茶のアミノ酸に關する研究 : (第3報)玉露のアミノ酸

概要

論文の詳細を見る
It has been pointed out that the amino acids of Japanese green tea are essential components of its taste. Amino acids which were discovered previously in Japanese green tea were as follows asparagine(1), arginine(2), theanine(3), glutamic acid(4), and aspartic acid(4). And it, has been supposed that not only these amino acids but also other amino acids would exist. The author thought it was desirable to apply the technique of paper partition chromatography to the identfication of amino acids contained in Japanese green tea. In the the application of this technique to this subject, the author improved a few defects of LONGENECKEE and OTOZAIs developing apparatus and could identify the existence of glycine, alanine, valine, leucine, threonine, and glutathione. Accordingly the author concluded that the delicacy of Japanese green tea is harmoious, combined taste of these amino acids, and that the most important role is played by glutamic acid, theanine, glycine, and alanine. It is necessary to establih.the reliable quantitative partition chromatography.