Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

The Changes of Chlorophyll Contents in 5 Korean Green Teas by the Extraction Temperatures and the Number of Soaking

한국산 녹차 5종의 물의 온도 및 우린 횟수별에 따른 Chlorophyll 함량의 변화

  • 변재옥 (영남대학교 생활과학대학 생활과학부) ;
  • 최석현 (경동정보대학 식음료조리과) ;
  • 소궤신행 (영남대학교 생활과학대학 생활과학부) ;
  • 이연정 (경주대학교 외식사업학전공) ;
  • 김동석 (영남대학교 생활과학대학 생활과학부) ;
  • 한재숙 (영남대학교 생활과학대학 생활과학부)
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to examine the changes of chlorophyll a and b contents by the extraction temperatures and the number of soaking using five kinds of Korean green teas(3 kinds of green tea and 2 kinds of tea bag) which were obtained from a local market in Daegu city, Korea. The chlorophylls were extracted with 80% acetone, and determined by a visible spectrophotometer. The concentration of chlorophyll in Sulrok(tea bag) were the highest among all kinds of teas when they were extracted at 60, and decreased with the number of soaking increased. On the other hand, the chlorophyll content of green teas was the highest at 80, and decreased with the increase of the number of soaking as the tea bag did. It was found that the Korean tea bag contained more chlorophyll than green teas did, and green teas contained significantly more chlorophyll b than chlorophyll a.

Keywords

References

  1. 한국의 자원식물Ⅲ 김태정
  2. 한국차살림 정동주
  3. 野菜茶業硏究所硏究報告 茶の品質評價のための新規分析法の開發 掘江秀樹
  4. 食品學總論 加藤保子
  5. 調理化學 v.25 no.1 お茶の話 梶田武俊
  6. 茶年報 v.80 化學成分から 見た 市販綠茶の 品質 後藤哲久;掘江秀樹
  7. 家政學 硏究 v.37 no.2 市販缶入り 綠茶の品質と成分の關係 寺田惠美;中村晶子;中西洋字;梶田武俊
  8. J Korean Agric Chem Soc v.36 no.5 Natural Products·Organic Synthesis : Antioxidants of Theae Folium and Moutan Cortex Boo,Y.C.;Jeon,C.O.
  9. J Korean Soc Food Nutr v.21 no.4 Analysis of Catechin Contents in Commercial Green Tea by HPLC CHoi,S.H.;Lee,B.H.;Choi,H.D.
  10. JAOCS v.62 Antioxidant effects of chlorphyll and pheophytin on the autoxidation of oil in the dark, Ⅰ. Comparison of inhibitory effects Endo,Y.;Usuki,R.;Kaneda,T.
  11. J Soc Food Sci v.15 no.2 Korean Green Tea by Ku Jeung Ku Po's 1. Analysis of General Compositions and Chemical Compositions Jeon,J.R.;Park,G.S.
  12. J Korean Soc Nutr v.6 no.3 A Study on Korean Green Tea (2) - Analysis of free Amino Acid and Mineral- Jung,J.G.;Yu,C.H.;Jung,T.Y.;Na,S.M.
  13. J Korean Soc Food Sci Nutr v.31 no.6 Effects of Green Tea on Hepatic Antioxidative Defense System and Muscle Fatigue Recovery in Rat after Aerobic Exercise Kim,M.J.;Rhee,S.J.
  14. J Korean Soc Food Nutr v.23 no.5 Effect of Korean Green Tea, Oolong Tea and Black Tea Beverage on the Removal of Cadmium in Rat Kim,M.J.;Rhee,S.J.
  15. J Korean Tea Soc v.8 no.1 Comparison of Caffeine, Free Amino Acid, Vitamin C and Catechins Content of Commercial Green Tea in Bosung, Sunchon, Kwangyang, Hadong Kim,B.S.;Yang,W.M.;Choi,J.
  16. J Korean Soc Food Nutr v.17 no.3 The Kinetics of Non-Enzymatic Browning Reaction in Green Tea during Storage at Different Water Activities and Temperatures Kim,Y.S.;Jung,Y.H.;Chun,S.S.;Kim,M.N.
  17. J Korean Soc Food Nutr v.14 no.3 Quantitative Analysis of Free Amino Acids and Free Sugars in Steamed and Roasted Green Tea by HPLC Ko,Y.S.;Lee,I.S.
  18. J Fd Hyg Safety v.13 no.4 A Study on the Catechins Contents and Antioxidative Effect of Various Solvent Extracts of Green, Oolong and Black Tea Lee,Y.J.;Ahn,M.S.;Oh,W.T.
  19. J Korean Agric Chem Soc v.35 no.4 Improvement of analytical method for catechins in green tea Na,H.H.;Baik,S.O.;Han,S.B.;Bok,J.Y.
  20. J Korean Agric Chem Soc v.35 no.4 Chemical compositions of the seed of Korean green tea plant (Camellia sinecis L.) Na,H.H.;Baik,S.O.;Han,S.B.;Bok,J.Y.
  21. J Korean Agric Chem Soc v.31 no.3 Quality Evaluation of Various Green Tea by the Physico-chemical Analysis and Organoleptic Characteristics Oh,S.L.;Lee,S.H.;Shin,D.H.;Chung,D.H.;Sohn,T.H.
  22. J Korean Tea Soc v.2 no.1 A Survey on Korean Consumer Attitude toward Green tea Park,G.H.;Jung,J.H.;Ki,M.J.;Eun,J.B.
  23. J Food Hyg Safety v.17 no.3 Effect of pH on the Stability of Green tea Catechins Park,Y.H.;Won,E.K.;Son,D.J.
  24. J Korean Tea Soc v.4 no.2 Chemical Components of Various Green Teas on Market Park,J.H.;Choi,H.K.;Park,G.H.
  25. J Korean Tea Soc v.3 no.1 Studies on the Distribution of the Chemical Components in Different Position of Tea Leaves Park,C.H.
  26. Korean J Food & Nutr v.12 no.1 Studies on the Amounts of Solubilized L-Ascorbic Acid in Green Tea by Extracting Conditions Sin,M.G.;Lee,S.W.
  27. J Korean Soc Nutr v.5 no.3 A Study on Korean Green Tea Yu,C.H.;Jung,J.K.