In this research, a novel and efficient quinoline thioacetamide functionalized magnetic graphene oxide composite (GO@Fe3O4@QTA) was synthesized and utilized for dispersive magnetic solid phase preconcentration of Cd(II) and Ni(II) ions in urine and various food samples. A number of diverse methods were employed for characterization of the new nanosorbent. The design of experiments approach and response surface methodology were applied to monitor and find the parameters that affect the extraction performance. After sorption and elution steps, the concentrations of target analytes were measured by employing FAAS. The highest extraction performance was achieved under the following experimental conditions: pH, 5.8; sorption time, 6.0 min; GO@Fe3O4@QTA amount, 17 mg; 2.4 mL 1.1 mol L-l HNO3 solution as the eluent and elution time, 13.0 min. The detection limit is 0.02 and 0.2 ng mL-1 for Cd(II), and Ni(II) ions, respectively. The accuracy of the new method was investigated by analyzing two certified reference materials (sea food mix, Seronorm LOT NO 2525 urine powder). The interfering study revealed that there are no interferences from commonly occurring ions on the extractability of target ions. Finally, the new method was satisfactorily employed for rapid extraction and determination of target ions in urine and various food samples.

오미자를 가해하는 여러 해충 중 과피를 가해하는 볼록총채벌레를 대상으로 황색등에 대한 기피반응과 유인제에 대한 유인반응을 2017년 5월부터 8월까지 경북 문경시 동로면 소재 유기전환, 무농약, GAP 및 유기농 재배지에서 조사하였다. 황색등을 처리한 평지 및 경사지 모두에서 볼록총채벌레의 기피반응을 확인할 수 없었고 꽃노랑총채벌레 의 유인제로 사용하고 있는 p-anisic acid methyl ester에 대한 유인반응 또한 대조구와 비교했을 때 효과가 없는 것으로 조사되었다. 이러한 결과는 Derksen et al. (2016)이 언급한 것처럼 볼록총채벌레가 주행성(diurnal) 해충임을 의미하며 p-anisic acid methyl ester가 아닌 오미자가 발산하는 다른 향기물질(plant violates)을 이용한 유인제나 수컷이 방출하는 집합페로몬을 활용한 트랩 개발이 필요함을 제시하고 있다. 이러한 트랩 개발은 볼록총채벌레의 효과적인 예찰 및 대량포획에 도움이 될 것으로 판단된다.

The aim of this study was to evaluate the optimization extrusion variables on quality of textured vegetable protein by using response surface methodology. In this study, 50% soy protein isolate, 40% wheat gluten, and 10% corn starch were blended and 15% of the mixture was substituted with green tea. The moisture content (45, 50, and 55%), barrel temperature (130, 140, and 150oC), and screw speed (100, 150, and 200 rpm) were varied. A Box- Behnken design was used in this experiment. Second order polynomial regression equations were developed to relate the response to extrusion variables as well as to obtain a response surface plot. The independent variables had significant effects on the quality of the products and moisture content was the most significant. The lower moisture content led to the higher integrity index, lower nitrogen solubility index, lower water absorption capacity, higher texture, and higher cutting strength. The optimum conditions were identified as moisture content 47.78%, barrel temperature 150.00oC, and screw speed 196.05 rpm. Incorporation of green tea into protein materials could effectively improve the nutritional value of the product. Understanding these optimized extrusion variables on the product quality was useful for producing textured vegetable protein in the future.

In this study, we investigated the nutritional composition including proximate, amino acid, vitamin, minerals, and the antioxidant activity of green tea (Camellia sinensis) pollen grains collected by Apis mellifera bees, for use as a health food. The crude protein and fat content was estimated at 26.14% and 3.49%, respectively. Eighteen amino acids were identified in green tea pollen, including 8 essential amino acids and 10 non-essential amino acids. The predominant amino acids were glutamic acid, proline and aspartic acid accounting for about 33.3% of total free amino acids. The concentration of vitamin C was the highest value of 35.7%, followed by B3 and B2 among the detected vitamins. The predominant minerals were potassium (790.32 mg/100g), followed by phosphorus (707.52 mg/100g) and sulfur (302.67 mg/100g), whereas copper, zinc and sodium were detected as minor elements. The antioxidant activity and phenolic content accounted for 33.8% at 500 μg/mL extract and 2.55 μg/mg, respectively.

The purpose of this study is to find the traditional landscape of the Korean tea cultivation area, which has become a tourist attraction as a result of heightened interest in tea culture increased. The subjects of this study were wild tea cultivation area in the vicinity of Bulhoe temple and Unheung temple in Naju, Jeollanam-do. The research method was conducted through field survey and literature analysis. Research results are as follows. Through literature and related research, tea cultivation in the past was performed around temples in Korea, and existed in a wild form in a place where proper shade is secured. In the analysis of spatial composition and landscape characteristics, it was confirmed that the wild tea plantation is located on the north side of the temple and on the slope of the northwest side of the temple. A wild green tea was grown along the valley to a higher position than the temple. There were two types of cultivation environment and landscape. One is a place with proper shade. In other words, a wild tea grows in the lower part where some shade is provided by a tree. The other is the case where a wild tea is located in the inner space surrounded by the trees, and it has topographical characteristics such as slopes in the south and southeast directions.

