國內産 茶葉의 유리아미노산, 데아닌, 카테친 含量에 관한 硏究

• 영문명: Studies on the chemical constituents of free amino acid, theanine, and catechin contents in domestic tea shoots.
• 발행기관: 한국차학회
• 저자명: 朴章鉉(Jang-Hyun Park) 金廣植(Kwang-Sik Kim) 金冑 喜(Ju-Hee Kim) 崔炯局(Hyoung-Koog Choi) 金善雨(Sun-Woo Kim)
• 간행물 정보: 『한국차학회지』제2권 제2호, 197~208쪽, 전체 12쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1996.10.30

영문 초록

The contents of total free amino acid, theanaine and catechin were analyzed and compared in tea shoot of native korean tea plant (Camellia sinensis var. sinensis) picking from thirteen places and Yabukita(Camellia sinensis var. yabukita), and excellent Japanese variety. Results of this investigation are summarized as follow. The content of total free animo acid of the Yabukita(2376mg/100g) was higher than that of the average of native korean tea plants(1947mg/100g). The content of total free amino acid of Hadong - gun and Tamyang - gun was higher than that of the average of other districts. Theanine content among free amono acids was the highest as 1281 mg/100g in Yabukita and the average content of wild varieties was 1060 mg/100g. The contents of catechin at Koksong - gun was the highest as 12.56%, and that of Yongkwang - gun was the lowest as 8.83%. The main ingredients had order of (-)EGCG > (-)EGC > (-)ECG > (-)EC　>（＋)C.

키워드

Camellia Sinensis (L) O. Kuntze tea plant Free Amino Acid Theanine Catechin