韓國茶의 醱酵 程度別 成分變化와 抗菌活性에 관한 硏究 = (A) Study on the change of chemical composition and the effect of antibacterial activity by the degree of fermentation in Korean Tea(Camellia sinensis L. O. Kuntze)

다국어 초록 (Multilingual Abstract)

This study was investigated the change of chemical composition and the effect of antibacterial activity by degree of fermentation in korean tea. The results are as follows;
The contents of K_(2)O and P_(2)O_(5) were 2.64% and 0.94% in non-fermented tea, and 2.51% and 0.85% in full-fermented tea, respectively. The contents of K_(2)O, CaO, and P_(2)O_(5) were 2.64%, 0.24%, and 0.94% in 1st harvested tea, and 2.98%, 0.28%, and 0.89% in 3rd harvested tea, respectively.
The content of B was increased in 3rd harvested tea than in 1st harvested tea, and decreased in fermented tea than non-fermented tea. The contents of T-N in tea leaf were 4.55% in non-fermented, 4.27% in semi-fermented, 4.03% in full-fermented, 4.55% in 1st harvested, and 3.57% in 3rd harvested tea, respectively.
The content of tannin was decrease from 10.37% in non-fermented tea to 5.06% in full-fermented tea, but it did not differ by the harvest time. The contents of caffeine were 2.56% in non-fermented, 2.20% in semi-fermented, 2.15% in full-fermented tea, respectively. The contents of Vitamin C were 311mg% in non-fermented, 133mg% in semi-fermented, and 53mg% in full-fermented tea, respectively.
17 amino acids were detected such as asparic acid. The contents of total amino acid were 1,072mg% in non-fermented, 1,322mg% in semi-fermented, and 1,417mg% in full-fermented tea, respectively.
The contents of asparic acid were 78mg% in non-fermented, and 128mg% in semi-fermented tea. The contents of glutamic acid were 447mg% non-fermented, 512mg% in full-fermented tea.
Mayor free amino acids were serine(214mg%), arginine(180mg%), and aspartic(98mg%) acid.
The contents of total free amino acid were 870mg% in non-fermented, 899mg% in semi-fermented, and 950mg% in full-fermented tea, respectively.
The components of catechin were EGCG(8.55%), EGC(1.58%), ECg(1.18%), EC(1.11%), and C(0.27%). By the fermentation degree, the contents of total catechin were 12.69% in non-fermented, 7.98% in semi-fermented, and 2.34% in full-fermented tea, respectively. By the harvest time, the contents of total catechin were 12.69% in 1st harvested, 14.20% in 2nd harvested, and 17.31% in 3rd harvested tea, respectively.
The components of fatty acid were palmitic acid(373mg%), stearic acid(38mg%), oleic acid(131mg%), linoleic acid(473mg%), and linolenic acid(1,525mg%). By the fermentation degree, the contents of total fatty acid were 2,539mg% in non-fermented, 2,293mg% in semi-fermented, and 575mg% in full-fermented tea, respectively. By the harvest time, the contents of total fatty acid were 2,539mg% in 1st harvested, 2,094mg% in 2nd harvested, and 2,471mg% in 3rd harvested tea, respectively.
By the harvest time, the contents of chlorophyll a of tea products were 208mg%(1st harvested tea) and 307mg%(3rd harvested tea). The contents of total chlorophyll of tea products were 295mg%(1st harvested tea) and 441mg%(3rd harvested tea).
By the fermentation degree, the contents of chlorophyll a of tea products(3rd harvested tea) were 307mg%(non-fermentation), 265mg%(semi-fermentation), and 257mg%(full-fermentation). The contents of total chlorophyll of tea products were 441mg% (non-fermentation) and 371mg%(full-fermentation).
In the 1st harvested tea, the values of pH were 6.27 (non-fermentation) and 6.26(full-fermentation). In the 2nd and 3rd harvested tea, they showed similar tendency. The changes of color of the products in the 1st harvested tea were measured. The measurements of lightness were 54.9 in non-fermented, 54.5 in semi-fermented, 45.9 in full-fermented tea, respectively. The measurements of a-value were -5.31 in non-fermented, -3.72 in semi-fermented, and 1.55 in full-fermented tea, respectively.
Sensory evaluation was tested. The values of appearance were 17.5(1st harvested tea) and 15.8(3rd harvested tea). The values of aroma were 17.3(1st harvested tea) and 15.8(3rd harvested tea). The values of taste were 17.4(1st harvested tea) and 15.9(3rd harvested tea). The values of all respects were 86.4(1st harvested tea) and 79.8(3rd harvested tea). By the fermentation degree, the values of all respects were 86.4(non-fermentation), 79.7(semi-fermentation), and 78.2(full-fermentation)
The antibacterial activities were measured. When they were extracted by water and by ethanol, the activities of B. subtilis(Gram-positive) were 19.2mm and 20.2mm, and those of E. coli(Gram-negative) were 20.0mm and 21.5mm, respectively.
B. cereus and Sc. aureus were 19.0mm and 21.0mm in non-fermented. However, those were 17.3mm and 16.9mm in semi-fermented, and 8.3mm and 8.1mm in full-fermented tea, respectively. When they were extracted by ethylacetate, the activities of B. subtilis(Gram-positive) and E. coli(Gram-negative) were 14.0mm and 14.0mm in non-fermented, 13.2mm and 13.5mm in semi-fermented, and 9.0mm and 8.8mm in full- fermented tea, respectively. In investigation of stability of antibacterial matters to heat, the activities of B. subtilis and E. coli were 19.5∼20.1mm and 20.5∼21.5mm at the temperature of 50∼121℃. They were similar to controls, respectively, 20.2mm and 21.5mm. In investigation of stability of antibacterial matters to pH, the activities of B. subtilis and E. coli were 19.5∼20.0mm and 19.5∼21.0mm at the pH of 3∼11. They were similar to controls, respectively, 20.2mm and 21.5mm.

