書誌事項
- タイトル別名
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- Changes in Contents of Chlorophyll Pigments and Chlorophyllase Activity during Manufacturing of Tencha.
- ヒキチャ セイゾウ コウテイ ニ オケル クロロフィル シキソルイ ガンユウリョウ オヨビ クロロフィラーゼ カッセイ ノ ヘンカ
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Changes in the contents of chlorophyll pigments and the chlorophyllase activity during the manufacturing process of Tencha were investigated to clarify following; (1) Total contents of the chlorophyll pigments decreased during the drying process of Tencha due to the decomposition of individual pigment by treatment Tencha at high temperature (80-200°C). (2) Chlorophyll (Chl) a'/Chl a and Chl b'/Chl b (Chl a' and Chl b' were the C-132 epimers of Chl a and Chl b) ratios in Tencha were about 30 and 48%, respectively. These ratios were higher than those (24-25%) in equilibrium state attained in vitro, being assumed that the epimers are more stable during the drying process. (3) Chlorophyllase activity in Tencha decreased to about 1/18 of that in fresh tea leaf in spite of the shorter steaming time (18sec). This result means that the decrease in chlorophyllase activity during the drying process is relatively significant. (4) Pheophorbide a was not contained at all in Tencha, suggesting that the high temperature conditions of drying process were too severe for the chlorophyllase reaction.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 48 (10), 744-750, 2001
公益社団法人 日本食品科学工学会
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キーワード
詳細情報
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- CRID
- 1390001206409301632
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- NII論文ID
- 10007578984
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 5943794
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可