Chagyo Kenkyu Hokoku (Tea Research Journal)
Online ISSN : 1883-941X
Print ISSN : 0366-6190
ISSN-L : 0366-6190
Volume 1969, Issue 31
Displaying 1-7 of 7 articles from this issue
  • Masaru OSAKABE, Chikayoshi TAKI
    1969 Volume 1969 Issue 31 Pages 1-4
    Published: April 30, 1969
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    1) It was reported by OSAKABE (1968) from his observation in 1965-'66 that the resistant mites, Tetranychus kanzawai KISHI-DA, to Phenkapton and Estox were widely distributed in the tea fields of Tokai-Kinki and north Kyushu districts, but the resistant mites to Kelthane were only discovered in the tea fields of Kyoto prefecture.
    2) In this paper, the distribution of resistant mites to Kelthane (1, 1, Bis-(p-chlorophenyl) 2, 2, 2-trichloroethanol) and Estox (O, O-Dimethyl S-(I-methyl-2-ethylsulfinyl)-ethyl phosphorothioate) in the tea fields of Kyoto prefecture was investigated in 1967-'68.
    3) As a result of this observation, the resistant mites to Kelthane were discovered locally and limited to Yamashiro town in the southeast in Kyoto prefecture.
    4) The resistant mites to Estox were widely distributed in the tea fields of Yamashiro district, but they were not discovered in the tea fields of Tanba-Tango districts.
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  • Yoshio KUWABARA, Ryoyasu SAIJÔ
    1969 Volume 1969 Issue 31 Pages 5-10
    Published: April 30, 1969
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    Tea fermentation method with a through-flow fermentor was investigated to prevent the over-heating of fermented leaves.
    The through-flow fermentor consisted of blower, duct and container of fermenting leaves (Fig.1). The qualities of tea were not inferior to the tea manufactured by the usual method, when the tea leaves were fermented in this apparatus at the following two conditions:0.15-0.18m/sec of air flow rate at the top surface of fermenting leaves and 30cm high of the piling tea leaves (ca. 120 kg/m2) and the other 0.30-0.40m/sec, 27cm (ca. 110kg/m2).
    It was considered that this method could be able to pile up tea leaves higher and maintain relatively high qualities for a longer time of fermentation as compared with the usual method.
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  • Ryoyasu SAIJÔ, Yoshio KUWABARA
    1969 Volume 1969 Issue 31 Pages 11-18
    Published: April 30, 1969
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    An analytical method of the head space vapor on black tea infusion was investigated by means of gas-liquid chromatography. The procedures I of. the gas analysis : were as follows:
    A hundred ml. of boiling water was poured on 30 g. black tea in a.200 ml. Erlenmeyer flask which was placed on a boiling water bath to keep a constant temperature. After standing for 6 minutes 10 ml. of the head space vapor on black tea infusion was injected into gas chromatograph (column : PEG-6000, column temp.: 80°C, He flow rate : 30 ml/min, detector : flame ionization system).
    Legg-cut black teas stored for a year under various conditions were analysed by the above mentioned technique. Two components were noticed remarkably on the gas chromatograms, the one was increasing n-capronaldehyde and the other decreasing trans-2-hexenal (leaf aldehyde).
    Scented black tea was also analysed and scenting compounds were detected distinctly on the gas chromatogram.
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  • The Relations Among the Enzyme Activity, the Chloroform Test, and the Qualities of Black Tea
    Isao ÔTA, Takayuki TOYAO, Norio NAKATA, Kosei WADA
    1969 Volume 1969 Issue 31 Pages 19-25
    Published: April 30, 1969
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The variation of polyphenol oxidase activity and the tannin content in tea leaves were examined, relating to the chloroform test and the qualities of black tea.
    The clonal variation of the enzyme activity was wider than that of the other chemical constituents in the tea leaves.
    High correlations were observed among the enzyme activity, the colour of leaves, especially the aL value of the colour with the chloroform test, and the qualities of black tea.
    As a result, it was suggested that the chloroform test was an effective method of judging the enzyme activity, and then it was also confirmed that the enzyme activity was one of the important factors deciding the qualities of black tea.
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  • Muneyuki NAKAGAWA
    1969 Volume 1969 Issue 31 Pages 26-32
    Published: April 30, 1969
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The aqueous solutions of catechins exhibited a remarkable peak at 270-280 mμ in ultraviolet area, but had not any adsorbance in visible area. These colorless solutions turned to yellowish or brownish on standing a long time by autoxidation. The rate of color development was very slow in general although there was considerable differences in attitude with each catechin. The colored solutions were classified approximately into two groups from the shape of spectra, which had not maximum and exhibited declining curve from 350 mμ to 500 mμ (A) (catechins containing pyrogallol group in molecule), and had maximum at 380-390 mμ (B) (catechins containing only catechol group).
    Furthermore, (-)-epicatechin presented a different spectrum (λ max. 4300 mμ) (C) from above both spectra under addition of basic substances or amino acids in an earlier stage. And then it exhibited similar spectrum to (B) in a later stage.
    The presence of amino acids during the autoxidation of catechins caused a gradual promoting effect generally with increasing of their basic nature. This promoting effect by adding amino acids was not observed under acidified condition. It was supposed that this enhancement was resulted mainly from alkalinity, but somewhat from the basic function of amino radical for reason of promoting effect by theanine or aspartic acid alone. Pyrogallol catechin was oxidized more speedy, but colored less than catechol catechin.
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  • Identification of Isovitexin and Saponarin in Green Tea Infusion
    Yutaka SAKAMOTO
    1969 Volume 1969 Issue 31 Pages 33-36
    Published: April 30, 1969
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    Infrared spectrum of pigment I, isolated from green tea infusion, was superimposable with an authentic sample of isovitexin.
    Saponarin was newly identified in green, tea infusion as the results of UV-, IR-spectral, elementary, and paperchromatographic analyses. (Yield : about 150 mg from 20 kg of green tea)
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  • 1969 Volume 1969 Issue 31 Pages 55-85
    Published: April 30, 1969
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
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