Abstract
Analyses of chemical components in Actinidia polygama Maxim tea were made.
1) Actinidia polygama Maxim tea contained ten times as much ascorbic acid as Japanese green tea.
2) A small amount of ascorbic acid was detected in the fresh leaves of Actinidia polygama Maxim, but extraction of ascorbic acid increased by steaming at 100°C for 15 seconds.
3) Ascorbic acid was identified by gas chromatography-mass spectrometry in TMS-derivatives of extract from Actinidia polygama Maxim tea.
4) Actinidia polygama Maxim tea was characterized by its high contents of β-carotene, chlorophyll, and especially Ca and K.
