JP3624272B2 - How to ensure the taste quality of Tochu tea - Google Patents
How to ensure the taste quality of Tochu tea Download PDFInfo
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- JP3624272B2 JP3624272B2 JP05773196A JP5773196A JP3624272B2 JP 3624272 B2 JP3624272 B2 JP 3624272B2 JP 05773196 A JP05773196 A JP 05773196A JP 5773196 A JP5773196 A JP 5773196A JP 3624272 B2 JP3624272 B2 JP 3624272B2
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Links
- 241001122767 Theaceae Species 0.000 title claims description 48
- 235000019640 taste Nutrition 0.000 title claims description 30
- IBFYXTRXDNAPMM-BVTMAQQCSA-N Geniposide Chemical compound O([C@@H]1OC=C([C@@H]2[C@H]1C(=CC2)CO)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O IBFYXTRXDNAPMM-BVTMAQQCSA-N 0.000 claims description 20
- IBFYXTRXDNAPMM-FZEIBHLUSA-N Geniposide Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)[C@H]2[C@@H]1CC=C2CO IBFYXTRXDNAPMM-FZEIBHLUSA-N 0.000 claims description 20
- 239000002253 acid Substances 0.000 claims description 20
- VGLLGNISLBPZNL-RBUKDIBWSA-N arborescoside Natural products O=C(OC)C=1[C@@H]2C([C@H](O[C@H]3[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O3)OC=1)=C(CO)CC2 VGLLGNISLBPZNL-RBUKDIBWSA-N 0.000 claims description 20
- 238000004128 high performance liquid chromatography Methods 0.000 claims description 18
- 238000005259 measurement Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 230000014759 maintenance of location Effects 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 7
- 238000004458 analytical method Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- ZJDOESGVOWAULF-OGJQONSISA-N Geniposidic acid Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@@H]2C(CO)=CC[C@@H]2C(C(O)=O)=CO1 ZJDOESGVOWAULF-OGJQONSISA-N 0.000 claims description 2
- VYAALAFRWREWLA-BVTMAQQCSA-N Geniposidic acid Natural products CCC1=CC[C@H]2[C@@H]1[C@H](O[C@@H]3O[C@H](CO)[C@@H](O)[C@H](O)[C@H]3O)OC=C2C(=O)O VYAALAFRWREWLA-BVTMAQQCSA-N 0.000 claims description 2
- ZJDOESGVOWAULF-UHFFFAOYSA-N Geniposidinsaeure Natural products OC1C(O)C(O)C(CO)OC1OC1C2C(CO)=CCC2C(C(O)=O)=CO1 ZJDOESGVOWAULF-UHFFFAOYSA-N 0.000 claims description 2
- BZPMXJKRKXDRID-UOIKKKDVSA-N Scandoside Natural products OC[C@H]1O[C@@H](O[C@H]2CC=C([C@@H]3[C@@H](O)C=C(CO)[C@H]23)C(=O)O)[C@H](O)[C@@H](O)[C@@H]1O BZPMXJKRKXDRID-UOIKKKDVSA-N 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 description 43
- 238000011156 evaluation Methods 0.000 description 19
- 230000001953 sensory effect Effects 0.000 description 17
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- -1 syringerinol Chemical compound 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HGXBRUKMWQGOIE-AFHBHXEDSA-N (+)-pinoresinol Chemical compound C1=C(O)C(OC)=CC([C@@H]2[C@@H]3[C@@H]([C@H](OC3)C=3C=C(OC)C(O)=CC=3)CO2)=C1 HGXBRUKMWQGOIE-AFHBHXEDSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208689 Eucommia ulmoides Species 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- OHOPKHNWLCMLSW-UHFFFAOYSA-N pinoresinol Natural products C1=C(O)C(OC)=CC(C2C3C(C(OC3)C=3C=C(CO)C(O)=CC=3)CO2)=C1 OHOPKHNWLCMLSW-UHFFFAOYSA-N 0.000 description 1
- 235000007221 pinoresinol Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- BURBOJZOZGMMQF-UHFFFAOYSA-N xanthoxylol Natural products C1=C(O)C(OC)=CC=C1C1C(COC2C=3C=C4OCOC4=CC=3)C2CO1 BURBOJZOZGMMQF-UHFFFAOYSA-N 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
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に関し、より詳細には、杜仲茶の味の品質を確保する方法、およびこの方法により味の品質を確保した杜仲茶に関する。
【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、分析機器によって一定以上の味の品質を有することが客観的に評価された杜仲茶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の発明は、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、両者の面積比が１．４以上であることを特徴とする、杜仲茶の味の品質を確保する方法である。
本発明による第２の発明は、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、両者の面積比が１．４以上であることを特徴とする、杜仲茶の味の品質を確保する方法である。
本発明による第３の発明は、第１および第２の発明の方法により味の品質を確保した杜仲茶である。
【０００９】
本発明において、ゲニポシド酸のピークとピークＡの各ピーク面積の比は１．４以上、好ましくは１．７〜１．９９である。
【００１０】
この面積比が小さすぎると、杜仲茶の苦みや酸味が強くなる。
【００１１】
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。
【００１２】
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。
【００１３】
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。
【００１４】
【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。
【００１５】
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。
【００１６】
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。
【００１７】
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。
【００１８】
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。
【００１９】
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。
【００２０】
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。
【００２１】
比較例１
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。
【００２３】
比較例２
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。
【００２４】
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。
【００２５】
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。
【００２６】
実施例４
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。
【００２７】
【表１】
【発明の効果】
本発明によれば、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に保つことができる。
【００２９】
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]
BACKGROUND OF THE INVENTION
The present invention relates to Tochu tea produced from the leaves of Eucommia ulmoides O LIV., A deciduous plant native to China, and more particularly to a method for ensuring the quality of the taste of Tochu tea . , And Tonaka tea that has ensured the quality of taste by this method.
