Novel Enzymatic Assays for the Measurement of Gallotannin, Amino Acids, and Glutamate in Green Tea Infusions: Analytical Results
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概要
- 論文の詳細を見る
Novel enzymatic methods were used for the measurement of the levels of total gallotannin, total amino acids, and glutamrite in green tea infusions and in canned green tea drinks. Gallotannin was measured photometrically using rhodanine and tannase. Amino acids and glutamate were measured by a fluorometric flow-analytical method using L-amino acid oxidase and L-glutamate oxidase. The analytical results showed that the canned green tea drinks examined were similar in terms of chemical composition to infusions of the Japanese green tea called sencha.
- 社団法人日本農芸化学会の論文
- 1996-02-23
著者
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MATSUMOTO Kiyoshi
Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu Universi
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Matsumoto K
Division Of Bioscience And Bioenvironmental Sciences Faculty Of Agriculture Graduate School Of Kyush
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Lee Mei-hwei
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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CHEN Richie
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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MATSUMOTO Kenji
Gifu International Institute of Biotechnology
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Chen R
Kyushu Univ. Fukuoka Jpn
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Chen Richie
Department Of Bio-industrial Mechatronics Engineering College Of Agriculture National Taiwan Univers
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Matsumoto K
Fac. Of Agriculture Graduate School Kyushu Univ.
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Matsumoto K
Gifu International Institute Of Biotechnology
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Matsumoto Kiyoshi
Department Of Applied Chemistry Faculty Of Engineering Kanagawa University
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Matsumoto K
Central Research Laboratory Hitachi Ltd.
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