• 제목/요약/키워드: Tea By-product

검색결과 139건 처리시간 0.024초

감마선 조사 마우스에서 녹차 및 분획의 방사선 장해 경감 효과 (The radioprotective effects of green tea and its fractions in Gamma-irradiated mice)

  • 김세라;이해준;김성호
    • 대한수의학회지
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    • 제43권4호
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    • pp.633-639
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    • 2003
  • We investigated the effect of green tea and its fractions of alcohol and polysaccharide on jejunal crypt survival, endogenous spleen colony formation, and apoptosis in jejunal crypt cells of mice irradiated with high and low dose of gamma-irradiation. Jejunal crypts were protected by pretreatment of green tea (i.p.: 50 mg/kg of body weight, at 12 and 36 hours before irradiation., p.o.: 1.25% water extract, for 7days before irradiation, p<0.01) and alcohol and polysaccharide fractions showed no significant modifying effects. Green tea and its fractions administration before irradiation (i.p. at 12 and 36hours before irradiation) resulted in an increase of the formation of endogenous spleen colony (p<0.05). The frequency of radiation-induced apoptosis in intestinal crypt cells was also reduced by pretreatment of green tea (i.p. at 12 and 36 hours before irradiation, p<0.05., p.o. for 7days before irradiation, p<0.001) and its fractions (p<0.001). These results indicated that green tea might be a useful radioprotector, especially since it is a relatively nontoxic natural product. Further studies are needed to characterize better the promotion nature of green tea and its components.

Management Status and Development Plan of Green Tea Processors in Korea

  • Kang, Hagmo;Park, Junho;Choi, Sooim;Lee, Chongkyu;Kim, Hyun
    • Journal of Forest and Environmental Science
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    • 제36권2호
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    • pp.156-162
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    • 2020
  • This study was conducted to analyze the current management status of green tea processors in two regions (Hadong-gun and Boseong-gun) in Korea and to suggest directions for the development of the green tea industry based on an understanding their difficulties in management. This study showed that the number of green tea farms and the cultivation area had decreased, while the average unit sales price of green tea in Boseong-gun was approximately three times higher than that in Hadong-gun. Also, this study found that Hadong-gun mainly provided green tea products to wholesalers, whereas Boseong-gun sold it directly to the local retail stores targeting tourists, and this results in generating relatively higher unit prices. Meanwhile, we discovered that both regions had difficulties in management which were caused by the demand for low delivery unit costs from large corporations and small food companies. Therefore, in order to develop the green tea industry in both regions, the size of green tea fields and the scenery satisfaction should be improved to draw more tourists and boost tourists' intention to revisit. In addition, it is necessary to enhance guidance and accessibility of related tourist sites, to expand green tea experience activities, and to improve product satisfaction by developing various goods. By inducing more tourists in these ways, it could change the sales type of green tea from wholesale to retail and help activate the management of green tea processors.

곰취차로부터 라디칼 소거능을 갖는 Caffeoylquinic Acid류 화합물의 추출조건 (Extraction Conditions of Radical Scavenging Caffeoylquinic Acids from Gomchui (Ligularia fischeri) Tea)

