JP3593586B2 - Tochu tea taste evaluation method - Google Patents
Tochu tea taste evaluation method Download PDFInfo
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- JP3593586B2 JP3593586B2 JP05773296A JP5773296A JP3593586B2 JP 3593586 B2 JP3593586 B2 JP 3593586B2 JP 05773296 A JP05773296 A JP 05773296A JP 5773296 A JP5773296 A JP 5773296A JP 3593586 B2 JP3593586 B2 JP 3593586B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、中国原産の落葉性植物である杜仲科（Ｅｕｃｏｍｍｉａｃｅａｅ）の杜仲（ Ｅｕｃｏｍｍｉａ ｕｌｍｏｉｄｅｓ ＯＬＩＶ．）の葉から製造した杜仲茶の味評価方法に関する。
【０００２】
【従来の技術】
杜仲茶の成分としてタンパクが約１６．７１％、脂質が約３．４３％、タンニンが約６％程度含まれ、薬用成分としてゲニポシド酸、シリンガーレジノール、ピノレジノール・ジ−Ｏ−β−Ｄ−グルコシド（Ｐｉｎｏｒｅｓｉｎｏｌ−ｄｉ−Ｏ−β−Ｄ−ｇｌｕｃｏｓｉｄｅ ）などのイリドイド類化合物やその他のリグナン（Ｌｉｇｎａｎ）類化合物が報告されている。
【０００３】
そして、上述した種々の成分を含有する杜仲茶は、原料である生葉の収穫場所や収穫時期によって味を異にする。
【０００４】
従来、杜仲茶の味を評価する方法として、官能試験が行われていた。これは、具体的には、複数の専門の官能評価員が煮出した杜仲茶を飲んで味を確認した後、その評価を行うものであった。
【０００５】
【発明が解決しようとする課題】
しかしながら、上記のような官能評価員による官能試験では、人によって味の好みが微妙に異なることがあり、「良い味」の基準が必ずしも一定でなく、また同じ人でも体調等によって評価に差が生じることがある。そのため、出荷される杜仲茶の味にバラツキが生じる嫌いがあった。
【０００６】
また、官能試験の結果では味が良いと判断された杜仲茶でも、倉庫等で保存中に味の劣化が起こることがあり、味の劣化が確認された杜仲茶はそのまま廃棄されていた。
【０００７】
本発明は、このような実情に鑑みてなされたもので、その目的とするところは、杜仲茶の含有成分に基づき、味についての一定の基準を設定することにより、杜仲茶の味を分析機器によって客観的に評価することができる味評価方法を提供することにある。
【０００８】
【課題を解決するための手段】
本発明による第１の杜仲茶の味評価方法は、カラム「Ｗａｋｏｓｉｌ ５Ｃ１８」（和光純薬社製）を内装した高速液体クロマトグラフィー装置を用い、測定条件が流速１ｍｌ／ｍｉｎの場合の杜仲茶の成分分析によって、ゲニポシド酸のピークと、このピークの出現から保持時間で０．６０〜１．３５分後に出現するピーク中で一番ピーク面積の大きいピークＡのそれぞれのピーク面積を求め、両者の面積比に基づいて杜仲茶の味を評価することを特徴とする方法である。
本発明による第２の杜仲茶の味評価方法は、カラム「Ｗａｋｏｓｉｌ ５Ｃ１８」（和光純薬社製）を内装した高速液体クロマトグラフィー装置を用いた杜仲茶の成分分析によって、ピークが保持時間４．４４〜４．４７分のところに現れるゲニポシド酸のピークと、このピークの出現から保持時間で０．６０〜１．３５分後に出現するピーク中で一番ピーク面積の大きいピークＡのそれぞれのピーク面積を求め、両者の面積比に基づいて杜仲茶の味を評価することを特徴とする方法である。
【０００９】
高速液体クロマトグラフィー装置は市販の装置、例えば日立製作所社製の「ＬａＣｈｒｏｍ」、島津製作所社製の「ＬＣ−１０Ａ」などであってよい。
【００１０】
本発明方法では、カラム「Ｗａｋｏｓｉｌ ５Ｃ１８」（和光純薬社製）を内装した高速液体クロマトグラフィー装置を用いる。
【００１１】
ゲニポシド酸のピークは保持時間４．４４〜４．７７分のところに現われる。ピークＡの物質は確認されていないが、ピークＡはゲニポシド酸のピークの出現から保持時間０．６０〜１．３５分後に出現するピーク中で一番ピーク面積の大きいものである。
【００１２】
【発明の実施の形態】
次に、本発明をその実施例によって具体的に説明する。
【００１３】
各実施例において、高速液体クロマトグラフィー（以下、「ＨＰＬＣ」と略する）の測定条件は以下の通りである。
【００１４】
使用装置：日立製作所社製の「ＬａＣｈｒｏｍ」
カラム：和光純薬社製の「Ｗａｋｏｓｉｌ ５Ｃ１８」（直径４．６ｍｍ、長さ１５０ｍｍ）
移動相：１３％メタノール＋０．１％リン酸
流速：１ｍｌ／ｍｉｎ．
試料：杜仲茶２ｇを１０００ｍｌの熱水で１０分間抽出し、得られた抽出液の一部を用いた。
【００１５】
