한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제39권6호
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  • Pages.859-863
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  • 2010
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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뽕잎발효차 제조에 따른 유효성분 분석과 품질특성

Analyses of Active Components and Quality Characteristics in the Manufacturing of Fermented Mulberry Leaf (Morus alba) Tea

  • 배만종 (대구한의대학교 한방식품약리학과) ;
  • 예은주 ((재)경북테크노파크 대구한의대학교 한방생명자원특화센터 효능검증원)
  • Bae, Man-Jong (Dept. of Herbal Foodceutical Science, Daegu Haany University) ;
  • Ye, Eun-Ju (Efficacy and Safety Research Center for Traditional Oriental Medicine, Daegu Haany University, Kyungbuk Technopark)
  • 투고 : 2009.11.23
  • 심사 : 2010.05.28
  • 발행 : 2010.06.30
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초록

본 연구는 식용식물로의 가치뿐만 아니라 약용으로 가치가 인정되는 뽕잎에 미생물 생균제를 이용한 뽕잎발효차 개발을 통하여 기능성 소재 개발 및 새로운 제품개발의 방안을 제시하고자 뽕잎차 및 뽕잎발효차의 유효성분을 분석하고 제품의 품질특성을 비교분석 하였다. 총 폴리페놀 함량은 뽕잎발효차가 4,022.82 mg/100 g, 뽕잎차가 3,932.32 mg/100 g으로 두 시료의 함량은 비슷하였고 녹차 및 황차에 함유된 양과 비슷하여 총 폴리페놀 함량이 매우 높은 것으로 분석되었다. 비타민 C는 두 시료 모두 미량으로 분석되었다. 카페인의 함량은 뽕잎차가 5.68 mg/100 g, 뽕잎발효차가 21.11 mg/100 g으로 두 시료 모두 미량으로 분석되었다. 뽕잎차 및 뽕잎발효차의 품질특성을 비교한 결과 색도 측정 시 a(적색도)값은 시료 간에 차이가 미미하였고, b(황색도)값은 뽕잎차가 뽕잎발효차보다 높았으며, L(명도)값은 뽕잎발효차가 뽕잎차보다 낮았다. 관능검사를 실시한 결과 두 시료 모두 쓴맛과 떫은맛이 적었으며 뽕잎발효차가 구수한 맛과 종합적인 기호도가 향상되었다. 이러한 결과를 볼 때 발효를 통한 생리 활성 물질의 변화에 관한 좀 더 구체적인 연구가 필요하다고 판단되며 이러한 점을 보완하여 제품개발에 응용하고 대중적인 면을 좀 더 개선한다면 새로운 기능성소재 및 제품이 될 것이라 사료된다.

The principal objective of this study was to compare and analyze the qualitative characteristics of mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). The concentrations of polyphenols were approximate in FMLT and MLT, with measurements of 4,022.82 mg/100 g and 3,932.32 mg/100 g, respectively. These polyphenol concentrations were relatively high and were approximate to the contents in green tea and yellow tea. Moreover, both MLT and FMLT contained small amount of vitamin C. The concentrations of caffeine were also relatively low for both MLT and FMLT, with values of 5.68 mg/100 g and 21.11 mg/100 g, respectively. When the quality of the MLT and FMLT was evaluated, we noted only minimal difference in color a (redness) values between each material; however, the b (yellowness) and the L (lightness) values were higher in the MLT than in the FMLT. When sensory tests were conducted, both materials were judged to have a bitter taste, and FMLT has a synthetic and pleasant taste.

키워드

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  2. Effects of Mulberry Leaf Tea Fermented by Monascus pilosus on Body Weight and Hepatic Antioxidant Enzyme Activities in Mouse Fed High-Fat Diet vol.26, pp.1, 2013, https://doi.org/10.9799/ksfan.2013.26.1.066
  3. Effects of Hot-Water Extract of Mulberry Leaf Tea Fermented by Monascus pilosus on Body Weight and Hepatic Antioxidant Enzyme Activities in Mouse Fed a Normal Diet vol.14, pp.11, 2013, https://doi.org/10.5762/KAIS.2013.14.11.5646
  4. Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments vol.47, pp.5, 2015, https://doi.org/10.9721/KJFST.2015.47.5.652
  5. Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.706
  6. Development of HPLC method for differentiation of three parts of mulberry tree vol.30, pp.3, 2010, https://doi.org/10.5806/ast.2017.30.3.130
  7. Antioxidant Activities of Aronia melanocarpa Leaf Tea Prepared Using Various Drying Methods vol.34, pp.5, 2010, https://doi.org/10.9724/kfcs.2018.34.5.467