Amino acids in tea play a critical role in the fresh and sweet taste of tea infusion and are highly positively correlated with tea quality. During tea processing, amino acids undergo Maillard reactions, Strecker degradation, and other thermal reactions to form aroma compounds such as aldehydes, which in turn affect the final quality of tea. Therefore, amino acids are key indicators in tea quality evaluation. In this application, the Leaps AA5000 Amino Acid Analyzer was used in accordance with GB/T 30987-2020 Determination of Free Amino Acids in Plants to determine the contents of 21 amino acids in different tea samples. The method features a high degree of automation, good stability, and minimal matrix interference, making it suitable for the determination of amino acids in plant samples.
Conclusion
Using the Chromai Leaps AA5000 Amino Acid Analyzer together with dedicated reagent kits, a method for the determination of 21 amino acids was successfully established. The correlation coefficients for all 21 amino acids were greater than 0.9998, the repeatability of retention time was less than 0.4%, and the repeatability of peak area was less than 1.0%. The method offers a high level of automation, excellent stability, and a simple, user-friendly workflow, enabling accurate and rapid amino acid analysis.
