발효차의 생리활성과 영양성분 및 카페인 분석
Biological activity, nutrients and caffeine analysis of fermented tea
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초록
최근 국내에서 발효차에 대한 수요도가 높아진 것에 비해 국내는 발효차 연구에 대한 역사가 짧고, 해외 유명 발효차들과의 과학적인 비교분석결과가 전무한 실정이다. 본 연구에서는세계 3대 홍차인 스리랑카 우바, 중국의 기문, 인도의 다즐링 홍차와 함께 전남 순천에서 생산되는 발효차를 항산화와 항염증 활성 검정 및 발효차의 주성분의 규명 및 함량 분석을 HPLC 및 TOF-MS 등의 분석을 통해서 실시 하였다. 항산화 활성 검정은 DPPH․ABTS 라디컬 소거능 2종의 실험을 실시하였고, 항염증 활성은 NO 생성 억제능을 통해서 실시 하였으며, 세계 3대 홍차와의 성분 분석을 위해서 총페놀 함량과 기호성 음식으로 분류되는 차의 특성상 사람이 느낄 수 있는 입맛에 관계된 성분들을 검토하기 위해서 탄닌산, 유리당, 유기산, 카페인 분석 등을 실시하였다. 이상의 결과를 종합하였을 때, 국내 자생하고 있는 야생 차나무로부터 생산된 발효차는 각각의 생리활성과 유효물질들의 함량을 과학적으로 검토한 결과, 세계 유명 3대 홍차와 비교하였을 때 우수한 생리활성과 유용한 성분들이 확인되었다.
Abstract
The reason why domestic fermented tea is less recognized than the world's top three black[Sri Lanka Uva black tea, India Darjeeling black tea, China Keemun(祁門) black tea] teas is that there is a very lack of scientific basis for clear quality standards and functionality. This researcher identified the major components of the world's top three black teas and fermented teas derived from domestic wild tea trees through analysis of various instruments such as HPLC, TOF-MS, and ELISA reader. In addition, in order to compare the physiological activity of the world's three major black teas and domestic fermented teas, the biological activity was compared and analyzed through DPPH․ABTS free radical scavenging activity and NO production inhibition. Furthermore, comparative analysis data on organic acid, free sugar, and tannic acid were obtained for quality comparison of palatable foods. When the above results are summarized, it is believed that it is possible to present the quality standards of Korean tea, and it is expected that the globalization of Korean tea will be possible.
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