Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Monitoring of Leaching Conditions for Functional Components of Black Tea Using Response Surface Methodology

반응표면분석에 의한 홍차로부터 기능성 성분의 침출조건 모니터링

  • Shin, Gyoung-Ah (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Lee, Go-Eun (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Oh, Young-Hwan (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Noh, Jung-Eun (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Yoon, Sung-Ran (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Lee, Jeong-Eun (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Kim, Gui-Ran (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Jeon, Eun-Ju (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Food and Bio-industry Institute, Kyungpook National University) ;
  • Kim, Jeong-Sook (Dept. of Food Nutrition & Culinary, Keimyung College) ;
  • Kwon, Joong-Ho (Dept. of Food Science & Technology, Kyungpook National University)
  • 신경아 (경북대학교 식품공학과) ;
  • 이고은 (경북대학교 식품공학과) ;
  • 오영환 (경북대학교 식품공학과) ;
  • 노정은 (경북대학교 식품공학과) ;
  • 윤성란 (경북대학교 식품공학과) ;
  • 이정은 (경북대학교 식품공학과) ;
  • 김귀란 (경북대학교 식품공학과) ;
  • 전은주 (경북대학교 식품공학과) ;
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 김정숙 (계명문화대학 식품영양조리과) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2008.01.31
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Abstract

This study was conducted to predict optimum leaching conditions for functional components of black tea. Two variables were used to determine the optimum leaching temperature and leaching time with a five-level central composite design and response surface methodology. Soluble solid, reducing sugar, total phenolics, and total flavonoid contents increased as leaching temperature and time increased. The ranges of maximum leaching conditions for these components were $78.28{\sim}87.08^{\circ}C$ and $3.97{\sim}4.27min$. Vitamin C level was maximal at $61.29^{\circ}C$ and 2.68 min. Electron donating ability showed the highest values at $68.30^{\circ}C$ and 0.54 min. Based upon the superimposed results, it was predicted that the optimal ranges of leaching conditions for some functional components from black tea were $63{\sim}79^{\circ}C$ for $1.5{\sim}2.1$ min.

반응표면분석법을 통하여 홍차의 침출 온도와 시간에 따른 침출물의 기능성 성분과 항산화성을 모니터링하고 최적 침출조건을 예측하였다. 수용성 성분의 침출수율, 환원당, 총 페놀, 총 플라보노이드 함량 등은 침출온도가 높아지고 침출시간이 길어짐에 따라 증가되는 경향을 보였고, $78.28{\sim}87.08^{\circ}C$와 $3.97{\sim}4.27$분으로 침출할 경우 최대값을 얻을 수 있었다. 비타민 C는 침출온도가 높거나 낮고 침출시간이 길거나 짧을 경우에 감소하였으며 $61.29^{\circ}C$와 2.68분에서 가장 높았다. 전자공여능은 침출온도가 높거나 낮고 침출시간이 길어짐에 따라 감소하였고 $68.30^{\circ}C$와 0.54분에서 최대값을 나타내었다. 이로써 홍차 티백의 기능성 관련 성분을 고려한 최적 침출조건은 침출온도 $63{\sim}79^{\circ}C$와 침출시간 $1.5{\sim}2.1$분으로 예측되었다.

Keywords

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