Changes on the Components of Lindera obtusiloba BL. Leaf Teas by Manufacturing Process

This study was analyzed to the components of leaf teas produced by manufature methods for which estimated food and nutritional values of Lindera obtusiloba loaves growed in Korea and had unique taste and aroma. There were identified to four kinds of free sugars in Lindera obtusiloba leaf teas and its content was the highest in the roasted tea among others. The contents of glutamic acid, aspartic acid, asparagine, and glycine were remarkably higher than other amino acids. The contentsof free amino acid in the leased tea and the androasted tea after steaming wase. 6 mg/100g had 101.5 mg/100g, respectively,had especially higher than in the others. Among the amino acid derivativer, phosphoserine, ${\alpha}$-aminobutyric acid, ${\beta}$-aminobutvic acid, and anserine contents were especially higher than others, but were not significantly difference by the manufacturing process. The volatile organic acids were composed acetic, propionic and butyric acid, and the nenvolatility organic acid were composed citric, oxalic, levulinic glutaric, lactic and pyroglutamic acid.

제조방법에 따른 생강나무(Lindera obtusiloba BL.) 잎차의 성분변화

본 연구는 우리나라 전역에 걸쳐 자생하고 있는 생강나무잎을 식품학적 연구의 일환으로 식품으로 이용하고자 여러가지의 방법에 따라 제조한 차의 환원당, 유리당 및 아미노산 등의 변화를 조사하였다. 생강나무잎차의 유리당은 fructose, glucose, sucrose, maltose 4종의 유리당이 동정되었으며, 덖음차에서 유리당 함량이 가장 높았다. 유리 아미노산의 함량은 glutamic acid, aspartic acid, asparagine, glycine 등이 대체로 함량이 높았으며, 특히 덖음처리한 생강나무잎의 유리아미노산 함량이 111.6 mg/100g(덖음차), 101.5 mg/100g(찐후덖음차)로 가장 높았다. 또한 아미노산 유도체는 phosphoserine, $\alpha$-aminobtyric acid, $\beta$-aminobutyric acid, anserine 등은 함량이 높았으며, 제조방법에 따른 뚜렷한 변화는 없었다.