• 한국식품영양과학회지
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• 제40권5호
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• pp.747-752
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• 2011

트랜스산 문제로 경화공정이 기피되는 상황에서 식물성 유지의 산화안정성 향상과 이를 이용한 분말상 식물성크림의 유통기간 향상을 목적으로, 천연 유래의 산화방지제인 토코페롤, 녹차추출물, 로즈마리 추출물의 항산화 효과와 ascorbic acid의 상승효과도 검토하였다. 또한 가속실험을 통하여 이들 제품의 유통기간 연장 가능성을 예측하고자 하였다. 팜유에 대한 항산화 활성이 가장 큰 항산화제는 녹차추출물이었으며 팜유에 400 ppm 첨가한 경우 OSI 시간은 67.7시간으로 팜유 대비 2.3배 향상되었다. 유통기간 예측을 위한 품질지표는 관능점수가 가장 높은 결정계수를 보였고, $20^{\circ}C$에서는 대조군에 비해 녹차추출물(400 ppm) 첨가군 (TE)은 2.5개월(28%), 녹차추출물(400 ppm)과 ascorbic acid(0.002%)를 첨가한 군(TEA)은 5.5개월(62.5%)이 연장되었다. $25^{\circ}C$에서는 대조군이 7.2개월인 데 비하여 TE군은 8.9개월(23%), TEA군은 51% 향상된 10.9개월의 유통기간 연장효과를 보였다.

• 한국염색가공학회지
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• 제26권4호
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• pp.353-362
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• 2014

This study attempted to determine the effects of fermented green tea extracts on hair by using them in a perm. For this, hair is bleached, and then the fermented green tea extracts and water were supplied to the hair using a mist sprayer. Then the hair was permed, and hair damage was tested. Regarding hair moisture levels and wave formation, specifically, the morphological changes of hair were investigated with the Scanning Electron Microscope(SEM). The study results found the following. In terms of wave formation, the fermented green tea extract-based perm was much better than the general perm. In addition, hair bleaching was more serious in the latter. According to analysis on hair moisture using SEM, hair damage was more prevalent in the general perm as well. Therefore, it was confirmed that green tea extract-based perms cause less damage to the cuticle. In other words, the potential of fermented green tea extracts as a hair cosmetics material was discovered. Furthermore, it appears that the study results contribute to the development of low-irritating scalp and hair care products using the anti-inflammatory and antimicrobial properties of the fermented green tea extracts.

• 한국의류학회지
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• 제33권5호
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• pp.817-826
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• 2009

As UV radiation to the earth increased over recent years, many adverse effects of UV radiation have been reported. There are needs to develop UV-protective apparel and accessaries to protect skin from these harmful effects. Cellulose is one of the most frequently worn fiber during summer time. However, celllulose shows very low UV-protective property especially in case of thin and low fabric content. In this study, UV-protective cellulose textiles were developed using chiotsan mordanting and green tea dyeing. The repetition effect of chitosan and green tea treatment were focused. Three different cellulose fibers, cotton, linen, and ramie, were used for this study. All chitosan mordanted and green tea dyed fabrics showed increases in UV-protective property. The color of fabrics tended to darker as the numbers of mordanting process and green tea dyeing increased. UV-protective property did not increase significantly upon the repetition of mordanting and green tea dyeing treatment except ramie fabric. UV protective property was persisted upon washfastness test in all three cellulose fiber types.

• 한국식품영양학회지
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• 제31권5호
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• pp.647-652
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• 2018

Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.

• 대한화장품학회지
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• 제47권4호
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• pp.281-287
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• 2021