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS－14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

루이보스티에서 5종의 phenolic acid (gallic acid, chlorogenic acid, caffeic acid, p-coumaric acid, trans-ferulic acid) 와 9종의 flavonoid (procyanidin b1, aspalathin, rutin, vitexin, hyperoside, isoquercitrin, luteolin, quercetin, chrysoeriol)를 UPLC-MSMS를 이용하여 동시 분석하였다. 14종 페놀릭 류를 동시 분석하기 위하여 기기조건과 유효성을 검증하였고 확립된 분석방법을 이용하여 시중에 유통중인 루이보스티 30건을 채취하여 페놀릭류를 분석하였다. 루이보스티 1 g 혹은 1티백에 뜨거운 물 100 mL을 가하여 3분, 6분, 30분이 경과 후 그리고 차가운 물 (25-30oC)에 30분 우려낸 루이보스티의 페놀릭류 함량을 구하였다. 루이보스티에서 전체 실험대상 페놀릭류 중 rutin과 aspalathin이 가장 많이 추출되어 나왔으며 각각 물질의 함량은 제품별로 달랐다. 페놀릭류 성분의 추출효율은 14종 페놀릭류의 총 합 기준으로 뜨거운 물 30분 > 6분 > 3분 > 차가운 물 30분 순으로 높았다.

This study was performed to determine the effects of different processing methods (AD: drying at 50°C for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

Honey production from approximately 1.7 million colonies owned by around 21 thousand beekeepers was almost 36 thousand M/T in Korea. Pollen has used as a food and medicine from before the Joseon Dynasty period in Korea. Pollen grains such as acorn (Quercus acutissima), actinidia (Actinidia arguta) and green tea (Camellia sinensis) are popular in the markets in Korea. But stiff pollen wall hindered dissolution of polysaccharides and lowered extraction efficiency. In the present study, we measured the antioxidant activity and the total polyphenol content from the pulverized and lyophilized green tea pollen grains inoculated with 6 kinds of fungi to confirm the husk removal effect. The total polyphenol content of green tea pollens was highest in lyophilized pollen medium inoculated with Armillaria mellea, and was lowest in pollen inoculated with Lentinula edodes. Total polyphenol content of the lyophilized pollen was higher than that of the refined pollen and the pulverized pollen in green tea pollen germinated with A. mellea. The total polyphenol content of the lyophilized green tea pollens germinated with A. mellea was 1.4-fold higher than that extracted with water. Measurement of antioxidant activity using the DPPH free radical scavenging method showed that the lyophilized green tea pollen grains germinated with A. mellea had the highest and that germinated with L. edodes was lowest in antioxidant activities. The lyophilized green tea pollen grains germinated with A. mellea was 2 to 4 times higher than that extracted with water in the antioxidant activity of DPPH free radical scavenging. Many germinated cells were formed around pore of green tea pollen inoculated with L. edodes, while those were formed at the end of hyphae derived from green tea pollen grains inoculated with A. mellea.

Objective: To explore the medicinal and health value of tea, to deepen our understanding of using tea as a form of therapy and its cultural connotation, and to provide an effective therapy within the field of natural healing. Methods: This paper aims to reveal the special value of tea therapy and its cultural connotation by looking back on the history of tea culture and basing the research on traditional Chinese medicine literature. This paper looks back upon the important books of traditional Chinese Medicine and tea theory to analyze the health effects of tea and the historical changes of the methods of using and drinking tea. At the same time we explore the medicinal effect of different varieties of tea and how they affect different groups of people. Through the analysis of the relevant social and cultural background, that is, the unique natural and human environment of China, including the influence of Confucianism, Buddhism and Taoism on how drinking tea improves health, we discuss the unique role of tea culture in improving health. Conclusion: Using tea therapy to improve health has had a long history in China, and its medicinal history can be traced back to the period of Shen Nong, which was thousands of years ago. The medical books and tea books of the past dynasties all recorded the medicinal effects of tea. Tea is the most common health drink. Tea has been integrated into Chinese Medicine throughout the ages, such as taking medical herbs with tea, or drinking Chinese medicine as tea drinks. Tea therapy can be used by different means, such as oral administration and external use. As for the methods of drinking tea, they have evolved from boiling tea to brewing tea. New tea making methods not only make its application more convenient, it also improves the medicinal value of tea. Now days, there are six main kinds of tea in China, and each of them have their different medicinal effects and the best way to drink them. Tea therapy is not only the substance of tea itself. It also includes the environment (nature and people) in which the tea is drunk and the tea’s cultural connotation. These make up the main components of tea therapy. The natural integration of the physical and cultural qualities of tea is the highest realm of tea therapy.

복분자, 갈근 및 녹차 추출분말이 각각 1%(w/w)로 첨가된 조미액으로 제조된 한우 육포의 품질특성 및 항산화 활성을 비교하였다. 복분자, 갈근 및 녹차 추출분말이 첨가된 조미액의 항산화 활성은 무첨 가구에 비해 유의적으로 높았다. 식물류 추출분말이 첨가된 육포의 전단가는 대조구에 비해 유의적으로 낮았으며, 색차(ΔE)는 시료 간에 미미하였으며, 전반적인 기호도는 녹차 추출분말이 첨가된 육포 (G-BJ)에서 다소 높게 평가되었다. 육포의 저장과정 중 수분활성도는 저장 2주째에 대조구에서 유의적 으로 증가되었으나, 식물 추출분말이 첨가된 육포는 저장 1주에 비해 유의적인 증감을 보이지 않았다. 저장 4주 경과 후에는 모든 시료에서 수분활성도가 다소간 증가되는 경향이었다. 식물 추출분말이 첨가 된 육포를 4주간 실온에 저장하는 동안 지질과산화물의 함량은 유의적으로 증가하였다. G-BJ는 4주간 저장되었을 때 2주간 저장된 시료에 비해 유의적인 증가 현상을 보이지 않았다. 식물 추출분말이 첨가 된 육포의 항산화 활성은 대조구에 비해 유의적으로 높았으며, 특히 G-BJ에서 가장 높았다. 한우 육포 의 제조 시 식물 추출분말의 첨가는 육포의 전단가 감소와 항산화 활성을 증가시킴으로써 육포의 품질 향상에 효과적일 것으로 예상된다.