caa a22 4500 445802367 CHVBK 20180317145145.0 cr unu---uuuuu 170323e20110101xx s 000 0 eng 10.1007/s10337-010-1816-2 doi (NATIONALLICENCE)springer-10.1007/s10337-010-1816-2 GC-ECD Method for Determination of Glucosidically Bound Aroma Precursors in Fresh Tea Leaves [Elektronische Daten] [Xungang Gu, Chengcheng Yao, Zhengzhu Zhang, Xiaochun Wan, Jingming Ning, Wanfang Shao] The possibility of using GC-ECD to determine glucosidically bound aroma precursors was investigated. Five β-d-glucopyranosides were derivatized with N-methyl-bis(trifluoroacetamide) (MBTFA) and then determined by GC-ECD, which showed these mono-glycosides (glucosides) could be separated and identified by GC. Repeatability, sensitivity and stability were tested, relative standard deviation (RSD) was in the range of 0.55-5.9%, the limit of detection (LOD) was lower than 10−3μgmL−1, and the standard mixture was stable within 3days (stored at 4°C, peak areas RSD<3%). Application of the developed derivatization and determination method to the fresh tea leaves showed that the glucosides could be accurately quantified (using phenyl β-d-glucopyranoside as internal standard). Because of its high sensitivity, the developed method was suitable for the determination of glucosides in fresh tea leaves. Springer-Verlag, 2011 Gas chromatography nationallicence GC-ECD nationallicence Fresh tea leaves nationallicence Glucoside nationallicence N -Methyl-bis(trifluoroacetamide) nationallicence Gu Xungang Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut Yao Chengcheng Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut Zhang Zhengzhu Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut Wan Xiaochun Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut Ning Jingming Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut Shao Wanfang Institute of Pu-erh Tea, Yunnan Agricultural University, 650201, Kunming, China aut Chromatographia Vieweg Verlag 73/1-2(2011-01-01), 189-193 0009-5893 73:1-2<189 2011 73 10337 https://doi.org/10.1007/s10337-010-1816-2 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10337-010-1816-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gu Xungang Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut NATIONALLICENCE 700 1- Yao Chengcheng Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut NATIONALLICENCE 700 1- Zhang Zhengzhu Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut NATIONALLICENCE 700 1- Wan Xiaochun Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut NATIONALLICENCE 700 1- Ning Jingming Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, 230036, Hefei, China aut NATIONALLICENCE 700 1- Shao Wanfang Institute of Pu-erh Tea, Yunnan Agricultural University, 650201, Kunming, China aut NATIONALLICENCE 773 0- Chromatographia Vieweg Verlag 73/1-2(2011-01-01), 189-193 0009-5893 73:1-2<189 2011 73 10337 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer