HPLC Determination of Free Amino Acids In Instant Green Tea

The free amino acids of green tea were determined by the AccQ.Tag derivation and HPLC method. The results showed that this method can separate the components of amino acids very well and get a very good HPLC chromatogram. 16 free amino acids of green tea were tested. Theanie had the highest content among them, reaching 56 03% of the total. The next were Glutamic acid, Aspartic acid, Serine, Methionine ect. The same 16 amino acids were tested in instant green tea, but the total content and the constitute of components changed differently.