کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1189428 | 963511 | 2011 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: How much theanine in a cup of tea? Effects of tea type and method of preparation How much theanine in a cup of tea? Effects of tea type and method of preparation](/preview/png/1189428.png)
Recent interest into the possible benefits of l-theanine found in tea has raised the issue that there are few data available on amounts of l-theanine contained in cups of commercially-available teas, prepared by a standard method. HPLC along with a standard method of preparing tea was employed here to determine amounts of l-theanine in cups of tea and the effects that various preparation factors have on amounts of l-theanine extracted. Brewing time was found to be a major determinant of the amount of l-theanine extracted, while the addition of small amounts of milk and sugar made no significant difference. High levels of milk resulted in a marked lowering of the level of detectable l-theanine. Contrary to previous research, a standard (200 ml) cup of black tea was found to contain the most l-theanine (24.2 ± 5.7 mg) while a cup of green tea contained the least (7.9 ± 3.8 mg).
Journal: Food Chemistry - Volume 125, Issue 2, 15 March 2011, Pages 588–594