• 한국지역사회생활과학회지
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• 제18권1호
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• pp.107-129
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• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.175-181
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• 2004

감잎 4품종과 녹차의 화학성분을 분석하고 항산화 활성을 비교하여 전통 건강차로써 감잎차의 우수성을 알리는 기초 자료로 활용하고자 건시료의 유리당, 유리아미노산, 비타민C, 카페인 등을 분석하였다. 감잎 4품종 모두 녹차에 비해 총 유리당 함량이 높았고 유리당은 sucrose, glucose, fructose, maltose, xylose 5종의 유리당이 동정되었으며 그 중 sucrose의 함량이 가장 높았다. 유리아미노산 함량은 감잎 품종에서 총 31∼32종이 검출되었으며, 총 유리아미노산 함량은 상주둥시 60.40 nmol/$\mu$L, 봉옥 53.21 nmol/$\mu$L, 월하시 52.29 nmol/$\mu$L, 청도반시 47.58 nmol/$\mu$L이었고 감잎에 비해 녹차가 114.72 nmol/$\mu$L로 가장 많았다. 비타민 C 함량은 월하시 0.089%, 청도반시 0.079%, 봉옥 0.032%, 상주둥시 0.015%, 녹차 0.01%로 감잎이 녹차에 비해 8배 이상 높았다. 카페인은 감잎 4품종에서는 발견되지 않았고, 녹차는 6.63 mg/100 g의 함량을 보였고, 카테친은 청도반시 0.35%, 봉옥 0.34%로 가장 높은 함량을 보였고, 녹차는 0.07%로 감잎의 1/5 정도 수준이었다. gallic acid는 감잎 품종 중에는 상주둥시 0.32%, 봉옥 0.20%가 높은 편이었고 녹차 1.41%로 가장 높았다. Ca의 함량은 청도반시가 9516.17 ppm으로 가장 높았고 녹차 2349.71 ppm로 감잎이 녹차에 비해 4∼5배정도 높았다. 향기성분 패턴은 감잎 품종간에는 비슷한 경향이었고 녹차와는 차이가 있었으며 항산화 활성은 감잎 품종 중에는 월하시가 IC50($\mu$g)가 42.0으로 가장 높게 나타났고 녹차가 IC50($\mu$g)가 19.0로 감잎에 비해 높았다.

• 한국식품과학회지
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• 제39권3호
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• pp.246-254
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• 2007

본 연구에서는 녹차엽의 채취 시기와 재배지역에 따른 휘발성 향기성분의 종류, 차이, 그리고 변화를 비교하기 위하여 제주와 전남지역에서 재배한 차의 생엽을 시기별로 채취하였다. 녹차엽의 휘발성 향기 성분은 SPME를 사용하여 포집, 흡착하여 GC, GC-MS, GC-O, 그리고 retention time을 이용하여 분리된 성분을 분석, 동정하였다. 녹차엽의 휘발성분의 양은 수분함량을 고려한 건조함량을 기준으로 정량하였다. 수분함량은 생엽이 78-80%, 건조엽이 3.20-4.98% 정도였다. 휘발성 향기성분의 흡착에 사용되는 SPME 방법은 이전의 여러 방법에 비해 분석시간이 짧고 본래의 향이 아닌 방해성분의 생성이 적은 장점이 있다. 본 연구에서 사용한 SPME fiber는 7.4%의 높은 재현성을 가졌으며 표준물질(ethyl n-heptanoate)의 내부표준법에 의한 재현성 결과에서는 불안정한 peak area값(RSD 30.5-98.7%)을 가져 3.47%의 재현성 결과를 가진 외부표준법을 사용하였다. 시기에 따른 휘발성 향기 성분을 비교한 결과, 5월에 채취한 생엽의 휘발량이 가장 많았으며, Group I과 Group II 향기특성의 함량비율이 균형적이었다. 휘발량이 가장 많았던 5월에 채취한 생엽을 제주와 전남의 재배지역으로 구분하여 비교한 결과, 주 성분은 Z-3-hexenal, linalool, E-2-hexenol, n-hexanal, Z-linalool oxide, myrcene, benzyl alcohol이었다. 이러한 결과는 채엽 시기가 녹차의 향기 특성에 영향을 주며, 채엽 시기가 같더라도 지역에 따라 향기가 다른 녹차가 제조될 수 있다는 것을 나타낸다. 본 연구는 녹차를 지역에 따라 구분하는 데에도 도움이 될 것으로 예상된다.

