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The influence of Procyanidins, Gallic acid and Theaflavins extracted level when fermented sun-dried salt and green tea

천일염을 이용한 녹차의 발효가 Procyanidins와 Gallic acid 및 Theaflavins 추출량에 미치는 영향

  • Yoon, Hyun (Biomedical Laboratory Science of Hanlyo University) ;
  • Choi, Cheol-Won (Biomedical Laboratory Science of Hanlyo University)
  • 윤현 (한려대학교 임상병리학과) ;
  • 최철원 (한려대학교 임상병리학과)
  • Received : 2014.02.11
  • Accepted : 2014.06.12
  • Published : 2014.06.30

Abstract

This study examined green tea fermented by the addition of sun-dried salt to increase the extraction of Procyanidins and Gallic acid and Theaflavins. An experiment on the change in the amount of the extract according to the saturation degree of sun-dried salt was performed. The sample of fermented only green tea extracted only Gallic acid (0.004 mg/g). No Procyanidins and Theaflavins were extracted. When the green tea was fermented by sun-dried salt, large amounts of the three compounds were extracted: Procyanidins, 75%(0.244 mg/g) and 100%(0.949 mg/g); Gallic acid, 75%(0.386 mg/g) and 100%(0.691 mg/g), and Theaflavins, 75%(0.083 mg/g). According to the date of fermentation, the largest amount of Procyanidins, Gallic acid and Theaflavins extracted were on the 2nd day(0.295 mg/g) and 7th day(2,256 mg/g) and 4th day(0.168 mg/g), respectively.

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