首页    期刊浏览 2024年09月19日 星期四
登录注册

文章基本信息

  • 标题:紅茶浸出液における酢酸エチル画分の特徴と抗酸化性の変化
  • 本地全文:下载
  • 作者:山下 まゆ美 ; 岡本 由希 ; 飯渕 貞明
  • 期刊名称:日本家政学会誌
  • 印刷版ISSN:0913-5227
  • 电子版ISSN:1882-0352
  • 出版年度:2012
  • 卷号:63
  • 期号:3
  • 页码:143-146
  • DOI:10.11428/jhej.63.143
  • 出版社:The Japan Society of Home Economics
  • 摘要:

    Thearubigin (TR) has a wide molecular weight distribution, and the structure and formation mechanism have not been elucidated. The ethyl acetate-soluble fraction of a black tea infusion were applied to Sephadex LH20 chromatography in this study, and further TR fractions were obtained and analyzed by HPLC. The results show TR to be a fraction consisting of two components. The content of antioxidants was also measured during the manufacturing process for a black tea, with 40% showing radical scavenging activity.The radical scavenging activity of the ethyl acetate-soluble fraction changed during a black tea manufacturing process and decreased to approximately 20%.

  • 关键词:紅茶; テアルビジン; 抗酸化性
国家哲学社会科学文献中心版权所有