Application Note: Analysis of Amino Acids in Green Tea
Analysis of Amino Acids in Green Tea Using Automatic Pretreatment Function of Integrated LC System Prominence (TM)-i
Green tea, that has been commonly enjoyed by Japanese people since centuries ago has also attracted attention as a health food in recent years. Among the amino acids contained in green tea, the content of theanine is the largest.(1) Theanine is the main umami (flavor enhancing) compounds in green tea, and is also expected to have various functional effects including relieving feelings of stress, aiding sleep, etc. In addition to theanine, green tea also contains a number of other compounds that are of interest as umami useful compounds for health.
The application focuses on four compounds of sencha (middle grade green tea) and hojicha (roasted green tea), the umami compounds theanine and glutamic acid (Glu), and the healthrelated compounds arginine (Arg) and γ-aminobutyric acid (GABA), and introduces an analysis by fluorescence derivatization with o-phthalaldehyde (OPA) using the automatic pretreatment function of the integrated LC system ProminenceTM-i.
Related content from this organisation
- Application note: Determination of Pyrrolizidine Alkaloids in Tea using SFC-MS/MS
- Application Note: Analysis of Amino Acids in Green Tea
- Application Notes – June 2019
- Application Note: Analyzing 360 pesticides in less than 10 minutes
- Application note: Mineral oil residues in food – How to choose the right sample preparation