Enantiomeric analysis of theanine in different teas (Camellia sinensis) using Marfey's reagent

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• 作者：Rouba Horanni ; Ulrich H. Engelhardt
• 关键词：Tea ; d ; Theanine ; Derivatization ; Chiral ; Enantioseparation ; Marfey’s reagent
• 刊名：European Food Research and Technology
• 出版年：2015
• 出版时间：January 2015
• 年：2015
• 卷：240
• 期：1
• 页码：61-70
• 全文大小：704 KB
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• 作者单位：Rouba Horanni (1)
  Ulrich H. Engelhardt (1)
  
  1. Institute of Food Chemistry, Technische Universit?t Braunschweig, Schleinitzstra?e 20, 38106, Brunswick, Germany
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

A fast and simple method for the enantioseparation of l- and d-theanine using Marfey's reagent was developed. The method was validated for linearity, specificity, accuracy, stability, detection and quantification limits. The separation was achieved on RP columns with a gradient of 1?% acetic acid and acetonitrile. d-Theanine was synthesized with a purity of 96.5?%, and the enantiomeric composition of theanine was determined in 56 tea samples including instant teas. No detectable d-theanine was found in the fresh leaves and in the most of white teas. It was observed that d-theanine arises initially at the wither process and mounts up according to the strength of this step and to further handling or storage procedures. A quantitative relationship between the smallness of tea grades and the enantiomeric composition was observed just in Darjeeling teas. Higher proportions of d-theanine were found in the five cold water-soluble instant black teas gained after alkaline treatment (5.56-1.80?% of total theanine).