臺灣博碩士論文加值系統

茶葉與米酒對於台灣人來說，皆有不可或缺的重要性，由於茶與酒的熟成都是必經過程。因此，本研究希望藉由烏龍茶及酒精度40%的米酒製成再製酒，依照茶葉浸泡時間的不同(1、5、10、15、20天)處理，探討其抗氧化能力(總酚及總類黃酮含量測定、清除DPPH能力測定) 、官能性、色澤、風味等。研究顯示：在20天茶的浸泡及60天的熟成中，總酸度(0.08-0.09%)與pH值(5.51-5.64)沒有顯著差異；在色澤方面，經過靜置的時間，酒色逐漸變深(L值下降)，而紅色比例沒有明顯差異(a值為正值)，黃色比例逐漸明顯(b值上升)；在抗氧化分析部分，總酚含量隨著時間增加(0.25-0.29 mg/ml)，浸泡第15天總酚含量就已達0.28 mg/ml，而總類黃酮部分，萃取速度較慢(0.63-0.82 mg/ml)，浸泡第5天後，以每五天0.02 mg/ml的趨勢增加。建議在官能品評上，以15天靜置的茶酒，為最佳條件，茶酒的靜置時間短，較無茶葉香氣；靜置時間長，茶香香氣足，但帶有澀味，大多數的品評者較不能接受。
關鍵字：烏龍茶酒，品質，抗氧化，總酚，總類黃酮，DPPH自由基清除能力

The main purpose of this research is to investigate the quality and antioxidant activity of an alcoholic beverage of Oolong tea in 40% rice liquor. After different tea soaking times (1, 5, 10, 15, 20 days), the antioxidant ability (total phenol and flavonoids content 、DPPH free radical scavenging activity), functional property, color, and flavor were asses. The results showed, in the 20 days of soaking, the acidity (0.08-0.09) and pH value (5.51-5.64) showed no significant difference. Color gradually turned deeper (L value declined) with time, and red proportion (a value positive) showed no significant difference, while yellow proportion gradually increased (b value rise). In anti-oxidation analysis, total phenol content increased with time (0.25-0.29 mg/ml) and reached 0.28 mg/ml after 15 days of soaking. Flavonoids dissolved slowly (0.63-0.82 mg/ml), and increased with time. For sensory quality, tea liquor with 15 days of soaking had the optimal conditions. Shorter soaking had less tea aroma. Longer soaking had more aroma but also lead to an astringent taste and became unacceptable.
Key Words : oolong tea, liquor, quality antioxidation, total polyphenols, flavonids, DPPH free radical scavenging activity

目錄

封面內頁
簽名頁
中文摘要　　　　　　　　　　　　　　　　　　　　　 iii
英文摘要　　　　　　　　　　　　　　　　　　　　　 iv
誌謝　　　　　　　　　　　　　　　　　　　　　　　 v
目錄　　　　　　　　　　　　　　　　　　　　　　　 vi
圖目錄　　　　　　　　　　　　　　　　　　　　　　 ix
表目錄　　　　　　　　　　　　　　　　　　　　　　 x

1.前言……………………………………………………….……….1
2.文獻回顧………………………………………………………….3
2.1茶葉………………………………………………………….….3
2.1.1茶樹介紹……………………………….……………….…3
2.1.2茶葉的分類…………………………….………………4
2.1.3茶葉的製成………………………………………………5
2.1.4茶酒之茶葉選別……………………………………………7
2.1.5烏龍茶的特性………………………………………………7
2.1.6烏龍茶之化學成分………………………………………9
2.2烏龍茶的保健成分……………………………………………14
3.材料與方法…………………………………………….………….18
3.1實驗架構……………………………………………….………18
3.2實驗材料……………………………………………………….20
3.2.1原料……………… ………………………………………..20
3.2.2藥品…………………………………………………………20
3.2.3儀器設備……………………………………………………21
3.3實驗方法………………………………………………………...21
3.3.1茶酒配製…………………………………………………22
3.3.2實驗流程…………………………………………………22
3.3.3 pH值測定…………………..…………………………..22
3.3.4色澤測定…………...…….……………………………....22
3.3.5總酸度測定……………………………………………....23
3.3.6可溶性固形物測定…………………………………………23
3.3.7 酒精度測定……………………………………………..23
3.3.8總酚含量測定.…….………………………………………24
3.3.9 總類黃酮含量分析………………………….…………24
3.3.10清除DPPH能力測定……………………………………..25
3.3.11官能品評………..…………………………………………25
4.結果與討論………………………………………………………...27
4.1 茶酒浸泡處理之酒精度影響………………………………….27
4.2茶酒浸泡處理之總酸變化……………………………….27
4.3 茶酒浸泡處理之pH值變化.. ………………………………..28
4.4茶酒浸泡處理之可溶性固形物變化…………………………32
4.5茶酒浸泡處理之色澤變化…………………………………….32
4.6茶酒浸泡處理之總酚變化………………………..……………38
4.7茶酒浸泡處理之總黃酮變化…………………………………..40
4.8茶酒浸泡處理之清除DPPH能力…………………………….41
4.9官能品評…………………………………………………….43
5.結論…….……………..……………………………………….46
參考文獻………..………………………..…………………………..47

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