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찻잎의 수확시기를 달리하여 제조한 돈차(錢茶)의 관능적 특성과 화학성분
박용서(Yong-Seo Park),유현희(Hyeun-Hee Ryu),이미경(Mi-Kyung Lee),박윤점(Yun-Jum Park),허북구(Buk-Gu Heo) 한국차학회 2009 한국차학회지 Vol.15 No.2
한국 전통차인 돈차의 복원과 보급을 위한 기초자료를 확보하기 위하여 찻잎을 4월 28일, 6월 15일 및 8월 20일에 각각 수확하여 제조한 돈차를 5개월간 숙성시킨 뒤 추출물의 맛과 화학성분함량을 조사하였다. 돈차 맛은 4월 28일, 6월 15일 및 8월 20일에 수확한 것 순으로 높게 평가되었다. 색도는 찻잎의 수확시기에 따른 차이가 거의 없었다. 무기물 함량은 K>Mg>P 순으로 많았는데, 8월 20일에 수확한 것에서 K는 8.93, Mg는 0.54 및 P는 0.47 mg/100 mL로 많았다. 총 카테킨 함량은 4월 28일, 6월 15일 및 8월 20일에 수확한 것에서 각각 41.90, 40.28 및 39.33 mg/100 mL로 많았다. 총 페놀화합물은 6월 15일에 수확한 것에서 85.85 mg/100 mL로 가장 많았다. 결론적으로 좋은 돈차를 생산하기 위해서는 찻잎을 조기 수확하는 것이 바람직한 것으로 나타났다. This study was conducted to investigate the basic traits for the restoration and extension of a Korean traditional tea Doncha (coin-shaped) utilization. Tea leaves have harvested at different time, on April 28, June 15, and August 20, manufactured for Doncha tea, and after-fermented for 5 months. Taste and contents of chemical composition were examined during the procedures. The taste of Doncha was evaluated with best values when harvested on April 28, and followed by June 15 and August 20. No significant difference in color degrees of tea extracts among the harvesting time was observed. Ca, Mg and Mn showed the highest content in the sample harvested on August 20. Total catechin contents in tea leaves harvested on April 28, June 15, and August 20, were 41.90, 40.28 and 39.33 mg/100 mL, respectively, showing gradually decreasing with later harvesting time. Total phenolic content in Doncha extracts harvested on June 15 was the greatest by 85.85 mg/100 mL. In conclusion, leaf harvest at earlier time would be better for Doncha production with high quality.
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돈차(錢茶)의 숙성 기간이 이화학적 성분과 항균 활성에 미치는 영향
박용서(Yong-Seo Park),유현희(Hyeun-Hee Ryu),이미경(Mi-Kyung Lee),김현주(Hyun-Ju Kim),허북구(Buk-Gu Heo) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.1
This study was carried out to gather basic data on the restoration and extent of Don tea (a coin-shaped tea), the traditional tea of Korea. We examined the physicochemical components and anti-microbial activity of Don tea extracts at 0, 5 and 10 months. The Hunter value L*, of Don tea extracts which were matured for 10 months decreased from 7.01 to 4.97 compared to that when the extracts were first manufactured. However, the b* value increased from 0.09 to 2.67. There were higher contents of inorganic matter in Don tea extracts following manufacture in the order of K (14.12 ㎎/100 mL), Mg (0.94 ㎎/100 mL), P (0.88 ㎎/100 mL), Ca (0.16 ㎎/100 mL) and Mn (0.16 ㎎/100 mL). Classified catechins contents were found in the order of C (19.97 ㎎/100 mL), EGC (9.30 ㎎/100 mL), ECG (9.02 ㎎/100 mL), GCG (8.50 ㎎/100 mL), GC (7.61 ㎎/100 mL) and CG (5.63 ㎎/100 mL). The longer the maturation period of the Don tea extracts, the lower the contents of inorganic matter and catechins. However, this did not apply to the total phenol contents, particularly in the phenol contents of Don tea extracts matured for 10 months which increased by 93.82 ㎎/100 mL. Don tea extracts which were matured for longer periods showed higher anti-microbial activities against Bacillus subtilis and Streptococcus mutans. However, there were lower activities against Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. Consequently, it was concluded that a shorter maturation period was required for the effective utilization of the inorganic matter, the catechins and the gram-negative bacteria in the Don tea extracts. However, a longer maturation period of 10 months was found to effectively utilize the total phenol compound contents and the gram-positive bacteria.
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박용서(Yong-Seo Park),이미경(Mi-Kyung Lee),유현희(Hyeun-Hee Ryu),허북구(Buk-Gu Heo) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.3
This study was carried out to help restore and spread broaden the consumption of Chungtaejeon, a our traditional tea, Chungtaejeon in Korea, and as well as to gather the basic data on Chutaejeon tea. We have also compared the various ingredients components and physiological activities of Chungtaejeon tea extracts with that of green tea extracts. According to the results, the total phenol contents in of the Chungtaejeon and green tea extracts were 90.56 and 98.70 ㎎/100 mL, respectively, and their tannin contents levels in Chungtaejeon and green tea extracts were 214.14 ㎎/100 mL and 259.60 ㎎/100 mL, respectively, showing a difference in content. The catechin contents of the Chetaejeon and green tea extracts were in the order of EGC(15.80~16.50 ㎎/100mL), EGCG(10.40~10.60 ㎎/100 mL), and ECG(9.55~9.88 ㎎/100 mL), however, with the exception of EC(7.86 ㎎/100 mL) in the green tea extracts, there were not significantce differences between that in them Chetaejeon and green tea extracts. Quercetin was the main flavonoid ingredient component in those both the Chungtaejeon and green tea extracts was quercetin, at levels of 0.08 ㎎/100 mL and 0.06 ㎎/100 mL and its contents in Chungtaejeon and green tea extracts were 0.08 ㎎/100 mL and 0.06 ㎎/100 mL, respectively. The primary amino acid in both tea extracts was theanine main amino acid at levels of, theanine contents were most increased in 8.02 ㎎/100mL and 10.80 ㎎/100 mL, respectively, Chungtaejeon tea extracts by 8.02 ㎎/100 mL and green tea extracts by 10.80 ㎎/100 mL. And the arginine contents of the Chungtaejeon and green tea extracts in Chungtaejeon and green tea extracts were 1.78 ㎎/100 mL and 1.86 ㎎/100 mL, respectively. In terms of mineral composition, potassium content was highest contents in the Chungtaejeon and green tea extracts by 19.80 and 18.04 ㎎/100 mL, respectively. Finally, the Chungtaejeon tea extracts offered the greatest anti-oxidation and ACE inhibition activities were most increased in the Chungtaejeon tea extracts, and the green tea extracts showed the highest level of nitrite radical scavenging activity at 90% was extremely much increased in the green tea extracts by 90%
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