Amino Acid Species and Leaching Characters in Tea (Camellia sinensis) Using Ion Chromatography with Integrated Amperometric Detection

作者：Zhang Gai^*

来源：International Journal of Food Engineering, 2011, 7(5): 14.

DOI：10.2202/1556-3758.2129

• tea
• amino acids
• ion chromatography
• leaching characters

Tea is one of the most popular nonalcoholic beverages consumed in the world and contains a lot of amino acids. By simulating the infusion process of tea according to Chinese customs, amino acid species in tea infusions from three kinds of Chinese tea leaves were determined by ion chromatography with integrated amperometric detection. Furthermore, the relationship between leaching characters of amino acids and time, temperature and number of tea extractions was investigated. Leaching of amino acids was strongly affected by extraction time and temperature. The leaching ability for amino acids by hot water was high, with most of the amino acids left in the tea infusion. The results showed that the major species of amino acids in the tea infusion were arginine, glycine and histidine. According to Chinese customs for infusing tea, concentrations of amino acids in tea infusions were determined at different infusion times, extraction temperatures and extraction numbers. The results showed that a longer infusing time does not mean higher content in tea infusions due to the poor stability of some amino acids. Increasing the extraction temperature benefited leaching efficiency. Furthermore, the stability of some amino acids may become poor. After the tea leaves were infused three times, the concentration of amino acids in the tea infusion was very low.

• 出版日期2011
• 单位西安工业大学