茶の品質評価のための新規分析法の開発

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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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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.

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