On the Correlation between Contents of Theaflavins and Thearubigins and the Marks of Black Tea Liquor

スポンサーリンク

概要

• 論文の詳細を見る

• The contents of theaflavins and thearubigins in black tea infusions were measured with ROBERTS' spectrophotometric method, and the correlation between the contents and the color marks by tasting were examined.<BR>The contents of theaflavins and thearubigins had respectively positive correlations with the tea fermentation time, and also with the color marks. The E<SUB>380</SUB>/E<SUB>460</SUB> ratio for thearubigins, however, had a negative one with the color marks.<BR>A positive correlation was observed between thearubigins contents and black components that were calculated from transmission percentage of tea infusions.<BR>Two dimentional paperchromatograms of black tea infusion were showed in Figs. 1, 2, 3, and 4.

• 日本茶業技術協会の論文

著者

• 坂本 裕

  農林省茶業試験場

• 中田 典男

  農林省茶業試験場

関連論文

• かまいり茶用新登録品種「やまなみ」について
• Improvement of Official Chemical Analysis of Tea (Part 2) : Examination of Water Extract Determination
• タイトル無し
• Flavones Occurring in Green Tea (Part 1)
• Variation of the Polyphenol Oxidase Activity in Tea Leaves (Part 1):Variation of the Enzyme Activity Concerning the Maturity, Position of Leaf, Season, Year and Clone
• On the Correlation between Contents of Theaflavins and Thearubigins and the Marks of Black Tea Liquor
• Volatile Components of Black Tea (Part 1):Difference of Volatile Components in Essential Oil of Fresh Tea Leaves
• Studies on the Chemical Components in the Leaves of Camellia sasanqua and C. Japonica (Part 1):Paper-chromatographic Detections of Polyphenols and Caffeine
• Flavones Occurring in Green Tea (Part 2):Identification of Isovitexin and Saponarin in Green Tea Infusion

スポンサーリンク