Caffeine has traditionally been identified in foods by ultraviolet spectrophotometry of an organic solvent extract after suitable cleanup by column chromato-graphy. Such methods tend to be laborious and may be subject to interference from other ultraviolet-absorbing compounds. Recently, high-performance liquid chromatography has been more extensively used. This technique, often in conjunction with solid phase extraction, can provide accurate data for the determination of caffeine in foods and physiological samples.
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