緑茶の緩衝能曲線

概要

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Buffer capacity curves (1β-pH curves) of hot water extracts of different grades of Japanese green tea, extracts freed from catechin and ex tracts diluted with equal volume of acetone were recorded using an automatic apparatus. The curves showed that dissociating groups contributing to the buffer capacity in respective pH region are mainly the amino-and carboxyl groups of free amino acids and the phenolic groups of catechins. The heights and shapes of the peaks and shoulders in the curves were well correlated with the chemical analyses and commercial grades of tea. Suggestions were made on possible practical application of these curves in tea evaluation and for other purposes.
社団法人日本農芸化学会の論文