書誌事項
- タイトル別名
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- Changes in Vitamin C and Chlorophyll Contents and Stability of Chlorophyllase Activity during Storage of Tencha.
- ヒキチャ ノ ジュクセイ ホゾン ニ オケル チャバ チュウ ノ ビタミン C クロロフィル オヨビ クロロフィラーゼ カッセイ ノ アンテイセイ
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説明
Tencha is a kind of processed tea leaves which is used as material for powdered tea, Matcha. To estimate the quality of Tencha with storages in air and in nitrogen at 5°C for 6 months, vitamin C, chlorophyll and its related derivatives contents and the stability of chlorophyllase activity in Tencha leaves were investigated. The residual rates of the apparent total vitamin C and ascorbic acid in Tencha were about 80% in air and 90% in nitrogen after 6 months of storage, respectively. The apparent oxidized vitamin C remained constant during 6 months. Surface color (-a/b value) of Matcha (powdered Tencha), and contents of chlorophyll and its related derivatives in Tencha varied very little in both atmospheric conditions after 6 months of storage. Though chlorophyllase remained enough activity to react after 6 months-storage of Tencha, the enzyme did not cause the degradation of chlorophyll in Tencha under the storage condition of low moisture. These results indicate that Tencha have maintained satisfactory quality during the 6 months-storage in air at 5°C for aging to favorable Matcha.
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 47 (3), 254-259, 2000
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206409238400
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- NII論文ID
- 10007575022
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 5315299
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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サーチ
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