評価方法：ＨＰＬＣ測定において、杜仲茶の含有成分であるゲニポシド酸のピークと該ピークの出現から保持時間で約１分後に出現したピークＡの面積比（ゲニポシド酸ピーク面積／ピークＡ面積）を算出した。また、上記熱水抽出液試料を、通常、杜仲茶の官能試験を行っている５名の専門の評価員が飲んでその味を確認した。
【００１６】
実施例１
あるロットの杜仲茶について、ＨＰＬＣ測定によって上記評価方法を実施したところ、ゲニポシド酸のピークとピークＡの面積比（ゲニポシド酸ピーク面積／ピークＡ面積）は１．９５であった。また、同一の試料を各評価員が飲んでその味を確認した結果、「美味である」との評価を得た。
【００１７】
実施例２
別ロットの杜仲茶について、ＨＰＬＣ測定によって上記評価方法を実施したところ、ゲニポシド酸のピークとピークＡの面積比は２．４７であった。また、官能試験の評価は「美味」であった。
【００１８】
実施例３
官能試験による評価が「苦い」と判定されたロットの杜仲茶の葉と官能試験による評価が「美味」と判定されたロットの杜仲茶の葉とを重量比３：７の割合で混合したものについて、ＨＰＬＣ測定によって上記評価方法を実施したところ、ゲニポシド酸のピークとピークＡの面積比は１．４７であった。また、官能試験の評価は若干苦みがあるものの「ほぼ美味」であった。
【００１９】
実施例４
上記各ロットとは別ロットの杜仲茶について、ＨＰＬＣ測定によって上記評価方法を実施したところ、ゲニポシド酸のピークとピークＡの面積比は０．４７であった。また、官能試験の評価は「苦い」であり、製品として出荷不適当とされた。
【００２０】
実施例５
上記各ロットとは別ロットの杜仲茶について、ＨＰＬＣ測定によって上記評価方法を実施したところ、ゲニポシド酸のピークとピークＡの面積比は１．４２であった。また、官能試験の評価は「やや苦い」であった。
【００２１】
実施例６
官能試験による評価が「苦い」と判定されたロットの杜仲茶の葉と官能試験による評価が「美味」と判定されたロットの杜仲茶の葉とを重量比１：１の割合で混合したものについて、ＨＰＬＣ測定によって上記評価方法を実施したところ、ゲニポシド酸のピークとピークＡの面積比は１．２５であった。また、官能試験の評価は「やや苦い」であった。
【００２２】
上述した実施例以外にも種々の杜仲茶について同様の評価方法により、味の評価を行い、その結果を総合的に検討したところ、ＨＰＬＣ測定によって求めたゲニポシド酸のピークとピークＡの面積比が約１．５以上の場合に杜仲茶の味が美味となり、約１．２以上１．５未満の場合には杜仲茶の味がやや苦くなり、約１．２未満の場合には苦いことが判明した。
【００２３】
この評価基準と上記各実施例における結果とを下記の表１に整理して示す。
【００２４】
実施例７
従来、官能試験による評価が「苦い」と判定され、廃棄されていたロット（ＨＰＬＣ測定によって求めたゲニポシド酸のピークとピークＡの面積比は１．２未満であった）の杜仲茶の葉と、ＨＰＬＣ測定によって求めたゲニポシド酸のピークとピークＡの面積比が１．５以上で美味と評価された杜仲茶の葉とを重量比３：７の割合で混合し、この混合茶葉について、上記評価方法を実施したところ、ゲニポシド酸のピークとピークＡの面積比は１．４９であり、ほぼ美味と評価された。この混合茶葉は出荷できることとなった。
【００２５】
【表１】
【発明の効果】
本発明方法では、高速液体クロマトグラフィーによって杜仲茶の成分を分析する際に、ゲニポシド酸のピークとゲニポシド酸のピークの後に出現するピークＡのそれぞれのピーク面積を測定し、その面積比に基づいて杜仲茶の味を客観的に評価するため、「良い味」の基準が一定となる。したがって、従来の官能試験の場合のように、評価する人が異なることによって、或いは評価する人の体調によって、杜仲茶の味評価に差が生じるという問題が解消され、出荷する杜仲茶の味を一定の水準以上でバラツキのない味に保つことができる。
【００２７】
また、従来、官能試験で味が苦いと評価されて廃棄していた杜仲茶でも、本発明の評価方法によって客観的な味の評価を行った上、この評価結果に基づいて、この杜仲茶の葉と本発明の評価方法によって美味と評価された杜仲茶の葉とを、各評価結果に基づいて適当な割合で混合することにより、最終的に美味の範囲に属する杜仲茶とすることができる。したがって、従来、廃棄していた杜仲茶の有効利用を図ることができ、その結果、杜仲茶の製造における経済性を高めることが可能となる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for evaluating the taste of Tochu tea produced from the leaves of Eucommia ulmoides O LIV. Of Eucommia aceae, a deciduous plant native to China.
[0002]
[Prior art]
