한국산 감잎을 청도반시, 상주둥시 및 부유의 3품종으로부터 고기능성 감잎차 음료를 개발할 목적으로 유리당, 총 비타민 C, 유리 아미노산 등의 차의 맛과 기능적 특성을 나타내는 성분변화를 조사하였다. 3품종의 수분함량은 5월에
A functional and taste related composition was determined to investigate the possibilites of developing a highly functional beverage from Chungdo Bansi, Sangju Dungsi and Byue during growth. Moisture content decrease continously from 77.9% to 80.1% at the begining of May during growth. Crude protein and fat contents in the three species gradually increased according to growth until August. There ware four sorts of free sugar components which were sucrose, glucose, fructose and raffinose in the three species. Buyu's sucrose content was each 1378, 143 times higher than Chungdo Bansi and Sangiu Dungsi by the standard of July. Vitamin C content in the three species gradually increased form the flowering time and was the highest content in July. The sorts of free amino acids in persimmon leaves were detected eighteen free amino acids in all three species. As a result, the materials of persimmon leaves exhibited the highest component from June to July and Buyu of them excelled in a lot of composition.
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