Optimum conditions for the water extraction of L -theanine from green tea

Journal of Separation Science

Volumn 34, Issue 18, 2011, Pages 2468-2474

  Vuong, Quan V ^a   Stathopoulos, Costas E ^a   Golding, John B ^a,b   Nguyen, Minh H ^a,c   Roach, Paul D ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b Gosford Primary Industries Institute   (Australia)

^c UNIVERSITY OF WESTERN SYDNEY   (Australia)

Author keywords

Extraction conditions; Green tea; Response surface methodology; Theanine

Indexed keywords

BENEFICIAL EFFECTS; CAMELLIA SINENSIS; DIETARY SUPPLEMENTS; EXTRACTION CONDITIONS; EXTRACTION TIME; EXTRACTION YIELD; FUNCTIONAL FOODS; GREEN TEA; OPTIMAL CONDITIONS; OPTIMUM CONDITIONS; RESPONSE SURFACE METHODOLOGY; SIGNIFICANT IMPACTS; THEANINE; UMAMI TASTE; WATER EXTRACTION;

AMINO ACIDS; OPTIMIZATION; SURFACE PROPERTIES;

SOLVENT EXTRACTION;

THEANINE;

AMINO ACID ANALYSIS; AQUEOUS SOLUTION; ARTICLE; DIET SUPPLEMENTATION; DRUG DETERMINATION; DRUG ISOLATION; FUNCTIONAL FOOD; NONHUMAN; PARTICLE SIZE; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; TEA;

CAMELLIA SINENSIS; GLUTAMATES; MOLECULAR CONFORMATION; PARTICLE SIZE; SURFACE PROPERTIES; TEA; TEMPERATURE; TIME FACTORS; WATER;

CAMELLIA SINENSIS;

EID: 80052821045     PISSN: 16159306     EISSN: 16159314     Source Type: Journal    
DOI: 10.1002/jssc.201100401     Document Type: Article

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