緑茶製造中および貯蔵中のクロロフィルの変化 : Conversion of Chlorophylls in Green Tea Leaves during Manufacture and Storage.
作成者 竹花, 秀太郎, 小倉, 長雄, 宮川, 裕生
作成者 (ヨミ) タケハナ, ヒデタロウ, ミヤカワ, ヒロオ
作成者の別表記 TAKEHANA, Hidetaro, OGURA, Nagao, MIYAKAWA, Hiro-o
日本十進分類法 (NDC) 620
内容 The conversion of chlorophylls in green tea leaves during manufacture and storage was studied. The results were as follows: 1) Chlorophylls were converted to pheophytin by the heat processing during manufacture, and the contents of them were decreased gradually. Chlorophyll-b were more stable than chlorophyll-a. 2) The better the qualityof green tea was, the less the tea leaves contained chlorophylls. 3) Chlorophylls in green tea leaves stored were affected by the existence of oxygen and the storage temperature, and decreased gradually. 4) Water contained in green tea leaves was not effective to the chlorophyll conversion below 5〜6%, but accelerated it over12%.0 5) Light in room had few effcts to the conversion.
コンテンツの種類 紀要論文 Departmental Bulletin Paper
掲載誌情報 千葉大学園芸学部学術報告 Vol.12 page.65-68 (19641231)
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
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