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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For many years, scientists have been playing out the ingredients that make breast milk the perfect food for babies. They've discovered to day over 200 close compounds to fight infection, help the immune system mature, aid in digestion, and support brain growth - nature made properties that science simply cannot copy. The important long term benefits of breast feeding include reduced risk of asthma, allergies, obesity, and some forms of childhood cancer. The more that scientists continue to learn, the better breast milk looks.