홍차(black tea)를 열수로 추출하여 음용하고 남은 부산물의 항산화 활성을 확인하였다. 홍차부산물을 0~100% 농도 의 에탄올 용액으로 처리하여 홍차 부산물의 에탄올 추출물을 준비하였다. 추출 용매인 에탄올 농도에 따른 홍차 부 산물 추출물의 수율, 페놀성 화합물 농도 및 유리라디칼 소거능을 비교한 결과, 30%와 50% 에탄올로 추출하여 얻어 진 추출물의 항산화 활성이 높게 나타났다. 홍차 부산물 추출물의 수율은 50% 에탄올 추출 시 가장 높았으나, 페놀성 화합물 농도는 30% 에탄올 추출물에서 28.9 mg/mL이었고, 50% 에탄올 추출물에서는 26.3 mg/mL이었다. DPPH 유리 라디칼 소거능으로 확인한 홍차 부산물 추출물의 항산화 활성 역시 30% 에탄올 추출물이 가장 높았고, 다음으로 50% 에탄올 추출물에서 높게 나타났다. 홍차 부산물 추출물의 항산화 활성은 추출물에 함유된 페놀성 화합물의 농도와 정 비례하였다.

This study analyzes the chemical composition of green tea, white tea, yellow tea, oolong tea and black tea with respect to extraction temperature and time. The optimum extraction conditions for these teas were determined by assessing the chemical composition of tea brewed at different temperature (50, 60, 70, 80℃) and extraction times (1, 3, 5, 10 minute). Catechins contents were the largest at 5 minutes and generally declined by 10 minutes. Green tea catechins contents were highest when brewed at 70℃ and besides other teas a change of the trend variation at 70 and 80℃. These temperatures did not extract theaflavins in green tea. Extract temperature and time did not significantly affect theaflavins content of white tea, yellow tea, and oolong tea. Black tea, however, was noticeably dependent on extract conditions, which were most effective at 70℃, brewed for 5 minutes. Caffeine content of green tea, yellow tea, and oolong tea was highest at 5 minutes, but temperature did not appear to affect the content. White tea and black tea caffeine content was highest when brewed at 70℃ for 5 minutes. Theobromine content of green tea, yellow tea, oolong tea, and black tea did not show major differences between the study times or temperature, though the content in white tea increased with higher temperatures when brewed for 5 minutes. The extraction of phenolic compounds increased until 5 minutes, and showed not further increase at 10 minutes. Antioxidant capacity of green tea, white tea, and yellow tea were maximized at 70℃ for 5 minutes or 80℃ for 3 minutes, while oolong and black tea were reached maximum antioxidants at 70℃ for 5 minutes. In general, to optimize the beneficial chemical content of brewed tea, a water temperature of 70℃ for 5 minutes is recommended.

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.

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.

시판 녹차, 오룡차 및 홍차에서 추출된 조카테킨 조성 및 이들 카테킨의 2성분 항산화시스템, 3성분 항산화 시스템의 항산화 효과를 조사하고자 하였다. 녹차, 오룡차 및 홍차의 조카테킨의 수율은 각각 5.4%, 3.5% 및 2.5% 이었다. EGC, EC, EGCg 및 ECg의 4개의 카테킨 류가 확인되었으며, EGCg 성분이 가장 많은 함량을 보였다. 녹차, 오룡차 및 홍차의 총 카테킨의 함량은 각각 926.3 ug/g, 713.8 ug/g 및 318.0 ug/g이었다. 녹차, 오룡차 및 홍차 조카테킨 첨가구의 항산화 효과는 오룡차 > 녹차 > 홍차의 순이었다. 녹차, 오룡차 및 홍차 조카테킨 (100 ppm)에 α-tocopherol (50ppm)을 첨가했을 때의 항산화효과는 녹차 > 오룡차 > 홍차 조카테킨 순으로 녹차에서 가장 강한 상승작용을 나타냈다. 녹차, 오룡차 및 홍차 카테킨 (100ppm)에 α-tocopherol(50ppm) 및 ascorbyl palmitate(50ppm)를 함께 첨가한 경우, 조카테킨 (200ppm)을 단독으로 첨가한 경우보다 항산화 효과가 강하였다.

This study was carried out to measure the contents of moisture, crude ash, crude fat, total amino acid, with amino acid composition, vitamin C, β-carotene, vitamin E, total catechins, EGCG, EGC, ECG, EC, GA, caffeine, theobromine and theophylline of the green tea I, II, III, oolong, and black tea. The content of crude fat of green tea I, II, III, oolong, and black teas was 1.1, 2.5, 4.9, 0.8 and 1.2% respectively, total amino acid content was 0.87, 0.78, 0.60, 0.63 and 1.05% respectively, and theanine content was 0.52, 0.48, 0.31, 0.41 and 0.61%, respectively. Total amino acid content of green tea increased in the order of green tea I $gt; green tea II $gt; green tea III, and among the teas, the content of theanine was the highest in the amino acids present. The content of vitamin C of green teal, II, III, oolong, and black tea was 101.6, 87.5, 95.9, 99.1 and 108.0 mg%, respectively, β-carotene content was 270, 268, 481, 80 and 181 ppm, respectively. Among the α-, β-, γ- and δ-tocopherol, the content of α-tocopherol was the highest in vitamin E present, and β- and δ-tocopherol were not detected in the samples of green teal, II, III, oolong, and black teas. The total catechins of green teal, II, III, oolong, and black teas was 10.5, 10.4, 7.2, 8.4 and 1.8% respectively, and among them, EGCG content was the highest. The content of EGC increased in the order of green tea I $gt; green tea III $gt; green tea II $gt; oolong tea $gt; black tea. The contents EGCG and ECG increased in the order of oolong tea $gt; green tea I $gt; green tea II $gt; green tea III $gt; black tea, and the highest contents of EGCG and ECG were observed in the samples of oolong tea. The content of GA was 0.01, 0.02, 0.05, 0.13 and 0.31%, respectively, and the highest contents of GA, caffeine and theobromine were observed in the sample of black tea. The highest content of theophylline, however, was observed in the sample of green tea I.

