{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679639149184.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.2116/bunsekikagaku.65.335"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"027504972"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/027504972"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I027504972"}},{"identifier":{"@type":"URI","@value":"https://www.jstage.jst.go.jp/article/bunsekikagaku/65/6/65_335/_pdf"}},{"identifier":{"@type":"NAID","@value":"130005162938"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/2016304854"}}],"dc:title":[{"@language":"ja","@value":"アミノプロピルカラムを用いるHPLCによる緑茶飲料中のL-テアニンの定量"},{"@language":"en","@value":"Determination of L-Theanine in Bottled Green-tea Drinks by HPLC Using an Aminopropyl Bonded Silica Gel Column"},{"@value":"アナリティカルレポート アミノプロピルカラムを用いるHPLCによる緑茶飲料中のL-テアニンの定量"},{"@language":"ja-Kana","@value":"アナリティカルレポート アミノプロピルカラム オ モチイル HPLC ニ ヨル リョクチャ インリョウ チュウ ノ L-テアニン ノ テイリョウ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"This paper describes a simple analytical method for the determination of L-theanine, a major free amino acid in green tea, by high-performance liquid chromatography (HPLC) with ultraviolet detection (UV).    This method provides high linearity of the working curve for calibration as well as repeatability.    The correlation coefficient of the working curve for calibration was estimated to be to 0.9991 for L-theanine in the concentration range from 1 mg L<sup>−1</sup> to 100 mg L<sup>−1</sup>.    The limit of detection (LOD) was calculated on 3σ at 1 mg L<sup>−1</sup> as 0.210 mg L<sup>−1</sup> using a standard solution for L-theanine.    The limit of quantification (LOQ) was calculated on 10σ at 1 mg L<sup>−1</sup> as 0.704 mg L<sup>−1</sup> using a standard solution for L-theanine.    In addition, the recoveries of spiked the bottled green-tea drinks at concentration levels from 10 to 75 mg L<sup>−1</sup> were estimated to be 91.1–99.3%, and the relative standard deviations were 1.04–2.51%.    This method could be successfully applied to the determination of the L-theanine in bottled green-tea drinks."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282679638741890","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000317149659"}],"foaf:name":[{"@language":"ja","@value":"杉田 大峰"},{"@language":"en","@value":"SUGITA Hirotaka"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Course of Chemistry, Graduate School of Science, Tokai University"},{"@language":"ja","@value":"東海大学大学院理学研究科化学専攻"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204720341636","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002208526"}],"foaf:name":[{"@language":"ja","@value":"石原 良美"},{"@language":"en","@value":"ISHIHARA Yoshimi"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Chemistry, School of Science, Tokai University"},{"@language":"ja","@value":"東海大学理学部化学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679639149185","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000327096667"}],"foaf:name":[{"@language":"ja","@value":"佐久間 翔"},{"@language":"en","@value":"SAKUMA Tsubasa"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Course of Chemistry, Graduate School of Science, Tokai University"},{"@language":"ja","@value":"東海大学大学院理学研究科化学専攻"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679639149188","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002251560"}],"foaf:name":[{"@language":"ja","@value":"高野 二郎"},{"@language":"en","@value":"TAKANO Jiro"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Chemistry, School of Science, Tokai University"},{"@language":"ja","@value":"東海大学理学部化学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204053004676","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002251751"}],"foaf:name":[{"@language":"ja","@value":"北見 秀明"},{"@language":"en","@value":"KITAMI Hideaki"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Course of Chemistry, Graduate School of Science, Tokai University"},{"@language":"ja","@value":"東海大学大学院理学研究科化学専攻"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"05251931"},{"@type":"NDL_BIB_ID","@value":"000000021279"},{"@type":"ISSN","@value":"05251931"},{"@type":"LISSN","@value":"05251931"},{"@type":"NCID","@value":"AN00222633"}],"prism:publicationName":[{"@language":"ja","@value":"分析化学"},{"@language":"en","@value":"BUNSEKI KAGAKU"},{"@language":"en","@value":"BUNSEKI KAGAKU"},{"@language":"en","@value":"Bunseki kagaku"},{"@language":"ja","@value":"分析化学"}],"dc:publisher":[{"@language":"en","@value":"The Japan Society for Analytical Chemistry"},{"@language":"ja","@value":"公益社団法人 日本分析化学会"}],"prism:publicationDate":"2016","prism:volume":"65","prism:number":"6","prism:startingPage":"335","prism:endingPage":"338"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"http://id.ndl.go.jp/bib/027504972"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I027504972"},{"@id":"https://www.jstage.jst.go.jp/article/bunsekikagaku/65/6/65_335/_pdf"},{"@id":"https://search.jamas.or.jp/link/ui/2016304854"}],"availableAt":"2016","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=L-theanine","dc:title":"L-theanine"},{"@id":"https://cir.nii.ac.jp/all?q=aminopropyl%20stationary%20phase","dc:title":"aminopropyl stationary phase"},{"@id":"https://cir.nii.ac.jp/all?q=HPLC-UV","dc:title":"HPLC-UV"},{"@id":"https://cir.nii.ac.jp/all?q=bottled%20green-tea%20drinks","dc:title":"bottled green-tea drinks"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1362544419964986624","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Simultaneous analysis of individual catechins and caffeine in green tea"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204256654208","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Enhanced Separation and Elution of Catechins in HPLC Using Mixed-Solvents of Water, Acetonitrile and Ethyl Acetate as the Mobile Phase."}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2001034639"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I027504972"},{"@type":"CROSSREF","@value":"10.2116/bunsekikagaku.65.335"},{"@type":"CIA","@value":"130005162938"},{"@type":"OPENAIRE","@value":"doi_dedup___::4186d8c7abf48ff38cfd2eabddaa9f49"}]}