期刊论文

中文

茶叶科学

1000-369X

2001

21

2

134-136

10.3969/j.issn.1000-369X.2001.02.013

国家重点科技项目 （攻关 ）计划 8551 312 30 6；

本校为第一机构

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56.03%，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，但氨基酸总量及各氨基酸组分的相对含量发生了不同程度的变化。

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 c...