Effects of (-)-Epicatechin on Oxidation of Theaflavins by Polyphenol Oxidase from Tea Leaves
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概要
- 論文の詳細を見る
The oxidation of black tea components such as theaflavin, theaflavin monogallates, and theaflavin digallate by partially purified polyphenol oxidase from tea leaves in the presence and absence of equimolar concentrations of (-)-epicatechin was studied in model fermentation experiments under aerobic conditions. The oxidation of theaflavin monogallates was more rapid than that of theaflavin digallate, which was very slow. (-)-Epigallocatechin was not effective in oxidizing theaflavin components, instead it prevented their oxidation.
- 社団法人 日本農芸化学会の論文
著者
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Tsushida Tojiro
National Food Res. Inst. Tsukuba Jpn
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BAJAJ Krishan
Department of Vegetable Crops, Punjab Agricultural University
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ANAN Toyomasa
National Research Institute of Tea
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IKEGAYA Kenjiro
National Research Institute of Tea
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