국내 자생차엽의 수제차 가공 조건과 위조시간에 따른 차엽의 성분변화및 항균성 에 대한 연구

Abstract

Tea has been called as the phenomenon of grass from olden times. And, it has been made by climate to be weather, soil to be vapor of the earth, and sincere hand of human beings as material for medical use and enabling one to have mental reason. And, in those days when tea was disco-vered, while it was used for medical use, it has developed for drinking gradually. There has been the tea of our country since Queen, Sunduk. But, it was recorded that it as been activated since 828, King, Heungduk by being planted over the area of Mt. Jiri after it was flowed in from China by Daeryum then in Samgooksagi. And it has remained in existence since Shilla period. Then, as for the record on manufacturing tea, monk, Choeui tried to let people know right tea manufacturing by naming as chronicle of tea God by copying Dakyoungcheyo of Manbojeonseo of China in Chosun period. But, study on manufacturing tea and study on the change of com-ponent which is based on various situations of tea are failing to be active. So, it is real situation that they are failing to be studied systematically. Thus, method of manufacturing of our traditional handmade tea came to be placed in the situation that it is difficult to keep alive. Then, method of manufacturing tea developed much by the convenience of mechanized steamed tea of Japan and the reduction of cost and many kinds of teas were introduced. Thus, while only convenience and economic strength were followed than the study on method of manufacturing traditional handmade tea, traditional handmade tea reached the situation to become extinct gradu-ally. Therefore, this researcher tries to leave the record on traditional handmade tea, with expectation that scientific analysis through manufacturing traditional handmade tea and examining the change of component which is based on various conditions of our tea limited to green tea or fermentation tea may establish the foundation of traditional handmade tea and succeed to the line of connection and may be the base of manufacturing tea to be able to make tea to be suitable for moderns, tea to be good for health, and a little wider tea. In this thesis, this researcher made green tea to be non-fermentation-tea with tea leaf collected in the morning after collecting first tea on the 5th of May from autogenous tea leaf to grow spontaneously in Gooryo-gun, Jeonra-Southern-Province. And, after spreading tea leaf by 800g respec-tively in shade in the order that leaves are collected and fading each sample for 30 minutes, 1 hour, 2 hours, 3 hours, 5 hours, 7 hours, and 8hours by varying hours respectively, this researcher made handmade tea in iron pot with traditional mixing method and analyzed the change of con-tent of Catekin kind, caffeine, Deanin, Amino-acid, poly-phenol, and Vitamin C etc. to be main components of tea which is based on fading hours by using HPLC. About the antibiosis material of manufactured sample, this researcher exa-mined the antibiosis of tea by fading hours after extracting water and methanol. And, this researcher observed 9 microorganisms, Escherichia coli, Salmonella choleraesuis subsp. choleraesuis, Salmonella choleraesuis subsp. choleraesuis, Staphylococcus ssp. aureus(KCCM 11256), Streptoco-ccus sorbrnusn(ATCC 27351), Streptococcus Sobrinus(ATCC 27607), and Streptoco, and observed antibiotic changes by using pill checking growth with Porphyromonas gingivalis(KCTC 5352), and Prevotella intermedia which are halitisis germs. In addition, this researcher observed color flavour and good feeling degree of tea wich are based on fading hours by making observation evaluation about completed tea. 1. As for the content of total Catekin out of main content of traditional handmade mixing tea made by making fading hours different respectively, it was 16.534(g/100g) in case of green tea to be non-fermentation, it was 16.009 in case of fading for 30 minutes, it was 16.030 in case of fading for 1 hour, it was 16.244 in case of fading for 2 hours, it was 16.052 in case of fading for 3 hours, it was 15.993 in case of fading for 5 hours, it was 15.916 in case of fading for 7 hours, and it was 15.801 in case of fading for 8 hours. And, content of green tea to be non-fermentation-tea showed highest as 16.534g. And, GC, EGC, EC, and ECG were being in-cluded in green tea most. And, it emerged that content of total caffeine decreased, as fading hours became long. As for the composition of main Catekin, it was being included in the order of EGCg>ECg>EGC>EC regardless of fading hours. And, it emerged that what decreased as fading hours became long were GC, EGC, EC, and ECg and what increased were C, GCg, EGCg, and GCg. 2. As for the content of total Amino-acid which is based on fading hours,it showed highest as 2.978(g/100g) in case of green tea to be non-fermen-tation tea. And, it showed smallest as 2.908 when fading hours were 8 hours. And, it emerged that there was difference in accordance with fading hours but that it decreased as fading hours became long. 3. As for the content of total poly phenol which is based on fading hours, it emerged that it was being included in green tea to be non-fermentation-tea most 23.711(g/100). And, in case of fading for 30 minutes, it showed smallest content as 22.222. But, it emerged that there was difference in accordance with fading hours but that it decreased as fading hours became long. 4. As for the content of Deanin which is based on fading hours, it emerged that it was being included most as 2.082(g/100g) in green tea to be non-fermentation-tea. And, it showed the smallest content as 1.888 in case of 8 hours of fading. And, it emerged that there was difference but that it decreased as fading hours became long. 5. As for the content of caffeine which is based on fading hours, it emerged that it was being included most as 2,800(g/100g) in case of fading for 8 hours that fading hours were longest. And, it showed the smallest content as 2.501 in green tea to be non-fermentation-tea. As for the con-tent of caffeing, it emerged that it increased gradually as hours became long. 6. As for the content of Vitamin C which is based on fading hours, it emerged that it was being included most as 485.257(g/100g) in case of green tea to be non-fermentation-tea. And, in case of 8 hours of fading, there was difference of 2,800dmfh among samples. But, it showed wide decrease, as fading hours became long. 7. As for the antibiotic effect of methanol extract of each sample for 9 kinds of germs which was examined by using Peper disc agar diffusion method, all showed antibiotic effect regardless of fading hours. Especially, in Salmnella choleraesuis subsp. choleeraesuis, in case of 2 hours of fading, it showed that antibiosis was best as 16.50mm. And, in Lactobacillus plantarum, in case of 3 hours of fading, antibiosis showed most weakly as 6mm. 8. In Escherichia coli(KCCM11234), it showed 13.94mm in fading tea for 7 hours. And, in Streptococcus sobrinus(KCCM11806), it showed 15.76mm in fading tea for 30 minutes. And, Salmonella choleraesuis sobrinus(KCCM 40763) showed relatively high antibiosis. Then, it showed 16.5mm in case of fading tea for 2 hours. In Staphylococcus aureus(KCCM 11256), it showed 13.12mm in case of fading tea for 8 hours. And, in Sterptococcus sobrinus(ATCC 27351), it showed 13.12mm in case of fading tea for 30 minutes. In Streptococcus sobrinus(ATCC27607), it showed 14.49mm in case of fading tea for 30 minutes. In Streptococcus mutans(KCCM 11823), it showed 14.09mm in case of fading for 2 hours. In case of Porphyromonas gingivalis(KCTC 5352), it showed 15.41mm in case of fading tea for 7 hours. In Prevotella intermedia(KCTC3692), it showed 14.06mm in case of fading tea for 8 hours. Thus, it emerged that antibiosis was best. 9. As for the observation of tea, this researcher saw form and color in dried tea leaf, and was based on water color and flavour with extract of heat water. And, I enabled one to evaluate the grade of tea in accordance with state by dividing into external form, water color, flavour, and taste of completed tea and leaf after soaking tea. Then, all the samples were eva-luated high in whole taste degree, and people preferred green tea to be non-fermentation-tea most.