  • 김상민;강석우;엄병헌
    • 한국식품영양과학회지
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    • 제39권3호
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    • pp.399-405
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    • 2010
  • 본 연구에서는 항산화 기능이 잘 알려진 곰취로부터 곰취의 소비 및 활용도 향상을 위하여 곰취차를 제조한 후 주요 항산화물질을 탐색하고, 이들 성분의 추출율 변화를 분석하였다. 우선 온라인 항산화 장치를 통하여 곰취 추출물의 주요 항산화 성분이 5-CQA, 3,4-DCQA, 3,5-DCQA 및 4,5-DCQA로 구성된 caffeoylquinic acid류의 화합물임을 확인할 수 있었다. 곰취차에서 이들 성분의 추출율 변화를 추출 온도, 시간, 용매 및 추출 방법 등에 따라 비교 분석하였는데, 물에서의 추출율은 어느 온도에서든지 10분의 분석시간 동안 증가하는 것을 관찰할 수 있었다. 특히 $8^{\circ}C$에서의 추출율도 매우 우수하였는데, $80^{\circ}C$ 추출율의 약 60%의 유효성분이 10분 동안 추출되는 것을 확인할 수 있었다. 에탄올 함량에 따른 곰취차의 추출율에서도 추출시간에 따라 추출율이 증가하였지만, 에탄올의 함량이 많아질수록 추출율은 감소하였는데, 특히 100% 에탄올 조건에서는 추출율이 현저히 감소하였다. 곰취차의 제조 과정 중 블렌칭 단계에서는 곰취분말로부터 약 60% 이상의 항산화성분이 물로 유출되는 것이 확인되었다. 3,5-DCQA의 경우에는 90% 이상의 손실을 나타내어, 곰취분말에서는 3,5-DCQA가 가장 많이 추출되는 반면 곰취차에서는 3,4-DCQA가 가장 추출율이 높은 항산화성분이었다. 한편 초음파 추출법은 일반 추출법에 비해 항산화 성분의 추출율에는 큰 영향을 주지 않았다. 본 연구를 통해서 곰취가 차로 만들어졌을 경우에 항산화 성분을 다량 함유하고 있고, 찬물에서도 쉽게 이용할 수 있는 건강기능차로서 그 효용성과 편리성이 매우 좋을 것으로 기대된다.

아산 지역특산물과 설화를 활용한 Food Tourism 제품 개발 (Study on the Development of Food Tourism Products Based on the Local Food and Folktale)

  • 김미혜
    • 한국식생활문화학회지
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    • 제33권3호
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    • pp.217-228
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    • 2018
  • This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

한국인 기호 차류의 방사선 장해 경감효과 평가 (Evaluation on the radioprotective effect of Korean favorite teas)

  • 김세라;이해준;오헌;이진희;김휴경;김태환;조성기;김성호
    • 대한수의학회지
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    • 제42권4호
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    • pp.475-483
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    • 2002
  • We performed this study to determine the effect of Korean favorite teas (green tea, ginseng tea, coffee and barley tea) on jejunal crypt survival, endogenous spleen colony formation and apoptosis in jejunal crypt cells of mice irradiated with high and low dose of ${\gamma}$-radiation. Jejunal crypts were protected by pretreatment of green tea (P.O.: 1.25% water extract, for 7 days before irradiation., I.P.: 50 mg/kg of body weight, at 12 and 36 hours before irradiation, p<0.01) or ginseng (I.P.: 50 mg/kg of body weight, at 12 and 36 hours before irradiation, p<0.05). Green tea (p<0.05) or ginseng (p<0.05) administration before irradiation (I.P. at 12 and 36 hours before irradiation) resulted in an increase of t formation of endogenous spleen colony. The frequency of radiation-induced apoptosis was also reduced by pretreatment of green tea (P.O.: p<0.005, I.P.: p<0.05), pretreatment of ginseng (P.O.: p<0.005, I.P.: p<0.005) or posttreatment of ginseng (I.P.: 50 mg/kg of body weight, at 30 minutes after irradiation, p<0.05). Treatment with coffee or barley tea showed no significant modifying effects on the radiation-induced damages. These results indicated that green tea and ginseng might be a useful radioprotector, especially since it is a relatively nontoxic natural product. Further studies are needed to characterize better the promotion nature of green tea, ginseng and its components.

Photochemical Reductions of Benzil and Benzoin in the Presence of Triethylamine and TiO? Photocatalyst