[0002]
[Prior art]
The ingredients of Tochu tea include about 16.71% protein, about 3.43% lipid, and about 6% tannin. Geniposidic acid, syringerinol, pinoresinol di-O-β-D- Iridoid compounds such as glucoside (Pinoresinol-di-O-β-D-glucoside) and other lignan compounds have been reported.
[0003]
And the Tochu tea containing the various components described above has a different taste depending on the harvest place and harvest time of the raw leaves that are the raw materials.
[0004]
Conventionally, a sensory test has been performed as a method for evaluating the taste of Tochu tea. Specifically, after evaluating the taste by drinking Tochu tea boiled by a plurality of specialized sensory evaluators, the evaluation was performed.
[0005]
[Problems to be solved by the invention]
However, in sensory tests by sensory evaluators as described above, taste preferences may vary slightly from person to person, and the criteria for “good taste” are not necessarily constant. May occur. Therefore, there was a dislike that the taste of Tochu tea to be shipped varies.
[0006]
In addition, even for Tochu tea, which was judged to have good taste based on the results of the sensory test, taste deterioration sometimes occurred during storage in a warehouse or the like, and Tochu tea for which taste deterioration was confirmed was discarded as it was.
[0007]
The present invention has been made in view of such circumstances, and the object of the present invention is to set a certain standard for taste based on the ingredients contained in Tochu tea, so that a certain level of taste can be achieved by an analytical instrument. It is to provide Tochu tea that was objectively evaluated for having the quality of the above.
[0008]
[Means for Solving the Problems]
The first invention according to the present invention uses geniposide by 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.) and measuring conditions at a flow rate of 1 ml / min. The peak area of the peak A having the largest peak area among the acid peak and the peak appearing after 0.60 to 1.35 minutes in retention time from the appearance of this peak is obtained, and the area ratio of the two is 1. It is a method of ensuring the quality of the taste of Tochu tea, which is 4 or more.
According to a second aspect of the present invention, a peak retention time of 4.44 to 4.47 is determined by 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 areas of geniposide acid appearing at the minute and the peak A having the largest peak area among the peaks appearing after 0.60 to 1.35 minutes in retention time from the appearance of this peak are obtained, This is a method for ensuring the quality of the taste of Tochu tea, characterized by having an area ratio of 1.4 or more.
A third invention according to the present invention is Tochu tea that ensures the quality of taste by the methods of the first and second inventions.
[0009]
In the present invention, the ratio of the peak area of geniposide acid to peak A is 1.4 or more, preferably 1.7 to 1.99.
[0010]
If this area ratio is too small, the bitterness and sourness of Tochu tea will become strong.
[0011]
The high performance liquid chromatography apparatus may be a commercially available apparatus such as “LaChrom” manufactured by Hitachi, Ltd., “LC-10A” manufactured by Shimadzu Corporation.
[0012]
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.
[0013]
The geniposide acid peak appears at a retention time of 4.44 to 4.77 minutes. Although the substance of peak A has not been confirmed, peak A has the largest peak area among peaks appearing after a retention time of 0.60 to 1.35 minutes after the appearance of the geniposide acid peak.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be specifically described with reference to examples thereof.
[0015]
In each example, the measurement conditions of high performance liquid chromatography (hereinafter abbreviated as “HPLC”) are as follows.
[0016]
Equipment used: “LaChrom” manufactured by Hitachi, Ltd.
Column: “Wakosil 5C18” manufactured by Wako Pure Chemical Industries, Ltd. (diameter 4.6 mm, length 150 mm)
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 portion of the resulting extract was used.
[0017]
Evaluation method: In HPLC measurement, the area ratio (geniposide acid peak area / peak A area) between the peak of geniposide acid, which is a component of Tochu tea, and the peak A that appears about 1 minute after the appearance of the peak is calculated. did. Moreover, the 5 expert evaluators who are conducting the sensory test of Tochu tea usually drank the hot water extract sample and confirmed its taste.
