The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Physicochemical Properties of Korean Teas according to Degree of Fermentation

국내산 발효차의 이화학적 성분에 관한 연구

  • Chung Young-Hee (Dept. of Food of Nutrition, Kwangju Health Science College) ;
  • Shin Mee-Kyung (Dept. of Food of Nutrition. College of Human Environmental Science, Wonkwang University)
  • 정영희 (광주보건대학 식품영양학과) ;
  • 신미경 (원광대학교 생활과학대학 식품영양학과)
  • Published : 2005.03.01
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Abstract

The present study was conducted to know the physicochemical properties of Korean tea according to degree of fermention. The moisture content of green tea, blue tea, yellow tea and black tea was 2.02∼2.04%. The content of total nitrogen was 3.78 % in green tea and 3.49∼4.03% in fermented tea. The content of the mineral was highest in Ca, Mg. The content of vitamin C was 670.62 mg in green tea and 169.7∼85.03 mg in fermented tea. The content of vitamin C were increased as tea was more fermented. The composition of vitamin E and β-carotene was green tea> blue tea> yellow tea> black tea. The content of the rutin was 0.12 % in green tea and 1.37% in black tea. The content of rutin was increased with fermentation. The content of total amino acid of green tea was 2270.9 mg. The content of main amino acid of Glu, Asp, and Leu was 342.01 mg, 165.32 mg, and 161.69 mg and the hightst content of Glu. The content of total amino acid of black tea was 2,219.08 mg. Total amino acid content of fermented tea increased in the order of black tea> blue tea> yellow tea, and among the tea, the content of black tea was the highest in the fermented tea. The content of caffeine was 1.17% in green tea and 1.05∼1.32% fermented tea. These results were nothing in the content of caffeine during the fermentation. The content of theanine was 0.95% in green tea and 0.73∼1.42% in fermented tea. The content of total catechin was highest in green tea, and decreased sharply as tea was more fermented. Flavonoid content of 1.05% in green tea. DPPH radical scavenge activities of the teas 4.73∼19.5% mg.

녹차와 발효 정도에 따른 발효차에 대한 이화학적 특성을 분석한 결과는 다음과 같다. 녹차의 수분함량은 2.04% 이었으며, 각각 발효된 차의 수분함량은 2.01∼2.02%로 나타났고, 총질소 함량은 3.49∼3.5%로 나타났다. 무기질 함량은 Ca, Mg이 가장 높게 나타났으며, Na, K, Al, Fe, Zn, Cu, Ni 등 대부분의 무기질이 홍차에서 가장 높은 함량을 보였다. Vitamin C 함량은 녹차가 670.62 mg으로 169.70∼85.03 mg을 보인 발효차에 비해 높은 함량을 보였다. Vitamin E와 β-carotene 함량은 녹차> 청차> 황차> 홍차 순으로 나타났다. Rutin함량은 녹차가 0.12%, 홍차가 1.37%로 발효가 많이 된 차일수록 함량이 증가되었다. 녹차에는 총 아미노산이 2,270.96 mg이 함유되어 있었으며, 주요 아미노산은 Glu, Asp, Leu로 각각 342.01 mg, 165.32 mg, 161.69 mg이 함유되었고, Glu 함량이 가장 높았다. 발효된 차의 총 아미노산 함량은 홍차가 2,219.08 mg으로 가장 높았고, 청차가 1,963.22 mg, 황차가 1,618.76mg으로 홍차> 청차> 황차 순으로 발효가 가장 많이 된 홍차가 가장 높았다. Caffeine 함량은 녹차 1.17%, 각각의 발효차는 1.15, 1.32, 1.05%로 발효에 따른 함량 변화는 일어나지 않았다. Theanine 함량은 녹차 0.95%, 발효차는 0.73∼l.42%를 나타내었다. 총 Catechin함량은 녹차 12.84%로 가장 높고, 발효를 많이 시킨 차일수록 현저하게 감소하였다. Flavonoid 함량은 녹차가 1.05%로 가장 높은 함량을 나타냈다. 항산화 활성의 지표인 DPPH radical 소거능은 녹차 4.73%, 청차 4.86%, 황차 19.5%, 홍차 8.43%로 나타나 황차가 항산화성이 가장 높은 경향을 보였다.

Keywords

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