Determination of tea components by enzymatic flow injection analysis

Japan Agricultural Research Quarterly

Volumn 34, Issue 3, 2000, Pages 191-194

  Horie, Hideki ^a  

^a National Institute of Vegetable and Tea Science   (Japan)

Author keywords

Biosensor; Catechins; GABA; Immobilized enzyme; Theanine

Indexed keywords

EID: 0034337045     PISSN: 00213551     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Goto, T. et al. (1991): Utilization of near infrared spectroscopy for the analysis of components in green tea. In Proceeding of the International Symposium on Tea Sciences, Shizuoka, 81-85.
2. Hakamata, K. (1990): Anaerobically treated tea and its hypertensive effects. JARQ, 24, 105-110.
3. Nakagawa, M. (1970): Constituents in tea leaf and their contribution to the taste of green tea. JARQ, 5 (3), 43-47.
4. Horie, H. et al. (1993): An experiment on flow injection analysis of amino acids in tea infusions with enzyme sensors. Tea Res. J., 78, 53-60 [In Japanese with English summary].
5. Horie, H. et al. (1992): Measurement of total amino acids concentration by using an enzyme sensor. Tea Res. J., 75, 33-38 [In Japanese with English summary].
6. Horie, H. et al. (1992): Tea quality evaluation using sensors. 2. Measurement of glutamic acid and tannin. Tea Res. J., 76 (Special issue), 86-87 [In Japanese].
7. Horie, H. et al. (1997): Flow injection analysis of (-)-epigallocatechin gallate in green tea infusions with an immobilized tannase reactor. Food Sci. Technol. Int. Tokyo, 3, 27-30.
8. Horie, H., Sawai, Y. & Kohata, K. (1999): Flow injection analysis of γ-aminobutyric acid in GABA-enriched tea. J. Jpn. Soc. Food Sci. Technol., 46, 494-496 [In Japanese with English summary].