JPH09248163A - Eucommia ulmoides oliver tea secured in quality of taste - Google Patents
Eucommia ulmoides oliver tea secured in quality of tasteInfo
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- JPH09248163A JPH09248163A JP8057731A JP5773196A JPH09248163A JP H09248163 A JPH09248163 A JP H09248163A JP 8057731 A JP8057731 A JP 8057731A JP 5773196 A JP5773196 A JP 5773196A JP H09248163 A JPH09248163 A JP H09248163A
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、中国原産の落葉性
植物である杜仲科（Eucommiaceae）の杜仲（ Eucommia
ulmoides OLIV.）の葉から製造した杜仲茶に関し、より
詳細には、所望の味品質を有する杜仲茶に関する。TECHNICAL FIELD The present invention relates to Eucommia (Eucommiaceae), a deciduous plant native to China.
ulmoides O LIV. ) leaves, and more particularly to Tochu tea having a desired taste quality.
【０００２】[0002]
【従来の技術】杜仲茶の成分としてタンパクが約１６．
７１％、脂質が約３．４３％、タンニンが約６％程度含
まれ、薬用成分としてゲニポシド酸、シリンガーレジノ
ール、ピノレジノール・ジ−Ｏ−β−Ｄ−グルコシド
（Pinoresinol-di−Ｏ−β−Ｄ−glucoside ）などのイ
リドイド類化合物やその他のリグナン（Lignan）類化合
物が報告されている。2. Description of the Related Art Protein as a component of Tochu tea is about 16.
71%, lipid about 3.43%, tannin about 6%, geniposide acid, syringaresinol, pinoresinol di-O-β-D-glucoside (Pinoresinol-di-O-β-) as medicinal ingredients. Iridoid compounds such as D-glucoside) and other Lignan compounds have been reported.
【０００３】そして、上述した種々の成分を含有する杜
仲茶は、原料である生葉の収穫場所や収穫時期によって
味を異にする。The Tochu tea containing the above-mentioned various components has different tastes depending on the harvesting place and harvesting time of the raw leaves as raw materials.
【０００４】従来、杜仲茶の味を評価する方法として、
官能試験が行われていた。これは、具体的には、複数の
専門の官能評価員が煮出した杜仲茶を飲んで味を確認し
た後、その評価を行うものであった。Conventionally, as a method for evaluating the taste of Tochu tea,
A sensory test was being conducted. Specifically, a plurality of specialized sensory evaluators drink the Tochu green tea boiled to confirm the taste, and then the evaluation is performed.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、上記の
ような官能評価員による官能試験では、人によって味の
好みが微妙に異なることがあり、「良い味」の基準が必
ずしも一定でなく、また同じ人でも体調等によって評価
に差が生じることがある。そのため、出荷される杜仲茶
の味にバラツキが生じる嫌いがあった。However, in a sensory test by a sensory evaluator as described above, taste preferences may differ subtly from person to person, and the criteria for "good taste" are not always the same and the same. Even people may have different evaluations depending on their physical condition. For this reason, there was a dislike that the taste of the Tochu tea that was shipped would vary.
【０００６】また、官能試験の結果では味が良いと判断
された杜仲茶でも、倉庫等で保存中に味の劣化が起こる
ことがあり、味の劣化が確認された杜仲茶はそのまま廃
棄されていた。[0006] Further, even if the eucommia tea is judged to have a good taste as a result of the sensory test, the taste may be deteriorated during storage in a warehouse or the like, and the eucommia tea whose deterioration is confirmed is discarded as it is. It was
【０００７】本発明は、このような実情に鑑みてなされ
たもので、その目的とするところは、杜仲茶の含有成分
に基づき、味についての一定の基準を設定することによ
り、分析機器によって一定以上の味の品質を有すること
が客観的に評価された杜仲茶を提供することにある。The present invention has been made in view of the above circumstances, and an object thereof is to set a certain standard for taste based on the ingredients contained in Tochu tea so that it can be fixed by an analytical instrument. It is to provide Tochu tea that has been objectively evaluated to have the above taste quality.
