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KMID : 0903519990420030256
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1999 Volume.42 No. 3 p.256 ~ p.261
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Effect of Barley Tea on the Reduction of the Tap Water Chlorination By-Products in Top Water and Identification of Maillard Reaction Products in the Extracts of Barley Tea , Corn Tea , and Cassia tora Seed Tea Using GC/MS
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Abstract
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This study was conducted to investigate the effect of barley tea with roasted grains and barley tea with a tea bag on the reduction of chlorination by-product(CBP) levels in chlorinated drinking water. Since the concentrations of six volatile compounds of eight CBPs were blow their respective detection limits after 10 minute heating, two nonvolatile CBPs dichloroacetic acid and trichloroacetic acid, and total chlorine were compared between tap water and two kinds of barley tea. No significant differences were observed in the relative changes of the amounts of the above three items, and new peaks which were not found in the original water appeared in the chromatograms of gas chromatograph/electron capture detector(GC/ECD). Thirty three organic compounds were identified in the extracts of barley tea with roasted grains, barley tea with a tea bag, corn tea, and Cassia tora seed tea which were prepared with distilled/deionized water, using gas chromatography/mass selective detection(GC/MSD). Exclusive of fatty acids, most of the compounds were aromatic compounds such as phenols, furans, and pyrroles.
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