• Preventive Nutrition and Food Science
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• 제12권1호
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• pp.35-39
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• 2007

This study was conducted to investigate the effects of soil selenium (Se) supplementation level on Se contents of green tea and milk vetch. Four different concentrations of sodium selenite ($Na_2SeO_3$) solutions (0.0, 3.3, 33.0 and 165.0${\mu}g/mL$) were prepared and one liter of each solution was well mixed with 10 kg of compost (cowpea soil) to give four different levels of Se-containing soil: $T_1$, 0; $T_2$, 33; $T_3$, 330; $T_4$, and 1,650${\mu}g$/100 g soil. Green tea plants and milk vetch were individually cultivated in those soils for 60 days. Se contents of freeze-dried green tea leaves were 6.87, 10.40, 12.04, and 20.19 ${\mu}g/g$, respectively; all of which were significantly different (p<0.05) from the others except for $T_2$ and $T_3$. The results showed that Se-contents of green tea leaves were increased 1.5$\sim$2.9 times as the Se level in the soil increased. Regression equation between Se contents in green tea (Y) and soil Se supplementation level (X) was: Y=0.007X＋8.857. However, Se contents in the milk vetch were increased significantly (p<0.05) more with the same treatments $T_3$ (74 ${\mu}g/g$) and $T_4$ (187$\mu$g/g) in comparison to those at $T_1$ (5.0 ${\mu}g/g$) and $T_2$ (12.0$\mu$g/g). The increases ranged from approximately between 2.4 to 37.4 times that of the control group. Regression equation between Se contents in milk vetch (Y) and soil Se supplementation level (X) was: Y=0.1063X＋15.989. The large difference of Se contents between green tea leaves and milk vetch would be attributed by the difference of protein contents between the 30% or higher protein-content of legumes and 15$\sim$20% protein of shrubs. The present study clearly indicates that green tea leaves and milk vetch can be enriched in selenium by supplementing the soil with Se. Therefore, Se-enriched green tea or milk vetch powder could be utilized as functional foods in Se-fortified green tea drinks or salads, or as food additives to enhance the daily intake of Se.

• Bulletin of the Korean Chemical Society
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• 제26권5호
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• pp.747-754
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• 2005

Liquid chromatographic methods with UV and fluorescence detection have been used to determine the levels of (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate in Korean green tea infusions. The extracts of Korean green tea leaves or powders in water at various temperatures (100 ${^{\circ}C}$, 80 ${^{\circ}C}$, 60 ${^{\circ}C}$) and time, were washed with chloroform and re-extracted to ethyl acetate. The ethyl acetate phase was dried and re-dissolved in methanol and analyzed. Five catechin compounds were separated by gradient elution. The flavonoids were found decomposed on prolonged extraction, thus exhaustive extraction by a Soxhlet apparatus was found useless for green tea. Some unknown components were found in the extracts at 100 ${^{\circ}C}$. When the green tea was filtered and re-extracted with new fresh water, still some flavonoids were extracted. However, the contents of flavonoids in the third extract were found negligible. The flavonoid extraction rate of green tea powders was higher than that of green tea leaves, but flavonoid decomposition of green tea powders was also faster than that of green tea leaves. The traditional way of drinking green tea was found appropriate in view of flavonoids intake.

• 한국식품조리과학회지
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• 제15권2호
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• Nutrition Research and Practice
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• 제6권2호
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• pp.106-112
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• 2012

