초록

AI-Helper

아미노산 자동분석계를 이용하여 생체분석법으로 수확시기와 제조공정이 다른 6종류의 시판 녹차를 시료로 하여 아미노산 중 특히 theanine을 중점적으로 정량분석하였다. 찐 1번차에서 Theanine의 함량은 2235mg%였고, 수확시기가 늦은 2번차, 3번차로 내려갈수록 그 함량이 급격히 줄어들었다. 볶은 1번차에서는 2106mg%이었고 수확시기가 늦을수록 찐차에서와 같이 함량이 감소하는 경향을 보였다. 또, theanine의 함량은 찐 1번차와 볶은 1번차의 경우 전 아미노산 peak 면적의 약 55%를 차지했다. 제조공정이 다른 찐차와 볶은차에서 theanine의 함량은 약간의 차이가 있었다.

Abstract ▼ AI-Helper

The theanine contents of commercial green teas manufactured by the different harves times(1st tea, 2nd tea and 3rd tea) and processes(steamed and parched teas) were determined by amino acid analyzer. There were remarkable differences in the theanine contents among teas of the different harvest times...

The theanine contents of commercial green teas manufactured by the different harves times(1st tea, 2nd tea and 3rd tea) and processes(steamed and parched teas) were determined by amino acid analyzer. There were remarkable differences in the theanine contents among teas of the different harvest times. The theanine content in 1st steamed green tea was 2235 mg% and one in 1st parched green tea was 2106 mg%. The theanine contents in 2nd, 3rd tea were gradually decreased. There were slight differences in the theanine contents among teas of the different process.

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