[논문]Chemical Composition of Green Teas According to Processing Methods and Extraction Conditions

Kim, Young-Kyung; Oh, Yoo-Jin; Chung, Jin-Oh; Lee, Sang-Jun; Kim, Kwang-Ok

Chemical Composition of Green Teas According to Processing Methods and Extraction Conditions 원문보기

Food science and biotechnology, v.18 no.5, 2009년, pp.1212 - 1217

Kim, Young-Kyung (Department of Food Science and Technology, Ewha Womans University) , Oh, Yoo-Jin (Tea Research, Food Research Institute, Amorepacific Corporation) , Chung, Jin-Oh (Tea Research, Food Research Institute, Amorepacific Corporation) , Lee, Sang-Jun (Tea Research, Food Research Institute, Amorepacific Corporation) , Kim, Kwang-Ok (Department of Food Science and Technology, Ewha Womans University)

Abstract ▼ AI-Helper

This study examined the influence of manufacturing processes and extraction conditions on the chemical compositions of green tea. Green tea samples grown in various areas (Korea, China, and Japan) and processed by 4 different methods (steaming, pan-firing, steaming and pan-firing, and heavy roasting after steaming and pan-firing) were collected for study. The chemical compositions of the green tea extracts and infusions were different according to their processing methods and extraction conditions, including catechins, caffeine, and free amino acids contents. In all samples analyzed, (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), and theanine were determined as the major catechins and free amino acid, respectively. Studies of samples grown in the same area (Jeju; Korea) showed that there were significant differences in the concentrations of catechins and caffeine in extract and infusion according to the processing methods. These results indicate that processing methods influenced the chemical compositions of the green tea extracts and infusions.

주제어

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문제 정의

The objective of this study was to examine the effects of green tea processing methods and extraction conditions on the chemical compositions of green tea extracts and infusions, including catechins, caffeine, and free amino acids contents.

가설 설정

1)Roasting time was 20 min for all the samples.

제안 방법

The analyses were conducted in 3 replications, which were carried out from the sample preparation (extraction and infusion) to UPLC analysis in each replication.
The detection wavelength was set at 260 nm. The analyses were conducted in 4 replications, which were carried out from the sample preparation (extraction and infusion) to HPLC analysis in each replication. The total catechins content in the green tea was calculated from the sum of (–)-gallocatechin (GC), (–)-epigallocatechin (EGC), (+)-catechin (C), (–)-epigallocatechin gallate (EGCG), (–)-epicatechin (EC), (–)-gallocatechin gallate (GCG), and (–)-epicatechin gallate (ECG).

대상 데이터

The other Korean sample was grown in Boseong (Korea) and manufactured by pan-firing. A steamed Japanese green tea (sen-cha) from Shizuoka (Japan) was selected. This sample was manufactured by the steaming process, which makes up about 77.

데이터처리

Analysis of variance (ANOVA) was conducted to examine the effect of processing and extraction conditions on the chemical composition of green tea samples. Mean values of catechins, caffeine, and amino acid contents from the different samples were compared using Tukey’s HSD test (p<0.

성능/효과

All of the dried green tea products were finally roasted at 130℃ for 20 min except KJ-SPL at 200℃ and JS-S at 100℃. The moisture content of the final green tea samples, which are KJ-S, KJ-P, KJ-SPL, KJ-SPH, KB-P, CH-P, and JS-S, were 1.29, 1.18, 1.34, 1.74, 4.27, 5.63, and 3.18%, respectively. The detailed descriptions for each sample are shown in Table 1.

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