Applied Biological Chemistry

  • 제46권1호
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  • Pages.23-27
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  • 2003
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  • 2468-0834(pISSN)
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  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

차잎의 초기 성장 시기 동안 lipoxygenase 활성 및 휘발성 향기성분의 변화

Changes in Lipoxygenase Activity and Volatile Compounds of Fresh Tea Leaves During Early Growing Season

  • 발행 : 2003.02.28
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⟨ 이전 논문 다음 논문 ⟩

초록

Lipoxygenase는 녹차의 전체적인 품질에 영향을 미치는 "신선하고 풋풋한 풀 향기(green odor)" 향기특성을 가지는 $C_6-alcoho$과 $C_6-aldehyde$ 등 $C_6$화합물을 생성시키는데 관여하는 효소로서 잘 알려져 있다. 본 연구에서는 녹차잎의 초기 성장기간인 4뭘 4에서 15일까지 12일 동안에 매일 채엽한 녹차잎의 lipoxygenase 활성을 측정하고, 이에 따른 $C_6$화합물 및 terpene 등 휘발성 향기성분을 분석하여 수확 날짜에 따른 효소 활성과 녹차잎의 중요한 휘발성 향기성분의 변화를 살펴보았다. 효소활성의 측정은 linoleic acid를 기질로 한 흡광도 측정방법을 사용하였고, 휘발성 향기성분은 Solid Phase MicroExtraction (SPME) 방법으로 휘발성 향기성분을 포집한 후에 GC또는 GC-MS를 이용해 분석하였다. 실험 결과, 초기 녹차 잎 성장기간 동안 lipoxygenase 활성과 $C_6$화합물의 함량은 서로 비례하여 증가 또는 감소하였고, 이러한 변화는 당일의 온도변화와 밀접한 관계가 있는 것으로 나타났다. 즉, 온도가 증가함에 따라서 향기성분의 양도 증가하였으며, 너무 이른 시기에 채엽한 시료는 향기 성분이 매우 적은 것으로 나타났다. 본 연구로부터 "신선한 풀향기"와 "향긋한 꽃향기 (floral)" 등 녹차향 품질에 중요한 영향을 미치는 향 화합물들이 녹차의 초기 채엽기간 중에 어떻게 변화하는지에 대해서 확인 할 수 있었으며, 향기품질이 우수한 녹차를 제조하기 위해서는 생엽 성장 기간동안의 향기성분변화를 이해하는 것이 중요하다는 것을 확인하였다.

Lipoxygenase is the enzyme responsible for the formation of $C_6$-alcohols and $C_6$-aldehydes ($C_6$-compounds), which are well blown contributors to various types of 'green odor' In green tea. Changes in lipoxygenase activity and volatile compounds of green tea leaves were monitored daily during early growing season. The enzyme activity was spectrophotometrically measured using linoleic acid as a substrate. The volatile compounds were extracted through Solid Phase Micro-Extraction, and were subjected to GC and GC-MS analyses. Results showed that lipoxygenase activity and levels of $C_6$-compounds concomitantly increased or decreased during the early growing season, probably caused by the fluctuation in the daily temperature; increase in temperature led to the increase in enzyme activities and $C_6$-compound levels, whereas leaves plucked too early had low volatile compound levels. In this study, optimum plucking time of tea leaves for the production of high quality green tea with a wellbalanced aroma was determined.

키워드

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