Abstract: Abstract An investigation has been carried out on the content of vitamin‐C in fresh and manufactured tea (both green and black teas). Three methods of determining ascorbic acid have been mutually compared. At the same time we have investigated how the contents of ascorbic and dehydroascorbic acids alter during the various stages of tea manufacture. An examination has been made of how green tea can be prepared so that the final product is still rich in vitamin‐C. An enzyme preparation has been obtained from tea leaf, which possesses in a high degree the properties of an ascorbic acid‐oxidase. Finally we have examined the effect of ascorbic acid and ascorbic acid‐oxidase on the fermentation of tea. Investigations on the chemistry of the fermentation of tea are being continued.
Publication Year: 1940
Publication Date: 1940-01-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 2
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot