동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제14권2호
  • /
  • Pages.156-160
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  • 2004
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

한국산 녹차 5종의 물의 온도 및 우린 횟수별에 따른 Chlorophyll 함량의 변화

The Changes of Chlorophyll Contents in 5 Korean Green Teas by the Extraction Temperatures and the Number of Soaking

  • 변재옥 (영남대학교 생활과학대학 생활과학부) ;
  • 최석현 (경동정보대학 식음료조리과) ;
  • 소궤신행 (영남대학교 생활과학대학 생활과학부) ;
  • 이연정 (경주대학교 외식사업학전공) ;
  • 김동석 (영남대학교 생활과학대학 생활과학부) ;
  • 한재숙 (영남대학교 생활과학대학 생활과학부)
  • 발행 : 2004.04.01
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초록

This study was carried out to examine the changes of chlorophyll a and b contents by the extraction temperatures and the number of soaking using five kinds of Korean green teas(3 kinds of green tea and 2 kinds of tea bag) which were obtained from a local market in Daegu city, Korea. The chlorophylls were extracted with 80% acetone, and determined by a visible spectrophotometer. The concentration of chlorophyll in Sulrok(tea bag) were the highest among all kinds of teas when they were extracted at 60, and decreased with the number of soaking increased. On the other hand, the chlorophyll content of green teas was the highest at 80, and decreased with the increase of the number of soaking as the tea bag did. It was found that the Korean tea bag contained more chlorophyll than green teas did, and green teas contained significantly more chlorophyll b than chlorophyll a.

키워드

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