  • Park, Joon-Woo;Kim, Eun-Kyung;Koh Park, Kwang-Hee
    • Bulletin of the Korean Chemical Society
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    • 제23권9호
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    • pp.1229-1258
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    • 2002
  • This paper reports the photochemical reduction of benzil 1 to benzoin 2 and the reduction of 2 to hydrobenzoin 4 in deoxygenated solvents in the presence of triethylamine (TEA) and/or TiO2. Without TEA or TiO2, the photolysis of 1 resulted in very low yield of 2. The presence of TEA or TiO2 increased the rate of disappearance of 1 and the yield of 2, which were further increased considerably by the presence of water. The photoreduction of 1 to 2 proceeds through an electron transfer to 1 from TEA or hole-scavenged excited TiO2 followed by protonation. In the reaction medium of 88 : 7 : 2 : 3 CH3CN/CH3OH/H2O/TEA with 2.5 $㎎/m{\ell}$ of TiO2, the yield of 2 was as high as 85 % at 50 % conversion of 1. The photolysis of 2 in homogeneous media resulted in photo-cleavage to benzoyl and hydroxybenzyl radicals, which are mostly converted to benzaldehyde. The reduction product 4 is formed in low yield through the dimerization of hydroxybenzyl radicals. The addition of TEA increased the conversion rate of 2 and the yield of 4 significantly. This was attributed to the scavenging effect of TEA for benzoyl radical to produce N,N-diethylbenzamide and the photoreduction of benzaldehyde in the presence of TEA. The ratio of $(\pm)$ and meso isomers of 4 obtained from the photochemical reaction is about 1.1. This ratio is the same as that from the photochemical reduction of benzaldehyde in the presence of TEA. In the TiO2-sensitized photochemical reduction of 2, meso-4 was obtained in moderate yield. The reduction of 2 to 4 proceeds through two consecutive electron/proton transfer processes on the surface of the photocatalyst without involvement of ${\alpha}-cleavage$. The radical 11 initially formed from 2 by one electron/proton process can also combine with hydroxy methyl radical, which is generated after hole trapping of excited TiO2 by methanol, to produce 1,2-diphenylpropenone after dehydration reaction.

인삼엽(人蔘葉)을 이용(利用)한 다류제조(茶類製造)에 관한 연구(硏究) (A study on the preparation of 'Ginseng-leaf' tea)

  • 양희천;이석영
    • Applied Biological Chemistry
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    • 제22권1호
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    • pp.51-57
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    • 1979
  • 전북지방(全北地方)의 백삼포(白蔘圃)에서 부산물(副産物)로 생산(生産)되는 인삼엽(人蔘葉)을 이용(利用)하여 다류(茶類)로 조제(調製)하는 실험을 하여 다음과 같은 결과(結果)를 얻었다. 1. 인삼엽(人蔘葉) 중(中)에는 다엽(茶葉)에서보다 가용분(可溶分)이 훨씬 많으며 열탕추출(熱湯抽出)이 아주 잘된다. 2. Tannin함량(含量)은 평균(平均) 2.2% 정도로 다엽(茶葉)의 7.89%보다 훨씬 적어 수감미가 적다. 3. 인삼엽(人蔘葉) 중(中)의 비타민 C량(量)은 다엽(茶葉)과 비교가 되지 않을 정도($50{\sim}110$배(倍))로 많이 함유(含有)하고 있다. 4. 인삼엽(人蔘葉)의 dammarane계(系) glycoside 함량(含量)은 $5.7{\sim}8.5%$로서 많은 함량(含量)을 가지고 있고 panaxadiol과 panaxatriol의 비는 $0.54{\sim}0.75$로서 panaxatriol계(系) saponin이 훨씬 많다. 5. 가용분(可溶分), 착색도(着色度)등을 고려할때 인삼엽(人蔘葉) 제품(製品) 2g을 200ml의 물에 넣어 3분간추출(分間抽出)하는 것이 가장 좋았다. 6. 기호적(嗜好的) 특성(特性)으로 볼때 또한 유효성분(有效成分) 함량면(含量面)에서도 증자(蒸煮)${\rightarrow}$건조(乾燥)${\rightarrow}$배소(焙燒)과정을 거치는 D제품(製品)이 가장 우수하다.

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Kano-Timko모델과 컨조인트 분석을 활용한 한국 식품의 이집트 할랄 시장에 진출을 위한 타당성 분석 (Validity Analysis of Korean Food for Launching Halal Market in Egypt Using the Kano-Timko Model with Conjoint Anlaysis)

