http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Polyphenol, Flavonoid and Tannin Variation in Puer Tea Extracts
최무석,정찬호,박정환,윤웅규,민병태,유민 계명대학교 자연과학연구소 2019 Quantitative Bio-Science Vol.38 No.1
Puer tea, known for its anti-inflammatory, antioxidant, and weight-loss activities, is made by drying and fermenting bamboolike plant leaves, produced in the Yunnan area of China. During storage, tannins are oxidized, so that the bitter taste disappears, while the fragrance is maintained. Puer tea has recently been recognized as a functional food as its health benefits have gained interest. We investigated how its total polyphenol, flavonoid, and tannin contents change according to extraction time, extraction frequency, and at different time intervals after extraction. The contents of polyphenols, flavonoids, and tannins increased with longer extraction times. Additional extractions led to a decrease in total polyphenol content, but it was maintained to some extent after a certain number of extractions. This is presumably due to the presence of the lipid-soluble or insoluble polyphenols, after the initial extraction of the water-soluble ones. The total flavonoid and tannin content showed a slight decrease with the increasing number of extractions, which remained, however, within the experimental error range. This experiment showed that the total polyphenol level decreased by 26% compared to the first and second extract upon additional extractions of the puer tea, and by 67% 10 times after extraction. The results of this study indicate that the functional beverage mixed with puer tea and lactic acid bacteria exerts a strong synergistic effect.