About 16.71% of protein, about 3.43% of lipid and about 6% of tannin are contained as components of Tochu tea, and geniposide acid, syringerresinol, pinoresinol di-O-β-D- are contained as medicinal components. Iridoid compounds such as glucoside (Pinoresinol-di-O-β-D-glucoside) and other lignan compounds have been reported.
[0003]
Tochu tea containing the various components described above has a different taste depending on the place and time of harvest of the raw leaves as raw materials.
[0004]
Conventionally, sensory tests have been performed as a method of evaluating the taste of Tochu tea. Specifically, a plurality of expert sensory evaluators drink the boiled Tochu tea, confirm the taste, and then perform the evaluation.
[0005]
[Problems to be solved by the invention]
However, in the sensory test by the sensory evaluator as described above, taste preferences may differ slightly from person to person, and the criteria for “good taste” are not always constant. May occur. For this reason, there was a dislike that the taste of the shipped Tochu tea varied.
[0006]
In addition, even in the case of Tonaka tea determined to be good in taste according to the results of the sensory test, the taste may deteriorate during storage in a warehouse or the like, and the Tonaka tea in which the deterioration of taste has been confirmed has been discarded as it is.
[0007]
The present invention has been made in view of such circumstances, and its purpose is to set a certain standard for taste based on the ingredients of Du Zhong tea, thereby analyzing the taste of Du Zhong tea with an analytical instrument. It is to provide a taste evaluation method that can be objectively evaluated by the method.
[0008]
[Means for Solving the Problems]
The first method for evaluating the taste of Tonaka tea according to the present invention uses a high performance liquid chromatography apparatus equipped with a column “Wakosil 5C18” (manufactured by Wako Pure Chemical Industries, Ltd.), and the conditions for measurement of Tonaka tea at a flow rate of 1 ml / min. By component analysis, the peak area of geniposide acid and the peak area of peak A, which has the largest peak area among the peaks appearing after a retention time of 0.60 to 1.35 minutes after the appearance of this peak, were determined. This method is characterized by evaluating the taste of Tochu tea based on the area ratio.
