뽕잎 엽위별 이화학성분 함량 변화

• 영문명: Physiochemical Charaterization of Mulberry Leaves at Different Growth Stages
• 발행기관: 한국차학회
• 저자명: 박장현(Jang Hyun Park) 남승희(Seung Hee Nam) 임순희(Sun Hee Yim) 구희연(Hui Yeon Koo) 김현진(Hyun Jin Kim) 김윤경(Yoon Kyeong Kim) 최향철(Hyang Choul Choi)
• 간행물 정보: 『한국차학회지』제19권 제4호, 66~71쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

Mulberry leaves contain the highest amount of total nitrogen, total amino acid, tannin, and vitamin C at the first leaf with 5.33%, 3,607 mg 100 g⁻¹, 5.91%, or 309 mg 100 g⁻¹, respectively. The caffeine content of mulberry tea was 1.95% at the first leaf and decreased with 1.86% at the fourth leaf but increased with 1.92% at the fifth leaf. Mulberry tea showed the highest amount of sucrose at the first leaf, fructose at the second leaf, sorbitol at the third leaf and glucose at the sixth leaf. The total phenolics, flavonoid and antioxidant activity of mulberry tea were the highest at the third leafwith 586 mg 100 g⁻¹, 813 mg 100 g⁻¹, and 34.4%, respectively. The NO scavenging activity was high at the first leafwith 8.54% but low at the sixth leaf with 3.32%. The color value of mulberry tea showed the high L value at the third leave and high a and b values at the first leaf. The sensory evaluation data showed that the third leaf tea received the highest score with 84.9 points whereas the sixth leave tea showedthe lowest score with 78.2 points.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

적요

참고문헌

키워드

mulberry leave leaves part qualities functional component sensory evaluation