Paper-Chromatographic Method of Tea Catechins
スポンサーリンク
概要
- 論文の詳細を見る
A tentative method for paper chromatographic study of tea catecbins was established after several meetings of tea chemical engineers.<BR>The procedure is as follows :<BR>1. Preparation of sample solution.<BR>Add 10 c.c. of boiling water to 1g. of sample, keep in a boiling water bath for 5min. Drop 0.02 c.c. of this infusion on the original point of filter paper.<BR>2. Two dimensional development.<BR>Filter paper : Toyo No.3, 20×20cm.<BR>Developing temperature : 20°C (Unless 20°C. adopted, describe the temperature used.)<BR>Original point of development : Near a corner of the paper 2cm from either edge.<BR>The-first run :<BR>Developing solvent : Phenol containing 25% (vol.) water.<BR>Developing distance : Reach the solvent front 2cm, below the upper edge of the paper.<BR>Developing direction : Along the fibre arrangement, of the paper.<BR>After the first run is over, dry the paper in an electric heater, cut off the contaminated part of the paper by phenol front. The second run :<BR>After standing one night, perform the second run.<BR>Developing solvent : n-Butanol : acetic acid : water (4:1:2 vol.).<BR>Developing distance : Same length as the first run.<BR>Coloring reagent :<BR>A 1% solution of MOHR'S salt plus same volume of methanol.
著者
-
鳥井 秀一
農林省東海近畿農業試験場茶業部
-
金沢 純
農林省東海近畿農業試験場茶業部
-
吉田 宏之
埼玉県茶業研究所
-
坂本 裕
鹿児島県農業試験場知覧茶業分場枕崎紅茶試験地
-
坂本 裕
鹿児島県農業試験場
関連論文
- 紅茶製造中における化学成分の変化について
- 茶葉炭水化物に関する研究 : (第1報)ペーパークロマトグラフによる糖類の検索
- 茶の保健性成分
- カフェイン定量法の研究 (第3報) : 茶葉カフェインの微量定量法
- Studies on the Carbonyl Compounds in the Aroma of Black Tea
- Paper-Chromatographic Method of Tea Catechins
- 茶葉化学分析用試料の形態について
- 茶業災水化物に関する研究-2-
- The Fundamental Studies on the Production of Tea Leaves for Kabusetya (Part 1):The Influences of the Shade on the Biological Conditions of Tea Leaves
- The Lubochinsky-Zalta Method for the Colorimetric Microestimation of Ammonia
- The Present Informations on the Tannins of Tea
- Adjustment of the Analytical Values of Chemical Components of Tea Leaves by their Maturity and the Optimal Sample Size
- Studies on the Chemical Components of Tea Flowers:(Part 1) Paper Chromatography of Polyphenols in the Petal
- Overlooking in the Study of Tea
- Free Oligosaccharides in the Tea Plant
- Estimation of Debiraki-Day of Tea Shoot
- Growth Promoting Effect of Gibberellin upon the Tea Shoot (Continued)
- Studies on the Chemical Components of Tea Flowers:(Part 2) Isolation of Caffeine from the Petals
- Preliminary Surveys on the Diagnosis of Tea Plant by the Foliar Analysis
- The Influence of Light upon the Chemical Constituents of Tea Seedling
- Investigation on the Contents of Tannin and Total Nitrogen of Market Black Tea
- A Consideration upon the Adjustment of Yield of Tea Leaves:With Special Reference to the Maturity of Leaves
- Growth Promoting Effect of Gibberellin upon the Tea Shoot
- Chemical Difference of the Tea Leaves between Spring and Summer Crops