녹차 추출 방법에 따른 추출물 구취 제거 효과에 관한 연구
Comparative Effects of the Green Tea Extracts Depending on Different Extraction Methods on Reduction of Oral Malodor
Lotte Group R & D Center
소속 상세정보
유재선/You, Jae Sun
김용택/이윤수/권익부/신철수/Kim, Yong Tack/Lee, Yoon Soo/Kwon, Ik Boo/Shin, Chul Soo
KMID : 0355419910150020377
Abstract
Green tea extracts, which contain flavonoids, were prepared by using various extraction methods and their effects reducing oral malodor were investigated.
Flavonoids of green teas from different planting sites had seven same glycosides and five same aglycones, and their contents made no significant differences. Among the deodorants available commercially, that for toilet was much more effective than those for living room and car-interior. On the other hand, the chlorophylls and the tannins from green teas also had strong deodorant effects, but glycerine and water which were used as extracting solvent showed negligible effects.
Four solvents showing no problem on food processing in Korea were used to get the extracts of green teas, and effects of those extracts on reducing a typical malodor, methyl mercaptan, were comparde via in vitro tests. The best extract was attained by using EtOH-water, and hot water(80t) , glycerine-water, warm water (25t) were better in order. However, the extracts using EtOH-water, hot water or warm water included lots of caffeine and tannin which had bitter and astringent tastes, respectively. On the other hand, glycerin-water extracts was 10 times in yield as high as the previous solvent-extracts and had relatively low contents of caffeine and tannin.
From these results, it can be concluded that glycerine-water is the most suitable solvent and its extracts can be most favorably used in the products of confectionary, gum, candy, etc.
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