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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 416 - 424 (9page)
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The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea’s positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin. Key words: catechin, caffeine, greentea beverages
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참고문헌 (27)
참고문헌 신청
안미경 / 2008 / 유기농 녹차잎을 이용한 녹차음료의 개발 / 한국식품과학회지 40(5):485~490
Bramati L / 2003 / Unfermented rooibos tea: Quantitative characterization of flavonids by HPLC-UV and determiantion of the total antioxidant activity / J Agric Food Chem 51:7472~7474
Chu YF / 2012 / Coffee: Emerging Health Effects and Disease Prevention / John Wiley & Sons :81~83
Daniel DR / 2013 / Dietary(poly)phenolics in human health: Structures, bioavaility, and evidence of protective effects against chronic diseases / Antioxid Redox Signaling 18:1818~1892
Fujioka K / 2008 / Chlorogenic acid and caffeine contents in various commercial brewed coffees / Food Chem 106:217~221
Bramati L / 2003 / Unfermented rooibos tea: Quantitative characterization of flavonids by HPLC-UV and determiantion of the total antioxidant activity / J Agric Food Chem 51:7472~7474
Chu YF / 2012 / Coffee: Emerging Health Effects and Disease Prevention / John Wiley & Sons :81~83
Daniel DR / 2013 / Dietary(poly)phenolics in human health: Structures, bioavaility, and evidence of protective effects against chronic diseases / Antioxid Redox Signaling 18:1818~1892
Fujioka K / 2008 / Chlorogenic acid and caffeine contents in various commercial brewed coffees / Food Chem 106:217~221
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