摘要
本文采用AccQ .Tag衍生方法经HPLC检测分析茶叶的游离氨基酸 ,结果表明 ,该方法能够较好地分离氨基酸组分 ,色谱图形较好。在绿茶原料中检测出 16种游离氨基酸 ,其中茶氨酸的含量最高 ,占氨基酸总量的 5 6 0 3 %,其次是谷氨酸、天冬氨酸、丝氨酸和蛋氨酸等。在速溶绿茶中同样检测出 16种相同的游离氨基酸 。
The free amino acids of green tea were determined by the AccQ.Tag derivation and HPLC method. The results showed that this method can separate the components of amino acids very well and get a very good HPLC chromatogram. 16 free amino acids of green tea were tested. Theanie had the highest content among them, reaching 56 03% of the total. The next were Glutamic acid, Aspartic acid, Serine, Methionine ect. The same 16 amino acids were tested in instant green tea, but the total content and the constitute of components changed differently.
出处
《茶叶科学》
CAS
CSCD
北大核心
2001年第2期134-136,共3页
Journal of Tea Science
基金
国家重点科技项目 (攻关 )计划 85_51 31_2 3_0 6
