441
Views
35
CrossRef citations to date
0
Altmetric
Original Articles

Analysis of Theanine in Tea Leaves by HPLC with Fluorescence Detection

, , &
Pages 727-737 | Received 20 Sep 2004, Published online: 06 Feb 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (2)

Duygu Türközü & Nevin Şanlier. (2017) L-theanine, unique amino acid of tea, and its metabolism, health effects, and safety. Critical Reviews in Food Science and Nutrition 57:8, pages 1681-1687.
Read now
T. Tounekti, E. Joubert, I. Hernández & S. Munné-Bosch. (2013) Improving the Polyphenol Content of Tea. Critical Reviews in Plant Sciences 32:3, pages 192-215.
Read now

Articles from other publishers (33)

Raphael Shedafa, Christian Opel, Joseph Sempombe, Eliangiringa Kaale, Mary Justin Temu & Peter Imming. (2023) Discrimination of Tanzanian Black Tea by Geographical Origin and Seasonal Variations of Chemical constituents using HPTLC and NIR Spectroscopy. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 93:4, pages 925-933.
Crossref
Sadeeka Layomi Jayasinghe, Lalit Kumar & Ewon Kaliyadasa. (2021) The future of high-quality Ceylon tea seems bleak in the face of climate change. International Journal of Biometeorology 65:10, pages 1629-1646.
Crossref
Suming Chen, Ching-Yin Wang, Chao-Yin Tsai, I-Chang Yang, Sheng-Jie Luo & Yung-Kun Chuang. (2021) Fermentation quality evaluation of tea by estimating total catechins and theanine using near-infrared spectroscopy. Vibrational Spectroscopy 115, pages 103278.
Crossref
Yulin Yan, Sujong Jeong, Chang-Eui Park, Nathaniel D Mueller, Shilong Piao, Hoonyoung Park, Jaewon Joo, Xing Chen, Xuhui Wang, Junguo Liu & Chunmiao Zheng. (2021) Effects of extreme temperature on China’s tea production. Environmental Research Letters 16:4, pages 044040.
Crossref
Yuling Tai, Chengcheng Ling, Huanhuan Wang, Lin Yang, Guangbiao She, Chengxiang Wang, Shuwei Yu, Wei Chen, Chun Liu & Xiaochun Wan. (2019) Comparative Transcriptomic Analysis Reveals Regulatory Mechanisms of Theanine Synthesis in Tea ( Camellia sinensis ) and Oil Tea ( Camellia oleifera ) Plants . Journal of Agricultural and Food Chemistry 67:36, pages 10235-10244.
Crossref
Filipe Lopes Sakamoto, Rodrigo Metzker Pereira Ribeiro, Allain Amador Bueno & Heitor Oliveira Santos. (2019) Psychotropic effects of L-theanine and its clinical properties: From the management of anxiety and stress to a potential use in schizophrenia. Pharmacological Research 147, pages 104395.
Crossref
A. Dankowska & W. Kowalewski. (2019) Tea types classification with data fusion of UV–Vis, synchronous fluorescence and NIR spectroscopies and chemometric analysis. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 211, pages 195-202.
Crossref
Maria Tarapatskyy, Grzegorz Zaguła, Marcin Bajcar, Czesław Puchalski & Bogdan Saletnik. (2018) Magnetic Field Extraction Techniques in Preparing High-Quality Tea Infusions. Applied Sciences 8:10, pages 1876.
Crossref
Quansheng Chen, Min Chen, Yan Liu, Jizhong Wu, Xinyu Wang, Qin Ouyang & Xiaohong Chen. (2018) Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea. Journal of Food Science and Technology 55:10, pages 4363-4368.
Crossref
Мухендис (Mukhendis) Мамедгусейин оглы (Mamedgusejin ogly) Джахангиров (Cahangirov)Микаил (Mikail) Акпер оглы (Аkper ogly) Магеррамов (Маharrаmov). (2018) CONTENT OF AMINO ACID COMPOSITION AND CHANGE OF TENANE IN TEA LEAF IN THE AZERBAIJAN REPUBLIC. chemistry of plant raw material:3, pages 75-82.
Crossref
Nana Li, Yang Liu, Yue Zhao, Xinqiang Zheng, Jianliang Lu & Yuerong Liang. (2015) Simultaneous HPLC Determination of Amino Acids in Tea Infusion Coupled to Pre-column Derivatization with 2,4-Dinitrofluorobenzene. Food Analytical Methods 9:5, pages 1307-1314.
Crossref
Yuling Tai, Chaoling Wei, Hua Yang, Liang Zhang, Qi Chen, Weiwei Deng, Shu Wei, Jing Zhang, Congbing Fang, Chitang Ho & Xiaochun Wan. (2015) Transcriptomic and phytochemical analysis of the biosynthesis of characteristic constituents in tea (Camellia sinensis) compared with oil tea (Camellia oleifera). BMC Plant Biology 15:1.
Crossref
Shruti Bindal & Rani Gupta. (2014) l -Theanine Synthesis Using γ-Glutamyl Transpeptidase from Bacillus licheniformis ER-15 . Journal of Agricultural and Food Chemistry 62:37, pages 9151-9159.
