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Determination of Amino Acids of Novel Food in Food by HPLC Coupled with Pre-Column Derivatization.
Foods
December 2024
Technical Center of Xiamen Customs, Xiamen 361013, China.
A method for simultaneous determination of Theanine and γ-aminobutyric acid (GABA), as the novel food of amino acids, which was established using pre-column derivatization and high-performance liquid chromatography (HPLC). 4-Dimethylaminoazobe nzene-4'-sulfonyl chloride (DABS-Cl) is employed as the derivatization reagent with chromophore linked to Theanine and GABA, which lacks chromophore for DAD analysis in its pristine structure. After the detection wavelength was confirmed, the chromatographic and derivatization conditions were also optimized, including the chromatographic column, mobile phases and their gradient, derivatization temperature and time, the additive amount of buffer solution and derivatization reagent.
View Article and Find Full Text PDFBackground: Breeding programs for nutrient-efficient tea plant varieties could be advanced by the combination of genotyping and phenotyping technologies. This study was aimed to search functional SNPs in key genes related to the nitrogen-assimilation in the collection of tea plant (L.) Kuntze.
View Article and Find Full Text PDFEffect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrier.
Food Res Int
January 2025
College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address:
The human intestinal tract plays a pivotal role in safeguarding the body against noxious substances and microbial pathogens by functioning as a barrier. This barrier function is achieved through the combined action of physical, chemical, microbial, and immune components. Tea (Camellia sinensis) is the most widely consumed beverage in the world, and it is consumed and appreciated in a multitude of regions across the globe.
View Article and Find Full Text PDFExogenous theanine application improves the fresh leaf yield and quality of an albino green tea Huangjinya.
Food Chem
March 2025
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Electronic address:
Green tea made from the albino tea plant cultivar 'Huangjinya' is highly popular due to its umami taste. However, its cultivation and economic value are restricted by late sprouting, low yields, and insufficient aroma. In this study, we sprayed 0, 0.
View Article and Find Full Text PDFMetabolome and transcriptomics analyses reveal quality differences between Camellia tachangensis F. C. Zhang and C. sinensis (L.) O. Kunzte.
PLoS One
December 2024
Guizhou Key Laboratory of Advanced Computing, Guizhou Normal University, Guiyang, China.
Article Synopsis
- * A study comparing C. tachangensis and C. sinensis found 1056 metabolites, with 256 being differentially abundant, revealing distinct metabolic profiles and unique flavors between the two species.
- * Transcriptomic analysis showed that C. sinensis has more amino acids due to its genetic makeup, while variations in flavonoid levels suggest differences in taste and health benefits between the two types of tea.
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