A Study on the Sugar Contents of Dolwoe Tea(Gynostemma pentaphyllum Makino)

돌외차(Gynostemma pentaphyllum Makino)의 당(糖)에 관한 연구

  • Park, Young-Hee (Department of Food Science and Nutrition, Chonnam National University) ;
  • Hong, Youn-Ho (Department of Food Science and Nutrition, Chonnam National University) ;
  • Park, Won-Ki (Department of Food Science and Nutrition, Chosun University)
  • 박영희 (전남대학교 식품영양학과) ;
  • 홍윤호 (전남대학교 식품영양학과) ;
  • 박원기 (조선대학교 식품영양학과)
  • Published : 1987.11.30

Abstract

The sugar contents of Dolwoe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analyzed and compared. The contents of total sugar and reducing sugar of stem in prepared Dolwoe tea were 2 times higher than those of leaf. The sugar content of Korean product was similar to that of Japanese, but the contents of total sugar and reducing sugar in Korean-roasted sample decreased to 17.2% and 40.9%, respectively. It was confirmed that free sugar in Dolwoe tea was composed of rhamnose, fructose, glucose and sucrose. The ratio of free sugar content was quite different between Dolwoe-leaf tea and Dolwoe-stem tea. Comparing the free sugar content in prepared Dolwoe tea, glucose was the highest followed by fructose, sucrose and rhamnose. On the other hand, in marketed Dolwoe tea, glucose was the highest substance and followed by fructose, rhamnose and sucrose. It was found that rhamnose content in Japanese product was approximately 6 times more than that of Korean.

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