Effect of electrolyzed reduced water on chiral theanine and polyphenols in tea.

Abstract

Pure D/L-theanine enantiomers were synthesized separately, and SEM was used for their crystal-structure observation. The novel enantiomeric separating method by HPLC was established using the chiral selector of β-CD in the mobile phase. Green tea, white tea, oolong tea, black tea and Pu-erh tea were tested for theanine enantiomers by different degrees of… (More)
DOI: 10.1016/j.foodchem.2012.03.075

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@article{Zhao2012EffectOE, title={Effect of electrolyzed reduced water on chiral theanine and polyphenols in tea.}, author={Y. Zhao and Ping Li and Ling Ge and Yan Wang and Ting Ting Mo and Xinping Zeng and Xiaodan Wang}, journal={Food chemistry}, year={2012}, volume={134 4}, pages={1761-6} }