Abstract
TLC test solutions of baking chocolate (Standard Reference Material (SRM) 2384, National Institute of Standards and Technology, USA) were prepared by extraction of 0.0200 g pulverized defatted chocolate (the amount [%] of fat was determined separately) with 2 mL 70% acetone (aq.) followed by centrifugation and filtration (0.45 μm PVDF filter; Millipore, USA). Liquid–liquid partitioning (1 mL TLC test solution, 1 mL 20% aqueous sodium chloride, and 1.5 mL ethyl acetate) was needed to obtain sufficiently pure test solutions for the HPLC analysis.
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