29

沼津工業高等専門学校研究報告
第 56 号，2022 年 2 月㤶↦Ⲕຍᕤ࡟ࡼࡿⲔࡢỈⰍࡢኚ໬ⰾ㔝ᜤኈ *1࣭ྜྷᓮ ᾏ *1࣭ΎỈ ⠜ *2
Change of Tea Infusion Colors by Kosencha-process
YOSHINO Kyoji *1, YOSHIZAKI Kai *1, SHIMIZU Atsushi *2
Abstract: Kosencha-process is one of the second processing method for tea leaves of green tea,oolong tea, and black tea and is a treatment with high temperature and high pressure for them.
It changes the tastes of original teas and their infusion colors. In this study, we investigatedthe changes of the infusion colors caused by Kosencha-process for various teas withphotospectrometry. In case of the green tea of ‘Yabukita’ cultivar which is usually used forgreen tea in Japan, Kosencha-process strengthened green-yellow-orange color of the infusion.
Kosencha-process on the green teas of ‘Fujikaori’ and ‘Benifuuki’ cultivars which are usuallyused for black tea strengthened yellow-orange color of the infusions. A large peak was foundthe differential spectrum between that of the Kosencha infusion and the original tea infusion
in both cases of these cultivars. Green-yellow-orange colors in the infusions of ‘Fujikaori’ and‘Benifuuki’ black teas were became stronger than those of the corresponding green teas.
Kosencha-process for black tea and oolong tea did not cause any defined changes of theinfusions. The infusion color of ‘Fujikaori’ Kosencha did not change, when it became acidic. So
the formation of cyanidin-based anthocyanins were not probable in Kosencha-process for thiscultivar.
Key Words:

Kosencha, Tea infusion, Color, Polyphenol䠍䠊䛿䛨䜑䛻Ⲕ㸦Camellia Sinensis L.㸧ࡣࠊࢶࣂ࢟⛉ࡢᖖ⥳పᮌᶞࡍࡿࠋ୍⯡ⓗ࡟ࡣ〓Ⰽ໬ࡍࡿࡀࠊ‘⸨࠿࠾ࡾ’⥳Ⲕࡢ㤶↦Ⲕࡢࡼ࠺࡟ཎᩱⲔࡢ✀㢮࡟ࡼࡗ࡚ࡣ⛥࡟㩭ࡸ࠿࡟㉥Ⰽ໬ࡍࡿࡇ࡜ࡀ▱ࡽࢀ࡚࠸ࡿࠋ࡛࠶ࡿࠋⲔⴥࡢ୍ḟຍᕤ࡟ࡼࡾࠊ⥳Ⲕ㸦୙Ⓨ㓝Ⲕ㸧ࠊⅲ㱟ᮏ◊✲࡛ࡣࠊᵝࠎ࡞୍ḟຍᕤⲔࢆཎᩱ࡜ࡋ࡚㤶↦ⲔຍᕤⲔ㸦༙Ⓨ㓝Ⲕ㸧ࠊ⣚Ⲕ㸦Ⓨ㓝Ⲕ㸧➼ࡀ〇㐀ࡉࢀࠊୡ⏺୰࡛ࡋࡓ࡜ࡁࡢࠊⲔࡢᾐฟᾮࡢỈⰍࡢኚ໬࡟ࡘ࠸᳨࡚ウࢆ⾜ࡗ㣧⏝ࡉࢀ࡚ࡁࡓࠋⲔ࡟ࡣ⬡㉁྾཰㜼ᐖస⏝ࡸᢠ㓟໬స⏝➼ࡓࠋࡢᵝࠎ࡞ಖ೺స⏝ࡀ࠶ࡿࡇ࡜ࡀ▱ࡽࢀ࡚࠸ࡿ[1]ࠋࡑࡢ୺࡞᭷ຠᡂศࡢ୍ࡘ࡟࢝ࢸ࢟ࣥ㢮ࡀ࠶ࡿࡀࠊ≉࡟ຠᯝࡢᙉ࠸࣮࢞ࣞࢺᆺ࢝ࢸ࢟ࣥࡣⱞࡳࡸ῰ࡳࡢཎᅉ࡜࡞ࡗ࡚࠾ࡾࠊⲔ࡟ᑐࡍࡿႴዲᛶࢆపୗࡉࡏࡿࡇ࡜ࡀ⪃࠼ࡽࢀࡿࠋ㤶↦Ⲕຍᕤ䠎䠊ᮦᩱ䛚䜘䜃᪉ἲ㸰㸬㸯 ⏝࠸ࡓⲔヨᩱࡣࠊ୍ḟຍᕤⲔࢆ㣬࿴Ỉ⵨Ẽୗ࡛ຍᅽ࣭ຍ⇕(160㹼200Υ)௨ୗࡢ୍ḟຍᕤⲔ࠾ࡼࡧࡑࡢ㤶↦Ⲕࢆᐇ㦂࡟⏝࠸ࡓࠋ‘ ’ฎ⌮ࡍࡿࡇ࡜࡛Ⲕࡢ῰ࡳࢆ㍍ῶࡍࡿࡇ࡜ࡀ࡛ࡁࡿ[2]ࠋࡲࡓࠊ୰ࡢྡ⛠ࡣࡑࢀࡒࢀࡢ᱂ᇵရ✀ྡ࡛࠶ࡿࠋḟ㡯௨㝆࡛ࡣࠊ㤶↦Ⲕ࡟ࡣࠊ୍ḟຍᕤⲔ࡜ྠᵝ࡟⢾྾཰ᢚไస⏝ࠊᢠ㓟໬‘ ’ࢆ┬␎ࡍࡿࠋ

