Comparison of caffeine and catechin components in infusion of various tea (green, Oolong and black tea) and tea drinks.

DOI 8 Citations Open Access
  • TERADA Shihoko
    Shimizu Public Health Center
  • MAEDA Yumie
    Shizuoka Prefectural Institute of Pubulic Health and Enviromental Science
  • MASUI Toshio
    Shizuoka Prefectural Institute of Pubulic Health and Enviromental Science
  • SUZUKI Yusuke
    Department of Agricultural Chemistry, Shizuoka University
  • INA Kazuo
    Department of Agricultural Chemistry, Shizuoka University

Bibliographic Information

Other Title
  • 各種茶（緑茶，半発酵茶，紅茶）浸出液およびティードリンクス中のカフェイン，カテキン組成

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Description

The simple method was developed for determining caffeine and catechines in infusion of tea by high performance liquid chromatography with gradient elution system. The infusion of model manufactured green, Oolong and black tea made by Yabukita variety were determined by HPLC for comparison of caffeine and catechines concentrations. The caffeine concentration in those infusion was not different but the catechines concentration was different as follows: green tea>Oolong tea≥Black tea. The concentration of catechins chinese and Taiwan Oolong tea infusion were lower than that in the green tea infusion. Caffeine and catechines components of commercial oolong tea bag and drinks were different from Oolong leaf tea, and those patern was similar to the roasted tea infusion. The concentration of catechines in those infusion were less than those of Chinese and Taiwan Oolong leaf tea.

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Details 詳細情報について

  • CRID
    1390001206404464384
  • NII Article ID
    130003967459
  • DOI
    10.3136/nskkk1962.34.20
  • ISSN
    00290394
    http://id.crossref.org/issn/00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

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