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KMID : 1134820080370081025
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 8 p.1025 ~ p.1029
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High Quality Green Tea Extract Production from Enzyme Treated Fresh Green Tea Leaves
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Lee Lan-Sook
Park Jong-Dae
Cha Hwan-Soo
Kim Sang-Hee
Yi Sung-Hun
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Abstract
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Fresh green tea leaf extracts were prepared by different enzyme treatment conditions, such as concentration,
treating time and treating temperature using complex enzyme, Rapidase TF, and then extracted for 30 min
at 80oC to investigate their physicochemical properties. The results showed that free sugar content in every
sample tended to increase, especially glucose content was increased up to 7.25 times compared to the control.
Total amino acid was barely affected by the enzyme treatment and caffeine content was increased with reaction
temperature. Total polyphenol and total catechin content was increased according to the amount of enzyme
added and reaction temperature. Regardless of enzyme treatment conditions, composition of catechins were
epigallocatechin, epicatechin, epicatechin gallate and epigallocatechin gallate by descending order of the
content. Gallic acid content increased up to 0.04% and 45oC with no further significant changes thereafter.
From the results above, we could conclude that a simple and new method to extract green tea materials directly
from fresh green tea leaves with improved extract ratio may be introduced by adding 0.08～0.1% of Rapidase
TF to heat treated fresh green tea leaves and keeping temperature at 37～45oC for 180～240 min in order to
skip existing complicated procedures.
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KEYWORD
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fresh tea leaf, extract, physicochemical properties, enzyme, Rapidase TF
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