Simultaneous determination of amino acids in tea leaves by micellar electrokinetic chromatography with laser-induced fluorescence detection-Reference-Cited by-同舟云学术

Simultaneous determination of amino acids in tea leaves by micellar electrokinetic chromatography with laser-induced fluorescence detection

Published:2014-01 Issue: Volume:143 Page:82-89
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yan Jin,Cai Yuanli,Wang Yufei,Lin Xia,Li Hui

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Differentiation of green, white, black, oolong, and pu-erh teas according to their free amino acids concent;Alcázar;Journal of Agricultural and Food Chemistry,2007

2. Simultaneous analysis of tea catechins, caffeine, gallic acid, theanine and ascorbic acid by micellar electrokinetic capillare chromatography;Aucamp;Journal of Chromatography A,2000

3. A novel colorimetric determination of free amino acids concent in tea infusions with 2,4-dinitrofluorobenzene;Chen;Journal of Food Composition and Analysis,2009

4. Direct determination of free amino acids and sugars in green tea by anion-exchange chromatography with integrated pulsed amperometric detection;Ding;Journal of Chromatography A,2002

5. Determination of amino acids in tea samples by capillary electrophoresis with partition cell and indirect ultraviolet detection;Fu;Chinese Journal of Chromatography,2007

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