujawinski and E Federherr and Torsten Claus Schmidt and Maik A Jochmann},
  journal={Analytical chemistry},
  year={2012},
  volume={84 6},
  pages={2805-10}
}
Owing to possible adulteration and health concerns, it is important to discriminate between natural and synthetic food ingredients. A new method for compound-specific isotope analysis (CSIA) by coupling high-temperature reversed-phase liquid chromatography to isotope ratio mass spectrometry (HT-RPLC/IRMS) was developed for discrimination of natural and synthetic caffeine contained in all types of drinks. The analytical parameters such as stationary phase, column inner diameter, and column… CONTINUE READING
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