• Journal of Nutrition and Health
• /
• 제14권2호
• /
• pp.71-79
• /
• 1981

The purpose of this paper is to find out whether Du-chung tea and Du-chung tea added with Stevia leaves are suitable for everyday use of diabetics. For this purpose, states of diabetic rabbit, induced by giving alloxan to normal rabbit, were examined in two cases. One was to administer Du-chung tea sweetened by sugar to the above same animal and the other to apply Du-chung tea sweetened by Stevia leaves, instead of sugar, under the equal condition. A study was carried out to determine the effects on blood sugar level, contents of BUN (blood urea nitrogen) and total cholesterol, and GPT (glutamic pyruvate transaminase) activity in both groups. The following results were obtained. 1) Sweetness of Du-chung tea added with 0.3-0.5% Stevia leaves was never to the standard sweetness. 2) Sweetness of Du-chung tea with 2% sugar plus 0.2% Stevia leaves was the nearest to the standard sweetness. 3) Du-chung tea with 0.5% Stevia leaves was recognized as the most effective the next was Du-chung tea no sweetening, and the worst was Du-chung tea with sugar. Addition of 0.2% Stevia leaves without lessening sugar concentration of the above Du-chung tea showed the same result as Du-chung tea with sugar. 4) Du-chung tea with Stevia leaves and Du-chung tea without sweetening had the tendency of reducing the total cholesterol content in serum, while only Du-chung tea with Stevia leaves presented remarked difference after 4, 6 and 10 days, when they were compared with control group. 5) Degree of CPT, activity had in general the similar tendency- to that of total cholesterol content. 6) Taken Du-chung tea with Stevia leaves and Du-chung tea without sweetening, the BUN content showed reducing tendency in small quanity, but, having little defference from control group.

• 한국식품영양과학회지
• /
• 제27권1호
• /
• pp.87-92
• /
• 1998

Major characteristics of shrinking and rehydration of Korean tea-leaves were investigated in the hot-air drying equipment. Experiments were performed with various drying temperature, plucking time, heating method and rolling condition. The values of shrinking raito and rate were the highest at 7$0^{\circ}C$ in the range of 3$0^{\circ}C$ to 9$0^{\circ}C$. The 1st tea-leaves and showed higher values. Shrinking ratio was 16.62 and 19.62% for leaves and stems; shrinking rate was found 0.083 and 0.091cm/hr.cm, respectively. The rehydration characteristics of tea-leaves at the drying temperature of 3$0^{\circ}C$ were fairly satisfactory. The 2nd tea-leaves showed higher value than others, while the natural tea-leaves were lower. Average rehydration ratio and rehydration rate constant were 85.7% and 0.063/min for leaves; 80.1% and 0.032/min for stems, respectively.

• 한국지역사회생활과학회지
• /
• 제18권1호
• /
• pp.107-129
• /
• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.

• Journal of Applied Biological Chemistry
• /
• 제53권1호
• /
• pp.56-59
• /
• 2010

An optimal manufacturing process was established for the mass-production of mulberry leaves tea. The produced tea contained abundant dietary fibers, $\beta$-carotenes, and calcium. Also the polyphenol content and antioxidant activity of mulberry leaves tea were higher than those of simply dried mulberry leaves. These results imply that this tea manufacturing process is effective to utilize the useful components of mulberry leaves.

• 분석과학
• /
• 제8권4호
• /
• pp.877-880
• /
• 1995

The determination of fluoride and the nutritious calcium in infusion of teas are explained. Tea leaves were pulverized and were immersed in boiling water. The solution was filtered and fluoride, calcium and oxalic acid were determined by the ion chromatography. The quantities of fluoride, calcium and oxalate ions extracted from 100 g of tea leaves were calculated. Tea leaves were also immersed in 0.5 M hydrochloric acid and extracted oxalate and calcium ions were analyzed. The free oxalic acid and calcium were extracted in boiling water and the total ones were extracted in hydrochloric acid. The quantity of calcium oxalate was calculated from the total and the free oxalic acids. The free calcium was estimated to be nutritious.

• 한국식품저장유통학회지
• /
• 제11권2호
• /
• pp.175-181
• /
• 2004

감잎 4품종과 녹차의 화학성분을 분석하고 항산화 활성을 비교하여 전통 건강차로써 감잎차의 우수성을 알리는 기초 자료로 활용하고자 건시료의 유리당, 유리아미노산, 비타민C, 카페인 등을 분석하였다. 감잎 4품종 모두 녹차에 비해 총 유리당 함량이 높았고 유리당은 sucrose, glucose, fructose, maltose, xylose 5종의 유리당이 동정되었으며 그 중 sucrose의 함량이 가장 높았다. 유리아미노산 함량은 감잎 품종에서 총 31∼32종이 검출되었으며, 총 유리아미노산 함량은 상주둥시 60.40 nmol/$\mu$L, 봉옥 53.21 nmol/$\mu$L, 월하시 52.29 nmol/$\mu$L, 청도반시 47.58 nmol/$\mu$L이었고 감잎에 비해 녹차가 114.72 nmol/$\mu$L로 가장 많았다. 비타민 C 함량은 월하시 0.089%, 청도반시 0.079%, 봉옥 0.032%, 상주둥시 0.015%, 녹차 0.01%로 감잎이 녹차에 비해 8배 이상 높았다. 카페인은 감잎 4품종에서는 발견되지 않았고, 녹차는 6.63 mg/100 g의 함량을 보였고, 카테친은 청도반시 0.35%, 봉옥 0.34%로 가장 높은 함량을 보였고, 녹차는 0.07%로 감잎의 1/5 정도 수준이었다. gallic acid는 감잎 품종 중에는 상주둥시 0.32%, 봉옥 0.20%가 높은 편이었고 녹차 1.41%로 가장 높았다. Ca의 함량은 청도반시가 9516.17 ppm으로 가장 높았고 녹차 2349.71 ppm로 감잎이 녹차에 비해 4∼5배정도 높았다. 향기성분 패턴은 감잎 품종간에는 비슷한 경향이었고 녹차와는 차이가 있었으며 항산화 활성은 감잎 품종 중에는 월하시가 IC50($\mu$g)가 42.0으로 가장 높게 나타났고 녹차가 IC50($\mu$g)가 19.0로 감잎에 비해 높았다.

