Catechin Content and Composition of Domestic Tea Leaves at Different Plucking Time

국내산 다엽의 채취시기별 카테킨의 함량 및 조성

  • Wee, Ji-Hyang (Department of Food Science and Technology, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Nutrition, University of Tokushima) ;
  • Park, Keun-Hyung (Department of Food Science and Technology, Chonnam National University)
  • 위지향 (전남대학교 식품공학과) ;
  • 문제학 (일본 덕도대학 의학부 식품영양학과) ;
  • 박근형 (전남대학교 식품공학과)
  • Published : 1999.02.28

Abstract

This study was conducted to investigate the content and composition of tea catechins at different plucking time and different position of tea leaves. The bud and first leaf, second leaf, third leaf, and fourth leaf were collected on May, July, and August. The catechin content was highest in leaves picked on August among those collected from different months. When compared with the different part of tea leaves, the bud and the first tea leaf contained the highest catechin, and the fourth left contained the lowest catechin. Analysis of catechin composition in the tea leaves, showed that epigallocatechin gallate was the highest, and the other contents were following order: epicatechin gallate, epicatechin, epigallocatechin.

Keywords

tea leaves;plucking time;catechin