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Difference of Catechins Extracted Level when Fermented Sun-dried Salt and Green Tea

천일염과 녹차를 발효시켰을 때 Catechin류의 추출량 변화

  • 윤현 (조선대학교 일반대학원 보건학과/한려대학교 임상병리학과) ;
  • 오혜종 (조선대학교 일반대학원 보건학과/한려대학교 임상병리학과) ;
  • 최성우 (조선대학교 일반대학원 보건학과)
  • Received : 2012.08.08
  • Accepted : 2012.10.15
  • Published : 2012.11.28

Abstract

In an experiment in which fermentation was done by adding fungal species that have antibiosis but do not have cellulase, the extraction amount of EGC, EC, EGCG, and ECG increased in all samples that fermented by adding sun-dried salt compared to those that fermented only with green tea after fermenting green tea by mixing it with sun-dried salt. In the analysis conducted according to the days of fermentation, the high extraction amounts of EGC(epigallocatechin), ECG(epicatechin gallate), EC(epicatechin), and EGCG(epigallocatechin gallate) were detected on the second and third day. Furthermore, when fermentation was done by adding ferment bacillus, all types of catechin(EGC, EC, EGCG, ECG) extraction increased in Paenibacillus spp but in Bacillus amyloliquefaciens, EGC and EC decreased while EGCG and ECG increased; whereas in Bacillus pumilus and Bacillus subtilis all types of catechin(EGC, EC, EGCG, ECG) decreased. The results of the above experiment reveal that the largest amount of catechin was extracted from the result which conducted fermentation for three days together with sun-dried salt and Paenibacillus spp in the green tea.

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