స⏝ࠊᢠ⅖⑕స⏝ࠊ⫧‶ᝈ⪅࡟࠾ࡅࡿ⑭㌟స⏝࡜ᚰ⾑⟶㞀1) ‘ࡸࡪࡁࡓ’⥳Ⲕ࡜ࡑࡢ㤶↦Ⲕᐖࣜࢫࢡࡢ㍍ῶస⏝࡜࠸ࡗࡓಖ೺స⏝ࡀ࠶ࡿࡇ࡜ࡀ▱ࡽ2) ‘⸨࠿࠾ࡾ’⥳Ⲕ㸦ၟရྡ: ⸨ᯞ࠿࠾ࡾ, ⸨ᯞᕷⲔၟᕤᴗ

ࢀ࡚࠸ࡿ[2-8]ࠋ

(༠)〇㸧࡜ࡑࡢ㤶↦Ⲕ㸦ၟရྡ: ࡉࡽࡾࡽ, 㤶↦Ⲕ◊✲఍(ओ㤶↦Ⲕຍᕤࢆ⾜࠺࡜ࠊ࿡ࡢኚ໬࡜࡜ࡶ࡟ࡑࡢỈⰍࡶኚ໬ᯇ⏣ၟᗑ〇㸧3) ‘࡭࡟ࡩ࠺ࡁ’⥳Ⲕ࡜ࡑࡢ㤶↦Ⲕ*1 ≀㉁ᕤᏛ⛉Department of Chemistry & Biochemistry*2 ࢧࣥࢲ࢖ࣖᰴᘧ఍♫Sundia Co., Ltd.

4) ୰ᅜ⏘ⅲ㱟Ⲕ࡜ࡑࡢ㤶↦Ⲕ5) ‘⸨࠿࠾ࡾ’⣚Ⲕ㸦ၟရྡ: ⸨ᯞࡃࢀࡣ, ⸨ᯞᕷⲔၟᕤᴗ(༠)〇㸧6) ‘࡭࡟ࡩ࠺ࡁ⣚Ⲕ’࡜ࡑࡢ㤶↦Ⲕ

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沼津工業高等専門学校研究報告

第 56 号

ࡇࡢ࠺ࡕࠊ‘ࡸࡪࡁࡓ’ࡣࠊ௦⾲ⓗ࡞᪥ᮏࡢ⥳Ⲕရ✀࡛࠶ࡿࠋ⸨࠿࠾ࡾ࡛ࡣഹ࠿࡟ぢࡽࢀࡓࡀࠊ࡭࡟ࡩ࠺ࡁ࡛ࡣぢࡽࢀ࡞‘⸨࠿࠾ࡾ’ࡣࠊⰼ⢊ぶࡢ‘ࡸࡪࡁࡓ’࡜✀Ꮚぶࡢ࢖ࣥࢻ࢔ࢵࢧ࠿ࡗࡓࠋࡇࡢࡇ࡜࠿ࡽࠊ⣚Ⲕရ✀ࡢⲔⴥࢆ⥳Ⲕ࡟ຍᕤࡋࠊ

࣒⣔ࡢ㞧✀࡛࠶ࡿ‘༳㞧 131’ࢆ஺㓄ࡉࡏࡓ⣚Ⲕရ✀࡛࠶ࡿࠋࡑࢀࢆࡉࡽ࡟㤶↦Ⲕ࡟ຍᕤࡍࡿ࡜㯤㹼ᶳࡢⰍࡀᙉࡃ⌧ࢀ‘࡭࡟ࡩ࠺ࡁ’ࡣࠊⰼ⢊ぶࡢ‘ᯖ Cd86’࡜✀Ꮚぶࡢከ⏣⣔࢖ࣥࡿࡶࡢ࡜⪃࠼ࡽࢀࡓࠋᐇ㝿ࡢỈⰍࡢኚ໬ࡣࠊᅗ 1-B,1-C ࡟ࢻ㞧✀࡛࠶ࡿ‘࡭࡟࡯ࡲࢀ’ࢆ஺㓄ࡉࡏࡓ⣚Ⲕရ✀࡛࠶ࡿࠋ♧ࡍࡼ࠺࡟ࠊࡸࡪࡁࡓࢆ⏝࠸ࡓሙྜ࡜኱ࡁ࡞㐪࠸ࡣㄆࡵࡽ
ࢀ࡞࠿ࡗࡓࠋ௒ᅇ⏝࠸ࡓ⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕ㸦ࡉࡽࡾࡽ㸧㸰㸬㸰 Ⲕࡢᾐฟᾮࡢㄪ〇๓㡯࡟♧ࡋࡓ11 ✀ࡢ୍ḟຍᕤⲔ࡜ࡑࡢ㤶↦Ⲕ࡟ࡘ࠸࡚ࠊ
Ⲕⴥ 2 g ࢆ⇕‫ ‮‬100 mL ࡟ຍ࠼ 5 ศ㛫㟼⨨ࡋ࡚ᾐฟࡋࡓࠋࡇࢀࢆࢁ㐣ࡋࠊヨᩱ࡜ࡋ࡚⏝࠸ࡓࠋࡢỈⰍࡣࠊ௚ࡢ㤶↦Ⲕ࡜ྠᵝ࡛࠶ࡾࠊ㩭ࡸ࠿࡞㉥Ⰽࡣ࿊ࡋ࡞࠿ࡗࡓࠋ⣚Ⲕရ✀࡛࠶ࡿ⸨࠿࠾ࡾ࡜࡭࡟ࡩ࠺ࡁ࡟ࡘ࠸࡚ࠊࡑࡢ⣚Ⲕ࡜⥳Ⲕ࡜ࡢᕪศࢫ࣌ࢡࢺࣝࢆ ᐃࡋࡓ⤖ᯝࢆᅗ 1-D,1-E
࡟♧ࡍࠋ࠸ࡎࢀࡢሙྜ࡟ࡶࠊ400 nm ࠿ࡽ 700 nm ࡟࠿ࡅ㸰㸬㸱 Ⲕᾐฟᾮࡢ྾ගࢫ࣌ࢡࢺࣝࡢ ᐃ࡚྾཰ࡀపୗࡋ࡚࠾ࡾࠊࡇࡢἼ㛗ࡢ⠊ᅖ࡛᫂☜࡞྾཰ࣆ࣮

