臺灣博碩士論文加值系統

茶為數千年來十分受歡迎的飲料。當新鮮的烏龍茶儲存長達五年以上，並且每年至少定期一次的專業烘焙後，就會成為富含特殊香氣的烏龍老茶。本研究主要利用氣相層析質譜儀(GC/MS)比較新鮮烏龍茶以及烏龍老茶之揮發性成份的差異。研究發現，烏龍老茶具有數種獨特的揮發性成分是明顯有別於新鮮烏龍茶。新鮮烏龍茶中含有大量的長鏈醇類與酸類，經過長時間儲存及定期烘焙後會轉換成短鏈酸類並且產生許多含氮的胺基衍生物，例如&;#21537;咯(pyrrole)與&;#21537;啶(pyridine)。而烏龍老茶所具有的特殊芳香氣味主要由含氮雜環化合物所組成，例如N-乙基琥珀醯亞胺(N-ethylsuccinimide)、 2-乙醯基&;#21537;咯(2-acetylpyrrole)、2-甲醛基&;#21537;咯(2-formylpyrrole)與3-羥基&;#21537;啶醇(3-pyridinol)。本研究中進一步將五種不同製作過程的烏龍老茶進行揮發性成分分析，結果發現此五種烏龍老茶所含揮發性成分是一致的，因此可作為日後鑑定烏龍老茶的指紋圖譜。此外，歷經長時間儲存但缺少定期烘焙的烏龍老茶或只歷經中度烘焙的烏龍老茶皆無法比對出此類獨特的揮發性成分。依據本研究結果顯示，要促使烏龍老茶獨特揮發性成份的形成，定期烘焙比長時間儲存更來的重要。

Tea is a widely popular beverage consumed for more than several thousand years. Old oolong tea is converted from fresh oolong tea by long-term storage (aging) for more than five years and refined at least annually by a professional drying process. In the present study, it was aimed to compare the volatile compounds in fresh and old oolong teas by aroma extract dilution analysis with the aid of gas chromatography/mass spectrometry (GC/MS) analysis. Volatile compounds of old oolong tea were found significantly different from those of fresh oolong tea. The comparison suggested that long straight-chains of alcohols and acids were possibly decomposed while shorter chain acids and their amide derivatives as well as many nitrogen-containing compounds, such as pyrrole and pyridine derivatives were generated during the conversion process. Aroma constituents in the old oolong tea were mainly composed of nitrogen-containing heterocycles, e.g., N-ethylsuccinimide, 2-acetylpyrrole, 2-formylpyrrole and 3-pyridinol. Overall patterns of volatile compounds in five different preparations of old oolong tea were found fundamentally identical, and thus might be regarded as a unique fingerprint for old oolong tea. The alteration of volatile compounds observed in the preparation of old oolong tea did not seem to be achieved by aging without drying or by mild drying. According to this study, drying process seems to be more important than aging process in terms of converting unique volatile compounds in old oolong tea.

目錄……………………………………………………………….Ⅰ
圖表目錄………………………………………………………….Ⅲ
縮寫表……………………………………………………………...Ⅴ
中文摘要………………………………………………………….1
英文摘要………………………………………………………….2
壹、前言…………………………………………………………3
貳、文獻回顧……………………………………………………6
一、茶葉簡介…………………….........................6
二、茶葉分類與製作……………………………..…………….7
(一) 茶葉種類………………………………………………..7
(二) 製作方法………………………………………………..8
三、茶葉的化學組成……………………………………….....12
(一) 非揮發性物質…………………………………………..13
(二) 揮發性物質……………………………………………..14
四、烏龍老茶…………………………………………………...15
五、氣相層析質譜儀…………………………………………...17
(一) 氣相層析儀………………………….………………….17
(二) 質譜儀…………………….…………………………….18
參、材料與方法…………………………………………………...20
一、材料…………………………………………….. 20
二、茶葉來源與製作方法…………………………………………………….. 21
三、茶葉樣品實驗方法……...……………………………… 21
四、氣相層析質譜儀分析與質譜鑑定…………………….. 22
肆、結果…………………………………………………………...23
一、新鮮烏龍茶與烏龍老茶之揮發性成分差異…………... 23
二、不同製程的烏龍老茶之揮發性成分差異………….…. 23
三、經過長時間儲存的烏龍老茶所含之揮發性成分……... 24
四、經過中等程度烘焙的烏龍老茶所含之揮發性成分…... 25
五、比較新鮮烏龍茶與不同製程的烏龍老茶其茶葉外觀
與茶湯色澤…………………………………………….. 25
伍、討論.............................................27
陸、參考文獻...........................................31
圖一、 茶樹分類的系統圖…………………………………… …37
圖二、 茶葉製作流程圖……………………………………… …38
圖三、 新鮮烏龍茶與烏龍老茶茶葉與茶湯之比較………… …39
圖四、 新鮮烏龍茶與烏龍老茶(Lugu-old-1)揮發性成分之GC/MS圖譜……………………………… …40
圖五、 比較新鮮烏龍茶與烏龍老茶揮發性成分之GC/MS放大圖譜……………………………………………… …41
圖六、 新鮮烏龍茶揮發性成分之化學結構………………… …42
圖七、 烏龍老茶揮發性成分之化學結構…………………… …43
圖八、 五種不同製程之烏龍老茶其揮發性成分於GC/MS之圖譜………………………………………………………… 45
圖九、 比較新鮮烏龍茶、儲存十年時間卻不經過烘焙的烏龍老茶(Lugu-stored)與經過長時間儲存與定期烘焙的烏龍老茶(Lugu-old-1)其揮發性成分之GC/MS圖譜.… 46
圖十、 比較新鮮烏龍茶、儲存半年並且經過中等程度烘焙的烏龍老茶(Ali-semi-old)與經過長時間儲存以及定期烘焙的烏龍老茶(Lugu-old-1)其揮發性成分之GC/MS圖譜……………………………………………………… 47
圖十一、比較四種不同烏龍茶茶葉沖泡前與沖泡後的外觀與茶湯顏色之差異……… ……………………………… 48
表一、 新鮮烏龍茶與烏龍老茶(Lugu-1)所含之揮發性芳香成分………………………………………………………… 49

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