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국문 초록 (Abstract)

본 연구에 사용한 홍차는 한국산 야부끼다종 차잎을 이용해 위조처리(withering） 유념처리(rolling, roll breaking) 및 발효처리(fermentation)를 거쳐 제조하였으며 홍차 제조 과정 중의 차잎에 포함되...

본 연구에 사용한 홍차는 한국산 야부끼다종 차잎을 이용해 위조처리(withering） 유념처리(rolling, roll breaking) 및 발효처리(fermentation)를 거쳐 제조하였으며 홍차 제조 과정 중의 차잎에 포함되어 있는 catechin 및 theaflavin, alkaloid의 각 성분을 분석하고 최적의 홍차제조 조건을 조사한 것이다. 1) 생차잎의 수분함량의 평균은 70.85%였지만 최종단계의 홍차제품 수분함량은 3.07%로 생잎의 1/23로 감소하였다. 2) HPLC로 분석한 결과 차잎에는 7종류의 catechin, 4종류의 theaflavin 그리고 3종류의 alkaloid가 동정되었다. 3) 홍차의 제조과정 중의 catechin, theaflavin 및 alkaloid의 변동을 조사한 결과 발효과정 중에 EGCG, ECG, EGC, EC가 급격히 감소·변화하여 홍차의 특성을 결정하는 theaflavin이 생성됨을 알 수 있었다. 특히 발효가 시작되고 1~2시간 후에 theaflavin이 최대로 생성되는 것으로 보아 본 실험제조의 조건하에서는 발효처리를 1~2시간 하는 것이 최적의 홍차를 만드는 제조법이라 사료된다.

다국어 초록 (Multilingual Abstract)

In this study, we examined the composition of catechins, theaflavins and alkaloids in leaves during processing to fermented black tea, which is produced by withering, roll breaking, and fermentation of Korean Yabukida tea plant. In addition, we determined the optimal conditions for the production of fermented black tea. The average moisture content in fresh leaves was 70.85%, which dropped to 3.07% in fermented black tea at the last stage of production. When the leaves were analyzed by HPLC, seven types of catechins, four types of theaflavins and three types of alkaloids were identified. The levels of catechins, theaflavins, and alkaloids were then evaluated after being processed into fermented tea. From these experiments, we found that the level of theaflavins, which determines the property of the tea, increased during fermentation. This effect resulted from the change in EGCG, ECG, EGC, EC during the process of fermentation. We also found that the maximal amount of theaflavins was created after 1-2 hours of fermentation. Thus, our results imply that the best condition for producing fermented black tea would be to ferment for 1-2 hours.

참고문헌 (Reference)

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