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《Food Science》 2008-04
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Comparison of Determination of Theanine in Different Tea Species

ZHANG Jian,RONG Shao-feng,GONG Gang-ming,QIU Zi-chun (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200233, China)  
High performance liquid chromatography (HPLC) was used for the determination of theanine in different tea species. Theanine can be separated on a Eclipse XDB-C18 column with trifluoroacetic acid (0.05%) as solution and methanol as mobile phase for gradient elution. The UV detection wavelength is set at 208 nm, the flow rate 0.8 ml/min. and the temperature of column 30 ℃. Under the conditions mentioned above, the relative peak area(Y) is linearly related with the concentration(X) of theanine and its linear regression equation is Y=4299.3 66X+14.828, R2=0.9997. The average recovery is 101.06%.The RSD is 0.5%. The method is simple and accurate, and can be used in determination of the black tea, green tea, sweet tea and most of the tea species.
【Fund】: 上海市教委资助项目(050Z18)
【CateGory Index】: TS272
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