Changes in Vitamin C and Chlorophyll Contents and Stability of Chlorophyllase Activity during Storage of Tencha.

Accession number;00A0371184
Title;Changes in Vitamin C and Chlorophyll Contents and Stability of Chlorophyllase Activity during Storage of Tencha.
Author; SHIMADA KAZUKO (Yamaguchi Prefectural Univ., JPN) TAKESHITA MADOKA (Yamaguchi Prefectural Univ., JPN) HISATOMI YOSHIMI (Yamaguchi Prefectural Univ., JPN) HORIE HIDEKI (Minist. of Agric., For. and Fish., Natl. Res. Inst. of Veg. and Ornam. Plants and Tea.) KOHATA KATSUNORI (Minist. of Agric., For. and Fish., Natl. Res. Inst. of Veg. and Ornam. Plants and Tea.)
Journal Title;Journal of the Japanese Society for Food Science and Technology
Journal Code:F0895A
ISSN:1341-027X
VOL.47;NO.3;PAGE.254-259(2000)
Figure&Table&Reference;FIG.1, TBL.4, REF.12
Pub. Country;Japan
Language;Japanese
Abstract;Tencha is a kind of processed tea leaves which is used as material for powdered tea, Matcha. To estimate the quality of Tencha with storages in air and in nitrogen at 5.DEG.C. for 6 months, vitamin C, chlorophyll and its related derivatives contents and the stability of chlorophyllase activity in Tencha leaves were investigated. The residual rates of the apparent total vitamin C and ascorbic acid in Tencha were about 80% in air and 90% in nitrogen after 6 months of storage, respectively. The apparent oxidized vitamin C remained constant during 6 months. Surface color (-a/b value) of Matcha (powdered Tencha), and contents of chlorophyll and its related derivatives in Tencha varied very little in both atmospheric conditions after 6 months of storage. Though chlorophyllase remained enough activity to react after 6 months-storage of Tencha, the enzyme did not cause the degradation of chlorophyll in Tencha under the storage condition of low moisture. These results indicate that Tencha have maintained satisfactory quality during the 6 months-storage in air at 5.DEG.C. for aging to favorable Matcha. (author abst.)
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