하우스재배에서 수확시기에 따른 녹차의 화학적 성분 변화 = Changes of chemical components of tea due to plucking season during cultivation in greenhouse

다국어 초록 (Multilingual Abstract)

Chemical components of the leaves of 6 tea varieties cultivated in a greenhouse were studied to see the effect of plucking season on chemical components. The amounts of total nitrogen, amino acids, theanine, caffeine, catechins, vitamin C and ash were analyzed using NIR(Near Infrared Spectroscopy) system. Tea leaves cultivated in greenhouse contained 3.87-6.40% total nitrogen. 0.95-4.56% free amino acids, 0.68-2.65% theanine, 2.16-3.92% caffeine, 9.55-15.5% catechins, 32.1-318.3 mg% vitamin C and 11.01-23.05% ash on dry weight basis. The amount of the components except ash in the greenhouse cultivated tea leaves were higher than those in the field. The first crop contained more total nitrogens, free amino acids, theanine and caffeine, and contained less vitamin C and ash than the second and the third crops. Korean wild tea plants had more caffeine and catechins, and less free amino acids and theanine than the Japanese varieties. The old leaves contained less free amino acids, theanine, caffeine and catechins than the new leaves.