국내산 돈차 및 외국산 발효차에서 맛과 생리활성 비교

• 영문명: Comparative Studies of Tea Sensory Evaluation and Bioactive Compound between Domestic Don Tea and Imported Fermented Tea
• 발행기관: 국제차문화과학학회
• 저자명: 김순옥(Sun-Ok Kim) 박용서(Yong-Seo Park)
• 간행물 정보: 『국제차문화과학』제1집, 1~16쪽, 전체 16쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2020.12.30

영문 초록

This experiment was conducted to rise consumption of domestic produced Don tea. Main component, sensory quality, total phenolics, catechins, minerals and antioxidant activity were analyzed in domestic Don tea (aged and ripened), Pu-erh tea (aged and ripened), black tea(Keemun and Darjeeling), respectively. The general components (crude ash, crude lipid, and crude protein) except moisture was not influenced by various tea product. Sensory quality in Don tea was shown nearly equal score of ripend Pu-erh tea, but its score was lower than those of aged pu-erh tea or black tea. Tea extract color of Don tea had similar value of Keemun and Darjeeling black tea, while Pu-erh tea showed highest of Hunter 'L' and 'b' values among tea product. Content of total phenols was significantly higher in Don tea than those of Pu-erh tea or black tea, while tannin content lowed in Don tea. Major catechins of each tea extracts were epigallocatechin gallate(EGCG) and these content was higher in Don tea than Pu-erh tea or black tea. Mineral content did not differ among tea product. Don tea had higher antioxidant activity and Angiotensin-converting enzymatic activity than those of Pu-erh tea or black tea. However, electron donating activity and nitrogen scavenging enzymatic activity were not influenced by tea product. In this experiment, Don tea contained good sensory quality, high bioactive compound and antioxidant activity compared to imported tea.

목차

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

인용문헌

키워드

antioxidant catechin Pu-erh tea sensory quality total phenolic