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논문검색

Assessing Geographic Origins of Green Teas Using Instruments

원문정보

Jung Hyen Jang, Euk Seob Kim, Shu Yu Wu, Jian Liang Lu, Hui Ling Liang, Ying Ying Du, Chen Lin, Yue Rong Liang

한국식품과학회 Food Science and Biotechnology Volume 17 Number 5 2008.10 pp.1016-1020
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Parameters of soluble solids, amino acids, catechins, and color difference of 24 green tea samples from China and Korea were determined. The levels of soluble solids, amino acids, total catechins, and infusion lightness in tea samples from Korea were higher than those from China. Concentrations of epigallocatechin galate and epigallocatechin in teas from China
were higher than tea samples from Korea. Geographical origin of teas from the 2 countries was discriminated using parameters of infusion lightness, gallocatechin, and total catechins and applying principal component analysis.

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Preparation of tea infusions
  Color difference analysis
  HPLC analysis of tea infusion
  Determination of amino acids
  Determination of soluble solids
  Statistics
 Results and Discussion
  Comparison of color parameters
  Comparison of chemical compositions
  Principal component analysis (PCA)
 References

키워드

저자정보

  • Jung Hyen Jang Zhejiang University Tea Research Institute
  • Euk Seob Kim Zhejiang University Tea Research Institute
  • Shu Yu Wu Zhejiang University Tea Research Institute
  • Jian Liang Lu Zhejiang University Tea Research Institute
  • Hui Ling Liang Zhejiang University Tea Research Institute
  • Ying Ying Du Zhejiang University Tea Research Institute
  • Chen Lin Zhejiang University Tea Research Institute
  • Yue Rong Liang Zhejiang University Tea Research Institute

참고문헌

자료제공 : 네이버학술정보

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