국내산 녹차와 후발효차의 총 플라보노이드와 페놀 성분 및 몇 가지 항산화능을 분석하였다. 총 플라보노이드 함량은 녹차 추출물$(413.3;{mu}g/g)$과 후발효차 추출물$(405.7;{mu}g/g)$ 이 비슷하게 함유하였으며, 총 페놀 함량은 후발효차 추출물 $(23.5;{mu}g/g)$보다 녹차 추출물$(46.8;{mu}g/g)$이 더 높게 포함되었다. 녹차 추출물의 catechin류에서는 EGC, GC, catechin, catechol 및 EGCG가 검출되었는데, 이 중 EGCG 함량이 가장 많았으며, 후발효차의 열수 추출물에서는 EGCG가 검출되지 않았다. SOD 유사활성은 추출물의 농도가 증가할수록 비례적으로 그 활성이 증가하였다. Hydroxyl radical의 소거능은 각 추출물의 $3000;{mu}g/ml$농도에서 $60\%$ 이상을 나타내었고, $eta-carotene-linoleate;system$에서는 L-ascorbic acid와 비슷한 경향을 보였으며, 후발효차 추출물보다 녹차 추출물에서 효과적이었다.
The beneficial effects of green and fermented tea are generally attributed to some antioxidant activities including superoxide dismutase (SOD)-like ability and scavenging activity originated from their phenolic compounds and flavonoids. Content of total flavonoid of green tea $(413.3;{mu}g/g)$ was similar to those of fermented tea $(405.7;{mu}g/g)$. Content of total phenol of green tea $(46.8;{mu}g/g)$ was higher than those of fermented tea $(23.5;{mu}g/g)$. Major catechin compounds of hot water extract in green tea was EGCG, including EGC, Gc, catechin and catechol. EGCG was not detected .in fermented tea. SOD-like ability was increased in proportional to added concentration of hot water extract. The scavenging activities of hydroxyl radical at $3000;{mu}g/ml$ of green and fermented teas were found up to $60\%$. Hot water extract of green tea was more effective in scavenging activity than that of fermented tea.
