<研究報告>普〓茶成分に関する研究 : 普〓茶特有成分の検索(2)

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The reducing activity of hot water extracts of Pu-Erh tea leaves was compared with those of black or green tea leaves. The extraction of tea leaves by hot water was repeated five times. The total reducing activity of hot water extracts of Pu-Erh tea leaves was less than that from black or green tea leaves. The contribution of ascorbic acid as one of the reducing compounds to the total reducing activity was very small in any tea. It was shown that the reducing compounds from Pu-Erh tea leaves was not easily transfered from water to methyl-iso-butylketone compared with that of black and green tea leaves. Two reducing compounds (P-I, P-II) characteristic to Pu-Erh tea were isolated through Sephadex LH 20 column chromatography of water layer which was separated by shaking with methyl-iso-butylketone. The reducing activity of P-I and P-II was measured at pH 3.3 and pH 7.0. The activity of P-II was almost the same as gluthathione and cysteine under the condition of pH 3.3, but weaker than gluthathione at pH 7.0. The reducing activity of P-I was weak comparing with those of gluthathione and cysteine.
沼津工業高等専門学校の論文
1983-01-31