A Study on the Contents of Water-soluble Pectin and Catechins in Sen-cha (Unrefined Tea) of Different Degrees of Steaming-Reference-Cited by-同舟云学术

A Study on the Contents of Water-soluble Pectin and Catechins in Sen-cha (Unrefined Tea) of Different Degrees of Steaming

Published:2020-08-15 Issue:8 Volume:67 Page:264-270
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Hirono Hisako¹,Goto Shouichi²,Aiba Shinya²

Affiliation:

1. Institute of Fruit Tree and Tea Science, NARO

2. Enshu Yumesaki Agricultural Cooperative

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/67/8/67_264/_pdf

Reference4 articles.

1. 4) Hayashi, N., Ujihara, T., and Kohata, K. (2005). Reduction of catechin astringency by the complexation of gallate-type catechins with pectin. Biosci. Biotechnol. Biochem., 69, 1306-1310.

2. 7) Hirono, H. and Uesugi, R. (2014). Changes in the content of pectic substances in tea leaves (Camellia sinensis L.) during steam processing of green tea. Food Sci. Technol. Res., 20, 859-865.

3. 8) Hirono, H. (2016). Dynamics of water-soluble pectin during unrefined tea processing: content and molecular weight distribution. Food Sci. Technol. Res., 22, 297-300.

4. 9) Mizukami, Y., Sawai, Y., and Yamaguchi, Y. (2007). Simultaneous analysis of catechins, gallic acid, strictinin, and purine alkaloids in green tea by using catechol as an internal standard. J. Agric. Food Chem., 55, 4957-4964.

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