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초록보기
The tea has traditionally been used as a foodstuff by unique flavor, however recently not only the diversity of consumer demands but also the public interest in unique favorite and functional aspects have increased. It has been also reported that the main components contained in the leaves of tea (Camellia sinensis) include total nitrogen, free amino acids, polyphenols, and fiber, of which catechin has powerful bioactive effect such as anti-cancer, anti-aging, and anti-diabetic. (-)-Epigallocatechin gallate (EGCG) which is a major phenolic constituent of green tea extract has received considerable attention for a variety of important bioactivities. This study was carried out to obtain useful information for tea breeding programs, and to investigate the concentration of quality and functional related components in Korean indigenous tea germplasms. Korean indigenous tea lines were classified into three groups of sprout time, i.e, early, medium and late sprout time, and the ratio were 20%, 43% and 37%, respectively. There was a difference in characteristics among these Korean indigenous tea lines, leaf width of those ranged from 19.8 to 75 mm, leaf length was 35.5-160.0 mm, and leaf area was 660-8,400 mm? Experimental data on chlorophyll content (SPAD value) of Korean indigenous tea genetic resources ranged from 51.3 to 82.3. The concentrations of the total nitrogen, total free amino acids, and theanine were ranged 4.18-6.07%, 2.87-4.58%, and 1.64-2.66%, respectively. Also, catechin concentration showed from 11.54 to 15.07%, and concentration of caffeine was 2.82-4.23%. These results indicated that it is possible to select elite lines with high concentration of quality related components and low concentration of caffeine from Korean domestic tea germplasms.
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참고문헌 (25건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | 송관정, (2006) 녹차학, 제주대학교 출 판부. | 미소장 |
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| 4 | Cho, Y. J., (1993) Inhibition effect of against angiotensin converting enzyme of flavan-3-ols isolated Korean green tea, Korean J. Food Sci. Technol | 미소장 |
| 5 | Choi, S. I., (1994) Effect of green tea beverage for the removal of cadmium and lead by animal experiment, Korean J. Food Sci. Technol | 미소장 |
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| 7 | Hara, Y., (1989) Antitumor activity of tea catechins, Nippon Eiyo Shokuryo Gakkaishi | 미소장 |
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| 11 | 제순자 ; 이용호 ; 오주성 ; 황필성 ; 정영수 ; 정대수, (2007) 부산경남지역 사찰에서 수집된 차나무(Camellia sinensis L.)잎 형태별 분류, 한국차학회지 | 미소장 |
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| 13 | Kim, J. H., (2007) The variation of morphological and functional property components of wild tea populations of Korea, J. Kor. Tea Soc | 미소장 |
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| 16 | Millin,D.J, (1987) Factors affecting the quality of tea In: Quality control in the food industry, Academic press | 미소장 |
| 17 | Mizukami, Y., (2006) Analysis of acrylamide in green tea by gas chromatographymass spectrometry, J. Agric. Food Chem | 미소장 |
| 18 | Park,Y.G, (2000) Biography of tea plant. genetic studies on Camellia sinensis var. sinensis of wild tea populations in Korea, 1st Symposium on Tea Science and Culture | 미소장 |
| 19 | Park, Y. G., (2001) Study on the origin and the transmission of Japanese and Korean tea plant. I. The morphological and genetic variation, J. Kor. Tea Soc | 미소장 |
| 20 | Park, Y. H., (2002) Effect of pH on the stability of green tea catechins, J. Food Hygiene and Safety | 미소장 |
| 21 | Ryu, B. H, (1990) Antioxidant effect of green tea extracts on enzyme activities of hairless mice skin induced in ultraviolet B light, Korean J. Food Sci. Technol | 미소장 |
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| 23 | 성기천, (2006) 녹차 추출물의 약리적 특성 및 분석, 韓國油化學會誌 | 미소장 |
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| 25 | Yeo, S. G., (1995) Antioxidative effect of tea extracts from green tea, oolong tea, and black tea, J. Korean Food Nutr. Soc | 미소장 |
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