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.

본 연구에서는 홍차 흑효모 발효물의 기능성화장품 소재로서의 가능성을 규명하고자 항산화, 미백, 항주 름 효능을 확인하였다. 홍차 흑효모 발효물의 결과는 홍차 추출물, 흑효모 발효물과 비교하여 나타내었다. 항산 화능 평가 결과 홍차 흑효모 발효물은 흑효모 발효물보다 뛰어난 DPPH 라디칼 소거능을 나타냈으며 홍차 추출 물과는 유사한 결과를 나타냈다. 과산화수소로 유도된 세포 내 활성산소종 실험에서도 홍차 흑효모 발효물은 유의적 제거 활성을 보였다. 또한 홍차 흑효모 발효물은 tyrosinase 저해 활성을 보이며 Melan-a, B16F10 세포를 이용한 멜라닌 형성이 억제됨을 확인하였다. 항주름 효능 확인을 위해 콜라겐 분해 효소(MMP-1)를 측정한 결과 홍차 흑효모 발효물이 홍차 추출물, 흑효모 발효물보다 높은 항주름 활성을 보였다. 본 연구 결과를 통해 홍차 흑효모 발효물은 항산화능 효능을 보이며 미백, 항주름 효능을 보아 기능성 화장품 소재로 개발될 수 있음을 확인하였다.

Background : Invitro antioxidant activity, polyphenol and flavonoid aglycone contents in black and green tea products of balloon flower leaves were investigated to provide valuable information for the further development and utilization of resources of Platycodon grandiflorum. Methods and Results : Flavonoid aglycone contents were investigated using HPLC (SHIMADZU, Japan) with a hypersil ODS column (125 mm × 4 mm, 5-μm particle, HP). DPPH and ABTS radical scavenging activities were measured by method of Lee & Lee (2004) with slight modification. Antioxidant activity, polyphenol and flavonoid contents in green tea were significantly higher than these in black tea. PC analysis indicated that first principal components explained 79.9% of the total variability for five traits investigated. PC2 explained 19.7% of the variation. Conclusion : It can be concluded from these results that these characteristics can reveal the active compound variation of black and green tea products of balloon flower leaves. These results provide scientific evidence for the utilization of balloon flower leaves.

홍차 분말의 첨가량을 0~8%로 달리하여 제조한 스펀지 케이크의 물리·화학적 품질, 항산화 활성 및 소비자 기호도 를 비교하였다. 케이크의 pH와 높이는 홍차 분말의 첨가량 이 증가할수록 유의적으로 감소하였으며(p<0.05), 굽기 손 실률의 경우 홍차 분말의 함량이 증가함에 따라 유의적으로 증가하였다(p<0.05). 경도는 0~4% 시료 간에서는 유의적인 차이는 없었다(p>0.05). 한편 명도(L*)는 붉은색을 띄는 홍 차 분말 고유색의 영향으로 첨가량이 증가할수록 유의적으 로 감소하였고(p<0.05), 적색도(a*)와 유의적으로 증가하였 다. 황색도(b*)의 경우 증가하는 경향을 보였으나, 0~4%, 6~8% 시료 간에 유의적인 차이는 발견되지 않았다 (p>0.05). 항산화 활성을 나타내는 전자공여능과 ABTS 라 디칼 소거능 활성은 홍차분말을 첨가할수록 유의적으로 증가하는 경향이 나타났다(p<0.05). 소비자 기호도 결과 2~4% 첨가군이 색과 부드러움을 제외한 나머지 항목에서 대조군보다 높게 평가되었으며, 따라서 관능품질과 건강기 능성 효과 등을 고려할 때 소비자의 기호를 충족시키기 위한 최적 첨가비율은 2~4%가 가장 적합한 것으로 판단된 다.

본 연구에서는 국내에서 시판되고 있는 4종류의 차 즉, 녹차, 보이차, 우롱차 및 홍차 열수추출물의 페놀성 화합물, 항산화 및 퇴행성 뇌신경질환 저해활성에 대하여 조사하였다. 시판 차 열수추출물의 총 페놀성 화합물 함량은 이었으며, 녹차, 보이차, 우롱차 및 홍차 열수추출물의 총 플라보놀 함량은 각각 350.96, 254.17, 334.48 및 240.23 mg/100 g이었다. 녹차, 보이차, 우롱차 및 홍차 열수추출물의 총 카테킨 함량은 각각