臺灣博碩士論文加值系統

中文摘要
本研究以低溫長時間萃取之綠茶茶湯為研究對象，利用陶瓷摩和聚合膜過濾材質來探討不同孔徑大小下、不同操作條件下對膜過濾之透流量、茶湯成分的保留、微生物和茶湯風味的影響並和傳統熱加工比較其茶湯成分上的保留和其抗氧化性。結果發現，使用孔徑0.5μm，操作溫度為40℃，操作壓力1.8psi在透流量方面、成分的保留和風味的表現方面較佳，且無微生物的檢出。在聚合膜方面，以孔徑0.45μm，操作溫度為40℃，操作壓力1.9psi在透流量方面、成分的保留和風味的表現上較優，也無微生物的檢出。經過熱加工的茶湯在蓊游離胺基酸、還原糖、catechin、EGCg、ECG比膜過濾還高，但在清除DPPH和螯合亞鐵離子的表現上，卻比膜過濾還要佳。

ABSTRACT
The material of this research is green tea infusion that extract at low temperature for a long time. To utilize ceramic membrane and PVDF membrane as filter material to investigate the effect on the flux, composition of tea infusion, content of microorganism and flavor under varied size pole and different operate condition. The finding of the experiment demonstrated that the optimal operate condition for ceramic membrane is 0.5 μm diameter of pole, 40°C and 1.8 psi. There was no microorganism detected. It could obtain the best performance of flux, retainment of tea composition and flavor under such operate condition. For PVDF membrane, the optimal operate condition is 0.45 μm, 40°C, and 1.9 psi. No microorganism detection as well. To compare two kinds of tea process method, one is traditional heating process and another is membrane filtration. The content of total free amino acid, reducing sugar, catechin, EGCG, and ECG of tea infusion after heating process was higher than membrane-filtered one. The antioxidant activity of tea infusion by heating was also better than filtered by membrane. The antioxidant activity was carry out by scavenging ability on DPPH radicals and chelating capacity of ferrous ion.

目錄
封面--------------------------------------------------------------------------------Ⅰ
中文摘要--------------------------------------------------------------------------Ⅱ
英文摘要--------------------------------------------------------------------------Ⅲ
目錄--------------------------------------------------------------------------------Ⅳ
圖目錄-----------------------------------------------------------------------------Ⅷ
表目錄-----------------------------------------------------------------------------Ⅸ

第一章 前言---------------------------------------------------------------------1

第二章 文獻回顧 -------------------------------------------------------------2
2.1茶飲料於市場的概況-------------------------------------------2
2.2 茶葉化學成分與品質之間關係------------------------------2
2.2.1多元酚 ---------------------------------------------------4
2.2.2植物鹼----------------------------------------------------6
2.2.3蛋白質與游離胺基酸----------------------------------7
2.2.4碳水化合物----------------------------------------------8
2.2.5脂肪酸----------------------------------------------------8
2.2.6色素成份-------------------------------------------------8
2.2.7礦物質----------------------------------------------------9
2.2.8揮發性物質----------------------------------------------9
2.3熱加工隊茶湯品質的影響----------------------------------10
2.4 膜過濾之簡介------------------------------------------------11
2.4.1膜材質--------------------------------------------------11
2.4.2過濾膜組-----------------------------------------------12
2.4.3 加壓系統-----------------------------------------------13
2.4.4膜操作之特性-----------------------------------------13
2.4.5濃度極化-----------------------------------------------16
2.4.6膜阻塞--------------------------------------------------16
2.4.7影響膜操作的因子-----------------------------------17
2.5茶葉的抗氧化性----------------------------------------------18
2.5.1抗氧化性測定法之原理-----------------------------20

第三章 材料與方法
3.1試驗材料------------------------------------------------------21
3.2分析方法------------------------------------------------------31
3.2.1 成分分析--------------------------------------------31
3.2.2 抗氧化分析-------------------------------35
3.2.3 微生物分析-------------------------------36
3.2.4 感官品評--------------------------37
3.3實驗流程-----------------------------------39

第四章 結果與討論
4.1 不同膜孔徑對茶湯之影響----------------------------------40
4.1.1 膜通量--------------------------------------------------40
4.1.2 茶湯成分-----------------------------------------------43
4.1.3 微生物--------------------------------------------------43
4.1.4 感官品評-----------------------------------------------46
4.1.5 前處理對茶湯化學成分之影響--------------------46
4.1.6 茶湯在不同時間下的成分變化--------------------46
4.2 不同操作條件對茶湯之影響-------------------------------53
4.2.1膜通量--------------------------------------------------53
4.2.2 茶湯成分----------------------------------------------55
4.2.3 微生物-------------------------------------------------55
4.2.4 感官品評----------------------------------------------59
4.3 不同加工方式之比較---------------------------------------62
4.3.1膜過濾與熱加工對茶湯成分之影響--------------------62
4.3.2 DPPH清除能力-----------------------------------------------64
4.3.3亞鐵離子螯合能力-------------------------------------------65
第五章 結論--------------------------------------------------------------------68
第六章 參考文獻--------------------------------------------------------------70

圖目錄
圖2.1、2001-2002 年茶類飲料銷售量--------------------------------------3
圖2.2、2001-2002 年飲料銷售量--------------------------------------------3
圖2.3 茶葉中兒茶素類成分之構造------------------------------------------5
圖2.4 膜過濾分離程序示意圖-----------------------------------------------12
圖2.5濾餅過濾及掃流過濾示意圖-----------------------------------------15
圖 3.1 陶瓷膜T1-70及其套筒1T1-7-------------------------------------26
圖3.2 PVDF 膜組件------------------------------------------------------------27
圖3.3 陶瓷膜設備裝置--------------------------------------------------------29
圖3.4 PVDF膜設備裝置-------------------------------------------------------30
圖3.5實驗流程圖---------------------------------------------------------------39
圖 4.1不同孔徑不同材質下的膜通量變化-------------------------------42
圖4.2 不同溫度和壓力對陶瓷膜膜通量之影響-------------------------51
圖4.3 不同溫度和壓力對PVDF膜膜通量之影響-----------------------52
圖4.4 膜過濾與傳統熱加工對DPPH清除之能力-----------------------66
圖4.5膜過濾與傳統熱加工對螯合鐵離子之能力-----------------------67

表目錄
表 2.1 各種膜組件的優缺點比較------------------------------------------14
表3.1 水質份分析-------------------------------------------------------------22
表 3.3兒茶素成份的標準曲線----------------------------------------------34
表3.4 綠茶茶湯品評表-----------------------------------------38
表4.1膜孔徑與材質對綠茶茶湯成分保留率的影響--------------------44
表4.2不同孔徑膜材質對綠茶個別兒茶素保留率的影響--------------45
表4.3 不同孔徑之膜過濾對茶湯感官品評之影響(陶瓷膜)-----------47
表4.4 不同孔徑之膜過濾對茶湯感官品評之影響(聚合膜)-----------48
表4.5 前處理對茶湯化學成分之影響-------------------------------------49
表4.6不同時間下之茶湯濾液化學成分(陶瓷膜)------------------------50
表4.7不同操作條件對茶湯濾液成分之影響(陶瓷膜)-----------------57
表4.8 不同操作條件對茶湯濾液成分之影響(聚合膜)----------------58
表4.9 不同操作條件之膜過濾對茶湯感官品評之影響(陶瓷膜)----60
表4.10 不同操作條件之膜過濾對茶湯感官品評之影響(聚合膜)---61
表4.11膜過濾與傳統熱加工對茶湯成分之影響-------------------------63

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