Detection of free amino acids in tea using ultra-high performance liquid chromatography-tandem mass spectrometry

To efficiently and quickly detect free amino acid components in tea, a method using ultra. high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was developed. With the optimization of mass spectrometry, chromatographic conditions, and amino-acid extraction conditions, a total of 20 free amino acids were identified using 5 mmol/L ammonium acetate aqueous solution containing 0.2% (v/v) formic acid and methanol as mobile phases for gradient elution and detected by electrospray ionization (ESI) and positive-ion scanning. The results showed that all calibration curves expressed good linearities. Theanine (Thea), Arg, Asn, and Asp were in the range of 50-500 mu g/L. The other amino acids were in the range of 10-250 mu g/L with all correlation coefficients >= 0.99. The average recoveries were between 92.3% and 109.2%. The relative standard deviation (RSDs) were between 2.00% and 9.88%. The limits of detection (LODs) were 0.001-0.011 mg/L, and the limits of quantification (LOQs) were 0.010-0.053 mg/L. The method is sensitive, accurate, and has good repeatability and stability. The method can effectively detect 20 types of amino acids and amino components in tea leaves from the samples of green tea, white tea, and black tea. Key words: ultra. high performance liquid chromatography. tandem mass spectrometry (UPLC-MS/MS); free amino acids; tea; extraction method