Food Analysis Blog

Simple and quick method for analysing theanine in tea

This application note will help you learn how to efficiently determine theanine in various teas using the latest Shimadzu’s Nexera™ Series and explore the use of the series' auto pretreatment function for sample derivatization purposes.

Learn more about the automatic pre-column derivatization method for analysing  theanine in tea >> 

Shimadzu-theanine-in-teaTheanine accounts for more than half of the free amino acids in tea and is an important component that determines the flavour of tea. With the recent hype about theanine and its beneficial effects, the determination of theanine in tea and tea products have been gaining prominence. As theanine is a polar amino acid, analysis using HPLC requires derivatization to make the compound more volatile, less reactive and ultimately facilitate its chromatographic behaviour and separation.

In this application, a method using Shimadzu’s new Nexera™ LC series to analyse several amino acids, including theanine, in tea is introduced. Using this LC system, derivatization is simplified and can be performed automatically using the co-injection mode, allowing more efficient mixing and derivatization to all occur within the needle. Furthermore, this technique enables better peak shape and less occurrence of spilt peaks normally caused by inadequate mixing of reagents. This provides a method for the fast and simple analysis of amino acids in various teas.

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Auto Pretreatment (Co-Injection) Process

Download this application note and...

  • Explore the use of the auto pretreatment function in Shimadzu’s Nexera™ Series for sample derivatization purposes
  • Learn how to efficiently determine theanine in various teas using the latest Shimadzu’s Nexera™ Series. 

Learn more about the automatic pre-column derivatization method for analysing  theanine in tea >> 

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