書誌事項
- タイトル別名
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- Changes in Chlorophyllase Activity and Production of Pheophorbide a during Steaming of Green Teas.
- リョクチャ ノ ジョウネツ ニ トモナウ クロロフィラーゼ カッセイ ノ ヘンカ ト フェオホルビド a ノ セイセイ
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A relationship between manufacturing processes, namely steaming time, and chlorophyllase activity has been studied. Furthermore, the degree of residual chlorophyllase activity in commercially available green teas was evaluated by measuring the total pheophorbide a (PB a) as an indicator of chlorophyllase activity. The chlorophyllase activity in fresh tea leaves decreased rapidly during steaming and almost disappeared when treated for more than 120 sec. The chlorophyllase activity was scarcely changed during further manufacturing processes. On the other hand, chlorophyllase activity was detected in commercially available green teas. The total PB a content decreased in the order Gyokuro >Matcha>Sencha>Fukamushi sencha and was beyond the standard limit established for chlorella in Gyokuro and some of Matcha and Sencha analyzed. Commercially available green teas contain a relatively low percentage of water and are usually kept in cold, suggesting that chlorophyllase activity would probably be minimal and PB a would not be produced under cold storage conditions. Even though the total PB a content was found in relatively high concentration in commercial samples, this parameter need not be taken into consideration while evaluating the safety of green teas. The PB a content significantly increased by leaving green teas (specially lightly steamed green teas) in water for a long time. Attention to the total PB a content should be paid when using green teas as a food stuff.
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 46 (11), 725-730, 1999
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
- 1390282681384555392
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- NII論文ID
- 10007589649
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- NII書誌ID
- AN10467499
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- COI
- 1:CAS:528:DyaK1MXnsF2ksb4%3D
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL書誌ID
- 4914262
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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
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可