Assay of Flavonol Contents in Tea Leaves and Infusions

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  • Shirai Nobuya
    National Agriculture and Food Research Organization, Institute of Fruit Tree and Tea Science

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  • 茶葉および浸出液中のフラボノール含量測定法
  • チャバ オヨビ シンシュツエキ チュウ ノ フラボノール ガンリョウ ソクテイホウ

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<p>The purpose of this study was to establish the hydrolysis condition for flavonol glycosides in tea leaves and to clarify the flavonol contents of tea varieties. The hydrolysis condition for tea leaves was 72% methanol, 0.6mol/L hydrogen chloride in boiling water for 20 minutes. For tea infusions, the condition was 16% methanol, 0.8mol/L hydrogen chloride at 80°C for 50 minutes. All of the tea varieties contained abundant myricetin, quercetin, and kaempferol; thus, it is suggested that green tea is a useful source of these components.</p>

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