GB/T 8314-2013
ActiveTea—Determination of free amino acids content
茶 游离氨基酸总量的测定
Application Summary AI generated
This standard specifies the method for determining the total content of free amino acids in tea, using a ninhydrin colorimetric procedure. It is applied in the tea industry for quality control, product grading, and research, particularly to assess freshness, flavor profile, and processing effects in green, black, oolong, and other tea types. The method is also used by testing laboratories and regulatory bodies to verify compliance with product specifications.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.