2008•Science and Technology of Food IndustryRequires access

Analysis of content of theine and caffeine in several kinds of green tea

Zheng Fu-de

Abstract

The contents of theine and caffeine from 9 kinds of green tea were analyzed by high performance liquid chromatography(HPLC).An important parameter relevant to green tea's quality was found.The climate had apparent impact on theine's content,whereas little to do with caffeine' content.The ratio of the caffeine to theine showed steady and distinct difference in various teas.And the ratio was regarded as one of bases of green tea's biochemical discrimination.

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Key concepts: Caffeine, Green tea, High-performance liquid chromatography, Chemistry, Food science, Chromatography, Biology, Endocrinology