Investigations of Qualities and Properties of Commercially Available Green Teas on the Basis of Chlorophyll and its Derivatives Contents

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  • KOHATA Katsunori
    National Research Institute of Vegetables, Ornamental Plants and Tea
  • YAMASHITA Youichi
    National Research Institute of Vegetables, Ornamental Plants and Tea
  • YAMAUCHI Yuji
    National Research Institute of Vegetables, Ornamental Plants and Tea
  • HORIE Hideki
    National Research Institute of Vegetables, Ornamental Plants and Tea

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Other Title
  • クロロフィル及びそ誘導体含有量から見た市販緑茶の品質と特質
  • クロロフィル及びその誘導体含有量から見た市販緑茶の品質と特質
  • クロロフィル オヨビ ソノ ユウドウタイ ガンユウリョウ カラ ミタ シハン リョクチャ ノ ヒンシツ ト トクシツ

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Qualities and properties of commercially available green teas were investigated on the basis of chlrophyll and its related derivatives contents.<BR>(1)Pigments contents among the different types of tea<BR>The Ooishita-cha, Maccha and Gyokuro, contained more chlorophyll (Chl) (a+a') and (b + b'), on the contrary, less pheophytin (Phy) (a + a') and (b + b') than Fukamushi sencha. Furthermore, the changing rate of Chl into Phy and the ratio of Chl (b + b') to Chl (a+ a') in Ooishita-cha were less than Fukamushi sencha. Sencha was in the middle between Ooishita-cha and Fukamushi sencha.<BR>(2)Pigments contents among the different grades of tea<BR>(a)In Maccha, Gyokuro and Sencha, the higher grades of tea contained more Chl (a+a') and (b + b'). Fukamushi sencha gave the opposite results. However, there were not signifi-cant differences in the contents among the different grades of tea. (b) In all types of tea, the higher grades of tea contained less Phy (a+a') and (b+b'), and the differences in the contents were markedly clear. (c) In all types of tea except for Fukamushi sencha, the higher grades of tea gave the less changing rate of Chl into Phy, and the differences in changing rate were markedly clear in Gyokuro and Sencha. (d) In all, types of tea except for Fukamushi sencha, the higher grades of tea gave the less Chl (b+b')/Chl(a+a') ratio. Especially, the differences were clear in Sencha.<BR>The contents of Phy (a + a') and (b + b'), the changing rate of Chl into Phy, and the Chl (b+b')/Chl(a+a') ratio might be used as an indicator for the estimation of tea quality in Maccha, Gyokuro and Sencha. For the more presice estimation, it is effective to use these informations together. It is difficult for Fukamushi sencha to estimate its quality on the basis of the only pigments contents.

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