ペーパークロマトグラフィーによる茶のアミノ酸およびアミドの定量
スポンサーリンク
概要
- 論文の詳細を見る
A quantitative determination of amino scids and amides (glutamic acid, aspartic acid, alanine, serine, theanine and glutamine) in tea was investigated by paper partition chromatography.<BR>The method was as follows : Treat the hot water extract of tea with basic lead acetate. After removed the excess Pb with H<SUB>2</SUB>S, evaporate the solution to small volume under reduced pressure. Remove the caffeine with chloroform, and separate the neutral, the acidic and the basic amino acid fractions on ion exchange resin columns (Amberlite IRC-50 ; Amberlite IR-120 ; Amberlite IR-4B) by a routine method.<BR>Subject an aliquot of solution to paper chromatography. Chromatograph by two dimensional ascending method on 23x19 cm. of Whatman No. 1 filter paper using phenol water (3 : 1 ) and butanol-acetic acid-water (4 : 1 : 2). After drying the paper, treat the amino compounds on the paper with ninhydrin acetone solution in an electric oven at 60°C, and spray M/25 phosphate buffer solution (pH 7) at the same temperature for 40 minutes. Cut out the spots. on the paper and put them in test tubes. Elute the coloured products with 2.5 ml. of M/25 phosphate buffer solution (pH 7). Cover the test tubes with aluminum caps and heat them in a boiling water bath for 5 minutes. Cool, add 2.5 ml. of 9500 ethanol. After standing half an hour, mesure the absorbancy of coloured solutions at 570 mu with a spectrophotometer.<BR>The coefficients of variation of this method were 1.75-14.3% in the range of 5-30ug. of each amino acid and the recoveries of added amino acids were 92.2-102.2%.
- 日本茶業技術協会の論文
著者
関連論文
- 茶の公定分析法の改良(第1報) : 全窒素定量法の検討
- 酒石酸鉄による茶タンニンの比色定量法
- ペーパークロマトグラフィーによる茶のアミノ酸およびアミドの定量
- 茶の公定分析法の改良(第3報) : タンニン定量法の検討
- Improvement of Official Chemical Analysis of Tea (Part 4) : Examination of Moisture Determination
- Improvement of Official Chemical Analysis of Tea (Part 2) : Examination of Water Extract Determination
- Variation of the Polyphenol Oxidase Activity in Tea Leaves (Part 2):The Relations Among the Enzyme Activity, the Chloroform Test, and the Qualities of Black Tea
- Variation of the Polyphenol Oxidase Activity in Tea Leaves (Part 1):Variation of the Enzyme Activity Concerning the Maturity, Position of Leaf, Season, Year and Clone
- Volatile Components of Black Tea (Part 1):Difference of Volatile Components in Essential Oil of Fresh Tea Leaves
- A Review of the Studies on Amino Acids and Amides of Tea
- Studies on the Flavanols in Tea (Part 1):A Method for the Quantitative Determination of Flavanols by Paper Partition Chromatograpy