한ㆍ일 말차의 비타민 C 함량에 관한 연구 (Comparison of Ascorbic Acid in Korean and Japanese Powder Green Teas)

서지정보

· 발행기관 : 한국외식산업학회
· 수록지 정보 : 한국외식산업학회지 / 4권 / 2호 / 139 ~ 152페이지
· 저자명 : 김지희

초록

Green tea, a leaf of the plant Camellia sinensis, is one of the most consumed traditional oriental beverages. Green tea has been considered a medicine and a healthful beverage since ancient times, but recently it has received a great deal of attention because of its antioxidants like polyphenols. Moreover, green tea contains amino acids, carbohydrates, proteins, chlorophyll, volatile compounds, minerals, and phytochemical components that are essential or helpful to human health. Depending on the manufacturing process, green teas are classified into several types. Among these, powdered green tea can be effective in the absorption of ingredients compared to other types of green tea since we take the beverage with powder itself In this paper, the contents of Vitamin C were determined by High performanced liquid chromatography in several powdered green teas commercialized in Korean and Japanese territory. The experiment was conducted in various conditions of water temperature and stirring time. The results of the study are summarized as follows : In the water of 85 t: the highest content of Vitamin C were found by I.37±0.15㎎/g at S3(Korea low grade). and its stirring time was 30 seconds. Among samples, however, there are no significant different ce by stirring time. In the water of 70 t: the highest content was 1.45±0.06㎎ in Korean Sample 3. And the lowest was 0.l6±0.06㎎ at S4(Japan High Grade). Interestingly, the content of Vitamin C in the water of 70 ℃ were higher than that in 85 ℃ at several samples (Sl, S3 and S4). In conclusion, we found that the content of Vitamin C is variable factor which is affected by not only the preparation condition like water temperature and stirring time but the origin of tree or cultivation condition. Additionally, the ideal condition for taking Vitamin C as the dietary source was 30 seconds stirring in the water of 70 ℃.

영어초록

Green tea, a leaf of the plant Camellia sinensis, is one of the most consumed traditional oriental beverages. Green tea has been considered a medicine and a healthful beverage since ancient times, but recently it has received a great deal of attention because of its antioxidants like polyphenols. Moreover, green tea contains amino acids, carbohydrates, proteins, chlorophyll, volatile compounds, minerals, and phytochemical components that are essential or helpful to human health. Depending on the manufacturing process, green teas are classified into several types. Among these, powdered green tea can be effective in the absorption of ingredients compared to other types of green tea since we take the beverage with powder itself In this paper, the contents of Vitamin C were determined by High performanced liquid chromatography in several powdered green teas commercialized in Korean and Japanese territory. The experiment was conducted in various conditions of water temperature and stirring time. The results of the study are summarized as follows : In the water of 85 t: the highest content of Vitamin C were found by I.37±0.15㎎/g at S3(Korea low grade). and its stirring time was 30 seconds. Among samples, however, there are no significant different ce by stirring time. In the water of 70 t: the highest content was 1.45±0.06㎎ in Korean Sample 3. And the lowest was 0.l6±0.06㎎ at S4(Japan High Grade). Interestingly, the content of Vitamin C in the water of 70 ℃ were higher than that in 85 ℃ at several samples (Sl, S3 and S4). In conclusion, we found that the content of Vitamin C is variable factor which is affected by not only the preparation condition like water temperature and stirring time but the origin of tree or cultivation condition. Additionally, the ideal condition for taking Vitamin C as the dietary source was 30 seconds stirring in the water of 70 ℃.

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