표제지
감사의 글
목차
I. 서론 11
II. 재료 및 방법 14
1. 재료 14
2. 감잎차의 제조 14
3. 감잎덖음차와 감잎영지발효차의 유용성분 분석 15
1) 일반성분 분석 15
2) 유리당 정량 16
3) 비타민C 정량 17
4) 카페인 분석 18
5) 지방산 조성의 분석 19
6) pH, Brix 측정 21
7) 무기질 정량 21
4. 감잎덖음차와 감잎영지발효차 추출물 제조 23
5. 감잎 덖음차와 감잎 영지발효차의 항산화 효과 24
1) 총 폴리페놀 정량 24
2) 전자공여능(Electron donating ability)측정 24
3) Superoxide dismutase(SOD)유사활성 측정 25
4) 아질산염 소거작용(Nitrit escavenging ability) 25
6. 감잎덖음차와 감잎영지발효차의 품질특성 실험 27
1) 색도 측정 27
2) 관능검사 27
7. 통계처리 27
III. 결과 및 고찰 28
1. 일반성분 28
2. 유리당 정량 29
3. 비타민 C 함량 30
4. 카페인 함량 31
5. 지방산 측정 32
6. 당도 및 pH 측정 34
7. 무기질 함량 35
8. 감잎덖음차와 감잎영지발효차의 항산화 효과 37
1) 총 폴리페놀 정량 37
2) 전자공여능(Electron donating ability) 38
3) Superoxide dismutase(SOD)유사활성 40
4) 아질산염 소거능 42
9. 감잎덖음차와 감잎영지발효차의 품질특성 47
1) 색도 측정 47
2) 관능검사 48
IV. 참고문헌 49
(초록) 55
(Abstract) 57
Table 1. Analytical conditions of HPLC for the determination of free sugar 16
Table 2. Analytical conditions of HPLC for the ascorbic acid 17
Table 3. Amount of conditions of HPLC 18
Table 4. The operating conditions of gas chromatography for analysis of fatty acids 20
Table 5. Operation conditions of ICP analysis 22
Table 6. Contents of general component in the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 28
Table 7. Contents of free sugar in the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 29
Table 8. Contents of vitamin C in the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 30
Table 9. Contents of Caffeinein thepersimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 31
Table 10. Fatty acids contents of the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 33
Table 11. Brix and pH of the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 34
Table 12. Contents of mineral in the persimmon leaf pan fired tea and persimmon leaf Ganoderma lucidum fermented tea 36
Table 13. Contents of polyphenol in the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 37
Table 14. Huter‘s colorvalue of the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 47
Table 15. Sensory evaluation of raw persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea 48
Fig. 1. The method of Nitrite scavenging activity. 26
Fig. 2. Electron donating ability of the persimmon leaf pan-fired tea and Persimmon leaf Ganoderma lucidum fermented tea. 39
Fig. 3. SOD likeactivity of the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea. 41
Fig. 4. Nitrite scavenging ability of the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea. 44
Fig. 5. Nitrite scavenging ability of the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea. 45
Fig. 6. Nitrite scavenging ability of the persimmon leaf pan-fired tea and persimmon leaf Ganoderma lucidum fermented tea. 46