[0018]
Example 1
When the above evaluation method was carried out by HPLC measurement for a certain lot of Tochu tea, the area ratio of geniposide acid peak to peak A (geniposide acid peak area / peak A area) was 1.95. Moreover, as a result of each evaluator drinking the same sample and confirming its taste, the evaluation of “delicious” was obtained.
[0019]
Example 2
When the above evaluation method was carried out by HPLC measurement for another lot of Tochu tea, the area ratio between the peak of geniposide acid and peak A was 2.47. The evaluation of the sensory test was “delicious”.
[0020]
Example 3
A mixture of lots of Tochu tea leaves judged as “bitter” by sensory test and lots of Tochu tea leaves judged as “delicious” by 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 geniposide acid and peak A was 1.47. The sensory test was evaluated as “almost delicious” although there was some bitterness.
[0021]
Comparative Example 1
When the said evaluation method was implemented by HPLC measurement about Tonaka tea of a lot different from said each lot, the area ratio of the peak of geniposide acid and the peak A was 0.47. Moreover, the evaluation of the sensory test was “bitter” and was deemed unsuitable for shipping as a product.
[0023]
Comparative Example 2
A mixture of lots of Tochu tea leaves judged as "bitter" by sensory test and lots of Tochu tea leaves judged as "delicious" by 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 geniposide acid and peak A was 1.25. In addition, the evaluation of the sensory test was “slightly bitter”.
[0024]
In addition to the examples described above, the taste was evaluated for various Tochu teas by the same evaluation method, and when the results were comprehensively examined, the area ratio between the peak of geniposide acid and peak A determined by HPLC measurement was as follows. The taste of Tochu tea is delicious when it is about 1.5 or more, the taste of Tochu tea is slightly bitter when it is about 1.2 or more and less than 1.5, and bitter when it is less than about 1.2. found.
[0025]
The evaluation criteria and the results in the above examples are summarized in Table 1 below.
[0026]
Example 4
In the past, Tochu tea leaves in lots that were judged to be “bitter” by sensory test and were discarded (the area ratio of geniposide acid peak to peak A determined by HPLC measurement was less than 1.2) The ratio of the area of the peak of geniposide acid determined by HPLC measurement and peak A was 1.5 or more, and the Tochu tea leaves that were evaluated as delicious were mixed at a weight ratio of 3: 7. When the evaluation method was carried out, the area ratio between the peak of geniposide acid and peak A was 1.49, which was evaluated to be almost delicious. This mixed tea can be shipped.
[0027]
[Table 1]
【The invention's effect】
According to the present invention, when analyzing components of Tochu tea by high performance liquid chromatography, each peak area of the peak of geniposide acid and the peak A appearing after the peak of geniposide acid is 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 that a difference in taste evaluation of Tochu tea is caused by the person to be evaluated being different or the condition of the person to be evaluated is solved, and the taste of Tochu tea to be shipped is reduced. It can be kept above a certain level.
[0029]
In addition, even in the case of Tochu tea, which has been evaluated as having a bitter taste in the sensory test and was discarded, objective evaluation of the taste was performed by the evaluation method of the present invention. By mixing the leaves and the leaves of Tochu tea, which has been evaluated as delicious by the evaluation method of the present invention, at an appropriate ratio based on each evaluation result, it is finally possible to obtain Tochu tea that belongs to the range of deliciousness. . Therefore, it is possible to effectively use the discarded Tochu tea, which has been conventionally discarded, and as a result, it is possible to improve the economic efficiency in the manufacture of Tochu tea.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05773196A JP3624272B2 (en) | 1996-03-14 | 1996-03-14 | How to ensure the taste quality of Tochu tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05773196A JP3624272B2 (en) | 1996-03-14 | 1996-03-14 | How to ensure the taste quality of Tochu tea |
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| Publication Number | Publication Date |
|---|---|
| JPH09248163A JPH09248163A (en) | 1997-09-22 |
| JP3624272B2 true JP3624272B2 (en) | 2005-03-02 |
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| JP05773196A Expired - Lifetime JP3624272B2 (en) | 1996-03-14 | 1996-03-14 | How to ensure the taste quality of Tochu tea |
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| JP2007238456A (en) * | 2006-03-03 | 2007-09-20 | Kobayashi Pharmaceut Co Ltd | Fractionated material of water extract of leaf of eucommia ulmoides oliver and antiobestic agent containing the same |
| CN106560702A (en) * | 2016-10-20 | 2017-04-12 | 中国计量大学 | Wuyi rock tea production place identification method through combination of electronic tongue and chromatographic separation technology |
| CN106560697A (en) * | 2016-10-20 | 2017-04-12 | 中国计量大学 | Method for identifying producing area of Wuyi rock tea through combination of near infrared spectroscopy and trace element detection |
| CN108627599A (en) * | 2018-07-31 | 2018-10-09 | 四川新绿色药业科技发展有限公司 | A kind of Cortex Eucommiae is the content assaying method that raw material is prepared into drug containing Cortex Eucommiae |
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| JPH09248163A (en) | 1997-09-22 |
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