Comparison of Calibration Methods for Determination of Quinine in Beverages

The aim of this bachelor thesis is to compare three calibration methods used for determination of quinine in beverages performed by two instrumental methods. As the calibration methods, calibration curve method, standard addition method and spike were chosen. As the instrumental methods, UV spectrometry and RP-HPLC with UV and fluorescence detection were chosen. The calibration methods were compared in terms of accuracy, precision, and time consumption. The instrumental methods were compared in terms of accuracy. Five different tonic waters were chosen as authentic samples. The most precise results were provided by the calibration curve method. In terms of accuracy it was not possible to determine the most accurate calibration method. Spike was the least time-consuming calibration method. HPLC was more accurate compared to spectrometry. Key words: analytical calibration, spectrometry, high performance liquid chromatography, quinine