| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541092 | Food Chemistry | 2012 | 4 Pages |
Abstract
⺠A efficient and inexpensive chromatographic method was developed for the detection and quantitation of theanine in tea. ⺠Sonication is recommended for tea sample preparation, resulting in a rapid, simple sample preparation procedure. ⺠The purity of the theanine peak in the tea samples was determined by using HPLC-MS. ⺠The recoveries and RSD values were obtained acceptable for analysis.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gong Yunshun, Huang Jian-an, Shao Yang, Liu Zhonghua, Pen Jin, Li Juan,