麦茶の抗酸化性と抗酸化成分　第２報　　麦茶の化学成分

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  • Chemical Composition of Barley Tea.
  • ムギチャ ノ カガク セイブン

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In the previous paper, we assessed the antioxidant activity of barley tea and their composition. In this paper, the chemical composition in barley tea was investigated. Amounts of crude protein, ethyl ether extract, ash, iron, calcium and dietary fiber in barley grain, roasted barley grain and hot-water extract obtained from roasted barley grain (referred to as barley tea hereafter) were measured by Kjeldahl method, extraction with ethyl ether by using Soxhlet apparatus, ashing method, atomic absorption spectrophotometry and AOAC (Association of Official Analytical Chemists) analytical method, respectively. Fatty acid and tocopherol (Toc) composition were analyzed by GLC and HPLC. Barley tea was prepared from barley grain roasted with a coffee roaster for 14 minute, and purchased from market. Crude protein, fiber and Toc contents in barley grain were decreased by roasting, but, there were no consistent differences in calcium and iron contents in ash between the raw and roasted barley grains. On the other hand, contents of ethyl ether extract obtained from roasted barley grain and barley tea were higher than those of the raw barley grain. Fiber content in barley tea was similar to that of raw barley grain. Formative ratio of triacylglycerol and linolenic acid in ethyl ether extract obtained from barley tea was markedly lower than that form roasted barley grain. In addition, HPLC elution profiles and UV absorption patterns of barley, green tea, banaba and Japanese persimmon teas were compared.

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