Ảnh hưởng của các mức độ che phủ khác nhau về nội dung của L-theanine, cafein và catechin trong lá tươi của hai giống trà xanh Nhật tên là Yabukita và Sayamakaori trồng ở vùng New South Wales (Australia)
Seven major constituents, L- theanine, caffeine, and five catechins (EGC, EC, EGCG, GCG, and ECG) in the fresh leaves of two Japanese tea varieties, named Yabukita and Sayamakaori, grown on Somersby and Narara fields of the NSW Central Coast under different shading conditions (0, 60 and 90 % shad...
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| 主要な著者: | , |
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| フォーマット: | Journal article |
| 言語: | Vietnamese |
| 出版事項: |
2022
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| 主題: | |
| オンライン･アクセス: | http://scholar.dlu.edu.vn/handle/123456789/889 http://www1.vnua.edu.vn/tapchi/Upload/anhhuongcuachephu_hamluong_ktcn452006.pdf |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| 要約: | Seven major constituents, L- theanine, caffeine, and five catechins (EGC, EC, EGCG, GCG, and
ECG) in the fresh leaves of two Japanese tea varieties, named Yabukita and Sayamakaori, grown on
Somersby and Narara fields of the NSW Central Coast under different shading conditions (0, 60 and 90
% shading) were identified and simultaneously quantified using a gradient HPLC method. The
remarkable differences were clearly observed when comparing the data from the leaves under the lowest
with the data from those under the highest shading levels. A significant increase in the content of Ltheanine, caffeine, and the ratio of L- theanine to catechins, but a decrease in the levels of catechins was
found in the tea leaves under more shading. Light intensity, therefore, was a crucial factor which
contributed to the levels of the major tea chemical constituents and hence the quality of green tea. |
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