Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Influence of Ultrasonification on Extraction Yield and Chemical Property of Green Tea Infusion

초음파 처리가 녹차 침출액의 추출 수율 및 화학적 특성에 미치는 영향

  • Kim, Byung-Chul (R&D center, SPC group) ;
  • Kang, Sung-Won (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.) ;
  • Chung, Chang-Ho (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.) ;
  • Heo, Ho-Jin (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam Univ.) ;
  • Cho, Sung-Hwan (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.) ;
  • Choi, Sung-Gil (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.)
  • 김병철 (SPC group 식품생명공학연구소) ;
  • 강성원 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • 정창호 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • 허호진 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • 이승철 (경남대학교 식품생명학과) ;
  • 조성환 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • 최성길 (경상대학교 응용생명과학부(농업생명과학연구원))
  • Received : 2010.08.25
  • Accepted : 2010.10.19
  • Published : 2010.10.31
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Abstract

The objective of this work was to investigate the influence of ultrasonification on extraction yield and chemical properties of green tea infusion. Changes in total soluble matter(TSM), vitamin C, total phenolic compounds, flavonols, catechins, caffeine, free amino acids contents in green tea infusion(GTI) influenced by ultrasonification at $60^{\circ}C$ of extraction temperature for 1, 5, 30, and 60 min were investigated. The amount of infused TSM increased about 5.3% by ultrasonification for 60min. Vitamin C contents also increased 0.21, 0.16, 0.31 mg/g from 1 to 30 min by ultrasonification. However, vitamin C decreased from 2.47 to 2.22 mg/g at 60min. Total phenol compounds contents increased about 10~13 mg/g on all extraction times by ultrasonification. Flavonols such as, myricetin, quercetin, kaempferol were increased to doubled contents as an influence of ultrasonification. Catechins such as, EGCG, EGC, ECG, EC, (+)-C and caffeine contents showed same tendency as the results of vitamin C. On the other hand, result of free amino acids showed different tendency. All amounts of free amino acids did not increase by ultrasonification. Consequently, content of bioactive compounds such as, vitamin C, total phenolic, flavonols and catechins in green tea infusion were influenced by ultrasonification.

본 연구에서는 추출보조공정으로서 초음파 처리에 따른 녹차의 성분특성 변화를 분석하기 위하여,$60^{\circ}C$에서 1, 5, 30, 60분간 열수추출하고, 동일온도에서 초음파 추출하여 각각 가용성 고형분, vitamin C, 총 페놀성 화합물, flavonols, catechins, caffeine, free amino acids 함량을 분석하였다. 가용성 고형분 함량은 초음파 처리에 의해 약 4~5%의 추출수율이 증가하였다. Viamin C 함량은 1, 5, 30분에서는 각각 약 0.21, 0.16, 0.31 mg/g 증가하였지만, 60분 처리구에서는 대조구와 비교해 2.47 mg/g에서 2.22 mg/g으로 감소하였고, 총 페놀성 화합물 함량이 약 10~13 mg/g 증가하였다. Flavonols는 myricetin이 4.77 mg/100g에서 9.94 mg/100g, quercetin은 10.97 mg/100g에서 20.84 mg/100g, kaempferol은 7.95 mg/100g에서 17.33 mg/100g으로 초음파 처리에 의해 약 2배 이상 증가함을 알 수 있었다. 초음파처리에 의해 녹차 침출액의 EGCG, EGC, ECG, EC, (+)-C 함량이 증가하는 경향을 보였다. 이러한 경향과는 달리, 유리아미노산의 경우는 초음파 처리에 따른 영향이 거의 없었고, 추출시간이 길어짐에 따라 증가하는 경향을 보였다. 결론적으로 초음파 처리에 의해 녹차의 vitamin C, 총 페놀 화합물, flavonol류, catechins의 추출이 증가함을 알 수 있었고, 따라서 녹차 가공에 있어 초음파 처리가 매우 효율적인 추출보조공정으로 사용될 수 있으리라 사료된다.

Keywords

Acknowledgement

Supported by : 농림수산식품부

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