High Quality Green Tea Extract Production from Enzyme Treated Fresh Green Tea Leaves
2008
Lee, L.S. (Korea Food Research Institute, Seongnam, Republic of Korea) | Cha, H.S. (Korea Food Research Institute, Seongnam, Republic of Korea) | Park, J.D. (Korea Food Research Institute, Seongnam, Republic of Korea) | Yi, S.H. (Korea Food Research Institute, Seongnam, Republic of Korea) | Kim, S.H. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: [email protected]
Fresh green tea leaf extracts were prepared by different enzyme treatment conditions, such as concentration, treating time and treating temperature using complex enzyme, Rapidase TF, and then extracted for 30 min at 80℃ to investigate their physicochemical properties. The results showed that free sugar content in every sample tended to increase, especially glucose content was increased up to 7.25 times compared to the control. Total amino acid was barely affected by the enzyme treatment and caffeine content was increased with reaction temperature. Total polyphenol and total catechin content was increased according to the amount of enzyme added and reaction temperature. Regardless of enzyme treatment conditions, composition of catechins were epigallocatechin, epicatechin, epicatechin gallate and epigallocatechin gallate by descending order of the content. Gallic acid content increased up to 0.04% and 45℃ with no further significant changes thereafter. From the results above, we could conclude that a simple and new method to extract green tea materials directly from fresh green tea leaves with improved extract ratio may be introduced by adding 0.08~0.1% of Rapidase TF to heat treated fresh green tea leaves and keeping temperature at 37~45℃ for 180~240 min in order to skip existing complicated procedures.
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