Studies on Preservation of Constituents in Canned Drinks. Part I. Effects of pH on Stability of Constituents in Canned Tea Drinks.

Suematsu, Shinichi; Hisanobu, Yoshihiro; Saigo, Hideaki; Matsuda, Ryoko; Hara, Kyoko; Komatsu, Yoshihiro

doi:10.3136/nskkk1962.39.178

Search citation statements

Order By: Relevance

Paper Sections

Select...

Comparison Of Mekc Hplc and Cze Methods1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1994

2023

Publication Types

Select...

Article4

Other1

Book1

Relationship

Self Cite0

Independent6

Authors

Journals

Cited by 20 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The MEKC method requires only a small amount of buffers and samples and no organic solvents. The HPLC method reported for the determination of catechins and caffeine 14,16 , which can be applied to the routine quality control of green and black teas, 437 ANALYTICAL SCIENCES APRIL 1998, VOL. 14 employed a gradient elution and needed an analysis time longer than 20 min in addition to the reconditioning time of the column.…”

Section: Comparison Of Mekc Hplc and Cze Methodsmentioning

confidence: 99%

Simultaneous Analysis of Individual Catechins, Caffeine, and Ascorbic Acid in Commercial Canned Green and Black Teas by Micellar Electrokinetic Chromatography

Watanabe¹,

Nishiyama²,

Yamamoto³

et al. 1998

ANAL. SCI.

View full text Add to dashboard Cite

Section: Comparison Of Mekc Hplc and Cze Methodsmentioning

confidence: 99%

Simultaneous Analysis of Individual Catechins, Caffeine, and Ascorbic Acid in Commercial Canned Green and Black Teas by Micellar Electrokinetic Chromatography

Watanabe¹,

Nishiyama²,

Yamamoto³

et al. 1998

ANAL. SCI.

View full text Add to dashboard Cite

Cream formation in a semifermented tea

Chao

Chiang

1999

J. Sci. Food Agric.

View full text Add to dashboard Cite

The formation of cream in Paochung tea, a popular semifermented tea, which undergoes a lesser degree of enzymic oxidation during manufacture, was investigated at various extraction temperatures, extraction times, pHs and leaf/water ratios. The primary components of Paochung tea cream were catechins (30%), caffeine (20%) and protein (16%). (À)-Epigallocatechin gallate and (À)-epicatechin gallate were the major catechins precipitated during creaming, constituting 19% and 5% of the tea cream respectively. The amount of tea cream produced and its composition were in¯uenced by extraction temperature and pH. The tea leaf/water ratio determined the amount of tea cream formed but did not affect the cream composition. Catechins were considered to be the key component in tea cream. They interacted with caffeine and protein to induce tea cream formation.

show abstract

Stability of phytochemicals at the point of sale

Negi

2013

Handbook of Plant Food Phytochemicals

View full text Add to dashboard Cite

Studies on Preservation of Constituents in Canned Drinks. Part I. Effects of pH on Stability of Constituents in Canned Tea Drinks.

Cited by 20 publications

References 0 publications

Simultaneous Analysis of Individual Catechins, Caffeine, and Ascorbic Acid in Commercial Canned Green and Black Teas by Micellar Electrokinetic Chromatography

Simultaneous Analysis of Individual Catechins, Caffeine, and Ascorbic Acid in Commercial Canned Green and Black Teas by Micellar Electrokinetic Chromatography

Cream formation in a semifermented tea

Stability of phytochemicals at the point of sale

Contact Info

Product

Resources

About