プーアル茶の蛍光特性
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概要
- 論文の詳細を見る
本研究は，プーアル茶に特有な成分の探索を目的とし検討したもので，三次元蛍光スペクトルの解析をもとに，プーアル茶中に特異的な蛍光をもつ成分が存在することを見出した．この成分は，腐植物質と類似しており，微生物発酵による長期の熟成期間で産生するものと考えられ，カテキンなどのポリフェノールや微生物由来のたんぱく質が含まれる可能性が示唆され，高極性の高分子複合物であることを認めた．茶の熱湯抽出液を用い，この特異的な蛍光領域を測定することで，プーアル茶の品質評価や他の発酵茶との分別に利用できるものと考えられた．
著者
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宮瀬 敏男
School Of Pharmaceutical Sciences University Of Shizuoka
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佐野 満昭
Graduate School of Human Life Science, Nagoya Women's University
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村上 哲生
Graduate School of Human Life Science, Nagoya Women's University
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寺井 久慈
College of Bioscience and Biotechnology, Chubu University
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山崎 勝子
Graduate School of Human Life Science, Nagoya Women's University
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岡田 直己
College of Bioscience and Biotechnology, Chubu University
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山崎 勝子
Graduate School of Human Life Science, Nagoya Women's University
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- プーアル茶の蛍光特性