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Food Chem. 2012 Nov 15;135(2):402-7. doi: 10.1016/j.foodchem.2012.04.084. Epub 2012 Apr 30.

Rapid and selective quantification of L-theanine in ready-to-drink teas from Chinese market using SPE and UPLC-UV.

Author information

1
Advanced Measurement & Data Modeling, Unilever R&D Shanghai, 66 Lin Xin Road, Linkong Economic Development Zone, Shanghai 200335, People's Republic of China. leon.chen@unilever.com

Abstract

An ultra performance liquid chromatography (UPLC) method combined with solid phase extraction (SPE) sample pre-treatment was developed and validated for the rapid quantification of L-theanine in ready-to-drink (RTD) teas. UPLC analysis of twenty-seven RTD teas from the Chinese market revealed that the L-theanine levels in various types of RTD teas were significantly different. RTD green teas were found to contain highest mean L-theanine level (37.85±20.54 mg/L), followed by jasmine teas (36.60±12.08 mg/L), Tieguanying teas (18.54±3.46 mg/L) black teas (16.89±6.56), Pu-erh teas (11.31±0.90 mg/L) and oolong teas (3.85±2.27 mg/L). The ratio of total polyphenols content to L-theanine content could be used as a featured parameter for differentiating RTD teas. L-theanine in RTD teas could be a reliable quality parameter that is complementary to total polyphenols.

PMID:
22868106
DOI:
10.1016/j.foodchem.2012.04.084
[Indexed for MEDLINE]

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