목차 (Table of Contents)

• 目次 = i
• Abstract = iv
• 서론 = 1
• 재료 및 방법 = 9
• I. 재료 = 9
• 1. 실험재료 = 9
• 2. 사용 균주 및 배지 = 9
• 3. 실험 표준품 및 시약 = 9
• II. 실험방법 = 11
• 1. 발효정도별 제다과정 = 11
• 1) 비발효차(녹차)의 제다 = 11
• 2) 반발효차(우롱차)의 제다 = 12
• 3) 발효차(홍차)의 제다 = 13
• 2. 차 제품별 성분 함량 = 14
• 1) 차엽 시료의 분해 = 14
• 2) 차의 무기성분 = 14
• ⑴ 무기성분 = 14
• ⑵ 총 질소 (Total nitrogen) = 16
• 3) 차의 유기성분 및 특성 = 16
• ⑴ Tannin = 16
• ⑵ Caffeine = 17
• ⑶ Vitamin C = 17
• ⑷ Amino Acids = 19
• ⑸ Catechins = 21
• ⑹ Fatty acids = 23
• ⑺ Chlorophyll = 25
• ⑻ 차액의 구성 성분 = 25
• ⑼ 향기성분 = 26
• ⑽ 차 추출물의 pH 변화 = 29
• ⑾ 차의 색 변화 = 29
• ⑿ 차의 관능 검사 = 29
• 3. 차의 항균활성 = 30
• 1) 차 추출 분획물의 항균활성 = 30
• 2) 차 에탄올 추출 분획물 항균활성 = 31
• 3) 차 에탄올 추출 항균활성 물질 안정성 = 34
• 결과 및 고찰 = 35
• I. 실험 재료 특성 = 35
• II. 차 제품별 성분 함량 = 36
• 1. 차의 무기성분 = 36
• 1) 무기성분 = 36
• 2) 총 질소 = 38
• 2. 차의 유기성분 및 특성 = 39
• 1) Tannin, Caffeine 및 Vitamin C = 39
• 2) Amino acids = 41
• 3) Catechins = 50
• 4) Fatty acids = 57
• 5) Chlorophyll = 62
• 6) 차액의 구성 성분 = 65
• 7) 향기성분 = 69
• 8) 차 추출물의 pH 변화 = 77
• 9) 차의 색 변화 = 78
• 10) 차의 관능검사 = 82
• III. 차의 항균활성 = 85
• 1. 차 추출 분획물의 항균활성 = 85
• 2. 차의 에탄올 추출 분획물의 항균활성 = 91
• 3. 차 에탄올 추출 항균활성 물질 안정성 = 96
• 요약 = 100
• 參考文獻 = 106