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• 영문명: Optimum Conditions of Sample Preparation for Measuring Tea Extract Color Using Color Difference Meter
• 발행기관: 한국차학회
• 저자명: 고광섭(Kwang-Sup Ko) 이진호(Jin-Ho Lee) 유주(Ju Yoo) 이민석(Min-Seuk Lee) 이정대(Jeong-Dae Lee) 현해남(Hae-Nam Hyun) 김영걸(Young-Gul Kim)
• 간행물 정보: 『한국차학회지』제17권 제1호, 34~40쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.04.30

영문 초록

In order to evaluate the quality of green tea extract color, the ratio of green to yellow (a/b ratio) in the extracted green tea was utilized. Using a color difference meter, the a/b ratio proportionally increased as the sample amount increased, which means that the sample amount did not influence the a/b ratio. Accordingly, based on an amount of 3 g, which was used in the sensory method, stabilization of the tea extract color varied until 20 minutes had passed. In addition, when the stem was removed, the a/b value was highest. Under these conditions, after the sample was measured 10 times, coefficient variance was below 3%, which means good recovery. This method had an accuracy ofR²=0.6894, compared to that of the sensory method. Therefore, this instrumental method is strongly suggested as one of the ways of objectively measuring tea extract color.

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optimum conditions green tea tea extract color color difference meter