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커피, 녹차, 홍차, 맥주 및 우리 나라 전통차의 질산염 함량에 관한 연구
손상목,박양호,문덕경 단국대학교 1998 論文集 Vol.32 No.-
In order to calculate the daily intake amount of NO_3 for Korean, it is necessary to evaluate the basic information on average NO_3 content in beverage & drinks like another major sources for NO_3 such as vegetables, milk, grain, fruit and water. This experiment was aimed to find out the average content of NO_3 in favorite drinks for Koreans, the content of NO_3 in 5 sorts of tea, 7 coffees, 5 beers and 14 Korean traditional teas were investigated by 3 manufacturers in 5 duplications. The NO_3 content in Korean traditional tea show between 15 and 49ppm, but Brown rice-Green tea and Green tea have lower value than Red tea, Duchung tea and Jasmine tea. The lowest concentration among the Korean traditional tea shows in the Tea water boiled with burned rice(Sungryung tea). Chrysanthemum tea has the highest value among the imported teas, but Yongjeongmyeong tea has the lowest one. Red teas imported from Sri Lanka. USA show 30-33ppm which is similar to Korean red tea. The NO_3 content in de-caffeined coffee has the lowest value ever, but instant coffee such as Maxim coffee and Choice coffee show 44ppm and 47ppm respectively, whereas Raspberry coffee and Hazelunt coffee show relatively low concentration between 20 and 24ppm. But beers have lower value in NO_3 content compared to another beverage such as tea, coffee and Korean traditional tea. There is no difference between Korean produced or imported beer in terms of NO_3 content, but the lowest value was shown in Heinecken beer.
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