ྛⲔࡢヨᩱࢆ 0.45 Pm ࡢࣇ࢕ࣝࢱ࣮࡛ࢁ㐣ࡋࠊἼ㛗⠊ᅖࢡࡣㄆࡵࡽࢀ࡞࠿ࡗࡓࠋᐇ㝿ࡢỈⰍ࠿ࡽࡶࠊ㤶↦Ⲕຍᕤࡢ

400~700 nm ࡟࠾ࡅࡿ྾ගࢫ࣌ࢡࢺࣝࢆ᪥❧♫〇 U-2810ሙྜ࡜㢮ఝࡢ⥳㹼㯤㹼ᶳࡢⰍྜ࠸ࡀᙉࡲࡿࡇ࡜ࡀ☜ㄆࡉᆺศගගᗘィࢆ⏝࠸࡚ ᐃࡋࡓࠋࡑࢀࡒࢀࡢ୍ḟຍᕤⲔ࡟ࢀࡓࠋࡘ࠸࡚ࠊ㤶↦Ⲕࡢ྾ගࢫ࣌ࢡࢺࣝ࠿ࡽཎᩱⲔࡢ྾ගࢫ࣌ࢡ࡭࡟ࡩ࠺ࡁ⣚Ⲕ㤶↦Ⲕ࡜࡭࡟ࡩ࠺ࡁ⣚Ⲕࡢᕪศࢫ࣌ࢡࢺࣝࢆᘬ࠸ࡓᕪศࢫ࣌ࢡࢺࣝࢆồࡵࡓࠋࡲࡓࠊ⣚Ⲕ࡟ࡘ࠸ࢺࣝࢆᅗ 1-F ࡟♧ࡍࠋ⣚Ⲕࢆࡉࡽ࡟㤶↦Ⲕຍᕤࡋࡓሙྜ࡟

࡚ࡣࠊࡑࡢ྾ගࢫ࣌ࢡࢺࣝ࠿ࡽྠရ✀ࡢ⥳Ⲕࡢ྾ගࢫ࣌ࢡ

ࡣࠊ420 nm ௜㏆࡟㈇ࡢ྾཰ࣆ࣮ࢡࡀぢࡽࢀࠊ㯤Ⰽࡀᙅࡲࢺࣝࢆᘬ࠸ࡓᕪศࢫ࣌ࢡࢺࣝࡶồࡵࡓࠋࡿࡶࡢ࡜⪃࠼ࡽࢀࡓࠋᐇ㝿ࡢỈⰍ࡛ࡣࠊ┠ど࡛୧⪅࡟኱ࡁ⸨࠿࠾ࡾ⥳Ⲕ㤶↦ⲔࡢᾐฟᾮࡢỈⰍ࡟ཬࡰࡍ pH ࡢᙳ㡪࡞㐪࠸ࡣㄆࡵࡽࢀ࡞࠿ࡗࡓࠋ⣚Ⲕຍᕤ࡟ࡼࡾࡍ࡛࡟ỈⰍࡀ࡟ࡘ࠸࡚ࡶ᳨ウࡋࡓࠋ⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕࡢᾐฟᾮࡣ pH〓Ⰽ໬ࡋ࡚࠸ࡿࡓࡵࠊ㤶↦Ⲕຍᕤ࡟ࡼࡿࡉࡽ࡞ࡿⰍࡢኚ໬

ࡀ⣙ 6.5 ࡢ୰ᛶᇦࡔࡗࡓࡀࠊࡇࡢᾐฟᾮ࡟ 1 M ሷ㓟ࢆ㐺㔞ࡣㄆࡵ࡟ࡃ࠿ࡗࡓࠋ

ຍ࠼࡚ pH ࢆ⣙ 2.5 ࡢ㓟ᛶ࡟ࡋࡓ࡜ࡁࡢ྾ගࢫ࣌ࢡࢺࣝࢆ
ᐃࡋࡓࠋⅲ㱟Ⲕ㤶↦Ⲕ࡜ⅲ㱟Ⲕࡢᕪศࢫ࣌ࢡࢺࣝࢆ ᐃࡋࡓሙྜ࡟ࡣࠊᅗ 1-G ࡟♧ࡍࡼ࠺࡟ࠊ460 nm ௜㏆࡟ᑠࡉ࡞྾཰ࣆ࣮ࢡࡀぢࡽࢀᶳⰍࡀᙉࡲࡗࡓ୍᪉࡛ࠊ400 nm ௜㏆ࡢ྾䠏䠊⤖ᯝ䛚䜘䜃⪃ᐹ

