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<a href="javascript:checkVirus('grpid%3D1Q3mR%26fldid%3D8J8A%26dataid%3D105%26fileid%3D1%26regdt%3D20121027085928')"><img src="https://t1.daumcdn.net/daumtop_deco/icon/icon.hanmail.net/editor/p_pdf_s.gif?rv=1.0.1" border="0" alt="첨부파일" class="vam"/> 차 성분 분석.pdf</a> 녹차, 우롱차 및 홍차의 일반성분, 아미노산, 비타민류, 카테킨류 및 알카로이드류의 성분분석에 관한 연구 A Study on the Content of General Compounds, Amino Acid, Vitamins, Catechins, Alkaloids in Green, Oolong and Black Tea 이영자 안명수 홍기영   <H4> 초록</H4> 항산화효과, 항돌연변이효과, 콜레스테롤농도 상승억제작용이 우수한 것으로 알려진 차추출물의 주요성분을 분리 정량하기 위하여 각 발효정도에 따른 분류 및 녹차의 채엽시기별에 따라 녹차 1번차 녹차2번차 녹차 3번차, 우롱차 및 홍차 등에 대한 일반성분, 아미노산, Vit.C, Vit. E, <TEX><IMG class=" tex" alt=tex:\small\textstyle${\beta}-carotene$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Cbeta%257D-carotene%2524"></TEX>, 카테킨류, 카페인, 데오브로마인 및 데오필린 등을 분석하고 특히 항산화성분인 카테킨류의 항산화효과 및 항돌연변이 효과의 연구에 기초자료로 이용하고자 하였다. 녹차 I, II, III, 우롱차 및 홍차의 일반 성분중 조지방함량은 각각 1.1, 2.5, 4.9, 0.8 및 1.2% 이었으며, 총 아미노산함량은 녹차I>녹차II>녹차III의 순이었고 대부분의 아미노산은 차 성분의 유일한 아미노산인 theanine이 차지하였다. 녹차 I, II, III, 우롱차 및 홍차에 함유된 Vit. C함량은 각각 101.6, 87.5, 95.9, 99.1 및 108.0 mg%이었으며, <TEX><IMG class=" tex" alt=tex:\small\textstyle${\beta}-carotene$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Cbeta%257D-carotene%2524"></TEX> 함량은 각각 270, 268, 481, 80 및 181 ppm이었고, Vit. E 함량은 <TEX><IMG class=" tex" alt=tex:\small\textstyle${\alpha}-tocopherol$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Calpha%257D-tocopherol%2524"></TEX>이 대부분을 차지하였으며 <TEX><IMG class=" tex" alt=tex:\small\textstyle${\beta}-$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Cbeta%257D-%2524"></TEX> 및 <TEX><IMG class=" tex" alt=tex:\small\textstyle${\delta}-tocopherol$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Cdelta%257D-tocopherol%2524"></TEX>은 모두 검출되지 않았다. 한편, 총카테킨류의 함량은 각각 10.5, 10.4, 7.2, 8.4 및 1.8%로 총카테킨류중 EGCG의 함량이 가장 높았다. 카테킨류 중 EGC의 함량은 녹차I>녹차III>녹차II>우롱차>홍차의 순으로 녹차I이 가장 높았으며, EGCG와 ECG의 함량은 우롱차>녹차I>녹차II>녹차III>홍차의 순으로 우롱차가 가장 높았다. 또한 GA함량은 0.01, 0.02, 0.05, 0.13 및 0.31%로 홍차에 가장 많은 것으로 나타났으며, 카페인 및 데오브로마인 함량도 홍차의 경우가 가장 높았으나 데오필린 함량은 녹차I이 가장 높게 나타났다. This study was carried out to measure the contents of moisture, crude ash, crude fat, total amino acid, with amino acid composition, vitamin C, <TEX><IMG class=" tex" alt=tex:\small\textstyle${\beta}-carotene$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Cbeta%257D-carotene%2524"></TEX>, vitamin E, total catechins, EGCG, EGC, ECG, EC, GA, caffeine, theobromine and theophylline of the green tea I, II, III, oolong, and black tea. The content of crude fat of green tea I, II, III, oolong, and black teas was 1.1, 2.5, 4.9, 0.8 and 1.2% respectively, total amino acid content was 0.87, 0.78, 0.60, 0.63 and 1.05% respectively, and theanine content was 0.52, 0.48, 0.31, 0.41 and 0.61%, respectively. Total amino acid content of green tea increased in the order of green tea I> green tea II> green tea III, and among the teas, the content of theanine was the highest in the amino acids present. The content of vitamin C of green teal, II, III, oolong, and black tea was 101.6, 87.5, 95.9, 99.1 and 108.0 mg%, respectively, <TEX><IMG class=" tex" alt=tex:\small\textstyle${\beta}-carotene$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Cbeta%257D-carotene%2524"></TEX> content was 270, 268, 481, 80 and 181 ppm, respectively. Among the <TEX><IMG class=" tex" alt=tex:\small\textstyle${\alpha}-,\;{\beta}-,\;{\gamma}-\;and\;{\delta}-tocopherol$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Calpha%257D-%252C%255C%253B%257B%255Cbeta%257D-%252C%255C%253B%257B%255Cgamma%257D-%255C%253Band%255C%253B%257B%255Cdelta%257D-tocopherol%2524"></TEX>, the content of <TEX><IMG class=" tex" alt=tex:\small\textstyle${\alpha}-tocopherol$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Calpha%257D-tocopherol%2524"></TEX> was the highest in vitamin E present, and <TEX><IMG class=" tex" alt=tex:\small\textstyle${\beta}-\;and\;{\delta}-tocopherol$ src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.mathtran.org%2Fcgi-bin%2Fmathtran%3Ftex%3D%255Csmall%255Ctextstyle%2524%257B%255Cbeta%257D-%255C%253Band%255C%253B%257B%255Cdelta%257D-tocopherol%2524"></TEX> were not detected in the samples of green teal, II, III, oolong, and black teas. The total catechins of green teal, II, III, oolong, and black teas was 10.5, 10.4, 7.2, 8.4 and 1.8% respectively, and among them, EGCG content was the highest. The content of EGC increased in the order of green tea I > green tea III > green tea II > oolong tea> black tea. The contents EGCG and ECG increased in the order of oolong tea> green tea I > green tea II> green tea III> black tea, and the highest contents of EGCG and ECG were observed in the samples of oolong tea. The content of GA was 0.01, 0.02, 0.05, 0.13 and 0.31%, respectively, and the highest contents of GA, caffeine and theobromine were observed in the sample of black tea. The highest content of theophylline, however, was observed in the sample of green tea I. <DIV class=division01> <H4>주제어</H4> Catechins . GA . Caffeine . Theobromine . Theophylline ======================= 출처; 한국식품위생안전성학회지 = Journal of food hygiene and safety / v.13 no.4, 1998년, pp.377-382</DIV>