Determination of chemical constituents in processed [Japanese] green tea by near infrared analysis

Determination of chemical constituents in processed [Japanese] green tea by near infrared analysis

Applicability of the near infrared reflectance (NIR) spectroscopy method was examined to estimate total nitrogen, caffeine, total free amino acids, theanine and tannin (catechines) in processed green tea (Sencha in Japanese) as a substitute for the conventional time-consuming method commonly used in...

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Veröffentlicht in:JARQ. Japan agricultural research quarterly 1990-07, Vol.24 (1)
1. Verfasser: Ikegaya, K. (National Research Inst. of Vegetables, Ornamental Plants and Tea, Kanaya, Shizuoka (Japan))
Format: Artikel
Sprache:eng
Schlagworte:
ACIDE AMINE
AMINOACIDOS
AZOTE
CAFEINA
CAFEINE
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
ESPECTROSCOPIA INFRARROJA
JAPON
NITROGENO
SPECTROSCOPIE INFRAROUGE
TANINOS
TANNIN
THE
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Zusammenfassung:Applicability of the near infrared reflectance (NIR) spectroscopy method was examined to estimate total nitrogen, caffeine, total free amino acids, theanine and tannin (catechines) in processed green tea (Sencha in Japanese) as a substitute for the conventional time-consuming method commonly used in Japan. It was confirmed that these chemical consituents of green tea could be estimated accurately by the (NIR) spectroscopy method
ISSN:0021-3551