Compositional Change of Pu-erh Tea during Processing
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概要
- 論文の詳細を見る
^13C-NMR analysis of hot water extracts of samples during Pu-erh tea processing showed that carbohydrates and amino acids as well as catechins were digested during the microbial fermentation process and the main constituents of the made-tea were caffeine, gallic acid, and 2-0-β-L-arabinopyranosyl-myo-inositol. Volatile components analysis by GC and GC-MS showed abundant production of various methoxybenzene derivatives. Three strains of basidiomycete (Basidiomycetes spp. ) isolated from Pu-erh tea were confirmed to autonomously produce 1,2-dimethoxy-4-methyl and 1,2,3-trimethoxy-5-methylbenzenes.
- 社団法人日本農芸化学会の論文
- 1993-10-23
著者
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WATANABE Naoharu
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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Watanabe Naoharu
Department Of Agricultural Chemistry The University Of Tokyo
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Yoshioka Akira
天理市立病院 小児科
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ETOH Hideo
Department of Applied Biological Chemistry, Shizuoka University
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Ina Kazuo
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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YAGI Akihito
Department of Agricultural Chemistry, Shizuoka University
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Sugiyama K
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Ina K
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Ina Kazuo
Department Of Agricultural Chemistry Shizuoka University
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Etoh H
Faculty Of Agriculture Shizuoka University
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Etoh Hideo
Faculty Of Pharmaceutical Sciences Meijo University
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Etoh Hideo
Department Of Applied Biological Chemistry Shizuoka University
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Yagi A
Faculty Of Agriculture Shizuoka University
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Yagi Akihito
Department Of Agricultural Chemistry Shizuoka University
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Sakata Kanzo
Research Laboratory Of Marine Biological Science Faculty Of Agriculture Shizuoka University
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Yoshioka A
Department Of Pediatrics Nara Medical University
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Gong Zhengli
Department of Applied Biological Chemistry, Shizuoka Univeristy
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Liu Qinjin
Department of Food Science, Southwest Agricultural University
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Sakata K
Institute For Chemical Research Kyoto University
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Shimokihara Keiko
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Liu Qinjin
Department Of Food Science Southwest Agricultural University
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Gong Zhengli
Department Of Applied Biological Chemistry Shizuoka Univeristy
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