The Application of FIA with Air-Bubbles Sandwich ( I ) ——The Determination of Total Amount of a-Amino Acids in Tea

Abstract

Abstract: The method of sample sandwiched between two air bubbles in FIA was used to determine the a-amino acids in tea. The hydra ted ninhydrin solution was added as a colour reagent and N₂H₄SO₄ as a reductant. The use of N₂H₄SO₄ instead of SnCl₂ can accelerate the colour reaction and a higher sensitivity can be obtained. The detection limit can drop to 5 mg/La-amino acid. The reaction was carried out at 90 ℃ and the reaction time is reduced to 5 min. A small amount of TritonX-100 surfactant is used to keep the solution from depositing,thus a better reproducibility and a stable baseline can be obtained. In the measurement,the sampling frequency is 80 samples/h,the standard recovery is 97～106%, the related coefficient is about 0. 999 and the average relative standard deviation RSD is 2.8%.

Key words: Air-Bubbles Sandwich FIA, Spectrophotometry, Amino acids, Tea

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Xu Yiyun, Sun Xiaoping, Wu Qiaozhen, Tian Liqing(Tian Li-ching). The Application of FIA with Air-Bubbles Sandwich ( I ) ——The Determination of Total Amount of a-Amino Acids in Tea[J]. Chem. J. Chinese Universities, 1990, 11(8): 822.

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The Application of FIA with Air-Bubbles Sandwich ( I ) ——The Determination of Total Amount of a-Amino Acids in Tea

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