• 한국식품영양과학회지
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• 제32권3호
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• pp.356-362
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• 2003

녹차와 발효시 간을 각각 다르게 하여 제조한 약발효차(10시간 발효), 중발효차(17시간 발효), 강발효차(24시간 발효)에 대한 이화학적 특성을 분석한 결과는 다음과 같다. 녹차 및 발효된 차의 수분 함량은 3.01 ~ 3.29%로 나타났고, 환원당 ,조지방, 조단백질 함랑은 발효를 많이 시킨 차일수록 증가한 반면, ascorbic acid는 감소하였다. 차의 유리당은 glucose, fructose, sucrose 등 3개의 당이 확인되었으며, 유리당의 총 함량은 녹차가 3.08%, 강발효차가 3.32%로 발효를 많이 시킨 차일수록 약간 증가하는 경 향을 나타냈다. 차의 유기산은 citric acid, malic acid, succinic acid 등 3개의 산이 확인되었고 citric acid와 malic acid 함량은 발효를 많이 시킨 차일수록 함량이 증가하는 반면, succinic acid 함량은 감소하는 경향을 나타냈으며, 유기산의 총함량은 발효를 많이 시킨 차일수록 대체로 증가하는 경향을 나타냈다. 차에 함유된 유리 아미노산은 AsP 외 16종이 확인되었다. 유리 아미노산의 총함량은 발효를 많이 시킨 차일수록 증가하는 향을 나타내었다. 녹차와 각 발효차의 주요 아미노산은 Thr+theanine, Asp, Glu으로 나타났으며, 녹차는 Thr+theanine, Asp, Glu 순으로 높게 나타났고, 발효차는 Thr+theanine, Glu, Asp 순으로 높게 나타났다. 유리아미노산의 총함량에서 필수아미노산이 차지하는 비율은 발효를 많이 시킨 차일수록 증가하는 경향을 나타냈다. 녹차에 함유된 theanine 함량은 1.21%였으며, 중발효차와 강발효차는 각각 1.42%, 1.50%로 녹차에 비하여 theanine 함량이 증가되었다. Caffein 함량은 비발효차인 녹차의 경우 3.57%, 발효된 차는 3.55~3.60%로 발효에 따른 변화는 거의 없었다. Cathechin은 5종류의 cathechin, epig-allocathechin, epicathechin, epigallocathechingallate, epicathechin gallate이 동정되었으며, 녹차의 카테친 함량이 14.18%로 높고, 발효를 많이 시킨 차일수록 현저하게 감소하였다.

• 생약학회지
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• 제27권3호
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• pp.190-195
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• 1996

Wildbean(Glycine soja Siebold et Zucc.) is known as the orgin of soybean (Glycine max Merr.). Based on the hypothesis that the secondary transformation of chemical compound in wildbean might have occurred during its breed improvement to soybean. this study was carried out to compare the antioxidant activities and chemical composition in wildbean and soybean. The present study demonstrates that 1) Antioxidant activity was much higher in EtOAc, extract of wildbean than in soybean. 2) strong antioxidant activity observed in EtOAc extract of wildbean was due to the presence of (-)-epicatechin, which was not present in the extract of soybean but isolated, for the first time, from the extract of wild bean, and 3) antioxidant activity of the isolated (-)-epicatechin was greater than that of tocopherol, the previously known antioxidant.

• 한국식품조리과학회지
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• 제15권5호
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• pp.475-482
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• 1999

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317 mg/100 g by Kujeungkupo. Of all carotenoids, the contents of lutein and $\beta$-carotene were 1,170 mg/100 g and 111.1 mg/100 g, respectively. The total cathechin content in green tea was 14.57 g/100 g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100 g) followed by epicathechingallte and epicathechin. total cholrophyll content was 141 mg/100 g of green tea. The free sugar content in Kujeungkupo green tea wet 2.18 g/100 g, of which sucrose comprised 46% (1.01 g/100 g). The color value ($\Delta$E) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.

• 한국식생활문화학회지
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• 제22권4호
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• pp.449-453
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• 2007

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.