차잎 저장 후 혐기처리가 녹차의 기능성분 및 품질에 미치는 영향

• 영문명: Effect of Anaerobic condition after green leaves storage on the Y-Aminobutyric acid (GABA) and Quality of Green Tea
• 발행기관: 한국차학회
• 저자명: 박장현(Jang-Hyun Park) 최형국(Hyung-Koog Choi)
• 간행물 정보: 『한국차학회지』제7권 제1호, 163~171쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2001.03.30

영문 초록

Korea green tea leaves which were harvested the 1st time on May were treated with anaerobic condition to measure change of Y-aminobutyric acid(GABA) and othe constituents after green leaves storage. The contents of chemical components did not show any different between in the gas treatment stored at 5˚C for 10 hours and in control. Whereas chemical components were somewhat lower in the gas treatment stored at 5˚C for 20 hours than in control. The content of GABA with N₂gas treatment stored at 5˚C for 1, 10, 20 hours were higher 6~7 times with values of 200~223mg/100g than in conrtol(35mg/100g). The sensory test was lower in gas treatment stored at 5˚C for 1, 10 and 20 hours(76.7~78.4 point) than in control(80.4 point). The contents of chemical components did not show and different between in the gas treatment stored at room temperature for 1 hour and in control. However, the contents of chemical components were somewhat lower in the gas treatment stored at room temperature for 10 hours than in control. The content of GABA with N₂gas treatment were higher 4.5~6 times with values of 164-215mg/100g than in control(35mg/100g). The quality of green tea slightly decreased with the passing of the stored periad. Consequertly, Made tea within 20 time at 5˚C storage and fast time at room temperature storage after plucking was considered to be the best green tea in terms of functional nature as well as taste nature.

키워드

Camellia sinensis var. sinensis anarobic condition 5˚C and room temperature storage functional and taste nature