臺灣博碩士論文加值系統

摘要
本研究係利用台灣主要栽培之五大茶葉品種(青心烏龍、台茶12號(金萱)、青心大冇、四季春、台茶13號(翠玉))，分春、夏、秋、冬四個產季，用炒菁方式製備茶樣，分析及比較其茶胺酸之含量，以了解台灣主要茶樹品種及不同產季在茶胺酸含量方面的差異。結果顯示，台灣主要栽培之五大品種中，茶胺酸含量在110.74~32.56ppm之間(以90℃20分鐘萃取)，其中以青心烏龍的茶胺酸含量最高，四季春次之。另外在不同的產季方面，春茶的茶胺酸明顯高於其他季節採收之茶樣。
將茶胺酸含量較高的三個茶樣(青心烏龍春茶、青心烏龍夏茶及四季春春茶)，以一般茶飲料之製備方法製備，探討在製備過程中茶胺酸含量的變化，結果顯示，以95℃ 25分鐘的萃取方式可得到較高含量的茶胺酸，在茶飲料製程中添加之添加物對茶胺酸的含量並無明顯差異，且因添加物添加而使茶湯pH值改變，亦不影響其茶胺酸之含量。但若茶湯經離心處裡後，其轉速越大，茶胺酸的含量越低，故在加工過程中可使用過濾方式，應避免高速離心的步驟。而殺菌條件方面，青心烏龍春茶茶湯以100℃15分鐘的殺菌條件殺菌後其茶胺酸含量為128.60ppm，與殺菌前之茶湯無顯著差異，若殺菌溫度增加至131℃則茶胺酸含量降為117.14ppm，則與殺菌前之茶湯有顯著差異。
將茶樣以最佳的製備過程配合茶飲料工廠製程，分別使用340mL鐵罐、600mL寶特瓶、及300mL鋁箔包三種不同的包材，再儲存於4℃、30℃及55℃至60天，測定其中茶胺酸、Lab值、總兒茶素、咖啡因、澄清度之變化。結果顯示，以4℃儲存其茶胺酸之含量較高，有明顯差異，而儲存至30天時，其茶胺酸含量開始降低，將三種不同包材比較，以鋁箔包包裝其茶胺酸的含量較高，有明顯差異。在色澤度方面，茶湯經儲存15天後測定，其L值皆明顯降低，表示其色澤由亮轉暗，且以鐵罐包裝對茶湯亮度保持較差；a值則差異性較小；b值若越大表示其偏向黃色度，且以鋁箔包包裝其偏向黃色度略為明顯。而兒茶素含量則會因儲存的時間而降低，但三種包材比較後，以鋁箔包包裝的茶湯，其兒茶素降低的較少。
將茶湯利用嗜好性品評試驗，以了解高茶胺酸茶飲料之官能品評接受度，結果顯示，青心烏龍春茶之澀味及苦味較弱，入口後甘味最強，整體而言，較接近嗜好的口感，品評的接受度最高，且有顯著差異。

Abstract
The present study analyzes and compares the theanine contents in various kinds of teas. Five pan-fried green teas made from major Taiwan tea cultural cultivars are chosen as the experimental materials, which include Chin-Shin Oolong, TTES No.12, Chin-Shin Da Pan, Si-Ji-Chun, and TTES No.13, harvested in spring, summer, fall and winter respectively. The amount of theanine contained in these experimental materials was examined. From the experimental data, it is found that the contents of theanine are between 110.74~32.56ppm(extracted with 90℃ for 20minutes). The Chin-Shin Oolong contains the highest amount of theanine among the fore-mentioned experimental materials, and the Si-Ji-Chun follows. Theanine in spring tea is much higher than that in other seasons’ teas.

The effects of processing technologies on theanine of tea drinks are examined afterwards. Three highest contents of theanine tea cultural cultivars (the Chin-Shin Oolong spring tea, the Chin-Shin Oolong summer tea, and the Si-Ji-Chun spring tea) are prepared using normal tea drink processing technologies. The results show that extracting with 95℃ for 25 minutes can get the best extraction of theanine, there is no obvious influence on theanine concentration for adding additives, even though the pH values of tea drinks have been changed during the processes. The centrifugal procedure is however large influence on tea drink theanine concentrations, the higher the rotating speed used in the centrifugal procedure , the lower the theanine concentration is obtained, so, it should avoid using high speed on centrifugal processes. As for the sterilization process, the Chin-Shin Oolong spring tea is sterilized at 100℃ for 15 minutes. The theanine content is about 128.60ppm, which is similar to that before sterilization, however, the theanine content drops obviously to 117.14ppm at 131℃sterilization condition.

