Extraction and Quantitative Analysis of Caffeine in Milk Tea: A Case Study of CHAGEE

Yuxi Wang

doi:10.54097/6dhsdm19

Authors

Yuxi Wang

DOI:

https://doi.org/10.54097/6dhsdm19

Keywords:

Caffeine, Milk Tea, CHAGEE, Iodometric Back Titration, Food Safety

Abstract

This research aimed to extract and quantify caffeine, a natural alkaloid, in CHAGEE, a Chinese milk tea brand, and propose its reasonable intake guidelines. While caffeine is known to enhance alertness and mental refreshment, excessive consumption may cause adverse effects such as increased heart rate, insomnia, and anxiety, posing particular risks to vulnerable groups, including pregnant women and adolescents. To accurately determine the caffeine content for safety guidance, it was first isolated from a deproteinized tea infusion via ethyl acetate and then quantified by iodometric back titration. The core principle relies on the quantitative complexation reaction between caffeine and excess iodine under acidic conditions, with unreacted iodine titrated against standard sodium thiosulfate. The method is simple, low-cost, and suitable for routine analysis in basic labs. Based on the measured caffeine content and its pharmacological profile, intake recommendations are provided for healthy adults, pregnant women, slow metabolizers, and adolescents. These findings offer a scientific basis for formulating consumption guidelines and contribute to food safety monitoring in the beverage industry.

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