A study on white precipitate of green tea extract infused with hard water

被引：0
|
作者：
Horie, H [1 ]
Yamauchi, Y [1 ]
Kohata, K [1 ]
机构：
[1] Natl Res Inst Vegetables Ornamental Plants & Tea, Shizuoka 4288501, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1998年 / 45卷 / 06期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
It is known that a white precipitate is formed in the green tea extract infused with hard water. The C-13-NMR spectrum of the precipitate agreed with that of calcium oxalate. The oxalic acid concentration, analyzed by using a newly developed capillary electrophoresis method, in the green tea extract infused with hard water was lower than that with distilled water. These results show that the precipitate is calcium oxalate. The effect of oxalate on tea taste was also discussed.
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页码：364 / 367
页数：4
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