This study was conducted to investigate the effects of $Sasa$ $quelpaertensis$ bamboo and green tea on plasma and liver lipids, platelet aggregation, and erythrocyte membrane Na channels in ovariectomized (OVX) rats. Thirty female rats were OVX, and ten female rats were sham-operated at the age of 6 weeks. The rats were divided into four groups at the age of 10 weeks and fed the experiment diets: sham-control, OVX-control, OVX-bamboo leaves (10%), or OVX-green tea leaves (10%) for four weeks. Final body weight increased significantly in the OVX groups compared with that in the sham-control, whereas body weight in the OVX-green tea group decreased significantly compared with that in the OVX-control ($P$ < 0.01). High density lipoprotein (HDL)-cholesterol level decreased in all OVX groups compared with that in the sham-control rats ($P$ < 0.05) but without a difference in plasma total cholesterol. Plasma triglycerides in the OVX-green tea group were significantly lower than those in the sham-control or OVX-control group ($P$ < 0.05). Liver triglycerides increased significantly in the OVX-control compared with those in the sham-control ($P$ < 0.01) but decreased significantly in the OVX-green tea group compared with those in the OVX-control or OVX-bamboo group ($P$ < 0.01). Platelet aggregation in both maximum and initial slope tended to be lower in all OVX rats compared with that in the sham-control rats but was not significantly different. Na-K ATPase tended to increase and Na-K cotransport tended to decrease following ovariectomy. Na-K ATPase decreased significantly in the OVX-green tea group compared with that in the OVX-control group ($P$ < 0.01), and Na-K cotransport increased significantly in the OVX-bamboo and OVX-green tea groups compared with that in the OVX-control ($P$ < 0.05). Femoral bone mineral density tended to be lower in OVX rats than that in the sham-control, whereas the green tea and bamboo leaves groups recovered bone density to some extent. The results show that ovariectomy caused an increase in body weight and liver triglycerides, and that green tea was effective for lowering body weight and triglycerides in OVX rats. Ovariectomy induced an increase in Na efflux via Na-K ATPase and a decrease in Na efflux via Na-K cotransport. Furthermore, consumption of green tea and bamboo leaves affected Na efflux channels, controlling electrolyte and body water balance.

• Journal of the Korean Wood Science and Technology
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• 제36권6호
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• pp.49-58
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• 2008

본 연구는 내구성이 우수하며 포름알데히드방출이 적은 페놀수지 사용 메란티합판을 마루판용 대판으로 사용하고 북미산 벚나무 단판을 표면재료로 사용한 마루판의 제조과정에서 접착제 및 도료에 녹차잎 분말을 첨가하였을 때 마루판으로부터 방출하는 총휘발성유기화합물(TVOC)과 포름알데히드의 감소효과와 녹차잎 분말의 적정 첨가량을 구명하였다. 1) 녹차잎 분말의 폴리페놀화합물량은 9.85%였다. 2) 녹차잎 분말은 FT-IR 결과 벤즈알데히드와 에틸헥사알콜과 반응하여 화학결합을 하는 것으로 나타났다. 3) 페놀수지메란티대판에 벚나무단판오버레이 마루판 제조를 위한 접착제와 UV도료에 전건중량기준으로 2.5%의 녹차잎 분말을 각각 첨가하는 것이 총휘발성유기화합물과 포름알데히드의 방산제거 효과가 매우 적절한 것으로 나타났다. 4) 20L 소형챔버법에 의한 녹차잎 분말 2.5%를 접착제와 도료에 각각 첨가한 온돌용 마루판의 7일째 TVOC는 $0.089mg/m^2hr$이고 포름알데히드는 $0.001mg/m^2hr$를 나타내 최우수등급으로 나타났다.

• 동아시아식생활학회지
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• 제24권2호
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• 한국지하수토양환경학회지:지하수토양환경
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• 제22권5호
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• pp.128-134
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• 2017

This work presents the adsorption capability of green tea and ginseng leaves to adsorb heavy metals such as Cd(II), Cu(II), and Pb(II) in aqueous solution. FT-IR analysis indicates the presence of oxygen containing functional groups (carboxyl groups) in two kinds of leaves. High pH condition was favorable to the adsorption of heavy metal ions due to the enhanced electrostatic attraction and the precipitation reaction of metal ions. The adsorption of Cd(II), Cu(II), and Pb(II) reached equilibrium within 10 min, achieving high removal efficiencies of 80.3-97.5%. The adsorption kinetics data of heavy metal ions were fitted well with the pseudo-second-order kinetic model. The maximum adsorption amounts of Cd(II), Cu(II), and Pb(II) ions were 8, 3.5, and 15 mg/g, respectively, in the initial concentration range from 0.15 to 0.75 mM. Based on the fitting data obtained from isotherm models, heavy metal adsorption by green tea and ginseng leaves could occur via multi-layer sorption.