Determination of theanine, GABA, and other amino acids in green, oolong, black, and Pu-erh teas with dabsylation and high-performance liquid chromatography

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 17, 2008, Pages 7637-7643

  Syu, Kai Yang ^a   Lin, Chih Li ^a   Huang, Hsiu Chen ^a   Lin, Jen Kun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Amino acids; Dabsylation; GABA; Tea; Theanine

Indexed keywords

4 AMINOBUTYRIC ACID; 4 DIMETHYLAMINOAZOBENZENE; 4 N,N DIMETHYLAMINOAZOBENZENE 4' SULFONYL CHLORIDE; 4-N,N-DIMETHYLAMINOAZOBENZENE-4'-SULFONYL CHLORIDE; AMINO ACID; DRUG DERIVATIVE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; GLUTAMIC ACID DERIVATIVE; THEANINE;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEA;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GAMMA-AMINOBUTYRIC ACID; GLUTAMATES; INDICATORS AND REAGENTS; P-DIMETHYLAMINOAZOBENZENE; TEA;

CAMELLIA SINENSIS;

EID: 52649153587     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801795m     Document Type: Article

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