녹차 , 우롱차 및 홍차의 용매별 추출물의 카테킨류 함량 및 항산화효과에 관한 연구
(주)코리아스칼라
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- 2023.04.05
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- 1998.12
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 13권 / 4호
ㆍ저자명 : 이영자, 안명수, 오원택
영어 초록
The extraction yield of MeOH extract of green teas, oolong tea and black tea were 3 to 5, 4 to 5, and 5 to 7 fold higher than those of EtOH and EtAC extract, respectively. The amount of total catechins of EtAC extract of the black tea, and of the green teas and oolong tea were three- and two-fold higher than that of EtOH or MeOH extract of the corresponding teas, respectively. The antioxidative activities of EtOH, MeOH and EtAc extract were considerably higher than that of BHT and dl-α-tocopherol at 200 ppm level. The antioxidative activities of EtOH and MeOH extract at 200 and 500 ppm level, and of EtAc extract at 200 ppm level varied depending on the type of tea as follows : green tea I $gt; green tea II $gt; green tea III $gt; oolong tea $gt; black tea. The antioxidative activity increased as the content of EGC increased. But the antioxidative activity of MeOH extract at 1000 ppm level, and of EtAc extract at 500 and 1000 ppm level were not affected by the content of EGC and EGCG.
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