Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods
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- 作者：Dong Bok Jeona ; b ; Young Shin Honga ; Ga Hyun Leea ; Yu Min Parka ; Cheong Mi Leea ; Eun Yeong Nhoa ; Ji Yeon Choia ; Nargis Jamilaa ; Naeem Khanc ; Kyong Su Kima ; kskim@chosun.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Jukro tea ; Volatile organic compounds ; Simultaneous distillation solvent-extraction gas chromatography-mass spectrometry (SDE-GC/MS) ; Theanine ; High performance liquid chromatography (HPLC)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：443-452
- 全文大小：1058 K
文摘
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Fresh Jukro tea leaves of 40, 60 and 90 days growth stages were semi-fermented.
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VOCs were extracted by SDE and analyzed by GC/MS.
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Catechins, caffeine and theanine were analyzed by HPLC.
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159 VOCs were identified in the three growth stages Jukro tea leaves.
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60 day leaves were the most suitable for making semi-fermented Jukro tea.