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研究生:崔光賢
研究生(外文):KANG-HSIEN CHUEH
論文名稱:以纖維素酶、多酚氧化酶及過氧化酶處理紅茶之品質與抗氧化性
論文名稱(外文):Quality and Antioxidant Property of Black Tea Prepared Involoing Cellulase, Polyphenol Oxidase, and Peroxidase Treaments
指導教授:張基郁張基郁引用關係
指導教授(外文):Chi-Yue Chang
學位類別:碩士
校院名稱:大葉大學
系所名稱:生物產業科技學系
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2007
畢業學年度:95
語文別:中文
論文頁數:91
中文關鍵詞:抗氧化性紅茶纖維素酶過氧化酶多酚氧化酶
外文關鍵詞:Antioxidant propertiesBlack teaCellulasePeroxidasePolyphenol oxidase
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紅茶為全發酵茶,在其製程中酵素轉化作用為影響其成茶品質的重要關鍵。本研究以行政院農業委員會茶業改良場魚池分場之試驗茶園所栽種之臺茶18號,且於夏、秋兩季採收之茶菁為試驗材料,探討於揉捻時添加纖維素酶和發酵時添加多酚氧化酶和過氧化酶,所製得茶葉之茶湯品質與抗氧化性。
在茶湯組成分分析方面,經酵素處理之夏茶與秋茶其總兒茶素、總多元酚和總可溶分均明顯下降;總茶黃質、總茶紅質、TRSⅠ、TRSⅡ和總水色明顯上升。
在茶湯色澤方面,經酵素處理者其茶湯色澤亮度均下降,且茶湯色澤偏黃紅。在感官品評方面,經酵素處理者品評總分明顯上升,而上升最為明顯的為水色和葉底這兩個品評項目。
在抗氧化性方面,於發酵開始即添加酵素者,其超氧陰離子清除能力和亞鐵離子螯合能力均高於在第45分鐘添加者。經酵素處理者,其Trolox當量抗氧化能力顯著性的上升。
在夏、秋兩季差異方面,夏茶之各化學組成分含量皆明顯高於秋茶,特別是在總兒茶素、總多元酚和總可溶分均顯著性差異。茶湯色澤方面,夏茶茶湯顏色較亮,秋茶茶湯顏色較紅,亮度較低。感官品評方面,兩季茶葉經酵素處理後品評分數均明顯上升,夏茶總分比秋茶高。在抗氧化性方面,夏茶的亞鐵離子螯合能力有高於秋茶之趨勢。
Black tea is a fully fermented tea. During the manufacturing process of tea, enzymatic transformation plays as an important role on the quality of tea. In this study, TRES No. 18 tea planted in the experimental tea garden of Yu-Chih branch, Tea Research and Extension Station, Council of Agriculture, Executive Yuan and harvested in summer and autumn was used as raw materials, and the quality and antioxidant properties of the tea produced by treating with cellulose during rolling and with polyphenol oxidase and/or peroxidase during fermentation were investigated.
In the results of tea liquor component analysis, it showed that the total catechins, total polyphenols and total solubles in the liquors of summer and autumn tea obtained with enzymatic treatments were decreased significantly, and the total theaflavin, total thearubigen, TRS I, TRS II and total liquor color were increased significantly.
As for the tea liquor color, the lightness of the tea liquor obtained with enzymatic treatments was decreased, and its color exhibited more yellow and red. The sensory evaluation results showed that the total score of the tea liquor obtained with enzymatic treatments was increased apparently. Among the sensory evaluation items, liquor color and tea dregs were the items increased most significantly.
Regarding the antioxidant properties of the tea liquor, the tea liquor obtained by treating with enzymes at the beginning of the fermentation process exhibited higher superoxide anion scavenging activity and ferrous ion chelating ability than that obtained by treating with enzymes at the 45th minute of the fermentation process. The Trolox equivalent antioxidant capacity of the tea liquor obtained with enzymatic treatments was also increased significantly.
As for the test of the differences between and autumn tea, the amounts of the components in summer tea were higher than those in autumn tea, especially for total catechins, total polyphenols, and total solubles. Summer tea liquor exhibited brighter in color, and autumn tea liquor exhibited redder and darker. Both summer and autumn tea obtained with enzymatic treatments had higher sensory evaluation scores than those without enzymatic treatments. Summer tea was higher in total score than autumn tea. Summer tea exhibited a trend of higher ferrous ion chelating ability than autumn tea.
封面內頁
簽名頁
授權書iii
中文摘要iv
英文摘要v
誌謝vii
目錄ix
圖目錄xii
表目錄xiii

1. 前言1
2. 文獻回顧3
2.1 茶的文化3
2.2 茶樹品種3
2.3 茶的分類4
2.4 茶葉的保健功效7
2.5 茶葉的主要化合物與品質的關係9
2.5.1 主要化合物10
2.5.2 化學成分與紅茶品質的關係14
2.6 紅茶製造15
2.6.1 茶菁原料15
2.6.2 萎凋15
2.6.3 揉捻16
2.6.4 解塊16
2.6.5 發酵16
2.6.6 乾燥17
2.7 纖維素酶對紅茶之影響17
2.8 氧化酵素對紅茶之影響17
2.9 季節對茶葉品質之影響19
2.10 茶葉之抗氧化性20
2.11 自由基與活性氧之關係23
2.12 抗氧化測定之原理25
2.12.1超氧陰離子清除能力25
2.12.2總抗氧化能力26
2.12.3亞鐵離子螯合能力26
2.13 茶葉品質品評27
3. 材料與方法28
3.1 試驗材料與方法28
3.2 試驗藥品、儀器與設計28
3.2.1 試驗藥品28
3.2.2 分析儀器31
3.2.3 製茶設備31
3.3 實驗方法與分析項目32
3.3.1 紅茶製程與試驗處理34
3.3.2 化學成分分析36
3.3.3茶湯色澤分析38
3.3.4總水色測定39
3.3.5 抗氧化性分析39
3.3.6 茶葉感官品評40
3.3.7 統計分析42
4. 結果與討論43
4.1 不同處理之夏、秋季紅茶茶湯化學組成分分析43
4.1.1茶湯之總兒茶素、總可酚與總可溶分含量43
4.1.2 茶湯之總茶黃質、總茶紅質、TRSⅠ、TRSⅡ含量與總水色百分比47
4.2不同處理之夏、秋季紅茶茶湯色澤分析51
4.3不同處理之夏、秋季紅茶茶湯品評結果55
4.4 不同處理之夏、秋季紅茶茶湯抗氧化性58
4.4.1 茶湯之超氧陰離子清除能力58
4.4.2 茶湯之亞鐵離子螯合能力61
4.4.3 茶湯之Trolox當量抗氧化能力(TEAC)63
5. 結論66
參考文獻68
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