཰ࡣ㈇࡟ኚ໬ࡋ࡚࠾ࡾ⥳㯤Ⰽࡣᙅࡲࡗࡓࡶࡢ࡜⪃࠼ࡽࢀࡿࠋᐇ㝿ࡢỈⰍࡶࠊ㤶↦Ⲕຍᕤ࡛Ⰽࡀⱝᖸ⃰ࡃ࡞ࡗࡓ⛬ᗘྛ✀୍ḟຍᕤⲔ࡜ࡑࡢ㤶↦Ⲕࡢᾐฟᾮࡢ྾ගࢫ࣌ࢡࢺ࡟ぢ࠼ࡿࠋⅲ㱟Ⲕࡶ⣚Ⲕ࡜ྠᵝ࡟ࠊࡍ࡛࡟୍ḟຍᕤࡢ㝿࡟ࣝ࡟ࡘ࠸࡚ࠊ࠸ࡃࡘ࠿ࡢ⤌ࡳྜࢃࡏ࡟࠾ࡅࡿᕪศࢫ࣌ࢡࢺ〓Ⰽ໬ࡀ㉳ࡇࡗ࡚࠸ࡿࡓࡵࠊ㤶↦Ⲕຍᕤ࡛ࡢⰍࡢኚ໬ࡣࡣ

ࣝࢆࠊᅗ 1 ࡟♧ࡍࠋ⥳Ⲕရ✀࡛࠶ࡿࡸࡪࡁࡓࡢሙྜࠊࡸࡪࡗࡁࡾ࡜ࡣㄆࡵࡽࢀ࡞࠸ࡶࡢ࡜⪃࠼ࡽࢀࡿࠋࡁࡓ⥳Ⲕ㤶↦Ⲕ࡜ࡸࡪࡁࡓ⥳Ⲕࡢᕪศࢫ࣌ࢡࢺࣝࡣࠊᅗ ௨ୖࡢ⤖ᯝࡼࡾࠊ࢔ࢵࢧ࣒ࣁ࢖ࣈࣜࢵࢻ࡛࠶ࡿ⸨࠿࠾ࡾ

1-A ࡟♧ࡍࡼ࠺࡟ࠊ400 nm ࠿ࡽ 700 nm ࡢ⠊ᅖ࡛඲య࡟

ࡸ࡭࡟ࡩ࠺ࡁ࠿ࡽ⥳Ⲕࢆ〇㐀ࡋࠊࡑࢀࡽࢆ㤶↦Ⲕຍᕤࡋࡓ

㛗Ἴ㛗࡟࡞ࡿ࡯࡝྾཰ࡀపࡃ࡞ࡿഴྥࡀ࠶ࡿࡇ࡜ࡀࢃ࠿

ሙྜࠊࡸࡪࡁࡓ⥳Ⲕࡢሙྜ࡟ࡣぢࡽࢀ࡞࠸ 450 nm ௜㏆࡟ࡗࡓࠋࡑࡢ୰࡛ࠊ450 nm ࠾ࡼࡧ 670 nm ࡟ᑠࡉ࡞྾཰ࣆᴟ኱྾཰ࢆᣢࡘᡂศࡀ⏕ᡂࡍࡿࡇ࡜ࡀࢃ࠿ࡗࡓࠋ୍᪉࡛ࠊ࣮ࢡࡀぢࡽࢀࡓࠋ400 nm ࡢ྾཰࡟ࡼࡾ⥳㯤Ⰽࠊ450 nm ࡢ௒ᅇ⏝࠸ࡓ⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕࡣ㯤㹼ᶳࡢⰍྜ࠸ࡀᙉࡲ

྾཰࡟ࡼࡾ㯤Ⰽࠊ670 nm ࡢ྾཰࡟ࡼࡾ㟷⥳Ⰽࢆࡑࢀࡒࢀ

ࡗࡓࡀࠊ㩭ࡸ࠿࡞㉥Ⰽࢆ࿊ࡍࡿࡢ࡟ᚲせ࡜ண᝿ࡉࢀࡿ 510࿊ࡍࡿࡶࡢ࡜⪃࠼ࡽࢀࠊ඲య࡜ࡋ࡚ࡣ㤶↦Ⲕຍᕤ࡟ࡼࡾ⥳nm ௜㏆ࡢᙉ࠸྾཰ࡲ࡛ࡣㄆࡵࡽࢀ࡞࠿ࡗࡓࠋ

㹼㯤㹼ᶳࡢⰍྜ࠸ࡀᙉࡃ࡞ࡿࡶࡢ࡜⪃࠼ࡽࢀࡿࠋ
ᅗ1-A࡟ࠊⲔࡢỈⰍࡀ㉥Ⰽࢆ࿊ࡍࡿせᅉࡢ୍ࡘ࡜ࡋ࡚ࠊ࢝ࢸ࢟ࣥ㢮ᐇ㝿ࡢᾐฟᾮࡢỈⰍࡢ෗┿ࢆ㍕ࡏ࡚࠾ࡾࠊࡑࡢࡼ࠺࡞Ⰽࡢ

ࡢ⦰ྜ≀࡛࠶ࡿࣉࣟࢩ࢔ࢽࢪࣥࡢ⇕ศゎࡸ㓟ศゎ࡟ࡼࡗኚ໬ࢆ☜ㄆࡍࡿࡇ࡜ࡀ࡛ࡁࡿࠋ࡚⏕ࡌࡿࢩ࢔ࢽࢪࣥ⣔࢔ࣥࢺࢩ࢔ࢽࣥ[9]ࡢ⏕ᡂࡀ⪃࠼ࡽࡇࢀ࡟ᑐࡋࠊ⣚Ⲕရ✀࡛࠶ࡿ⸨࠿࠾ࡾ࡜࡭࡟ࡩ࠺ࡁ࡟ࡘ