중국 운남성 리장지방에 자생하는 리장설차의 화장품적 적용 가능성을 분석 하였다. 우선 리장 설차의 DNA 분석을 통해서 Nekemias grossedentata (N. grossedentata) 라는 종을 확인한 후, 대표적인 차인 녹차와 각 효능분석에 대표적인 대조군을 사용하여 실험하였다. 먼저 리장 설차는 70% (v/v)에탄올 수용액으로 추출하였다. 리장설차 추출물내의 폴리 페놀함량 (gallic acid equivalent, 23.9 ± 3.2 mg/mL)은 녹차(16.4 ± 2.3 mg/mL)보다 많은 양을 포함 하고 있었다. 한편 추출물내의 고형분을 기준으로 항산화 활성(라디칼소거, IC₅₀ 104 ㎍/mL), Tyrosinase 효소 억제 활성(미백, IC₅₀ 40.7 ㎍/mL), 대장균 성장 억제 활성(방부: IC₅₀ 2.85 mg/mL)을 분석한 결과 녹차(항산화, 라디칼 소거, IC₅₀ 234 ㎍/mL) 보다 우수한 것 확인 하였다. 또한 항산화 (비타민C, IC₅₀ 108 ㎍/mL), 미백 (비타민C: IC₅₀ 80 ㎍/mL), 방부(메틸 파라벤: IC₅₀ 4.35 mg/mL)등의 기존에 사용되던 활성물질과도 유사한 효능을 보여 주었. 그러나 콜라게네이즈 억제 활성(주름) 은 녹차가 더 우수한 것으로 나타났다. 이를 통해 리장 설차의 화장품적 적용 가능성이 높은 것을 확인할 수 있었다.

• 한국식품영양학회지
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• 제28권5호
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• pp.766-773
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• 2015

This study analyzes the chemical composition of green tea, white tea, yellow tea, oolong tea and black tea with respect to extraction temperature and time. The optimum extraction conditions for these teas were determined by assessing the chemical composition of tea brewed at different temperature (50, 60, 70, $80^{\circ}C$) and extraction times (1, 3, 5, 10 minute). Catechins contents were the largest at 5 minutes and generally declined by 10 minutes. Green tea catechins contents were highest when brewed at $70^{\circ}C$ and besides other teas a change of the trend variation at 70 and $80^{\circ}C$. These temperatures did not extract theaflavins in green tea. Extract temperature and time did not significantly affect theaflavins content of white tea, yellow tea, and oolong tea. Black tea, however, was noticeably dependent on extract conditions, which were most effective at $70^{\circ}C$, brewed for 5 minutes. Caffeine content of green tea, yellow tea, and oolong tea was highest at 5 minutes, but temperature did not appear to affect the content. White tea and black tea caffeine content was highest when brewed at $70^{\circ}C$ for 5 minutes. Theobromine content of green tea, yellow tea, oolong tea, and black tea did not show major differences between the study times or temperature, though the content in white tea increased with higher temperatures when brewed for 5 minutes. The extraction of phenolic compounds increased until 5 minutes, and showed not further increase at 10 minutes. Antioxidant capacity of green tea, white tea, and yellow tea were maximized at $70^{\circ}C$ for 5 minutes or $80^{\circ}C$ for 3 minutes, while oolong and black tea were reached maximum antioxidants at $70^{\circ}C$ for 5 minutes. In general, to optimize the beneficial chemical content of brewed tea, a water temperature of $70^{\circ}C$ for 5 minutes is recommended.

• 한국식품영양과학회지
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• 제31권2호
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• pp.355-360
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• 2002

녹차 추출물의 불용색소를 감마선으로 제거한 후 저장기간 동안의 색상의 환원을 최소화하기 위하여 BHA와 아스콜빈산을 이용하여 실험을 실시하였다. 명도(Hunter color L-value)의 경우 대조구에서는 비조사구보다 조사구가 유의적으로 높아 밝은 색을 보였으며, BHA 첨가구(200 ppm)는 대조구와 유의적으로 차이가 없었다. 아스콜빈산 첨가구(200 ppm)는 대조구와 BHA 첨가구보다 명도가 저장기간 동안 유의적으로 높아 가장 밝은 색을 나타내었다. 저장기간에 따라 대조구, BHA처리구, 아스콜빈산 처리구 등 모두 20 kGy가 10 kGy보다 유의적으로 더 낮은 명도 값을 보여 감마선 조사 선량이 20 kGy또는 그 이상의 고선량일 경우 색의 환원이 증가됨을 알 수 있었다. 적색도(a값)는 감마선 조사선량에 의해 유의적으로 감소하였으며 처리구 중 아스콜빈산 처리구가 가장 낮은 적색도를 나타내어 명도에 이어 적색도도 아스콜빈산 처리가 가장 효과적이었다. 황색도(b값) 또한 유사한 결과를 보여 결론적으로 감마선 조사를 이용하여 녹차 추출물의 색도를 개선시킨 후 아스콜빈산과 같은 항산화제를 이용할 경우 저장 또는 운반 중 색의 환원을 최소화시킬 수 있을 것으로 기대된다.

