A study on chemical composition of two special green teas (Camellia sinensis)
1990
Liang, Y.R. | Liu, Z.S. | Xu, Y.R. | Hu, Y.L.
An HPLC method has been used to separate and determine quality-related chemical components in Zhenong-xiangya and Zhenong-cuiliu, two special green teas from Zhejiang, China. Seventeen or eighteen amino acids and five catechins were detected. Theamine was the major amino acid by far, its content reaching 37.7% and 54% of the total amino acids in these teas, respectively. The catechin content was 154.4 mg g-1 in Zhenong-xiangya and 170.7 mg g-1 in Zhenong-cuiliu. Caffeine contents in the teas studied were all above 75 mg g-1 which was much higher than those previously reported in green teas. The vitamin C contents were all about 2 mg g-1. Seven peaks were resolved in the HPLC profiles of the flavonoid extracts of the two teas and three of them were identified as rutin, myricetin and quercetin using reference compounds.
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