지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Various compounds and biological activities were investigated to establish index for estimation
of quality and preservation period of Pu-erh tea. Contents of total catechins, caffeine, ascorbic acid,
total phenolics, and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities of extracts from various
teas (11 pu-erh teas, green tea, oolong tea, and black tea) did not show characteristic patterns in differences
of quality and preservation period of Pu-erh teas. However, contents of gallic acid in the Pu-erh teas
preserved for a long period (5 years, PTLP) were higher than those of the Pu-erh teas preserved for
a short period (1 year, PTSP). In addition, α-tocopherol was detected from the PTLP, although it is
a very sensitive compound in oxidation, and contents of the α-tocopherol in all of the PTLP were lower
than those in all of the PTSP. Therefore, gallic acid and α-tocopherol may offer an information for
estimation of quality and preservation period of Pu-erh tea.
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