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Research on effective botanical production technology. Method established for the qualitative evaluation of hydroponically cultivated teat; Shokubutsu seisan gijutsu no koritsuka kenkyu. Suiko saibaicha no hinshitsu hyokaho no kakuritsu

Journal Article:

Abstract

In case of cultivation on the ground, the tea is produced about five years after the transplantation. In case of hydroponic cultivation, however, it can start in about two years. Against difficulties due to the high temperature in summer, the cool summer climate of Hokkaido is good for putting the hydroponic cultivation to practical use. As the tea is a nonessential grocery item, its quality is regarded as very important, and determined by its theanine and other free amino acid content. Therefore, a new measurement method by high-speed liquid chromatography was studied to establish the method of quantitatively analyzing the free amino acid. By applying this method established, the hydroponically cultivated tea was qualitatively evaluated through classifying it and measuring its free amino acid content at each of its foliage heights. The main free amino acid contained was known to be theanine, glutamine, arginine, threonine and alamine. The theanine accounted for about 70% of all the free amino acid, and with a decrease in foliage height, its content fell. 15 refs., 20 figs., 2 tabs.
Authors:
Ota, T; Harada, K [1] 
  1. Hokkaido Electric Power Co. Inc., Sapporo (Japan)
Publication Date:
Jun 14, 1995
Product Type:
Journal Article
Reference Number:
SCA: 320303; 400102; PA: NEDO-95:920338; EDB-96:008452; SN: 96001507105
Resource Relation:
Journal Name: Kenkyu Nenpo - Hokkaido Denryoku Kabushiki Kaisha Gijutsu Kenkyusho; Journal Volume: 26; Other Information: PBD: 14 Jun 1995
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; 40 CHEMISTRY; TEA LEAVES; HYDROPONIC CULTURE; BIOMASS PLANTATIONS; BEVERAGES; AGRICULTURE; AMINO ACIDS; GLUTAMINE; LIQUID COLUMN CHROMATOGRAPHY; TEA PLANTS
OSTI ID:
148536
Country of Origin:
Japan
Language:
Japanese
Other Identifying Numbers:
Journal ID: KHDKE6; ISSN 0915-2938; TRN: 95:920338
Submitting Site:
NEDO
Size:
pp. 45-58
Announcement Date:

Journal Article:

Citation Formats

Ota, T, and Harada, K. Research on effective botanical production technology. Method established for the qualitative evaluation of hydroponically cultivated teat; Shokubutsu seisan gijutsu no koritsuka kenkyu. Suiko saibaicha no hinshitsu hyokaho no kakuritsu. Japan: N. p., 1995. Web.
Ota, T, & Harada, K. Research on effective botanical production technology. Method established for the qualitative evaluation of hydroponically cultivated teat; Shokubutsu seisan gijutsu no koritsuka kenkyu. Suiko saibaicha no hinshitsu hyokaho no kakuritsu. Japan.
Ota, T, and Harada, K. 1995. "Research on effective botanical production technology. Method established for the qualitative evaluation of hydroponically cultivated teat; Shokubutsu seisan gijutsu no koritsuka kenkyu. Suiko saibaicha no hinshitsu hyokaho no kakuritsu." Japan.
@misc{etde_148536,
title = {Research on effective botanical production technology. Method established for the qualitative evaluation of hydroponically cultivated teat; Shokubutsu seisan gijutsu no koritsuka kenkyu. Suiko saibaicha no hinshitsu hyokaho no kakuritsu}
author = {Ota, T, and Harada, K}
abstractNote = {In case of cultivation on the ground, the tea is produced about five years after the transplantation. In case of hydroponic cultivation, however, it can start in about two years. Against difficulties due to the high temperature in summer, the cool summer climate of Hokkaido is good for putting the hydroponic cultivation to practical use. As the tea is a nonessential grocery item, its quality is regarded as very important, and determined by its theanine and other free amino acid content. Therefore, a new measurement method by high-speed liquid chromatography was studied to establish the method of quantitatively analyzing the free amino acid. By applying this method established, the hydroponically cultivated tea was qualitatively evaluated through classifying it and measuring its free amino acid content at each of its foliage heights. The main free amino acid contained was known to be theanine, glutamine, arginine, threonine and alamine. The theanine accounted for about 70% of all the free amino acid, and with a decrease in foliage height, its content fell. 15 refs., 20 figs., 2 tabs.}
journal = {Kenkyu Nenpo - Hokkaido Denryoku Kabushiki Kaisha Gijutsu Kenkyusho}
volume = {26}
journal type = {AC}
place = {Japan}
year = {1995}
month = {Jun}
}