ࢀࡿࠋ㧗㏿ᾮయࢡ࣐ࣟࢺࢢࣛࣇ࢕࣮ἲ[10]࡟ࡼࡿศᯒ࡛ࠊ࠸࡚ࠊࡑࡢ⥳Ⲕ㤶↦Ⲕ࡜⥳Ⲕ࡜ࡢᕪศࢫ࣌ࢡࢺࣝࢆ ᐃࡋ⸨࠿࠾ࡾ⥳Ⲕ࡟ࡣ⣙ 1.3 mg/100 g Ⲕⴥࡢࣉࣟࢩ࢔ࢽࢪࣥࡓ⤖ᯝࢆᅗ 1-B,1-C ࡟♧ࡍࠋ࠸ࡎࢀࡢሙྜ࡟ࡶࠊ400 nm

B2 ࡀ᳨ฟࡉࢀࡓ㸦ᅗ 2㸧ࠋ⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕ࡟࢔ࣥࢺࢩ

௜㏆ࡼࡾࡶ 450 nm ௜㏆ࡢ᪉ࡀ྾཰ࡀᙉࡃࠊ450 nm ࢆ୰࢔ࢽࣥࡀྵࡲࢀ࡚࠸ࡿ࡜ࡍࢀࡤࠊࡇࡢ໬ྜ≀ࡣ୰ᛶ࡛ࡣ⣸ᚰ࡟኱ࡁ࡞྾཰ࣆ࣮ࢡࡀぢࡽࢀࡓࠋ670 nm ௜㏆ࡢ྾཰ࡣࠊ

Ⰽࢆ♧ࡍࡀ pH ࡀపୗࡍࡿࡇ࡜࡛㉥Ⰽࢆ♧ࡍࡶࡢ࡜⪃࠼ࡽ

31

香煎茶加工による茶の水色の変化AB㤶↦Ⲕ   ཎⲔ㤶↦Ⲕ  ཎⲔࡸࡪࡁࡓ⥳Ⲕ⸨࠿࠾ࡾ⥳Ⲕ

DC㤶↦Ⲕ  ཎⲔ⣚Ⲕ  ⥳Ⲕ࡭࡟ࡩ࠺ࡁ⥳Ⲕ⸨࠿࠾ࡾFE⣚Ⲕ  ⥳Ⲕ࡭࡟ࡩ࠺ࡁ㤶↦Ⲕ  ཎⲔ࡭࡟ࡩ࠺ࡁ⣚Ⲕ

0.450

G0.350‫( ౕޭٷ‬Abs)

୰ᅜ⏘ⅲ㱟Ⲕ

H

0.400⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕ

0.300

࢐੓

0.250

஦੓

0.200
0.150
0.100

0.050㤶↦Ⲕ          ཎⲔ

0.000

400

450500550600ഀௗ (nm)ᅗ 1 ྛ✀୍ḟຍᕤⲔ࡜ࡑࡢ㤶↦Ⲕࡢᾐฟᾮࡢ྾ගࢫ࣌ࢡࢺࣝࡲࡓࡣࡑࡢᕪศࢫ࣌ࢡࢺࣝ
A: ࡸࡪࡁࡓ⥳Ⲕ㤶↦Ⲕ࡜ࡸࡪࡁࡓ⥳Ⲕࡢᕪศࢫ࣌ࢡࢺࣝ, B㸸⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕ࡜⸨࠿࠾ࡾ⥳Ⲕࡢᕪศࢫ࣌ࢡࢺࣝ, C㸸࡭࡟ࡩ࠺ࡁ⥳Ⲕ㤶↦Ⲕ࡜࡭࡟ࡩ࠺ࡁ⥳Ⲕࡢᕪศࢫ࣌ࢡࢺࣝ,D㸸⸨࠿࠾ࡾ⣚Ⲕ࡜⸨࠿࠾ࡾ⥳Ⲕࡢᕪศࢫ࣌ࢡࢺࣝ, E㸸࡭࡟ࡩ࠺ࡁ⣚Ⲕ࡜࡭࡟ࡩ࠺ࡁ⥳Ⲕࡢᕪศࢫ࣌ࢡࢺࣝ, F㸸࡭࡟ࡩ࠺ࡁ⣚Ⲕ㤶↦Ⲕ࡜࡭࡟ࡩ࠺ࡁ⣚Ⲕࡢᕪศࢫ࣌ࢡࢺࣝ, G㸸୰ᅜ⏘ⅲ㱟Ⲕ㤶↦Ⲕ࡜୰ᅜ⏘ⅲ㱟Ⲕࡢᕪศࢫ࣌ࢡࢺࣝ, H㸸୰ᛶ࠾ࡼࡧ㓟ᛶୗ࡛ࡢ⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕࡢ྾ගࢫ࣌ࢡࢺࣝ

65070032

沼津工業高等専門学校研究報告‫ౕޭٷ‬ʤ2280 nm ʥ0ฯ࣍࣎ؔ (෾))཰ࡣぢࡽࢀ࡞࠿ࡗࡓࠋࡸࡪࡁࡓ⥳Ⲕ࡜࡭࡟ࡩ࠺ࡁ⥳Ⲕࢆࡑࢀࡒࢀ㤶↦Ⲕຍᕤࡋࡓሙྜࠊࡑࡢ⥲࢝ࢸ࢟ࣥ㔞ࡣ๓⪅࡛ࡣ

510

第 56 号

7.99 g/100 g Ⲕⴥ࠿ࡽ 4.40 g/100 g Ⲕⴥ࡟ࠊᚋ⪅࡛ࡣ 16.16B2
ϕϫεΠωζϱB

15g/100 g Ⲕⴥ࠿ࡽ 10.10 g/100 g Ⲕⴥ࡟పୗࡍࡿ[2]ࠋྛ࢝ࢸ
(-)-ΦϒΪϫΩτΫϱΪϪʖφ20࢟ࣥࡈ࡜࡟ぢࡿ࡜ࠊࡸࡪࡁࡓ⥳Ⲕࠊ࡭࡟ࡩ࠺ࡁ⥳Ⲕ࡜ࡶ࡟ࠊ
(-)-࢚ࣆ࢞ࣟ࢝ࢸ࢟ࣥ࡜(-)-࢚ࣆ࢞ࣟ࢝ࢸ࣮࢟ࣥ࢞ࣞࢺࡢῶ
ᑡ㔞ࡀከ࠸㸦ओ࢚ࢥࣉࣟࣜࢧ࣮ࢳㄪ࡭㸸ᮍⓎ⾲㸧
ࠋࢸ࢔ࣇ

2530

ᅗ 2 ODS ⣔࣒࢝ࣛࢆ⏝࠸ࡓ㧗㏿ᾮయࢡ࣐ࣟࢺࢢࣛࣇ࢕࣮࡟ࡼࡿ⸨࠿࠾ࡾ⥳Ⲕࡢࢡ࣐ࣟࢺࢢ࣒ࣛࣛࣅࣥ㢮ࡣ࢝ࢸࢥ࣮ࣝᆺ࡜ࣆ࣮ࣟ࢞ࣟࣝᆺࡢ࢝ࢸ࢟ࣥࡢ㓟໬ⓗ࢝ࢵࣉࣜࣥࢢ཯ᛂ࡟ࡼࡾ⏕ᡂࡍࡿ࡜ࡉࢀ࡚࠸ࡿࡢ
࡛ࠊࣆ࣮ࣟ࢞ࣟࣝᆺ࡛࠶ࡿࡇࡢ 2 ࡘࡢ໬ྜ≀ࡀ஫࠸࡟཯ᛂࡋ࡚ࢸ࢔ࣇࣛࣅࣥ㢮࡟࡞ࡿࡇ࡜ࡣ⪃࠼㞴࠸[17]ࠋ࢝ࢸࢥ࣮ࣝᆺࡢ࢝ࢸ࢟ࣥࡢῶᑡ㔞ࡀᑡ࡞࠸ࡇ࡜࠿ࡽࠊ㤶↦Ⲕຍᕤ࡟ࡼࡾࢸ࢔ࣇࣛࣅࣥ㢮ࡀከࡃ⏕ᡂࡍࡿྍ⬟ᛶࡣప࠸ࡶࡢ࡜

ࢀࡿ[11]ࠋࡑࡇ࡛ࠊ⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕࡢᾐฟᾮࢆ୰ᛶ࠿⪃࠼ࡽࢀࡿࠋࡽ㓟ᛶ࡟ኚ໬ࡉࡏࡓ࡜ࡁࡢ྾ගࢫ࣌ࢡࢺࣝࢆ ᐃࡋࡓ⤖ Ⓨ㓝Ⲕ࡛࠶ࡿ⣚Ⲕࡸⅲ㱟ⲔࡢỈⰍ࠾ࡼࡧ୙Ⓨ㓝Ⲕࡢ⥳ᯝࢆᅗ 1-H ࡟♧ࡍࠋ୰ᛶୗ࡜㓟ᛶୗ࡛ࠊ⸨࠿࠾ࡾ⥳Ⲕ㤶↦Ⲕࡢ஧ḟຍᕤⲔ࡛࠶ࡿ↎ࡌⲔࡸࣉ࣮࢔ࣝⲔࡢỈⰍࡣࠊ࠸ࡎ

