緑茶のペクチンと加熱による変化
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- 中川 致之
- 農林省茶業試験場
書誌事項
- タイトル別名
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- Pectic Substance in Green Tea and its Quantitative and Qualitative Change by Heating
- リョクチャ ノ ペクチン ト カネツ ニヨル ヘンカ
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抄録
Pectic substance in green teas or tea leave were extracted fractionally to be determined by a colorimetric method of pectin with carbazole-sulfuric acid.<BR>The pectic substance content of Hoji-cha (roasted green tea) was specially higher than that of other green tea, i.e. Gyokuro, Sen-cha and Ban-cha.<BR>By heating Sen-cha at 170C, water solble pectin increased rapidly for from 5 to 8 minutes and then decreased slowly, while hydrochloric acid soluble pectin (protopectin) decreased continuously. The content of natrium hexametaphosphate soluble pectin in Sen-cha did not vary by heating.<BR>Furtheomore, the molecular weight of water soluble pectin of Sen-cha decreased to 10000 or 40000 from 150000 by heating at 170C for 24 minutes.<BR>The degree of esterification of Sen-cha pectin was 40-50% which decreased a little by heating at 170C.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 23 (9), 415-418, 1976
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
- 1390282681383237120
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- NII論文ID
- 130003966788
- 10010617519
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- NII書誌ID
- AN00192587
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- ISSN
- 03666123
- 00290394
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- NDL書誌ID
- 1729677
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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
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可