不同茶叶中游离氨基酸的对映异构体
朱荫(
),张悦,严寒,吕海鹏,林智()
),张悦,严寒,吕海鹏,林智()
Enantiomeric Analysis of Free Amino Acids in Different Teas
ZHU Yin(),ZHANG Yue,YAN Han,LÜ HaiPeng,LIN Zhi()
),ZHANG Yue,YAN Han,LÜ HaiPeng,LIN Zhi()
图4. 衍生化方法的优化
A：氨基酸衍生化反应步骤（以L-苯丙氨酸为例）;B：氨基酸酯化温度;C：氨基酸酯化时间;D：氨基酸PFP反应温度;E：溶剂;F：氨基酸PFP反应时间
Fig. 4. Optimization of derivatization method
A: The derivatization steps of amino acids (take L-phenylalanine as an example); B: The screen of esterification temperature; C: The screen of esterification time; D: The screen of PFP reaction temperature; E: Solvent; F: The screen of PFP reaction time
