친환경과 일반재배 녹차의 성분함량 비교

• 영문명: Comparison of Component Content between Envirnomental-Frendly or Conventional Green Tea
• 발행기관: 한국차학회
• 저자명: 박장현(Jang Hyun Park) 남승희(Seung Hee Nam) 최장전(Jang Jeon Choi) 황해성(Hae Sung Hwang)
• 간행물 정보: 『한국차학회지』제16권 제3호, 106~110쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2010.12.30

영문 초록

Organic or conventional green teas were compared regarding their flavoring chemical compositions. Total nitrogen, total amino acid, chlorophyll, and vitamin C contents were higher inthe organic teas compared to the conventional teas. Organic green tea contained similar amounts of tannin and caffeine at 13.7% and 2.97%, respectively, than conventional green tea at 13.2% and 2.94%. For functional characterization, EDA (electron donating activity) and total phenolic content were slightly higher in organic green tea at 96.9% and 11.2%, respectively, than conventional green tea at 85.1% and 10.5%. Mineral contents of the two kinds of green teas were compared. Both the organic and conventional teas had similar amounts of K, Ca, Mg, Cr, Fe, and Cu contents. However, organic teas had higher B and Al contents while conventional teas had more Mn and Zn. Organic teas contained more aspatic acid, theanine, glutamic acid, phenylalanine, and arginine compared to the conventional teas. There was no difference between the two teas regarding valine, GABA (γ-aminobutyric acid), ysine, and histidine contents. Among catechins, EC and EGCg contents were higher in organic tea compared to conventional tea. In the results of the sensory evaluation, organic tea received a higher score with 82.7 points than the conventional tea with 79.9 points on a hedonic scale grading system, with worst 1 and best 9.

목차

서 론

재료 및 방법

결과 및 고찰

키워드

1st harvested tea cultivated conventionally or environmental-friendly favorite functional quality analysis