演題概要

1P-38

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LC/MS/MSとGC/MS分析による虫糞茶と市販茶の比較

(¹京大院農・ ²島津・ ³阪大島津協働研)
^o丸岡毅¹・ 伊藤友紀^2,3・ 渡辺淳^2,3・ 飯田順子^2,3・ 森直樹¹

The frass of Lepidoptera larvae, when steeped in hot water, often produce a fermented tea-like flavor (= Insect Frass Tea). It possesses a distinct taste not extracted from just dried leaves. Similar to the fermentation process in black tea production, Insect Frass Tea undergoes reactions driven by Polyphenol Oxidase (PPO) during insect chewing and gut processes. To investigate the differences between the conversion of leaf components in the tea manufacturing process and within insect bodies, a comparison between commercial tea and Insect Frass Tea was conducted. For this study, Sakura leaves (Someiyoshino: Kyoto) were used, with commercially produced tea made from Sakura leaves as the commercial tea sample. On the other hand, frass from seven species of Lepidoptera and two species of Phasmidae that had fed on Sakura leaves were used as the Insect Frass Tea sample. LC/MS/MS (and PCA) and GC/MS analyses were performed on both samples.