The best processed tea drinks are then canned and stored for storage tests. Three different types of cans, 340mL iron can, 600mL PET, and 300mL aseptic package are used in the test, these cans are stored at 4℃, 30℃, and 55℃ for 60 days, the theanine content, Lab values, total catechins, caffeine and clarity are recorded. The results showed that the content of theanine is higher when stored at 4℃, the theanine decreased when the tea drinks are stored more than 30 days, aseptic package tea drinks preserve much higher theanine contents. As for the hues, the L values decrease after 15 days’ storage, it means the tea drinks become darker. The iron can tea drinks give worse brightness. There are no significant variations in a value for different kinds of storage processes. Considering the b values, higher b values mean the tea drinks tend to be more yellow, the aseptic package tea drinks show the highest yellow color trends. The longer the storage time, the more decrement of the catechins contents. The aseptic package tea drinks preserve the highest contents of catechins among the three different types of canned tea drinks.
The acceptance of high theanine content tea drinks is examined using hedonic scale test, the tastes of the Chin-Shin Oolong spring tea is less astringent and less bitter, and the aftertaste in flavor of this tea drink is the best among the rest of the samples. Overall, the Chin-Shin Oolong spring tea (the highest theanine content tea) is close to leaning mouth feeling, and the acceptance is obviously higher than other samples used in the present study.

摘要..………………………………………………………………………Ⅰ
Abstract..…………………………………………………………………..Ⅲ
誌謝………………………………………………………………………..Ⅴ
目錄………………………………………………………………………..Ⅵ
圖目錄……………………………………………………………………..Ⅸ
表目錄……………………………………………………………………..Ⅹ
壹、前言…………………………………………………..…..……………1
貳、文獻回顧…………………………..……………………..……………3
一、茶葉簡介………………..……………………………………………..3
二、茶飲料之發展………………………………………………….……...5
三、茶葉中的化學組成及其機能性……….…………………….………..5
四、茶胺酸簡介……………..……………………………………………11
(一)茶胺酸的吸收和代謝………………….…………………….…...16
(二)茶胺酸的生理功能…………………………………..…………...16
(1)產生α波，令人放鬆………………………………………….16
(2)抑制咖啡因的剌激作用…………..…………………………...17
(3)降低血壓……..………………………………………….……..17
(4)改善記憶力和學習能力………..………………………….…..18
(5)改善抗癌藥物的抗癌能力………………………….…………18
(6)減輕女性月經週期部分症狀……………………..…….……..19
(三)茶胺酸的應用……………………………………………..……...19
(四)茶胺酸的安全性..………………………………………………...19
参、材料與方法……………………………………………………….….20
一、實驗材料……………………………………………………………..20
(一)茶葉原料…………………..………………………….……….….20
(二)藥品…………………………….…………….….………………..20
二、儀器設備……………………………………………………………..21
三、實驗方法…………………...…..………………….…………………22
(一)分析不同茶葉品種及採收季節其茶胺酸含量………….………24

(1)茶湯樣品製備…………………………….…………..………24
(2)測定茶湯中茶胺酸含量之方法………………………..…….24
(二)飲料加工製程對茶胺酸的變化………………………………....24
(1)不同萃取溫度對茶胺酸含量之影響…………….………..…24
(2)不同萃取時間對茶胺酸含量的影響……………………...…25
(3)不同加工條件對茶胺酸含量的影響…..…………………….25
(三)儲存條件對茶飲料中茶胺酸含量及茶飲料品質的影響...........26
(1)不同包材對茶飲料中茶胺酸含量之影響…………..….……26
(2)不同儲存溫度對茶飲料中茶胺酸含量之影響……..……….27
(3)儲存時間對高含量茶胺酸茶飲料色澤之影響………….…..27
(4)儲存時間對高含量茶胺酸茶飲料中兒茶素之影響……...…27
(5)高含量茶胺酸茶飲料咖啡因含量之測定………………...…28
(四)高含量茶胺酸茶飲料感官品評試驗….…………………..……28
(1)樣品特性感官品評試驗...........................................................28
(2)整體接受性之品評試驗………………………………..…….28
肆、結果與討論………………………………………………….…….…29
一、不同茶葉品種及採收季節其茶胺酸含量之探討…………………..29
(一)不同茶葉品種其茶胺酸含量之探討…………………………...29
(二)不同採收季節其茶胺酸含量之探討…………………..……….29
二、飲料加工製程對茶胺酸含量之探討……………….……….………36
(一)萃取溫度對茶胺酸含量之探討………………….……………..36
(二)萃取時間對茶胺酸含量之探討…………………………….......36
(三)加工條件對茶胺酸含量之探討….………………………...…...36
三、儲存條件對茶飲料中茶胺酸含量及茶飲料品質之探討……….….44
(一)不同包材、儲存時間及溫度對茶飲料中茶胺酸含量之探討...44
(二)不同包材對茶湯色澤之探討………………………………...…56
(三)不同包材對茶湯中兒茶素及含量之探討……………………...58
(四)不同包材對茶湯中咖啡因及含量之探討………………...……58
四、高含量茶胺酸茶飲料感官品評試驗之探討……………………..…60
伍、結論…..………………………………………………………….…..69
陸、參考文獻……………………………………………………….……70
作者簡介…………………………………………………………………..79

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