  • 손영석;이병서;나경수
    • 품질경영학회지
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    • 제47권2호
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    • pp.345-365
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    • 2019
  • Purpose: We consider export of Korea for Muslim population of Cairo residents in Egypt. Product instant cup noodle and yuzu tea are mainly focused on Kano model and Timko's customer satisfaction factor (CS - Coefficient) analysis and conjoint analysis. Methods: Based on the evaluation and conjoint analysis, cluster analysis was additionally applied to further exploratory research as to what kind of population the target customer has. A total of 120 people, each 60 people each, were prosecuted for Muslim women, middle middle class who had over 3,000 Korean won annual income for that study, and in Cairo in August 18. Results: The Kano analysis result Instant cup noodles act as attractive elements for packaging state, cooking method, smell and convenience, and Yuzu tea acted as an attractive element of taste, eating method, raw materials, efficacy, packaging form. Customer satisfaction factor, instant cup noodles, capacity and noodle thickness was a factor of indifference in Kano analysis, but acted as an attractive factor, the way to eat citron tea was classified as a factor of indifference. Conclusion: In the case of instant cup noodles, we first set up the taste of chicken-based soup with high appreciation as a whole, a group that likes chicken-based soup taste and oil noodles for each market segment, a taste of beef based soup And popular group that likes raw noodles Appears that diversification is necessary, and it has been found that it is necessary to develop a product type by hierarchy and marketing with different size priority from group packaging container. In the case of Yuzu tea, it is indispensable to emphasize the efficacy, in particular, energy recovery preference appears high, appealing point matching the needs of energy recovery is necessary, release the citrus fruit as a product without buckwheat in Bisson Ho, the packaging container, The group that likes cups and sticks is different and we found that it is necessary to prepare all two types.

페트리 필림 방법에 의한 인삼제품의 세균수 측정 (Bacterial Counts in Ginseng Products by Dry Rehydratable Film Method)

  • 곽이성;장진규;이광승
    • 한국식품위생안전성학회지
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    • 제10권1호
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    • pp.41-43
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    • 1995
  • Dry rehydratable film (Petrifilm) method was compared with the standard pate count (SPC) method for estimation of total bacteria in ginseng products. Ginseng products (7 sample) was analyzed for total count by the SPC, and Petrifilm methods, respectively. In the case of ginseng tea, ginseng extract, ginseng extract pill, ginseng powder capsule, and ginseng extract tea, they showed non-significant values at the 1% level. However, the values of ginseng powder and tablet showed significant at the 1% level. These results generally indicate the suitability of the dry rehydratable film methods as alternatives to the SPC method for estimating of total bacteria in ginseng product samples except to ginseng powder and ginseng tablet.

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보리차 제조시 수돗물 중 염소소독부산물의 제거 여부 및 보리차.옥수수차.결명차 중 Maillard 반응 생성물 동정 (Effect of Barley Tea on the Reduction of the Tap Water Chlorination By-Products in Top Water and Identification of Maillard Reaction Products in the Extracts of Barley Tea, Corn Tea, and Cassia tora Seed Tea Using GC/MSD)

  • 이수형;김희갑
    • Applied Biological Chemistry
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    • 제42권3호
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    • pp.256-261
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    • 1999
  • 볶은 보리 알과 보리 티백으로부터 일상적인 차를 만드는 과정에 따라 보리차를 제조할 때 염소로 소독된 물로부터 염소소독부산물의 수준이 감소되는지의 여부를 알아보았다. 수돗물과 두 종류의 보리차 중의 여덟가지 염소소독부산물 중에서 여섯 가지의 휘발성화합물들은 10분 동안의 가열한 후에 검출한계 이하가 되었으므로, 비휘발성 화합물인 dichloroacetic acid, trichloroacetic acid 및 총잔류염소에 대해 서로 비교하였다. 가열전후의 상대적인 양의 변화를 비교한 결과, 세 항목 모두 유의적인 차이가 발견되지 않았으며, 원래의 물 중에서 존재하지 않았던 새로운 봉우리들이 기체크로마토그래프/전자포획검출기 (GC/ECD)의 총이온크로마토그램(TIC)상에 나타났다. 증류되고 탈이온화된 물을 이용하여 두 종류의 보리차(알곡과 티백), 옥수수차와 결명차를 제조한 후 액-액 추출법과 기체크로마토그래피/질량선택검출(GC/MSD)을 이용하여 phenol류, furan류, pyrrole류 등 33종의 유기화합물을 분리 확인하였다.

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