Applied Biological Chemistry
- 제22권2호
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- Pages.97-100
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- 1979
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
한국산(韓國産) 다엽(茶葉)의 특수성분(特殊成分)에 관(關)한 연구(硏究)
Studies on the Special Components of the Korean Tea-leaves
- Kim, D.Y. (College of Agriculture, Chonam National University) ;
- Jung, G.H. (College of Agriculture, Chonam National University) ;
- Kim, K. (College of Agriculture, Chonam National University) ;
- Ree, C.O. (College of Agriculture, Chonam National University) ;
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Park, K.H.
(College of Agriculture, Chonam National University)
- 발행 : 1979.06.30
초록
다류제품(茶類製品)의 품질(品質)을 좌우(左右)하는 다엽(茶葉)의 tannin, caffeine을 지역별(地域別) 및 야생다엽(野生茶葉)과 재배다엽별(栽培茶葉別)로 5월(月), 7월(月), 9월(月)에 적채(摘采)하여 분석(分析) 비교(比較)하였고 2종(種)의 3번재배다엽(番栽培茶葉)의 향기성분(香氣成分)을 분석(分析)하여 다음과 같은 결과(結果)를 얻었다. 1. Tannin의 함량(含量)은
Tea leaves were harvested from the two cultivating sites in May, July and September. Tannin and caffeine, main factors for the quality of tea products, were analyzed and compared with the wild tea leaves and the cultivated. Aroma components of two varieties of tea leaves harvested in September were analyzed by gas-chromatographic method. The results obtained were as follows. 1. Tannin contents were 10-14% same as Chinese tea variety and increased gradually to September and showed no difference between the wild tea leaves and the cultivated. 2. Caffeine contents were 1.5-3% same as other Chinese variety and showed no difference between the wild tea leaves and the cultivated. 3. Aroma components showed nearly similar patterns between two different tea varieties and were identified as phenol, iso-butyl aldehyde, n-butyl aldehyde, iso-valer aldehyde, n-butyl alcohol, iso-amyl alcohol, iso-valeic acid, benzaldehyde, n-valeric acid and linalool among 32 peaks.
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