【０００８】[0008]
【課題を解決するための手段】本発明による杜仲茶は、
カラム「Ｗａｋｏｓｉｌ ５Ｃ１８」（和光純薬社製）
を内装した高速液体クロマトグラフィー装置を用いた杜
仲茶の成分分析によって、ゲニポシド酸のピークと、こ
のピークの出現から保持時間で０．６０〜１．３５分後
に出現するピーク中で一番ピーク面積の大きいピークＡ
のそれぞれのピーク面積を求め、両者の面積比が１．４
以上であることを特徴とする、味の品質を確保した杜仲
茶である。[Means for Solving the Problems]
Column "Wakosil 5C18" (manufactured by Wako Pure Chemical Industries)
By the component analysis of Tochu tea using a high performance liquid chromatography device equipped with, the peak of geniposide acid and the peak area of the peak appearing 0.60 to 1.35 minutes after the retention time from the appearance of this peak Large peak A
The peak area of each of the
It is the Tochu tea that ensures the quality of taste, which is characterized by the above.
【０００９】本発明において、ゲニポシド酸のピークと
ピークＡの各ピーク面積の比は１．４以上、好ましくは
１．７〜１．９９である。In the present invention, the ratio of the peak area of geniposide acid to each peak area of peak A is 1.4 or more, preferably 1.7 to 1.99.
【００１０】この面積比が小さすぎると、杜仲茶の苦み
や酸味が強くなる。If the area ratio is too small, the bitterness and sourness of the Tochu tea will become stronger.
【００１１】高速液体クロマトグラフィー装置は市販の
装置、例えば日立製作所社製の「ＬａＣｈｒｏｍ」、島
津製作所社製の「ＬＣ−１０Ａ」などであってよい。The high performance liquid chromatography apparatus may be a commercially available apparatus such as "LaChrom" manufactured by Hitachi Ltd. or "LC-10A" manufactured by Shimadzu Corporation.
【００１２】本発明方法では、カラム「Ｗａｋｏｓｉｌ
５Ｃ１８」（和光純薬社製）を内装した高速液体クロ
マトグラフィー装置を用いる。In the method of the present invention, the column "Wakosil" is used.
5C18 ”(manufactured by Wako Pure Chemical Industries, Ltd.) is used.
【００１３】ゲニポシド酸のピークは保持時間４．４４
〜４．７７分のところに現われる。ピークＡの物質は確
認されていないが、ピークＡはゲニポシド酸のピークの
出現から保持時間０．６０〜１．３５分後に出現するピ
ーク中で一番ピーク面積の大きいものである。The peak of geniposide acid has a retention time of 4.44.
Appears at ~ 4.77 minutes. Although the substance of peak A has not been confirmed, peak A has the largest peak area among peaks that appear after a retention time of 0.60 to 1.35 minutes from the appearance of the peak of geniposide acid.
【００１４】[0014]
【発明の実施の形態】次に、本発明をその実施例によっ
て具体的に説明する。BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be specifically described by way of its examples.
【００１５】各実施例において、高速液体クロマトグラ
フィー（以下、「ＨＰＬＣ」と略する）の測定条件は以
下の通りである。In each example, the measurement conditions of high performance liquid chromatography (hereinafter abbreviated as "HPLC") are as follows.
【００１６】使用装置：日立製作所社製の「ＬａＣｈｒ
ｏｍ」 カラム：和光純薬社製の「Ｗａｋｏｓｉｌ ５Ｃ１８」
（直径４．６ｍｍ、長さ１５０ｍｍ） 移動相：１３％メタノール＋０．１％リン酸 流速：１ｍｌ／ｍｉｎ． 試料：杜仲茶２ｇを１０００ｍｌの熱水で１０分間抽出
し、得られた抽出液の一部を用いた。Equipment used: "LaChr" manufactured by Hitachi, Ltd.
om ”column:“ Wakosil 5C18 ”manufactured by Wako Pure Chemical Industries, Ltd.
(Diameter 4.6 mm, length 150 mm) Mobile phase: 13% methanol + 0.1% phosphoric acid Flow rate: 1 ml / min. Sample: 2 g of Tochu tea was extracted with 1000 ml of hot water for 10 minutes, and a part of the obtained extract was used.
【００１７】評価方法：ＨＰＬＣ測定において、杜仲茶
の含有成分であるゲニポシド酸のピークと該ピークの出
現から保持時間で約１分後に出現したピークＡの面積比
（ゲニポシド酸ピーク面積／ピークＡ面積）を算出し
た。また、上記熱水抽出液試料を、通常、杜仲茶の官能
試験を行っている５名の専門の評価員が飲んでその味を
確認した。Evaluation method: In HPLC measurement, the area ratio of the peak of geniposide acid, which is a component of Tochu-cha, and the peak A that appeared about 1 minute after the appearance of the peak (geniposide acid peak area / peak A area) ) Was calculated. In addition, the hot water extract sample was drunk by 5 professional evaluators who normally conduct a sensory test of Tochu tea to confirm the taste.