Ⲕࡢ྾ගࢫ࣌ࢡࢺࣝ࡟ኚ໬ࡣぢࡽࢀࡎࠊࡇࡢࡇ࡜࠿ࡽࢩ࢔

ࢀࡶ⥳Ⲕ࡟ẚ㍑ࡋ࡚〓Ⰽ໬ࡋ࡚࠸ࡿࠋࡇࢀࡽࡢⲔࡢ〓Ⰽᡂࢽࢪࣥ⣔ࡢᡂศࡀྵࡲࢀࡿྍ⬟ᛶࡣప࠸ࡶࡢ࡜⪃࠼ࡽࢀศ࡟ࡣ࣏ࣜࣇ࢙ࣀ࣮ࣝࡢᵓ㐀ࢆ᭷ࡍࡿ㧗ศᏊࡢࡶࡢࡀྵ

ࡿࠋࡲࢀ࡚࠸ࡿ[18]ࠋࡇࢀࡽ㧗ศᏊࡢ࣏ࣜࣇ࢙ࣀ࣮ࣝᡂศ࡜ࡋ
࡚ࡣࠊ⣚Ⲕࡢࢸ࢔ࣝࣅࢪࣥࡸࢸ࢔ࣈࣟ࢘ࢽࣥ[19,20]ࠊࣉ࣮

䠐䠊䛚䜟䜚䛻

࢔ࣝⲔࡢࢸ࢔ࣈࣟ࢘ࢽࣥᵝᡂศ[21]࡞࡝ࡀ▱ࡽࢀ࡚࠸ࡿࡀࠊ
ࡑࡢ໬Ꮫᵓ㐀ࡣ」㞧୍࡛㒊ศࡋ࠿ゎ᫂ࡉࢀ࡚࠾ࡽࡎࠊ࢝ࢸ ௨ୖࡢ⤖ᯝ࠿ࡽࠊ⥳Ⲕࢆ㤶↦Ⲕຍᕤࡍࡿࡇ࡜࡟ࡼࡾ〓Ⰽ࢟ࣥ㦵᱁ࡀྵࡲࢀ [22]ࠊࢱࣥࣃࢡ㉁ࡸ⢾࡞࡝ࡀ⤖ྜࡋ࡚࠸໬ࡀ㉳ࡇࡿࡶࡢࡢࠊ⥳Ⲕရ✀࡟ẚ㍑ࡋ࡚⣚Ⲕရ✀ࢆ⥳Ⲕ࡟ࡿ୙ᆒ୍࡞ᵓ㐀ࢆᣢࡘࡶࡢ࡜⪃࠼ࡽࢀ࡚࠸ࡿࠋࡸࡪࡁࡓ⥳ຍᕤࡋࡓࡶࡢ࡛ࡣࡼࡾ㯤㹼ᶳࡢⰍྜ࠸ࡀᙉࡃ࡞ࡿࡇ࡜ࡀⲔ࡜࡭࡟ࡩ࠺ࡁ⥳Ⲕࢆࡑࢀࡒࢀ㤶↦Ⲕຍᕤࡋࡓሙྜࠊࡑࡢศ࠿ࡗࡓࠋⲔࡢỈⰍࡀࡉࡽ࡟㉥Ⰽ࡟㏆ࡃ࡞ࡿせᅉ࡜ࡋ࡚ࡣࠊ

⥲࢝ࢸ࢟ࣥ㔞ࡣ⣙ 55%࡜⣙ 63%࡟పୗࡍࡿࡀࠊࡑࢀࡒࢀ

๓㏙ࡢ࢔ࣥࢺࢩ࢔ࢽࣥࡢ௚࡟ࠊⲔⴥ୰ࡢ࣏ࣜࣇ࢙ࣀ࣮ࣝ࢜ࡢ⥲࣏ࣜࣇ࢙ࣀ࣮ࣝ㔞ࡣ⣙ 89%࡜⣙ 80%࡟ࡋ࠿పୗࡋ࡞

࢟ࢩࢲ࣮ࢮ࡟ࡼࡾ࢝ࢸ࢟ࣥࡀ㓟໬㔜ྜࡋ࡚⏕ᡂࡍࡿࡇ࡜

࠸ [2]ࠋ㤶↦Ⲕຍᕤ࡟ࡼࡿ〓Ⰽ໬࡟ࡶࠊ㢮ఝࡢ㧗ศᏊ࣏࡛ࣜ▱ࡽࢀࡿࢸ࢔ࣇࣛࣅࣥ㢮[12]ࡢྍ⬟ᛶࡀ⪃࠼ࡽࢀࡿࠋࡲࣇ࢙ࣀ࣮ࣝ㢮ࡢ⏕ᡂࡀ㛵୚ࡋ࡚࠸ࡿྍ⬟ᛶࡀ࠶ࡿࠋࡓࠊⲔⴥ࡟ྵࡲࢀࡿ࢔ࢫࢥࣝࣅࣥ㓟ࡢศゎ࡛⏕ࡌࡿࣞࢲࢡࢺࣥࡸ࢜ࢯࣥ࡟ࡼࡿ〓Ⰽ໬ࡸࠊ࢔ࢫࢥࣝࣅࣥ㓟ࡢ㓟໬࡛⏕ࡌࡿࢹࣄࢻࣟ࢔ࢫࢥࣝࣅࣥ㓟࡜࢔࣑ࣀ㓟࡜ࡢ཯ᛂ࡟ࡼࡿ㉥Ⰽ໬࠶ࡿ࠸ࡣ〓Ⰽ໬ࡶࠊྍ⬟ᛶ࡜ࡋ࡚ࡣ⪃࠼ࡽࢀࡿ[13]ࠋ

ཧ⪃ᩥ⊩[1] బ㔝‶᫛ (2011): ⲔᏛ⾡◊✲఍ࢩ࣏ࣥࢪ࣒࢘ࠕ࠾Ⲕࡢࡓࡔࡋࠊࡇࡢ㉥Ⰽᡂศࡢ྾ගࢫ࣌ࢡࢺࣝࡢᴟ኱྾཰ࡣ 510೺ᗣ࡜ᩥ໬ࠖ, ⲔᏛ⾡◊✲఍, pp.31-34.

nm ࡛࠶ࡿࡇ࡜ࡀ▱ࡽࢀ࡚࠾ࡾࠊᮏᐇ㦂࡛ᚓࡽࢀࡓ⸨࠿࠾

[2] ⰾ㔝ᜤኈ, ΎỈᗣኵ, ௚ (2015): New Food Industry,ࡾ⥳Ⲕ㤶↦Ⲕࡢ྾ගࢫ࣌ࢡࢺࣝ࡜ࡣ୍⮴ࡋ࡞࠸ࠋ࡞࠾ࠊⅲ

57, 1- 10.

