| 摘要 |
The taste of a purified tea extract is improved by reducing the content of gallate-type catechins in nonpolymerized catechins. A method for producing a purified tea extract of the invention is characterized by hydrolyzing a tea extract, adsorbing the resulting hydrolysate onto activated carbon, and then, bringing a basic aqueous solution or an aqueous organic solvent solution into contact with the activated carbon to elute nonpolymerized catechins. |