【００１８】実施例１ あるロットの杜仲茶について、ＨＰＬＣ測定によって上
記評価方法を実施したところ、ゲニポシド酸のピークと
ピークＡの面積比（ゲニポシド酸ピーク面積／ピークＡ
面積）は１．９５であった。また、同一の試料を各評価
員が飲んでその味を確認した結果、「美味である」との
評価を得た。Example 1 When a lot of Tochu tea was subjected to the above-mentioned evaluation method by HPLC measurement, the area ratio between the peak of geniposide acid and the peak A (geniposide acid peak area / peak A) was obtained.
The area) was 1.95. In addition, as a result of each of the evaluators drinking the same sample and confirming the taste, it was evaluated as “delicious”.
【００１９】実施例２ 別ロットの杜仲茶について、ＨＰＬＣ測定によって上記
評価方法を実施したところ、ゲニポシド酸のピークとピ
ークＡの面積比は２．４７であった。また、官能試験の
評価は「美味」であった。Example 2 Another lot of Tochu tea was subjected to the above-mentioned evaluation method by HPLC measurement. As a result, the area ratio between the peak of geniposide acid and the peak A was 2.47. The evaluation of the sensory test was "delicious".
【００２０】実施例３ 官能試験による評価が「苦い」と判定されたロットの杜
仲茶の葉と官能試験による評価が「美味」と判定された
ロットの杜仲茶の葉とを重量比３：７の割合で混合した
ものについて、ＨＰＬＣ測定によって上記評価方法を実
施したところ、ゲニポシド酸のピークとピークＡの面積
比は１．４７であった。また、官能試験の評価は若干苦
みがあるものの「ほぼ美味」であった。Example 3 A lot of Tonaka tea leaves judged to be bitter by a sensory test and a lot of Tonaka tea leaves judged to be delicious by a sensory test were mixed in a weight ratio of 3: 7. When the above evaluation method was carried out by HPLC measurement for the mixture in the ratio of 1., the area ratio between the peak of geniposide acid and the peak A was 1.47. In addition, the sensory evaluation was "substantially delicious" although the bitterness was slightly bitter.
【００２１】比較例１ 上記各ロットとは別ロットの杜仲茶について、ＨＰＬＣ
測定によって上記評価方法を実施したところ、ゲニポシ
ド酸のピークとピークＡの面積比は０．４７であった。
また、官能試験の評価は「苦い」であり、製品として出
荷不適当とされた。Comparative Example 1 A HPLC of a lot of Tochu tea different from each of the above lots was analyzed by HPLC.
When the above evaluation method was carried out by measurement, the area ratio between the peak of geniposide acid and the peak A was 0.47.
The sensory evaluation was "bitter", and the product was deemed unsuitable for shipment.
【００２２】比較例２ 上記各ロットとは別ロットの杜仲茶について、ＨＰＬＣ
測定によって上記評価方法を実施したところ、ゲニポシ
ド酸のピークとピークＡの面積比は１．４２であった。
また、官能試験の評価は「やや苦い」であった。Comparative Example 2 A HPLC test was conducted on a different lot of Tochu tea from the above lots.
When the above evaluation method was carried out by measurement, the area ratio between the peak of geniposide acid and the peak A was 1.42.
The evaluation of the sensory test was "slightly bitter".
【００２３】比較例３ 官能試験による評価が「苦い」と判定されたロットの杜
仲茶の葉と官能試験による評価が「美味」と判定された
ロットの杜仲茶の葉とを重量比１：１の割合で混合した
ものについて、ＨＰＬＣ測定によって上記評価方法を実
施したところ、ゲニポシド酸のピークとピークＡの面積
比は１．２５であった。また、官能試験の評価は「やや
苦い」であった。COMPARATIVE EXAMPLE 3 A lot of Tochu tea leaves of which lot was judged to be "bitter" by the sensory test and a lot of Tochu tea leaves which was judged to be "delicious" of the sensory test were in a weight ratio of 1: 1. When the above evaluation method was carried out by HPLC measurement with respect to the mixture in the ratio of, the area ratio between the peak of geniposide acid and the peak A was 1.25. The evaluation of the sensory test was "slightly bitter".
【００２４】上述した実施例以外にも種々の杜仲茶につ
いて同様の評価方法により、味の評価を行い、その結果
を総合的に検討したところ、ＨＰＬＣ測定によって求め
たゲニポシド酸のピークとピークＡの面積比が約１．５
以上の場合に杜仲茶の味が美味となり、約１．２以上
１．５未満の場合には杜仲茶の味がやや苦くなり、約
１．２未満の場合には苦いことが判明した。In addition to the above-mentioned examples, various Tochu teas were evaluated for taste by the same evaluation method, and the results were comprehensively examined. As a result, the peaks of geniposide acid and peak A determined by HPLC measurement were confirmed. Area ratio is about 1.5
In the above cases, it was revealed that the taste of Tochu tea was delicious, when it was about 1.2 or more and less than 1.5, the taste of Tochu tea was slightly bitter, and when it was less than about 1.2, it was bitter.
【００２５】この評価基準と上記各実施例における結果
とを下記の表１に整理して示す。The evaluation criteria and the results in each of the above examples are summarized in Table 1 below.
【００２６】実施例４ 従来、官能試験による評価が「苦い」と判定され、廃棄
されていたロット（ＨＰＬＣ測定によって求めたゲニポ
シド酸のピークとピークＡの面積比は１．２未満であっ
た）の杜仲茶の葉と、ＨＰＬＣ測定によって求めたゲニ
ポシド酸のピークとピークＡの面積比が１．５以上で美
味と評価された杜仲茶の葉とを重量比３：７の割合で混
合し、この混合茶葉について、上記評価方法を実施した
ところ、ゲニポシド酸のピークとピークＡの面積比は
１．４９であり、ほぼ美味と評価された。この混合茶葉
は出荷できることとなった。Example 4 Conventionally, a lot which was judged to be "bitter" by a sensory test and was discarded (the area ratio of the peak of geniposide acid and peak A determined by HPLC measurement was less than 1.2). Tochu green tea leaves were mixed with the weight of 3: 8 weight ratio of geniposidic acid peak and peak A obtained by HPLC measurement and the Tochu green tea leaves evaluated as delicious. When the above evaluation method was carried out on this mixed tea leaf, the area ratio of the peak of geniposide acid to the peak A was 1.49, and it was evaluated as almost delicious. The mixed tea leaves can now be shipped.
【００２７】[0027]
【表１】 [Table 1]
【００２８】[0028]
【発明の効果】本発明によれば、高速液体クロマトグラ
フィーによって杜仲茶の成分を分析する際に、ゲニポシ
ド酸のピークとゲニポシド酸のピークの後に出現するピ
ークＡのそれぞれのピーク面積を測定し、その面積比に
基づいて杜仲茶の味を客観的に評価するため、「良い
味」の基準が一定となる。したがって、従来の官能試験
の場合のように、評価する人が異なることによって、或
いは評価する人の体調によって、杜仲茶の味評価に差が
生じるという問題が解消され、出荷する杜仲茶の味を一
定の水準以上に保つことができる。INDUSTRIAL APPLICABILITY According to the present invention, when analyzing the components of Tochu tea by high performance liquid chromatography, the respective peak areas of the peak of geniposide acid and the peak A appearing after the peak of geniposide acid are measured, Since the taste of Tochu tea is objectively evaluated based on the area ratio, the standard of "good taste" is constant. Therefore, as in the case of the conventional sensory test, the problem that the difference in taste evaluation of the Du-Zhong tea occurs depending on the person who evaluates it or the physical condition of the person who evaluates it is solved. Can be kept above a certain level.
【００２９】また、従来、官能試験で味が苦いと評価さ
れて廃棄していた杜仲茶でも、本発明の評価方法によっ
て客観的な味の評価を行った上、この評価結果に基づい
て、この杜仲茶の葉と本発明の評価方法によって美味と
評価された杜仲茶の葉とを、各評価結果に基づいて適当
な割合で混合することにより、最終的に美味の範囲に属
する杜仲茶とすることができる。したがって、従来、廃
棄していた杜仲茶の有効利用を図ることができ、その結
果、杜仲茶の製造における経済性を高めることが可能と
なる。In addition, even for Tochu tea, which has been conventionally evaluated as having a bitter taste by a sensory test and discarded, the objective taste was evaluated by the evaluation method of the present invention, and the result was evaluated based on the evaluation result. By mixing the Tochu tea leaves and the Tochu tea leaves evaluated to be delicious by the evaluation method of the present invention at an appropriate ratio based on the respective evaluation results, the Tochu tea finally belongs to the delicious range. be able to. Therefore, it is possible to effectively use the Tochu tea that has been conventionally discarded, and as a result, it is possible to improve the economical efficiency in the production of the Tochu tea.
