Abstract
In aid of nutritional study of green tea, the analysis of amino acids, sugars. inorganic ions, and vitamins was performed with the hot water extracts of underclass green tea “Hoji-bancha” and of highdaSS green tea “Sencha”.
Amino acid analysis by paper-partition chromatography revealed that glutamic acid, aspartic acid, arginine, and theanine were in Sencha extract, whereas in Hoji-bancha extract, none of these amino acids could be detected.
The content of calcium and manganese ions in Hoji-bancha extract was relatively higher than that in Sencha extract.
It is noteworthy that the amount of vitamin B1 and C in Hoji-bancha extract was relatively poor as compared with that in Sencha extract. In addition the ratio of dehydroascorbic acid to total vitamin C of Hoji-bancha extract was higher than this of Sencha extract.