㱟Ⲕࡸ⣚Ⲕࡢࡼ࠺࡞Ⓨ㓝Ⲕ࡛ࡣࠊ⥳Ⲕ࡜␗࡞ࡾ࢔ࢫࢥࣝࣅ

[3] ⰾ㔝ᜤኈ, ၿ㣴ᑎඃ㤶, ௚ (2016): ἟ὠ㧗ᑓ◊✲ሗ࿌,ࣥ㓟ࡢ㔞ࡀᑡ࡞࠸ࡓࡵ[14]ࠊࡑࢀ࡟ࡼࡿ〓Ⰽ໬ࡸ㉥Ⰽ໬ࡀ

50, 87-90.

㉳ࡇࡿྍ⬟ᛶࡣప࠸ࡶࡢ࡜⪃࠼ࡽࢀࡿࠋ

[4] ⰾ㔝ᜤኈ, ᮡᮏዉኸ, ௚ (2018): ᢏ⾡࣭ᩍ⫱◊✲ㄽᩥㄅ, ࢸ࢔ࣇࣛࣅࣥ㢮ࡣࠊ⣚Ⲕ➼࡟ྵࡲࢀࡿ࢝ࢸ࢟ࣥࡢ 2 㔞య25, 37-45.

࡛࠶ࡾࠊ⣚Ⲕࡢရ㉁ホ౯ࡢ 1 㡯┠࡛࠶ࡿỈⰍࡢ㉥Ⰽ໬࡟㛵[5] ⰾ㔝ᜤኈ, ❑⏣ᕦ㍤, ௚ (2019): ἟ὠ㧗ᑓ◊✲ሗ࿌,ࢃࡿᡂศ࡛࠶ࡿ[15]ࠋࢸ࢔ࣇࣛࣅࣥ㢮ࡣࠊ375 nm ࡜ 455

53, 41-46.

nm ࡟྾཰ࢆᣢࡘࡇ࡜ࡀሗ࿌ࡉࢀ࡚࠾ࡾ[16]ࠊ⸨࠿࠾ࡾࡸ

[6] ⰾ㔝ᜤኈ, ⰾ㔝ᗈ㉳, ௚ (2019): ἟ὠ㧗ᑓ◊✲ሗ࿌,࡭࡟ࡩ࠺ࡁࡢ⥳Ⲕࢆ㤶↦Ⲕຍᕤࡋࡓሙྜࠊ450 nm ௜㏆ࡢ

53, 47-51.

྾཰ࡀ㧗ࡲࡗࡓࠋ୍᪉࡛ࠊ375 nm ௜㏆࡟ࡣ᫂☜࡞ᴟ኱྾[7] ⰾ㔝ᜤኈ, ▼ᕝఙஅ㍜, ௚ (2019): ἟ὠ㧗ᑓ◊✲ሗ࿌,香煎茶加工による茶の水色の変化

53, 53-55.
[8] Katanasaka, Y., Miyazaki, Y., et al. (2020): Biol.

Pharm. Bull., 43, 675-681.
[9] Freudenberg, K., Weinges, K. (1960) : Tetrahedron, 8,336-349.
[10] ⰾ㔝ᜤኈ, ཎ ᚁᙪ (1993): ἟ὠ㧗ᑓ◊✲ሗ࿌, 27,87-91.
[11] ὠஂ஭ள⣖ኵ (1998) : ᪥ᮏ㣗⏕άᏛ఍ㄅ, 9, 9-14.
[12] Mahanta, P. Kr., Baruah, H. Kr. (1992): J. Agric.

Food Chem., 40, 860-863.
[13] ୰ᯘᩄ㑻, ᮌᮧ 㐍, ௚ (1967): 㣗ရࡢኚⰍ࡜ࡑࡢ໬Ꮫ, ග⍅᭩㝔, pp.257-262.
[14] ໭⏣ၿ୕, ⋢℩႐ஂ㞝, ௚ (1989): ᪥ᮏ㣗ရᕤᴗᏛ఍
ㄅ, 36, 927-933.
[15] Hilton, P. J., Ellis, R. T. (1972): J. Sci. Fd Agric., 23,227-232.
[16] Lewis, J. R., Davis, A. L. (1998): Phytochemistry,49, 2511-2519.
[17] Takino, K., Imagawa, H., et al. (1964) : Agr. Biol.

Chem., 28, 64-71.
[18] ⰾ㔝ᜤኈ, 㟷ᮌᐇⱑ, ௚ (1995): ᪥ᮏ㣗ရ໬ᏛᏛ఍ㄅ,2, 9-13.
[19] ⏣୰ 㝯, ᯇᑿὒ௓, ௚ (2003): ኳ↛᭷ᶵ໬ྜ≀ウㄽ
఍ㅮ₇せ᪨㞟, 45, 299-304.
[20] Yang, Z., Tu, Y., et al. (2007): Food Chem., 105,1349-1356.
[21] Yamazaki, K., Yoshino, K., et al. (2012): Food Nutr.

Sci., 3, 394-400.
[22] ᔱ⏣ᜠ⨾, ⏣୰ಇஅ (2004): ࡘࡃࡤ⏕≀ࢪ࣮ࣕࢼࣝ,3, 222.

33