Concentration of Bioactive Compounds, Teadenols A and B, and Catechins in Fermented Teas

• Ishimaru Kanji

  Faculty of Agriculture, Saga University

• Koga Sakie

  Faculty of Agriculture, Saga University

• Takada Manami

  Faculty of Agriculture, Saga University

Bibliographic Information

Other Title

• 発酵茶の生理活性物質ｔｅａｄｅｎｏｌｓ　Ａ，Ｂと力テキン類の含量比較
• 発酵茶の生理活性物質teadenols A, Bとカテキン類の含量比較
• ハッコウチャ ノ セイリ カッセイ ブッシツ teadenols A, B ト カテキンルイ ノ ガンリョウ ヒカク

Abstract

Constituents of five commercial teas (Kippukucha, Saryusoso, Yamabukinadeshiko, Suraribijin and Kuroyamecha) fermented with Aspergillus were analyzed with HPLC. All analyzed tea products contained catechins and teadenols but in varying concentrations. Isolation of teadenols A and B from Kippukucha tea using column chromatography was also performed.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 59 (1), 45-48, 2012

  Japanese Society for Food Science and Technology

Keywords

• <I>Camellia sinensis </I>L.
• <I>Aspergillus</I>
• fermented tea
• HPLC
• teadenol

Details

• CRID: 1390282681385887872
• NII Article ID: 10030333734
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.59.45
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 023403081
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010830064
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I023403081
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed