Determination ofS-Methylmethionine, Vitamin U, in Various Teas
- 1 October 1984
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 48 (10) , 2471-2475
- https://doi.org/10.1080/00021369.1984.10866532
Abstract
S-Methylmethionine (MMS, an anti-ulcer factor, Vitamin u) was determined in the extracts of various kinds of teas, such as green teas, black teas and oolong teas, using an amino acid analyzer for physiological-fluid analysis or for rapid analysis. MMS in the column eluates was confirmed to be dimethyl sulfide by a gas-chromatographic method with a flame photometric detector. The quantity of MMS obtained from the various green teas depended on the quality and the freshness, i.e.fresh, high-quality gyokuro, 15.7 to 24.5 mg%; fresh sen-cha, 7.0 to 10.3 mg%; and the other green teas 1 to 6mg%. Oolong tea and black tea did not contain MMS. The extraction conditions for and the heat-stability of MMS were also discussed.This publication has 4 references indexed in Scilit:
- Determination of Dimethylsulfide in the Head Space Vapor of Green Tea by Gas ChromatographyAgricultural and Biological Chemistry, 1977
- Evidence for a Dimethyl Sulfide Precursor in MilkJournal of Dairy Science, 1968
- Determination of S-methylmethionine ion in plant materials by automated amino acid analysisAnalytical Biochemistry, 1965
- Studies on the Flavor of Green TeaAgricultural and Biological Chemistry, 1963