According to the second method for evaluating the taste of Tochu tea according to the present invention, the peak retention time is determined by the component analysis of Tochu tea using a high performance liquid chromatography apparatus equipped with a column “Wakosil 5C18” (manufactured by Wako Pure Chemical Industries, Ltd.). The peak of geniposide acid appearing at 44 to 4.47 minutes and the peak A having the largest peak area among the peaks appearing 0.60 to 1.35 minutes later in retention time from the appearance of this peak. The method is characterized in that the area is determined and the taste of Tochu tea is evaluated based on the area ratio between the two.
[0009]
The high performance liquid chromatography apparatus may be a commercially available apparatus, for example, “LaChrom” manufactured by Hitachi, Ltd., “LC-10A” manufactured by Shimadzu Corporation, or the like.
[0010]
In the method of the present invention, a high-performance liquid chromatography apparatus equipped with a column "Wakosil 5C18" (manufactured by Wako Pure Chemical Industries, Ltd.) is used.
[0011]
The geniposidic acid peak appears at a retention time of 4.44 to 4.77 minutes. The substance of peak A has not been confirmed, but peak A has the largest peak area among the peaks that appear after a retention time of 0.60 to 1.35 minutes from the appearance of the geniposidic acid peak.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, the present invention will be specifically described with reference to examples.
[0013]
In each example, the measurement conditions of high performance liquid chromatography (hereinafter abbreviated as “HPLC”) are as follows.
[0014]
Equipment used: "LaChrom" manufactured by Hitachi, Ltd.
Column: "Wakosil 5C18" manufactured by Wako Pure Chemical Industries (4.6 mm in diameter, 150 mm in length)
Mobile phase: 13% methanol + 0.1% phosphoric acid flow rate: 1 ml / min.
Sample: 2 g of Tochu tea was extracted with 1000 ml of hot water for 10 minutes, and a part of the obtained extract was used.
[0015]
Evaluation method: In HPLC measurement, the area ratio of the peak of geniposidic acid, which is a component of Tochu tea, to the peak A that appeared about 1 minute after the appearance of the peak (geniposidic acid peak area / peak A area) was calculated. did. In addition, the hot water extract sample was usually drunk by five expert evaluators who are conducting sensory tests of Tochu tea, and the taste was confirmed.
[0016]
Example 1
When the above evaluation method was performed by HPLC measurement on a certain lot of Tochu tea, the area ratio between the peak of geniposidic acid and peak A (geniposidic acid peak area / peak A area) was 1.95. Each evaluator drank the same sample and checked the taste. As a result, the evaluation was "delicious".
[0017]
Example 2
When the above evaluation method was carried out on another lot of Tonaka tea by HPLC measurement, the area ratio between the peak of geniposidic acid and the peak A was 2.47. The evaluation of the sensory test was “delicious”.
[0018]
Example 3
A mixture of Tonaka tea leaves of a lot determined to be "bitter" in the sensory evaluation and Tonaka tea leaves of a lot determined to be "delicious" in a sensory test at a weight ratio of 3: 7. When the above evaluation method was carried out by HPLC measurement, the area ratio between the peak of geniposidic acid and the peak A was 1.47. In addition, the evaluation in the sensory test was "almost delicious", although there was some bitterness.
[0019]
Example 4
When the above evaluation method was carried out by HPLC measurement on Tonaka tea of a lot different from the above lots, the area ratio between the peak of geniposide acid and the peak A was 0.47. In addition, the evaluation of the sensory test was “bitter”, and the product was judged to be unsuitable for shipment.
[0020]
Example 5
When the above evaluation method was carried out by HPLC measurement on Tonaka tea of a lot different from the above lots, the area ratio between the peak of geniposidic acid and the peak A was 1.42. The evaluation of the sensory test was “somewhat bitter”.
