제조방법이 다른 떡차의 저장기간에 따른 성분학적 특성

• 영문명: Characteristics of the Chemical Constituents According to Storage of Ddeok Chas in Different Manufacturing Procedures
• 발행기관: 한국차학회
• 저자명: 강진영(Jin Young Kang) 조정용(Jeong Yong Cho) 김선재(Seon Jae Kim) 신기호(Ki Ho Shin) 김두운(Du woon Kim) 박기영(Ki Young Park) 박근형(Keun Hyung Park) 문제학(Jae Hak Moon)
• 간행물 정보: 『한국차학회지』제20권 제4호, 72~78쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.12.31

영문 초록

The chemical constituents in ddeok chas produced by three different manufacturing procedures were analyzed to determine their characteristics. Sample-1 was prepared by steaming, pounding, shaping, drying, and stored indoors. Sample-2 was prepared by pounding fresh tea leaves, shaping, steaming, drying, and stored indoors. Sample-3 was prepared by withering, rolling (rubbing), steaming, pounding, shaping, drying, and stored indoors. These samples were stored under the same conditions and the total catechin, total theaflavin, gallic acid, caffeine, and ascorbic acid contents in each sample were analyzed by HPLC. With the exception of ascorbic acid, the levels of the other compounds decreased with the increasing of storage period. The chemical constituents showed a similar pattern regardless of the ddeok cha type, despite being stored for 1 year. This suggested that the manufacturing procedures are an important factor for the quality of ddeok cha. In addition, the storage method also affects the antioxidative activity of ddeok cha.

목차

Jae-Hak Moon

서론

재료 및 방법

결과 및 고찰

적요

참고문헌

키워드

ddeok cha catechins gallic acid theaflavins microbial-fermented tea