떡차의 제조과정 중 기능성성분 및 항산화활성 변화

• 영문명: Changes in Biologically Active Compounds and Antioxidant Activity during Manufacturing of Ddeok Cha
• 발행기관: 한국차학회
• 저자명: 김수희(Su Hee Kim) 김기안(Gee An Kim) 조정용(Jeong-Young Cho) 이형재(Hyoung Jae Lee) 김선재(Seon-Jae Kim) 박근형(Keun-Hyung Park) 문제학(Jae-Hak Moon)
• 간행물 정보: 『한국차학회지』제18권 제4호, 32~40쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.12.31

영문 초록

Ddeok cha is a traditional Korean microbial-fermented tea. In this study, changes in various compounds and antioxidant activity were investigated in tea leaves during ddeok cha manufacturing. Tea samples were collected in each step (fresh leaves, solar withering, indoor withering, hand rolling, panning/shape making, drying) of the manufacturing process. During manufacturing of ddeok cha, contents of total catechin and ascorbic acid gradually decreased while those of total theaflavin and gallic acid increased. α-Tocopherol content increased during solar withering, did not significantly change during panning, and decreased thereafter. Total phenolic compound contents did not significantly change during hand rolling and decreased thereafter. DPPH radical-scavenging activity and caffeine content did not significantly change during the manufacturing of ddeok cha.

목차

서론

재료 및 방법

결과 및 고찰

적요

감사의 글

참고문헌

키워드

ddeok cha Korean microbial-fermented tea catechins theaflavins antioxidant activity