• 한국식품영양과학회지
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• 제34권2호
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• pp.148-157
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• 2005

국내산 야생9차를 발효정도에 따라 몇 단계의 발효차를 제조하여 일반세균, 젖산균 및 효모 총 8균주에 대한 항균활성을 검색하고, 항균활성 물질의 미생물에 대한 최소저해농도, 열 및 pH에 대한 안정성, 에탄올추출물의 용매분획별 항균 활성을 분석한 결과는 다음과 같다. 국내산 야생녹차의 물추출물과 에탄올추출물의 최소저 해농도는 그람양성균에서는 B. subtilis가 0.2 mg/mL로 가장 낮았고, 그람음성균에서는 P fuorescens가 0.3∼0.5 mg/ mL로 가장 낮았으며, 젖산균과 효모는 1 mg/mL이하의 농도에서는 항균활성이 나타나지 않았다. 발효가 많이 진행된 차일수록 불발효차인 녹차에 비하여 항균활성은 점점 감소하였으며, 에탄올추출물이 물추출물보다 항균효과가 더 높았다. 차 항균활성 물질의 열 및 pH 안정성 은 50∼121$^{\circ}C$ 및 pH 3∼11까지 각 균주의 생육 저해환의 크기가 대조구와 비슷하게 나타나 녹차, 반발효차, 발효차 모두 열과 pH에 안정한 것으로 확인되었다. 차 에탄올추출물을 용매 분획한 결과 물분획물에서 생육억제효과가 가장 크게 나타났고, 그 다음으로는 에틸아세 테이트 분회물, 에테르 분획물의 순으로 항균활성이 높았으며, 헥산 분획물에서는 항균활성을 보이지 않았다. 각 분획물의 항균활성은 발효가 많이 진행된 차일수록 생육 저해환의 크기가 적었으며, 발효도가 높은 국내산 강발효차와 중국산 홍차의 경우 에테르 분획물에서는 항균활성이 나타나지 않았다.

• Journal of Ginseng Research
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• 제6권1호
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• pp.30-37
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• 1982

This study was conducted to investigate the water vapor permeability of packaging film, Al- foil laminated paper, and sorption properties of dehydrated and powdered foods. The results are as fellows. 1. Absorption rate of each products was greately affeoted by physicochemical properties of foods rather than initial moisture contents of the products. 2. The absorption rate of each products were in the order of freeze dried coffee, spray dried coffee, freeze drie4 ginseng extract, spray dried ginseng extract, ginger tea, black tea, citrus juice Powder and ssang wha tea. 3. Most of the products such as freeze dried coffee, spray dried coffee, freeze dried ginseng extract, ginger tea and black tea have shorter than a month of shelf life. 4. The stability of the products were greatly affected by its desorption properties than the degree of desorption of moisture. 5. Water vapor permeability of packaging materials which are laminated Al-foil with polythylene and glassin paper were mainly affected of thickness of Al-foil and polyethylene.

• 대한가정학회지
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• 제25권1호
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• pp.51-58
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• 1987

This study was undertaken to investigate changes in blood pressure and heart rate in normal cats by administration of Korean native green tea. The chemical components of Korean native green tea which determined are water(2.2%), water extract(32.7%), vitamin C(480%), caffeine(2.6%), tannin(32.7%) and amino acid of water soluble content 5.8%. Effect on blood pressure in administration 100mg/kg, 300mg/kg, 500mg/kg of extract of green tea, the mean depressor response is 44.8$\pm$3.3mmHg, 60.5$\pm$3.6mmHg, and 65.0$\pm$3.3mmHg in normal cats. Effect on heart rate in administration 100mg/kg, 300mg/kg of extract of Korean native green tea, the mean decreased heart rate is 2.8$\pm$4.5 beats/min, 15.2$\pm$6.4beats/min and 19.1$\pm$4.0 beats/min.