[0021]
Example 6
A mixture of Tonaka tea leaves of a lot determined to be "bitter" according to the sensory test and Tonaka tea leaves of a lot determined to be "delicious" according to the sensory test at a weight ratio of 1: 1. When the above evaluation method was carried out by HPLC measurement, the area ratio between the peak of geniposidic acid and the peak A was 1.25. The evaluation of the sensory test was “somewhat bitter”.
[0022]
In addition to the above-described examples, the same evaluation method was used for various Tochu teas to evaluate the taste, and the results were comprehensively examined. The area ratio between the peak of geniposide acid and the peak A obtained by HPLC measurement was If it is about 1.5 or more, the taste of Tochu tea becomes delicious, if it is about 1.2 or more and less than 1.5, the taste of Tochu tea becomes slightly bitter, and if it is less than about 1.2, it becomes bitter. found.
[0023]
The evaluation criteria and the results in the above Examples are summarized in Table 1 below.
[0024]
Example 7
Conventionally, the evaluation by the sensory test was judged to be "bitter", and the discarded lot (the area ratio between the peak of geniposidic acid and the peak A determined by HPLC measurement was less than 1.2), A mixture of the Geniposide acid peak determined by HPLC measurement and the area ratio of the peak A of 1.5 or more and Tonaka tea, which was evaluated as being delicious, was mixed at a weight ratio of 3: 7. When the evaluation method was performed, the area ratio between the peak of geniposidic acid and the peak A was 1.49, which was evaluated as almost delicious. The mixed tea leaves can now be shipped.
[0025]
[Table 1]
【The invention's effect】
In the method of the present invention, when analyzing the components of Tochu tea by high performance liquid chromatography, the respective peak areas of the geniposide acid peak and the peak A appearing after the geniposide acid peak are measured, and based on the area ratio, In order to objectively evaluate the taste of Tochu tea, the standard of “good taste” is constant. Therefore, as in the case of the conventional sensory test, the problem of a difference in the taste evaluation of Du Zhong tea due to different evaluation persons or the physical condition of the evaluator is solved, and the taste of Du Zhong tea to be shipped can be improved. Above a certain level, the taste can be kept consistent.
[0027]
Also, conventionally, Tonaka tea which was evaluated as having a bitter taste in sensory tests and was discarded, after objectively evaluating the taste by the evaluation method of the present invention, based on this evaluation result, By mixing the leaves and leaves of Tonaka tea, which has been evaluated as delicious by the evaluation method of the present invention, in an appropriate ratio based on each evaluation result, it can be finally obtained as Tonaka tea belonging to the range of deliciousness. . Therefore, it is possible to effectively use the previously discarded Tochu tea, and as a result, it is possible to enhance the economical efficiency in the production of Tochu tea.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05773296A JP3593586B2 (en) | 1996-03-14 | 1996-03-14 | Tochu tea taste evaluation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05773296A JP3593586B2 (en) | 1996-03-14 | 1996-03-14 | Tochu tea taste evaluation method |
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| JPH09248164A JPH09248164A (en) | 1997-09-22 |
| JP3593586B2 true JP3593586B2 (en) | 2004-11-24 |
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| JP05773296A Expired - Lifetime JP3593586B2 (en) | 1996-03-14 | 1996-03-14 | Tochu tea taste evaluation method |
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| CN104849387A (en) * | 2015-05-22 | 2015-08-19 | 福建中烟工业有限责任公司 | Tea brewing fragrance substance detection method, tea cover cup fragrance collecting method and tea cover cup fragrance collecting device |
| CN112858530A (en) * | 2021-03-16 | 2021-05-28 | 江西普正制药股份有限公司 | Eucommia ulmoides leaf and eucommia ulmoides male flower extract and method for detecting multi-index components in products thereof |
| CN112858531A (en) * | 2021-03-16 | 2021-05-28 | 江西普正制药股份有限公司 | Method for establishing HPLC (high performance liquid chromatography) characteristic spectrum of eucommia leaves and extract thereof |
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1996
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