Pheophorbide a Content and Chlorophyllase Activity in Green Tea
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概要
- 論文の詳細を見る
We investigated the total content of pheophorbide a (PBa), which is sum of the contents of newly produced PB a, including PB a initially present and that converted from chlorophyllide a (Chd a) by the chlorophyllase reaction during incubation, in green tea samples, and found that the total content of PB a markedly increased in both Sencha and Matcha, compared with the initially present PB a content in each. This result demonstrates that chlorophyllase activity still remains in green tea, even after processing fresh green leaves. A comparison of the total contents of PB a produced during the incubation of chlorophyll a (Chl a) with Sencha and fresh green leaf acetone powder indicates that the ratio of chlorophyllase activity in Sencha and in fresh green leaves was about 1 : 20.
- 社団法人日本農芸化学会の論文
- 1998-09-23
著者
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Horie Hideki
National Institute of Vegetable and Tea Science
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KOHATA KATSUNORI
National Institute of Vegetables, Ornamental Plants and Tea
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Higashi Keiko
Departoment Of Neurology And Geriatrics Kagoshima University Graduate School Of Medical And Dental S
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Yamauchi Yuji
National Research Institute Of Vegetables Ornamental Plants And Tea (nivot)
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Horie Hideki
National Research Institute Of Vegetables Ornamental Plants And Tea (nivot)
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Hanada Kouichi
Itochu Sugar Co. Ltd.
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Hanada Kouichi
Departoment Of Neurology And Geriatrics Kagoshima University Graduate School Of Medical And Dental S
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Kohata Katsunori
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Kohata Katsunori
National Research Institute Of Vegetables Ornamental Plants And Tea (nivot)
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Hashimoto Katsuyuki
Division Of Genetic Resources National Institute Of Infectious Diseases
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KOHATA Katsunori
National Institute of Vegetable and Tea Science
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