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Genomic DNA의 FT-IR 스펙트럼 데이터를 이용한 차나무 종간 식별
송승엽(Seung Yeob Song),김천환(Chun Hwan Kim),정영빈(Young Bin Jung),임찬규(Chan Kyu Lim),성기철(KiCheol Seong),송관정(Kwan Jeong Song),문두경(Doo Gyung Moon) 한국차학회 2017 한국차학회지 Vol.23 No.1
FT-IR 스펙트럼 데이터를 이용한 다변량통계분석은 18 종의 서로 다른 차나무를 사용하였다. 18종의 차나무로부터 Genomic DNA를 분리하여 분석에 사용하였다. 분리된 genomic DNA는 FT-IR 스펙트럼을 이용하여 400-4000 cm-1파장에서 측정하였다. FT-IR 스펙트럼은 각 파장에서 N-H stretching (amide I), C=O stretching vibrations (amide II) 그리고 PO2 −이온의 대칭과 비대칭 운동 나타낸다. 주성 분분석(PCA)을 통해 18종의 차나무에서 서로 다른 종의 차이를 확인할 수 있었다. 또한 부분최소제곱분류법 (PLS-DA)에서는 주성분분석에 비해 명확한 식별을 하고 있음을 알 수 있었다. 이 결과는 FT-IR 스펙트럼 파장이 genomic DNA의 기본적인 기능과 구조에 미묘한 변화와 관련이 있음을 알 수 있었다. 따라서, 이 기술은 차나무 육종에 빠른 식별과 신품종 선정에 유용하게 사용될 것으로 판단된다. FT-IR spectroscopy combined with multivariate analysis was used to determine whether eighteen different species of tea tree could be discriminated. Genomic DNA was isolated from the leaves of eighteen different species of tea tree. The purified genomic DNA was analyzed by FT-IR spectroscopy in the spectral region from 4000 to 400 cm−1. The FT-IR spectra showed that spectral differences existed in the frequency regions of the N-H stretching (amide I), C=O stretching (amide II), and PO2 − ionized asymmetric and symmetric stretching vibrations, respectively. Principal component analysis (PCA) was able to discriminate between the eighteen different species of tea tree. The partial least squares discriminant analysis (PLS-DA) gave a more clear discrimination between the species of tea tree. These FT-IR spectral differences might be directly related to subtle changes in the base functional groups and backbone structures of the genomic DNA. Considering these results, this technique could provide a research foundation for the FT-IR spectral based rapid diagnosis, selection and discrimination of different species of tea tree.
김영걸(Young-Gol Kim),이정대(Jung-Dae Lee),최성희(Sung-Hee Choi),송관정(Kwan Jeong Song) 한국차학회 2010 한국차학회지 Vol.16 No.2
This study was carried out to examine the aroma characteristics of green tea combined with different tea cultivars and manufacturing methods. We analyzed the aroma components of steamed and pan-fired green tea processed with five tea cultivars: Saemidori, Yutakamidori, Yabukita, Hushun, and Okumidori. There were differences in the aroma components and composition of green tea between the different cultivars. Saemidori contained much higher phenyl acetaldehyde and linalool oxide II (cis-furanoid) content, while Yutakamidori showed the highest pentanal, hexanal, 2-hexenal, benzaldehyde, linalool, α-terpineol, indole, cis-3-hexenyl hexanoate, and cis-jasmone content among the tea cultivars. Yabukita contained the highest content of linalool oxide IV. However, Okumidori and Hushun did not have markedly higher aroma components compared to other cultivars. The manufacturing process of green tea, such as steaming or pan-firing, also affected the aroma components and composition. Pan-fired Saemidori and Yutakamidori tea contained higher geraniol content than that of steamed tea, which was the reverse of that observed for Yabukita. Okumidori and Hushun did not have different geraniol contents with different manufacturing processes. Pan-fired tea showed higher linalool, linalool oxide I (trans-furanoid), linalool oxide II (cis-furanoid), and linalool oxide IV content than that of steamed tea for most cultivars except Okumidori. These results indicate that Saemidori was proper for pan-firing, Yabukita and Okumidori for steaming, and Yutakamidori for both making processes.
차 품종별 각공 방법에 따른 녹차의 화학성분 및 품질특성
김영걸(Young-Gol Kim),이정대(Jung-Dae Lee),김희숙(Hee-Suk Kim),송관정(Kwan Jeong Song) 한국차학회 2010 한국차학회지 Vol.16 No.1
This study was performed to determine the effects of two distinct green tea manufacturing methods, steaming and pan-fìring, on the chemical composition and specifìc character of each tea cultivar. We examined steamed and pan-fired tea made from the following fìve cultivars: Saemidori, Yutakamidori, Yabukita, Hushun, and Okumidori. The results showed that manufacturing method did not influence the chemical composition oftea leaves However, there was a difference in tea color depending on the manufacturing method. ln every cultivar, the color of green tea became brighter and deeper when manufactured by steaming. Further, the color of green tea was affected by the cultivar itself. Lastly, a sens아y test confirmed that Yabukita was best prepared by steaming, whereas Yutakamidori and Saemidori were best suited for pan-firing. However, manufacturing method had little effect on quality for Okumidori and Hushun based on their sensory test scores.