Theanine Extraction and Quantification

Theanine was extracted from tea leaves with deionized water at 100 °C for 30 min, using 1 g fine powder, and then the extraction was filtered through a 0.45 µm Millipore filter prior to HPLC analysis. The theanine content was determined using a Shimadzu LC-20A HPLC system (Shimadzu, Japan) according to the method reported by Tai et al. (2015) [48 (link)]. The catechins and caffeine in the samples were extracted and determined according to the method recommended by Chen et al. (2015) using HPLC [49 (link)].

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Zhu J., Pan J., Nong S., Ma Y., Xing A., Zhu X., Wen B., Fang W, & Wang Y. (2019). Transcriptome Analysis Reveals the Mechanism of Fluoride Treatment Affecting Biochemical Components in Camellia sinensis. International Journal of Molecular Sciences, 20(2), 237.

Publication 2019

LC-20A HPLC system

Caffeine Catechins Hplc Powder Theanine

Corresponding Organization : Nanjing Agricultural University

Other organizations : Institute of Botany, Chinese Academy of Sciences

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Variable analysis

independent variables

Extraction temperature (100 °C)
Extraction time (30 min)
Amount of fine powder (1 g)

dependent variables

Theanine content
Catechins content
Caffeine content

control variables

Deionized water as the extraction solvent
0.45 µm Millipore filter for filtration prior to HPLC analysis

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