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

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on Chlorophyll and Ascorbic Acid Contents of Korean and Japanese Green Tea

한국 및 일본산 녹차(茶)의 Chlorophyll 및 Ascorbic Acid의 함량 비교

  • Byun Jae-Ok (Dept. of Hotel Cuisine, Daegu Polytechnic College) ;
  • Kim Mi-Hyang (Dept. of Hotel Cuisine, Daegu Polytechnic College)
  • 변재옥 (대구산업정보대학 호텔조리계열) ;
  • 김미향 (대구산업정보대학 호텔조리계열)
  • Published : 2006.02.01
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Abstract

This study analyzed the changes of chlorophyll and ascorbic acid contents according to the extraction temperatures and the number of soakings using five kinds of Korean and Japanese green tea(3 kinds of green tea and 2 kinds of tea bag) which were obtained from local markets in Korea and Japan. The findings are as follows: 1. The chlorophyll contents of Japanese green tea were $2\sim3$ times higher than those of Korean green tea. 2. The chlorophyll contents of Korean green tea in high and middle grades were increased with increasing temperature $(80>70>60^{\circ}C)$ but the contents in low grade were increased with decreasing temperature. The contents of chlorophyll in Japanese green tea were almost similar in low, middle and high grades. 3. Ascorbic acid content was higher in low grade Korean green tea but it was higher in high and middle grades of Japanese green tea. Chlorophyll contents of Japanese green tea were higher than those of Korean green tea but ascorbic acid contents of Korean green tea were higher than those of Japanese green tea.

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