Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Catechin Content and Composition of Domestic Tea Leaves at Different Plucking Time

국내산 다엽의 채취시기별 카테킨의 함량 및 조성

  • Wee, Ji-Hyang (Department of Food Science and Technology, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Nutrition, University of Tokushima) ;
  • Park, Keun-Hyung (Department of Food Science and Technology, Chonnam National University)
  • 위지향 (전남대학교 식품공학과) ;
  • 문제학 (일본 덕도대학 의학부 식품영양학과) ;
  • 박근형 (전남대학교 식품공학과)
  • Published : 1999.02.28
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Abstract

This study was conducted to investigate the content and composition of tea catechins at different plucking time and different position of tea leaves. The bud and first leaf, second leaf, third leaf, and fourth leaf were collected on May, July, and August. The catechin content was highest in leaves picked on August among those collected from different months. When compared with the different part of tea leaves, the bud and the first tea leaf contained the highest catechin, and the fourth left contained the lowest catechin. Analysis of catechin composition in the tea leaves, showed that epigallocatechin gallate was the highest, and the other contents were following order: epicatechin gallate, epicatechin, epigallocatechin.

채취시기 및 엽위별 차카데킨의 함량 및 조성에 대한 정보를 얻고자 다엽을 5월, 7월, 8월에 채취하고 다엽을 1엽 심, 2엽, 3엽, 4엽으로 나누어서 카테킨 함량 및 개별 카테킨 조성을 분석한 결과, 채취시기별로는 8월에 채취한 차엽의 카테킨 함량이 5월이나 7월에 채취한 것보다 더 많았으며, 엽위별로는 1엽 심, 2엽, 3엽, 4엽 중에서 1엽 심에 카테킨의 함량이 가장 많고 4엽이 가장 적었다. 또한 구성 차카테킨의 함량은 EGCG가 가장 많은 양이 함유되어 있었으며, ECG, EC, EGC의 순이었다.

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