论文摘要
Tea is a widely consumed beverage and has many important physiological properties and potential health benefits.In this study,a novel method based on supercritical fluid chromatography coupled with mass spectrometry（SFC-MS）was developed to simultaneously determine 11 amino acdds in different types of tea（green teas,Oolong tea,black tea and Pu-erh tea）.The separation conditions for the analysis of the selected amino acids including the column type,temperature and backpressure as well as the type of additive,were carefully optimized.The best separation of the 11 amino acids was obtained by adding water（5%,v/v）and trifluoroacetic acid（0.4%,v/v）to the organic modifier（methanol）.Finally,the developed SFC-MS method was fully validated and successfully applied to the determination of these amino acids in six different tea samples.Good linearity（r≥0.993）.precision（RSDs≤2.99%）,accuracy（91.95%-107.09%）as well as good sample stability were observed.The limits of detection ranged from1.42 to 14.69 ng/mL,while the limits of quantification were between 4.53 and 47.0 ng/mL The results indicate that the contents of the 11 amino acids in the six different tea samples are greatly influenced by the degree of fermentation.The proposed SFC-MS method shows a great potential for further investigation of tea varieties.
论文目录
文章来源
类型: 期刊论文
作者: Yang Huang,Tiejie Wang,Marianne Fillet,Jacques Crommen,Zhengjin Jiang
来源: Journal of Pharmaceutical Analysis 2019年04期
年度: 2019
分类: 医药卫生科技,工程科技Ⅰ辑
专业: 化学,中药学
单位: Institute of Pharmaceutical Analysis, College of Pharmacy, Jinan University,Shenzhen Institute for Drug Control,Department of Pharmaceutics, State Key Laboratory of Natural Medicines, China Pharmaceutical University,Laboratory for the Analysis of Medicine, Department of Pharmaceutical Sciences, CIRM, University of Liege
基金: the financial support from China Postdoctoral Science Foundation(2018M643205)
分类号: R284;O657.63
页码: 254-258
总页数: 5
文件大小: 746K
下载量: 13