茶の品質評価のための新規分析法の開発
書誌事項
- タイトル別名
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- Development of New Analytical Methods to Evaluate the Quality of Green Tea
- チャ ノ ヒンシツ ヒョウカ ノ タメ ノ シンキ ブンセキホウ ノ カイハツ
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説明
Analytical methods were developed to measure the qualitatively important components of green teas (the-anine, caffeine, ascorbic acid and calechins) simultaneously using capillary eleclrophoresis. Organic acids and acidic amino acids in tea infusions could also be measured simultaneously using capillary electrophoresis. Analytical methods for catechins, ester-type catechins, γ-amino butylic acid were developed using enzyme reactions. Total amino acids and glutamic acid could be measured simultaneously, combining biosensors and flow injection system.
収録刊行物
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- 野菜茶業研究所研究報告 = Bulletin of the National Institute of Vegetable and Tea Science
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野菜茶業研究所研究報告 = Bulletin of the National Institute of Vegetable and Tea Science 2 23-70, 2003-03-28
独立行政法人 農業技術研究機構
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詳細情報 詳細情報について
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- CRID
- 1390009224751585024
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- NII論文ID
- 120006586611
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- NII書誌ID
- AA11648748
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- NDL書誌ID
- 6580759
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- ISSN
- 13466984
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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
- IRDB
- NDL
- CiNii Articles