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The Changes of Chemical Composition of Green Tea by Picking Periods  

Yang, Jae-Kyung (Div. of Environmental Forest science, Gyeongsang National Univ.(Insti. of Agric. and Life Sci.))
Kim, Jong-Cheol (Instituent of Hadong Green Tea)
Lee, Jong-Gug (Instituent of Hadong Green Tea)
Jo, Jong-Soo (Gyeongnam National University of Science and Technology. Department of Interior Materials Engineering)
Publication Information
Journal of agriculture & life science / v.46, no.2, 2012 , pp. 49-61 More about this Journal
Abstract
This study was carried out to investigate the chemical composition and the inorganic constituents of the green tea at the 3 picking periods (Ujeon, Sejag, Jungjag) in Hadong. The results as follows ; The contents of chlorophyll, tannin, vitamin-c and total catechin were increased as picking periods increased but the contents of total nitrogen, total free amino acids, theanine and caffeine were decreased on the reverse. The inorganic constituents Mg, Ca and Mn were increased as picking periods getting late but the Na, K, B contents were decreased on the reverse. The contents of the total nitrogen, chlorophyll, total free amino acid, theanine, caffeine and total catechin and Na, Mg, Ca, B and Se were insignificant differences between Ujeon and Sejag.
Keywords
Hadong Green tea; Near Infrared Spectroscopy (NIRS); Tannine; Total free amino acids; Theanine; Caffeine; Catechin; Inorganic constituents;
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