臺灣博碩士論文加值系統

本研究選用臺灣南投產區的金萱(台茶12號)為茶樣，製成不發酵茶(綠茶)、部份發酵茶(烏龍茶)及全發酵茶(紅茶)，探討不同發酵程度及不同研磨程度之茶葉(粗研磨組為>30mesh；細研磨組為<30mesh )，在義式咖啡機沖泡法(器沖法)及熱泡法萃取下，對茶湯感官特性、色澤、咖啡因、總兒茶素、總游離胺基酸及抗氧化能力之影響。結果發現，綠茶以器沖細研磨組和熱泡法萃取之茶湯的明度顯著高於器沖粗研磨組 (p<0.05)；烏龍茶的明度在各組皆無顯著差異；紅茶的明度則以熱泡法顯著高於器沖法 (p<0.05)，且粗研磨組顯著高於細研磨組 (p<0.05)。器沖法萃取之各組茶湯其咖啡因含量顯著低於熱泡茶 (p<0.05)。但器沖法萃取各組的茶湯，總兒茶素和總游離胺基酸含量皆顯著高於熱泡茶 (p<0.05)，且隨著茶葉粒徑的變小，溶出量顯著升高 (p<0.05)。ABTS自由基清除的能力，器沖法優於熱泡法，且器沖法細研磨組之茶湯優於粗研磨組 (p<0.05)。而DPPH自由基清除能力，器沖綠茶及烏龍茶之茶湯，低濃度下即具有良好的抗氧化力；紅茶茶湯的清除能力則較為不佳。茶湯感官定量描述分析顯示，三種發酵程度的茶，以器沖細研磨組之茶湯在外觀、香氣、滋味和餘後感等各描述語的表現都最為強烈，尤其是滋味中的澀味及苦味；器沖粗研磨組茶湯中，綠茶除了水色、澄清度及澀味較熱泡茶強，其餘描述語皆與熱泡無顯著差異，烏龍茶湯的澄清度高，且苦味低，回甘、回香和生津等餘後感都較強，紅茶茶湯的澄清度高，澀味及苦味較低。總之，若要兼顧物化成分的提取、抗氧化能力的表現及定亮描述分析之結果，烏龍茶和紅茶以器沖粗研磨組之萃取優於其他方法；綠茶在不同萃取方法的表現上較無差異。

The objective of this study was to investigate the effect of espresso tea extracting method compared to the traditional hot water infusion (HWI) method on the sensory evaluation, color, caffeine, total catechins, total free amino acids and antioxidant capacity. Jin-Syuan tea from Nantou County was prepared to make non-fermented tea (green tea), partially-fermented tea (oolong tea) and fully-fermented tea (black tea), respecectively. All of these teas were then ground, shieved and categoried into big (> 30 mesh) and small (<30 mesh) particle size groups. The results indicated that the brightness of small size green tea from HWI and espresso were significantly higher than the big size group；there is no difference among treatments in brightness of oolong tea ; The black tea from HWI method showed better brightness than espresso. Caffeine contents from espresso was significantly lower than from HWI method. Total catechins and total free amino acids from espresso were significantly higher than from HWI method. In addition, espresso tea showed better ABTS free radical scavenging capacity than HWI. For DPPH free radical scavenging capacity, espresso green tea and oolong tea presented stronger capacity than HWI ; however, espresso was not good as HWI for black tea. Sensory quantitative description analysis (QDA) indicated that small size espresso teas gained strongest scores on the attributes of appearance, aroma, taste and aftertaste, especially astringency and bitterness. For the espresso big size groups, green tea sowed darker color, higher clarity and stronger bitterness than HWI tea；Oolong tea has higher clarity, better aftertaste and lower bitterness. Black tea showed higher clarity, lower astringency and bitterness. In conclusion, in terms of chemical composition, antioxidant capacity and the results of QDA, espresso extraction under big size for oolong tea and black tea appeared to be a better way for tea preparation, however, different extraction methods do not make significant difference in sensory attributes for green tea.

中文摘要...................................I
Abstract..................................II
致謝辭.....................................III
目 錄.....................................IV
表 目 錄....................................VI
圖 目 錄....................................VII
第一章 前言..................................1
第二章 文獻探討...............................3
ㄧ、台灣茶樹栽種分佈及品種......................3
二、茶葉的分類................................3
三、茶湯的化學成份對茶湯品質之影響...............4
(一)多元酚類（polyphenol）.....................4
(二)咖啡因 ( caffeine ).......................5
(三)游離胺基酸( free amino acids ).............5
四、萃取條件對茶湯主要化學成分之影響..............7
(ㄧ)萃取條件對總兒茶素含量之影響..................7
(二)萃取條件對咖啡因含量之影響....................7
(三)萃取條件對總游離胺基酸含量之影響 ...............8
五、茶湯抗氧化力之研究............................9
(一)茶湯中抗氧化成分.............................9
(二)茶湯抗氧化能力檢測法..........................9
(三)茶湯抗氧化能力檢測之相關研究...................9
六、定量描述分析( QDA )之應用與研究 ...............11
(一) QDA之定義..................................12
(二) QDA之進行方法...............................12
(三)QDA的應用與成效..............................13
第三章、材料與方法................................15
一、研究材料......................................15
(ㄧ)茶樣.........................................15
(二)試藥 ........................................15
二、研究架構.....................................17
三、研究方法.....................................18
(一)茶樣製備.....................................18
(二)茶湯製備.....................................18
(三)物性分析.....................................18
(四)化學成分分析.................................19
(五)抗氧化能力分析...............................21
(六)茶湯定量描述分析法............................22
(七)統計分析.....................................24
第四章 結果與討論.................................25
一、不同萃取法對茶湯水色及pH值之影響 ................25
(一)茶湯水色......................................25
(二) pH值........................................26
二、不同萃取法對茶湯化學成分含量之影響................27
(ㄧ)不同萃取法對茶湯中咖啡因含量之影響................27
(二)不同萃取法對茶湯中總兒茶素含量之影響..............28
(三)不同萃取法對茶湯中總游離胺基酸含量之影響...........29
三、不同萃取法對茶湯抗氧化能力之影響..................30
(一)清除 ABTS 自由基的能力 ..........................30
(二)清除 DPPH 自由基的能力 ..........................31
四、不同萃取法之茶湯感官定量描述分析 ..................32
第五章 結論........................................34
參考文獻...........................................36
【附錄ㄧ】..........................................65
【附錄二】..........................................65

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