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Monitoring of Leaching Conditions for Functional Components of Black Tea Using Response Surface Methodology
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반응표면분석에 의한 홍차로부터 기능성 성분의 침출조건 모니터링

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Type
Academic journal
Author
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.37 No.1 KCI Accredited Journals SCOPUS
Published
2008.1
Pages
66 - 71 (6page)

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Monitoring of Leaching Conditions for Functional Components of Black Tea Using Response Surface Methodology
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This study was conducted to predict optimum leaching conditions for functional components of black tea. Two variables were used to determine the optimum leaching temperature and leaching time with a five-level central composite design and response surface methodology. Soluble solid, reducing sugar, total phenolics, and total flavonoid contents increased as leaching temperature and time increased. The ranges of maximum leaching conditions for these components were 78.28～87.08℃ and 3.97～4.27 min. Vitamin C level was maximal at 61.29℃ and 2.68 min. Electron donating ability showed the highest values at 68.30℃ and 0.54 min. Based upon the superimposed results, it was predicted that the optimal ranges of leaching conditions for some functional components from black tea were 63～79℃ for 1.5～2.1 min.
#black tea #leaching #response surface methodology #electron donating ability

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Abstract
서론
재료 및 방법
결과 및 고찰
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References (22)

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Oh SL , 1993 , What is tea , Bull Food Technol 6 : 115 ~ 117 google schola Dufresne CJ , 2001 , A review of latest research findings on the health promotion properties of tea , J Nutr Biochem 12 : 404 ~ 412 google schola 권중호 , 2006 , 녹차의 음용을 위한 최적 침출조건 예측 , 한국식품영양과학회지 35 (6) : 747 ~ 753 google schola Harold N , 1992 , Green tea composition, consumption and polyphenol chemi , Prev Med 21 : 334 ~ 350 google schola Kim MJ , 1994 , Effect of Korean green tea, oolong tea and black tea beverage on the removal of cadmium in rat , J Korean Soc Food Nutr 23 : 784 ~ 791 google schola

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