시판 기호식품 중 카페인 함량에 관한 조사
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
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- 2001.12
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 16권 / 4호
ㆍ저자명 : 이명진, 김재관, 황선일, 윤미혜, 정일형, 문수경, 임준래
영어 초록
This study was performed to survey and evaluate the contents of caffeine in commercial palatability foods by HPLC. The contents of caffeine in commercial palatability foods were 9.0-49.2 mg in black tea, 35.9-141.4 mg in coffee, 12.4-48.0 mg in green tea, 7.1-16.5 mg in brown rice green tea, 22.8 mg in cocoa tea, 10.3-25.0 mg in cola and 10.0-48.2 mg in ice bar(coffee) respectively. The contents of caffeine extracted from black tea, coffee(roasted beans) and green tea were rapidly increased for five minutes from the extraction initiation, and were not nearly changed after ten minutes. Moreover, the caffeine contents were increased until 100℃ of extraction temperature.
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