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Blank Chocolate Spiked with Six Cannabinoids (0.2 mg/g) on Raptor ARC-18

PeakstR (min)Conc. (µg/mL)*
1.Cannabidiolic acid (CBDA)2.183.33
2.Cannabigerol (CBG)2.443.33
3.Cannabidiol (CBD)2.583.33
4.Cannabinol (CBN)3.833.33
5.Delta-9-Tetrahydrocannabinol (Δ9-THC)4.833.33
6.Tetrahydrocannabinolic acid A (THCA-A) 6.423.33
*Extract from a chocolate sample initially spiked at 0.2 mg/g.
ColumnRaptor ARC-18 (cat.# 9314A62)
Dimensions:150 mm x 2.1 mm ID
Particle Size:2.7 µm
Pore Size:90 Å
Guard Column:Raptor ARC-18 5 mm, 2.1 mm ID, 2.7 µm (cat.# 9314A0252)
Temp.:30 °C
Standard/SampleCannabinoids standard (cat.# 34014)
Cannabigerol (cat.# 34091)
d9-Tetrahydrocannabinol (cat.# 34067)
d9-Tetrahydrocannabinolic acid A (cat.# 34111)
Diluent:75:25 Acetonitrile:water
Conc.: Expected concentration of 3.33 ppm in final extract from chocolate initially spiked at 0.2 mg/g.
Inj. Vol.:2 µL
Mobile Phase
A:Water, 5 mM ammonium formate, 0.1% formic acid
B:Acetonitrile, 0.1% formic acid
Time (min)Flow (mL/min)%A%B
DetectorUV/Vis @ 228 nm
NotesChocolate was pulverized using a SPEX Freezer/Mill grinder, and a 0.5 g sample was fortified with cannabinoids at 0.2 mg/g. Then, 0.5 mL of isopropyl alcohol was added to the sample. The sample was vortexed for 10 sec or until a homogenous mixture was obtained. Afterwards, 2.5 mL of acetonitrile acidified with acetic acid at 1% v/v was added to the vial. Once again, the mixture was vortexed for 30 sec, and then centrifuged for 5 min at 4300 ×g at room temperature. 100 µL of chocolate extract was mixed with 900 µL of 75:25 acetonitrile:water, and the final mix was centrifuged for 10 min at 4 ⁰C. 2 µL of final extract was injected into the HPLC-UV system.