フロントページの続き (72)発明者 中村 隆典 大阪市此花区西九条５丁目３番28号 日立 造船株式会社内 (72)発明者 鬼塚 重則 大阪市此花区西九条５丁目３番28号 日立 造船株式会社内 (72)発明者 中沢 慶久 大阪市此花区西九条５丁目３番28号 日立 造船株式会社内(72) Inventor Takanori Nakamura 5-3-28 Nishikujo, Konohana-ku, Osaka, Hitachi Shipbuilding Co., Ltd. (72) Inori Shigenori Onizuka 5-28 Nishikujo, Konohana-ku, Osaka In-house (72) Inventor Yoshihisa Nakazawa 5-3-8 Nishi-Kujo, Konohana-ku, Osaka City Hitachi Shipbuilding Co., Ltd.
Claims (1)
（和光純薬社製）を内装した高速液体クロマトグラフィ
ー装置を用いた杜仲茶の成分分析によって、ゲニポシド
酸のピークと、このピークの出現から保持時間で０．６
０〜１．３５分後に出現するピーク中で一番ピーク面積
の大きいピークＡのそれぞれのピーク面積を求め、両者
の面積比が１．４以上であることを特徴とする、味の品
質を確保した杜仲茶。1. A column "Wakosil 5C18"
By analyzing the components of Tochu tea using a high-performance liquid chromatography device equipped with (manufactured by Wako Pure Chemical Industries, Ltd.), the peak of geniposide acid and the retention time from the appearance of this peak were 0.6%.
The peak area of each peak A, which has the largest peak area among the peaks appearing after 0 to 1.35 minutes, is obtained, and the area ratio of both is 1.4 or more, ensuring the taste quality. Toshinaka tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05773196A JP3624272B2 (en) | 1996-03-14 | 1996-03-14 | How to ensure the taste quality of Tochu tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05773196A JP3624272B2 (en) | 1996-03-14 | 1996-03-14 | How to ensure the taste quality of Tochu tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09248163A true JPH09248163A (en) | 1997-09-22 |
| JP3624272B2 JP3624272B2 (en) | 2005-03-02 |
Family
ID=13064077
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05773196A Expired - Lifetime JP3624272B2 (en) | 1996-03-14 | 1996-03-14 | How to ensure the taste quality of Tochu tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007102439A1 (en) * | 2006-03-03 | 2007-09-13 | Kobayashi Pharmaceutical Co., Ltd. | Fractionation product of aqueous extract of eucommia ulmoides oliver leaf, and composition for oral ingestion comprising the fractionation product |
| CN106560697A (en) * | 2016-10-20 | 2017-04-12 | 中国计量大学 | Method for identifying producing area of Wuyi rock tea through combination of near infrared spectroscopy and trace element detection |
| CN106560702A (en) * | 2016-10-20 | 2017-04-12 | 中国计量大学 | Wuyi rock tea production place identification method through combination of electronic tongue and chromatographic separation technology |
| CN108627599A (en) * | 2018-07-31 | 2018-10-09 | 四川新绿色药业科技发展有限公司 | A kind of Cortex Eucommiae is the content assaying method that raw material is prepared into drug containing Cortex Eucommiae |
-
1996
- 1996-03-14 JP JP05773196A patent/JP3624272B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007102439A1 (en) * | 2006-03-03 | 2007-09-13 | Kobayashi Pharmaceutical Co., Ltd. | Fractionation product of aqueous extract of eucommia ulmoides oliver leaf, and composition for oral ingestion comprising the fractionation product |
| CN106560697A (en) * | 2016-10-20 | 2017-04-12 | 中国计量大学 | Method for identifying producing area of Wuyi rock tea through combination of near infrared spectroscopy and trace element detection |
| CN106560702A (en) * | 2016-10-20 | 2017-04-12 | 中国计量大学 | Wuyi rock tea production place identification method through combination of electronic tongue and chromatographic separation technology |
| CN108627599A (en) * | 2018-07-31 | 2018-10-09 | 四川新绿色药业科技发展有限公司 | A kind of Cortex Eucommiae is the content assaying method that raw material is prepared into drug containing Cortex Eucommiae |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3624272B2 (en) | 2005-03-02 |
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