フルテキストファイル
著者
Houri Daisuke Division of Medical Environmentology, Department of Social Medicine, School of Medicine, Tottori University Faculty of Medicine 研究者総覧 KAKEN
Yoshioka Shin-ichi Department of Nursing Care Environment and Mental Health, School of Health Science, Tottori University Faculty of Medicine 研究者総覧 KAKEN
Matsumoto Kenji Department of Regional Environment, Faculty of Regional Sciences, Tottori University KAKEN
Amikawa Kunihiko Tottori Health Service Association
Tanaka Satoru Tottori Health Service Association
Nagata Naoki Tottori Health Service Association
キーワード
decoction
dissolved oxygen
green tea
Hakusan-Meisui
oxidation-reduction potential
抄録
It has been said that when green tea is made using mineral water, the color is thicker than when made with tap water, and the smell and taste are of a higher quality. This study aimed i) to confirm whether there was a difference in the decoction elements by comparing green tea made with Hakusan-Meisui mineral water and purified water, and ii) to examine the preservation of the decoctions in terms of their quality retention effect. The study found that when green tea was made using Hakusan-Meisui, a larger amount of nutritional content and inorganic qualities were extracted from the exudate when compared with pure water. However, the quantity of vitamin C with Hakusan-Meisui was lower than that of purified water. In addition, the amounts of vitamin C in decoctions using both cold and hot water were also lower. The color and turbidity of green tea exudate made using Hakusan-Meisui by heating were higher than those of pure water, and the color was stronger. Though no changes were seen over time in pH, the number of bacteria or precipitation of either Hakusan-Meisui or pure water, the color, turbidity and oxidation-reduction potential showed an uptrend in the heated green tea decoction. In contrast to pure water, Hakusan-Meisui did not give off any rotten odor or astringency after being preserved for 5 days, and the effect of its quality maintenance was confirmed through a sensory evaluation of the decoction. The results of this study indicated that when green tea is made using Hakusan-Meisui, the color is stronger than when made with pure water, and the smell and taste are of a higher quality, as is generally said to be the case with mineral water.
出版者
Tottori University Faculty of Medicine
資料タイプ
学術雑誌論文
ISSN
1346-8049
書誌ID
AA00892883
掲載誌名
Yonago Acta medica
最新掲載誌名
Yonago Acta medica
51
3
開始ページ
61
終了ページ
67
発行日
2008-09
著者版フラグ
出版社版
著作権表記
Yonago Acta medica 編集委員会
掲載情報
Yonago Acta medica. 2008, 51(3), 61-67
部局名
医学部・医学系研究科・医学部附属病院
言語
英語