Evaluation of the Antioxidative Activity of Tea by an Oxygen Electrode Method

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概要

• 論文の詳細を見る

• The antioxidative activity was studied for 25 kinds of tea and catechins by a new evaluation method using an oxygen electrode. The concentration of catechins in 6 types of green tea was analyzed by HPLC. The result indicates that the antioxidative activity of green tea depends to some extent on the amount of catechins present.

• 社団法人日本農芸化学会の論文
• 1998-01-23

著者

• Kumamoto Midori

  Department Of Food And Nutrition Faculty Of Home Science Nishikyushu University

• Sonda Tamiyoshi

  Department Of Health And Nutrition Science Faculty Of Health And Social Welfare Science Nishikyushu

• Sonoda Tamiyoshi

  Department Of Food And Nutrition Faculty Of Domestic Science Nishikyushu University

• Sonda Tamiyoshi

  Department of Food and Nutrition, Faculty of Domestic Science, Nishikyushu University

関連論文

• Effects of pH and Metal Ions on Antioxidative Activities of Catechins
• Effects of the Molecular Properties of Mixed Solvents on the Elution of Alkyl Benzoates in RPLC
• Enhanced Separation and Elution of Catechins in HPLC Using Mixed-Solvents of Water, Acetonitrile and Ethyl Acetate as the Mobile Phase
• Evaluation of the Antioxidative Activity of Tea by an Oxygen Electrode Method

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