우림조건에 따른 효소발효차 기능성 성분의 용출양상

• 영문명: Elution Behavior of Biologically Active Compounds in Enzymatic Fermented Tea Infusions Prepared under Different Infusion Conditions
• 발행기관: 한국차학회
• 저자명: 추민아(Min-A Choo) 손경현(Gyeong Hyun Son) 조정용(Jeong-Yong Cho) 문제학(Jae-Hak Moon) 김선재(Seon-Jae Kim) 마승진(Seung-Jin Ma) 김두운(Duwoon Kim) 박근형(Keun-Hyung Park)
• 간행물 정보: 『한국차학회지』제18권 제3호, 74~79쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.09.30

영문 초록

This study tested the effects of water temperature (65-95℃), infusion time (60-120 sec), and infusion number (1-5 times) on the contents of catechins, caffeine, and theaflavins in Korean enzymatic fermented tea. Catechins were detected in all infusions (1-5 times), whereas tea in the first and second infusions showed the highest catechin contents. Epigallocatechin was present at the highest concentration in enzymatically fermented tea infusions. The infusion pattern of caffeine was similar to that of catechins. Both theaflavins and theaflavin-3-gallate were present at significantly higher contents in tea infusions than both theaflavin-3'-gallate and theaflavin-3,3'-gallate, and their contents were mainly eluted in the first and second infusions.

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키워드

enzymatic fermented tea infusion catechins caffeine theaflavins