가루녹차 상온 저장 중 기간경과별 화학성분 변화

Change in Chemical Components of Powdered Green Tea during Storage Period at Room Temperature

가루녹차를 상온에서 저장 시 품질관련 성분인 총 질소, 총 아미노산, 탄닌, 카페인, 엽록소, 비타민 C 및 지방산은 저장기간이 길어질수록 함량이 감소하였으며, 특히 60일 이후 각 성분들의 함량 감소가 급격히 발생하였다. 상온 저장 시 녹색을 나타내는 a값은 저장 전 -17.40에서 저장 60일에 -14.03이었고 저장 105일에는 -8.58로 저장기간이 길어질수록 녹색 감소폭이 컸다. 형상, 향, 수색, 맛 등의 관능평가에서 저장 전 93점이었으나, 저장 기간 60일에서는 77점, 저장 120일에서는 42점으로 저장기간이 길어질수록 평가치가 급감하였다. 이상의 결과로 상온에서 가루녹차 저장 시 60일 이후부터 품질이 급격히 저하됨을 알 수 있었다.

To evaluate effect of room temperature storage on the powdered green tea quality, the contents of total nitrogen, total amino acid, tannin, caffeine, chlorophyll, ascorbic acid and fatty acid were determined during storage. The contents were decreased with the increase of storage period and especially, the contents were rapidly decreased over 60 day. Hunter color value showed that the green color index(a value) was -17.40, -14.03 and -8.58 as a storage period 0, 60 and 120 day, respectively. and the decrement of green color were increased in proportion to storage period. Appearance, color, color of liquor and taste by sensory evaluation were investigated and sensory value was drastically decreased during storage. The sensory value was 93, 77 and 42 value as 0, 60, 120 day, respectively. This study suggested that during storage at room temperature, the quality of green tea powder was rapidly decreased to over 60 day.