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

文献类型： 外文期刊

第一作者： Chen, Lin

作者： Chen, Lin;Chen, Qi;Zhang, Zhengzhu;Wan, Xiaochun;Chen, Lin;Chen, Qi;Zhang, Zhengzhu;Wan, Xiaochun;Chen, Lin

作者机构：

关键词： Tea infusions;Amino acids;Calorimetric method;2,4-dinitrofluorobenzene;Ninhydrin;Food composition

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.556； 五年影响因子：4.89 ）

ISSN： 0889-1575

年卷期： 2009 年 22 卷 2 期

页码：

收录情况： SCI

摘要： A simple procedure is presented for the estimation of free amino acids content in tea infusions based on the reaction of amino groups with 2,4-dinitrofluorobenzene (DNFB) and subsequent measurement of the dinitrophenyl (DNP)-amino acids extracted from reaction mixtures into ethyl acetate at 420 nm. The contents of free amino acids in various tea infusions determined by the proposed method are almost consistent with an existing ninhydrin colorimetric method, but the derivatization reaction with DNFB is more sensitive, and the spectral curves of every resulting product will be completely overlapped in the range of 420-480 nm during a week of storage. The absorbance values of DNP-derivatives (Y) are linear with the concentrations of amino acids (X) in the range of 0.02-1.00 mg/mL, and their linear regression equations are Y= 0.9920X + 0.0036 (R(2) = 0.9998) for L-theanine and Y= 0.9403X-0.0008 (R(2) = 0.9995) for L-glutamic acid, respectively. A complete reaction system contains 1.0 mL of 0.2 mol/L sodium bicarbonate solution, 1.0 mL of 1% DNFB (a 1.0-mL. portion is dissolved in 100 mL of 1,4-dioxane) and 1.0 mL of each sample, incubated at 60 C for 40 min in the dark. Under the described standard conditions, the average recoveries of amino acids in infusions of black tea, green tea. Oolong tea, yellow tea, white tea and dark tea are 99.194-101.250% with R.S.D. of 0.507-1.299% estimated by L-theanine and 98.947-101.840% with R.S.D. of 0.500-1.271% estimated by L-glutamic acid. (C) 2009 Published by Elsevier Inc.

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