Crossref
Yongjiang Dong, Xuan Liu, Liang Mei, Chao Feng, Chunsheng Yan & Sailing He. (2014) LED-induced fluorescence system for tea classification and quality assessment. Journal of Food Engineering 137, pages 95-100.
Crossref
Dezső Csupor, Klára Boros, Nikoletta Jedlinszki & Judit Hohmann. (2013) A Validated RP-HPLC-DAD Method for the Determination of l-Theanine in Tea. Food Analytical Methods 7:3, pages 591-596.
Crossref
Ferda Sari & Y. Sedat Velioglu. (2013) Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages. European Food Research and Technology 237:2, pages 229-236.
Crossref
U.H. Engelhardt. 2013. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering.
Dezsára Boros, Attila Hunyadi, Katalin Veres & Judit Hohmann. (2012) Validation of a densitometric method for the determination of theanine in tea extracts using CP atlas software. Journal of Planar Chromatography – Modern TLC 25:6, pages 571-574.
Crossref
Guoqiang Chen, Yun Wang, Weiqi Song, Bo Zhao & Yuling Dou. (2012) Rapid and selective quantification of l-theanine in ready-to-drink teas from Chinese market using SPE and UPLC-UV. Food Chemistry 135:2, pages 402-407.
Crossref
José Baptista, Elisabete Lima, Lisete Paiva, Ana L. Andrade & Maria G. Alves. (2012) Comparison of Azorean tea theanine to teas from other origins by HPLC/DAD/FD. Effect of fermentation, drying temperature, drying time and shoot maturity. Food Chemistry 132:4, pages 2181-2187.
Crossref
José Caivano & María del PilarSuchitra Sueeprasan & Chawika TraisiwakuL. 2012. Color in Food. Color in Food 421 434 .
Sheng-Dun Lin, Jeng-Leun Mau & Ching-An Hsu. (2012) Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leaves. LWT - Food Science and Technology 46:1, pages 64-70.
Crossref
Chul Gue Joo, Keun Ha Lee, Chung Park, Il Woo Joo, Tae Boo Choe & Bum Chun Lee. (2012) Correlation of increased antioxidation with the phenolic compound and amino acids contents of Camellia sinensis leaf extracts following ultra high pressure extraction. Journal of Industrial and Engineering Chemistry 18:2, pages 623-628.
Crossref
Ferda Sari & Y. Sedat Velioglu. (2011) Effects of particle size, extraction time and temperature, and derivatization time on determination of theanine in tea. Journal of Food Composition and Analysis 24:8, pages 1130-1135.
Crossref
Emma K. Keenan, Mike D.A. Finnie, Paul S. Jones, Peter J. Rogers & Caroline M. Priestley. (2011) How much theanine in a cup of tea? Effects of tea type and method of preparation. Food Chemistry 125:2, pages 588-594.
Crossref
Lin Wang, Renjie Xu, Bing Hu, Wei Li, Yi Sun, Youying Tu & Xiaoxiong Zeng. (2010) Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction. Food Chemistry 123:4, pages 1259-1266.
Crossref
Yueh-Tzu Hung, Po-Chung Chen, Richie L.C. Chen & Tzong-Jih Cheng. (2010) Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system. Food Chemistry 118:3, pages 876-881.
Crossref
Ulrich H. Engelhardt. 2010. Comprehensive Natural Products II. Comprehensive Natural Products II 999 1032 .
Lin Chen, Qi Chen, Zhengzhu Zhang & Xiaochun Wan. (2009) A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene. Journal of Food Composition and Analysis 22:2, pages 137-141.
Crossref
A. Alcázar, O. Ballesteros, J. M. Jurado, F. Pablos, M. J. Martín, J. L. Vilches & A. Navalón. (2007) Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content. Journal of Agricultural and Food Chemistry 55:15, pages 5960-5965.
Crossref
Mendel Friedman, Bruce E. Mackey, Hyun-Jeong Kim, In-Seon Lee, Kap-Rang Lee, Seung-Un Lee, Etsuko Kozukue & Nobuyuki Kozukue. (2006) Structure−Activity Relationships of Tea Compounds against Human Cancer Cells. Journal of Agricultural and Food Chemistry 55:2, pages 243-253.
Crossref
R. Thippeswamy, K. G. Mallikarjun Gouda, Devavratha H. Rao, Asha Martin & Lalitha R. Gowda. (2006) Determination of Theanine in Commercial Tea by Liquid Chromatography with Fluorescence and Diode Array Ultraviolet Detection. Journal of Agricultural and Food Chemistry 54:19, pages 7014-7019.
Crossref
. (2005) Current Awareness in Phytochemical Analysis. Phytochemical Analysis 16:6, pages 486-493.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.