Analysis of Theanine in Tea Leaves by HPLC with Fluorescence Detection

No abstract is available for this paper.

• Publication year

  2005

• Venue

  Journal of Liquid Chromatography & Related Technologies

• Publication date

  2005-02-23

• Fields of study

  Chemistry, Environmental Science

• Identifiers
  DOI 10.1081/JLC-200048894
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Inhibition of glutamate transporter by theanine enhances the therapeutic efficacy of doxorubicin.

  2001cited by this paper
• Effect of theanine, r-glutamylethylamide, on brain monoamines, striatal dopamine release and some kinds of behavior in rats.

  2000cited by this paper
• Simultaneous analysis of tea catechins, caffeine, gallic acid, theanine and ascorbic acid by micellar electrokinetic capillary chromatography.

  2000cited by this paper
• Gynostemma pentaphyllum: identification of major sapogenins and differentiation from Panax species.

  1999cited by this paper
• Effect of Theanine, r-Glutamylethylamide, on Brain Monoamines and Striatal Dopamine Release in Conscious Rats

  1998cited by this paper
• Varietal differences in the total and enantiomeric composition of theanine in tea

  1997cited by this paper
• Evaluation of the concentration and enantiomeric purity of selected free amino acids in fermented malt beverages (beers).

  1996cited by this paper
• Traditional Chinese medicine in treatment of hyperlipidaemia.

  1995cited by this paper
• Reduction effect of theanine on blood pressure and brain 5-hydroxyindoles in spontaneously hypertensive rats.

  1995cited by this paper
• Factors controlling the level and determination of D-amino acids in the urine and plasma of laboratory rodents

  1993cited by this paper
• Green tea composition, consumption, and polyphenol chemistry.

  1992cited by this paper
• Investigation of the presence and significance of theanine in the tea plant

  1986cited by this paper
• Detection of δ-aminolevulinic acid, porphobilinogen and porphyrins related to heme biosynthesis by high-performance liquid chromatography

  1986cited by this paper
• Influence of alkylamides of glutamic acid and related compounds on the central nervous system. IV. Effect of theanine on adenosine 3',5'-monophosphate formation in rat cerebral cortex.

  1980cited by this paper
• Theanine, a precursor of the phloroglucinol nucleus of catechins in tea plants

  1968cited by this paper
• EXISTENCE AND SYNTHESIS OF L-GLUTAMIC ACID γ-METHYLAMIDE IN TEA PLANTS

  1966cited by this paper
• Séparation et caractérisation de la N-éthyl-γ-glutamine à partir de Xerocomus badius

  1960cited by this paper

• The dual fate of L-theanine in tea: Metabolic regulation and processing transformations.

  2025cites this paper
• Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method

  2025cites this paper
• Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice

  2024cites this paper
• Discrimination of Tanzanian Black Tea by Geographical Origin and Seasonal Variations of Chemical constituents using HPTLC and NIR Spectroscopy

  2023cites this paper
• The future of high-quality Ceylon tea seems bleak in the face of climate change

  2021cites this paper
• Fermentation quality evaluation of tea by estimating total catechins and theanine using near-infrared spectroscopy

  2021cites this paper
• Effects of extreme temperature on China’s tea production

  2021cites this paper
• Effects of Processing Technologies on the Levels of Chlorogenic Acid, Gallic Acid and Theanine in Selected Kenyan Tea Cultivars by HPLC-PDA

  2019cites this paper
• Tea types classification with data fusion of UV-Vis, synchronous fluorescence and NIR spectroscopies and chemometric analysis.

  2019cites this paper
• Preliminary screening of suitable clones for manufacturing green tea from the existing released clones in northeast India

  2019cites this paper
• Psychotropic effects of L-theanine and its clinical properties: from the management of anxiety and stress to a potential use in schizophrenia.

  2019cites this paper
• Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea

  2018cites this paper
• СОДЕРЖАНИЕ АМИНОКИСЛОТНОГО СОСТАВА И ИЗМЕНЕНИЕ ТЕАНИНА В ЧАЙНЫХ ЛИСТЯХ, ВЫРАЩЕННЫХ В УСЛОВИЯХ АЗЕРБАЙДЖАНСКОЙ РЕСПУБЛИКИ

  2018cites this paper
• Magnetic Field Extraction Techniques in Preparing High-Quality Tea Infusions

  2018cites this paper
• L-theanine, unique amino acid of tea, and its metabolism, health effects, and safety

  2017cites this paper
• Simultaneous HPLC Determination of Amino Acids in Tea Infusion Coupled to Pre-column Derivatization with 2,4-Dinitrofluorobenzene

  2016cites this paper
• Theanine and Caffeine Content of Infusions Prepared from Commercial Tea Samples

  2016cites this paper
• Transcriptomic and phytochemical analysis of the biosynthesis of characteristic constituents in tea (Camellia sinensis) compared with oil tea (Camellia oleifera)

  2015cites this paper
• A Validated RP-HPLC-DAD Method for the Determination of l-Theanine in Tea

  2014cites this paper
• L-theanine synthesis using γ-glutamyl transpeptidase from Bacillus licheniformis ER-15.

  2014cites this paper
• Improving the Polyphenol Content of Tea

  2013cites this paper
• CHEMICAL COMPOSITION AND SENSORY EVALUATION OF TEA (CAMELLIA SINENSIS) COMMERCIALIZED IN PAKISTAN

  2013cites this paper
• LED-induced fluorescence system for tea classification and quality assessment

  2013cites this paper
• Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

  2013cites this paper
• Validation of a Densitometric Method for the Determination of Theanine in Tea Extracts Using CP Atlas Software

  2012cites this paper
• Color Evaluation in Association with Consumer Expectations of Green Tea Drinks in Thailand

  2012cites this paper
• Correlation of increased antioxidation with the phenolic compound and amino acids contents of Camellia sinensis leaf extracts following ultra high pressure extraction

  2012cites this paper
• Comparison of Azorean tea theanine to teas from other origins by HPLC/DAD/FD. Effect of fermentation, drying temperature, drying time and shoot maturity

  2012cites this paper
• Differentiation of pork from beef, chicken, mutton and chevon according to their primary amino acids content for halal authentication

  2012cites this paper
• Rapid and selective quantification of L-theanine in ready-to-drink teas from Chinese market using SPE and UPLC-UV.

  2012cites this paper
• Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leaves

  2012cites this paper
• Effects of particle size, extraction time and temperature, and derivatization time on determination of theanine in tea

  2011cites this paper
• How much theanine in a cup of tea? Effects of tea type and method of preparation

  2011influential citation
• Chemistry of Tea

  2010cites this paper
• 3.23 – Chemistry of Tea

  2010cites this paper
• Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system

  2010cites this paper
• Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction

  2010cites this paper
• Identification of digallated and methylated catechins using UPLC/MS/MS and development of a rapid analysis method for theanine in tea (Camellia sinensis (L.) O. Kuntze) utilizing evaporative light scattering detection

  2009influential citation
• A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene

  2009cites this paper
• Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content.

  2007cites this paper