期刊
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
卷 74, 期 4, 页码 858-860出版社
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.90800
关键词
green tea (Camellia smensis); sub-critical water; peroxynitrite; antioxidative compounds; 5-hydroxymethyl-2-furaldehyde
类别
资金
- Shimizu Chamber of Commerce and Industry
In this study, we investigated the effects of various temperatures between 140 to 260 degrees C during sub-critical water extraction of residual green tea in making a roasted green tea-like extract, a popular beverage in Japan. Each residual green tea extract was analyzed for sensory properties and antioxidative activities, and this revealed 140 degrees C to be the best extraction temperature. 5-Hydroxymethyl-2-furaldehyde, (+)-catechin, and (-)-epicatechin were found to be the major antioxidative compounds in the 140 degrees C extract, along with theanine and some important amino acids.
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