• 한국식품과학회지
• /
• 제39권3호
• /
• pp.246-254
• /
• 2007

본 연구에서는 녹차엽의 채취 시기와 재배지역에 따른 휘발성 향기성분의 종류, 차이, 그리고 변화를 비교하기 위하여 제주와 전남지역에서 재배한 차의 생엽을 시기별로 채취하였다. 녹차엽의 휘발성 향기 성분은 SPME를 사용하여 포집, 흡착하여 GC, GC-MS, GC-O, 그리고 retention time을 이용하여 분리된 성분을 분석, 동정하였다. 녹차엽의 휘발성분의 양은 수분함량을 고려한 건조함량을 기준으로 정량하였다. 수분함량은 생엽이 78-80%, 건조엽이 3.20-4.98% 정도였다. 휘발성 향기성분의 흡착에 사용되는 SPME 방법은 이전의 여러 방법에 비해 분석시간이 짧고 본래의 향이 아닌 방해성분의 생성이 적은 장점이 있다. 본 연구에서 사용한 SPME fiber는 7.4%의 높은 재현성을 가졌으며 표준물질(ethyl n-heptanoate)의 내부표준법에 의한 재현성 결과에서는 불안정한 peak area값(RSD 30.5-98.7%)을 가져 3.47%의 재현성 결과를 가진 외부표준법을 사용하였다. 시기에 따른 휘발성 향기 성분을 비교한 결과, 5월에 채취한 생엽의 휘발량이 가장 많았으며, Group I과 Group II 향기특성의 함량비율이 균형적이었다. 휘발량이 가장 많았던 5월에 채취한 생엽을 제주와 전남의 재배지역으로 구분하여 비교한 결과, 주 성분은 Z-3-hexenal, linalool, E-2-hexenol, n-hexanal, Z-linalool oxide, myrcene, benzyl alcohol이었다. 이러한 결과는 채엽 시기가 녹차의 향기 특성에 영향을 주며, 채엽 시기가 같더라도 지역에 따라 향기가 다른 녹차가 제조될 수 있다는 것을 나타낸다. 본 연구는 녹차를 지역에 따라 구분하는 데에도 도움이 될 것으로 예상된다.

• 한국식생활문화학회지
• /
• 제14권2호
• /
• pp.167-175
• /
• 1999

This study examines the effects of the Korean horticultural foods which are, by traditional wisdom, supposed to contain anti-aging substance. All twenty three kinds of plants are chosen as a sample for the experiment in which the content of three main anti-aging nutrients, -carotene, Vitamin C, and Vitamin E are respectively measured by Nilis, Colorimetric, and AOAC method. The result shows: among the samples, top six plants that contain the most -carotene content are high quality tea(Camellia sinensis), thistle(Cirsium japonicum Var.), Angelica keiskei, mulberry leaves(Morus alba l.), field horsetail(Equisetum arvensa), and carrot(Daucus carota), in order; top four for a Vitamin C contents are low quality tea, mulberry leaves, pine leaves(Pinus densiflora), and high quality tea, in order; top four for a Vitamin E contents are persimmon leaves(Diospyros mongolicum) tea, high quality tea, low quality tea, and pine leaves, in order. Drying or boiling process increases the content of -carotene and Vitamin E in high quality tea, dropwort(Oenanthe javanica), field horsetail, and wild aster(Ligularia stenocephala Marsumum et Koldzumi), while, in case of mulberry leaves, drying process lowers them. Vitamin C content strikingly decreases in heating and drying process.

• Journal of Applied Biological Chemistry
• /
• 제53권2호
• /
• pp.116-119
• /
• 2010

A Maengjong-juk (Phyllostachys pubescence) leaves tea was prepared by using a series of drying/roasting and rolling processes. The produced tea contained abundant dietary fibers (60.42%), $\beta$-carotenes (7.9 mg RE%), and calcium (437.1 mg%). Also the polyphenol content ($155.33\;{\mu}g/g$-tea) and DPPH free radical scavenging activity ($IC_{50}=212\;{\mu}g/mL$) of Maengjong-juk leaves tea were greatly higher than those of simply dried leaves. These results imply that the tea preparation is effective to utilize the useful components of Maengjong-juk leaves.

• 한국식품과학회지
• /
• 제31권1호
• /
• pp.20-23
• /
• 1999

채취시기 및 엽위별 차카데킨의 함량 및 조성에 대한 정보를 얻고자 다엽을 5월, 7월, 8월에 채취하고 다엽을 1엽 심, 2엽, 3엽, 4엽으로 나누어서 카테킨 함량 및 개별 카테킨 조성을 분석한 결과, 채취시기별로는 8월에 채취한 차엽의 카테킨 함량이 5월이나 7월에 채취한 것보다 더 많았으며, 엽위별로는 1엽 심, 2엽, 3엽, 4엽 중에서 1엽 심에 카테킨의 함량이 가장 많고 4엽이 가장 적었다. 또한 구성 차카테킨의 함량은 EGCG가 가장 많은 양이 함유되어 있었으며, ECG, EC, EGC의 순이었다.