녹차와 황토 발효녹차의 품질평가 및 항산화, 항균효과 비교
Quality Evaluation and Comparison of Antioxidant and Antibacterial Effects of Green Tea and Red Clay Fermented Green Tea
두영택(광주여자대학교)
7권 3호, 29~33쪽
초록
본 연구에서는 녹차와 발효 녹차의 품질 및 항산화, 항균효과를 비교하기 위해 비 발효녹차와 황토로 발효한 황토 발효녹차의의 열수 추출물을 비교한 결과 다음과 같다. 품질평가 결과 당도는 녹차 열수 추출물은 .80 Brixp으로 확인되었으며, 황토 발효녹차 열수 추출물은 .60 Brixp으로 확인되었다. pH는 녹차 열수 추출물은 5.86이며, 황토 발효녹차 열수 추출물은 5.01로 확인되었다. 색도 측정 결과, 녹차는 L 93.15, a –2.87, b 24.62 값이며, 황토 발효녹차 열수 추출물은 L 66.55, a 14.52, b 75.28 값으로 확인되었다. 총 폴리페놀 과 플라보노이드함량을 측정한 결과, 녹차 열수 추출물은 137.87μg/mL, 황토 발효녹차 열수 추출물는 157.29μg/mL 함량이 확인되었으며, 총 플라보노이드 함량은 녹차 열수 추출물은 59,64μg/mL, 황토 발효녹차 열수 추출물은 63.46μg/mL 함량이 확인되었다. DPPH 라디컬 소거능을 측정한 결과, 500μg/mL농도에서 녹차 열수 추출물은 77.18%, 황토 발효녹차 열수 추출물은 81.22%로 BHT와 유사한 소거능이 확인되었다. ABTS 라디컬 소거능을 측정한 500μg/mL농도에서 녹차 열수 추출물은 81.09%, 황토 발효녹차 열수 추출물은 89.31%로 Vit C보다는 소거능이 낮지만 BHT보다는 높은 소거능이 확인되었다. S. aureus, E. coli, P. acnes, M. furfur에 대한 항균효과를 디스크 확산법으로 측정한 결과 모든 균주에서 항균효과가 확인되었으며, 특히 황토 발효녹차 열수 추출물은 P. acnes, M. furfur균에서 녹차 열수 추출물보다 높은 항균효과가 확인되었다. 이상의 연구 결과, 황토 발효녹차 열수 추출물은 녹차 열수 추출물에 비해 당도와 pH 는 낮게 확인 되었으며, 색도가 증가하였다. 그리고 항산화 및 항균효과도 높게 확인되었다.
Abstract
In this study, to compare the quality, antioxidant and antibacterial effects of green tea fermentation, the results of comparing hot water extracts of green tea and red clay fermented green tea are as follows. As a result of the quality evaluation, the sugar content of the green tea hot water extract was confirmed to be .80 Brixp, and the red clay fermented green tea hot water extract was confirmed to be .60 Brixp. The pH of the green tea hot water extract was 5.86, and the ocher fermented green tea hot water extract was 5.01. As a result of color measurement, green tea had L 93.15, a -2.87, b 24.62 values, and loess fermented green tea hot water extract had L 66.55, a 14.52, b 75.28 values. As a result of measuring the total polyphenol and flavonoid content, it was confirmed that 137.87μg/mL in green tea hot water extract and 157.29μg/mL in red clay fermented green tea hot water extract. The green tea hot water extract had a content of 63.46μg/mL. As a result of measuring DPPH radical scavenging ability, at a concentration of 500μg/mL, green tea hot water extract was 77.18%, and loess fermented green tea hot water extract was 81.22%, confirming the scavenging ability similar to BHT. At a concentration of 500μg/mL, where the ABTS radical scavenging ability was measured, the hot water extract of green tea was 81.09% and the hot water extract of red clay fermented green tea was 89.31%, which was lower than that of Vit C, but higher than that of BHT. As a result of measuring the antibacterial effect against S. aureus, E. coli, P. acnes, and M. furfur by the disk diffusion method, the antibacterial effect was confirmed in all strains. showed higher antibacterial effect than green tea hot water extract. As a result of the above study, it was confirmed that the red clay fermented green tea hot water extract had lower sugar content and pH and increased color compared to the green tea hot water extract. In addition, antioxidant and antibacterial effects were also confirmed to be high.
- 발행기관:
- 한국비즈니스학회
- 분류:
- 과학기술학