各種中国茶製品に含まれるteadenol類の含量調査 Concentrations of teadenols in various Chinese tea products

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Constituents of various Chinese teas (Pu-erh, Liu-bao, Bai and Oolong) and Japanese fermented teas were analyzed with HPLC and HPLC-QTOFMS. Catechins and teadenols were identified in analyzed Pu-erh and Liu-bao tea products. Teadenols were not detected in Bai-tea products, but in Oolong tea products with low amount. Concentration of teadenols in Chinese fermented tea products (Pu-erh and Liu-bao teas) was lower than those in Japanese tea products, which were selectively fermented with Aspergillus sp. This research is the first example of the identification of teadenols from Chinese Pu-erh and Liu-bao tea products.

収録刊行物

  • 日本食品化学学会誌

    日本食品化学学会誌 19(3), 191-196, 2012

    日本食品化学学会

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各種コード

  • NII論文ID(NAID)
    110009561787
  • NII書誌ID(NCID)
    AA11666400
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    1341-2094
  • NDL 記事登録ID
    024200931
  • NDL 請求記号
    Z17-B99
  • データ提供元
    CJP書誌  NDL  NII-ELS  J-STAGE 
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