臺灣博碩士論文加值系統

品茶在東方已有五千年歷史，而茶湯更是一種保健飲品。臺灣優良茶評鑑之感官品評已行之有年，每年各茶區比賽均需借重此等專業人才。因為四個季節所生產的茶葉品質不同，一般而言，春茶和冬茶的價格會高於夏茶和秋茶。本研究以臺灣阿里山石棹茶區的烏龍茶為材料，實驗第一部分使用臺灣優良茶比賽的方式所沖泡之茶湯為樣品，第二部分使用一般泡茶習慣的連續沖泡方式所沖泡之茶湯為樣品，結果顯示阿里山石棹夏、秋茶的兒茶素類與咖啡因含量明顯高於春、冬茶，此結果和人體感官品評具有一致性。在連續沖泡的茶湯成分分析數據中，發現兒茶素類的GCG成分含量明顯隨著沖泡次數而顯著上升，使用SDS-PAGE分析兒茶素類EGCG與GCG標準品引起澀味的程度差異，發現兒茶素類GCG能夠結合較多的唾液蛋白，推測其具有較易引起口腔澀度的能力。

Tea has been a kind of health beneficial drink for several thousand years in the East, and the sensory evaluation has also been regularly evaluated by professional panels in Taiwan in the past few decades. The quality as well as the price of oolong tea produced in different seasons varies significantly. In general, tea of spring and winter are better than those of summer and autumn. This research aimed to examine oolong tea produced in the four seasons from the same farm in the Mountain Ali area (Shihchuo, Taiwan). In the first part, tea samples were prepared according to the guideline of professional competition in Taiwan. In the second part, tea samples were prepared according to the general habits of continuous brewing. The data showed that the contents of catechins and caffeine of summer and autumn tea were higher than those of spring and winter tea. In addition, the results were in accordance with the sensory evaluation. The chemical analysis showed that the content of GCG subsequently increased in the tea samples of continuous brewing, and the relative astringency of EGCG and GCG were evaluated by SDS-PAGE analysis. Thus, the data showed that the GCG content was more likely associated with salivary proteins than EGCG, and it might be a key ingredient to cause oral astringency.

目錄…………………………………………………………I
圖表目錄……………………………………………………III
縮寫表………………………………………………………V
中文摘要……………………………………………………1
英文摘要……………………………………………………2
壹、前言……………………………………………………3
貳、文獻回顧………………………………………………6
一、青心烏龍簡介……………………………………6
二、臺灣茶分類與製作………………………………6
(一) 臺灣產製的茶葉………………………………7
(二) 部分發酵茶製作方法…………………………7
三、茶湯的化學組成…………………………………9
四、阿里山石棹茶簡介………………………………11
五、口腔苦味生成機制簡介…………………………13
六、人類口腔唾液與澀味生成機制介紹……………13
參、材料與方法……………………………………………16
一、茶湯分析材料……………………………………16
二、茶湯沖泡…………………………………………16
三、茶葉官能鑑定……………………………………17
四、兒茶素類與咖啡因檢量線製備…………………18
五、高效能液相層析儀分析條件……………………18
六、唾液收集、處理與分析…………………………19
七、資料統計分析……………………………………21
肆、結果……………………………………………………22
一、建立兒茶素類與咖啡因檢量線…………………22
二、臺灣阿里山石棹四季茶樣之感官品評分數……23
三、茶樣中兒茶素類與咖啡因含量差異之分析……23
四、兒茶素類EGCG和GCG與唾液作用之兒茶素類濃度
測試………………………………………………26
五、兒茶素類EGCG和GCG結合唾液蛋白之能力差異.26
伍、討論……………………………………………………28
陸、參考文獻………………………………………………35

圖表目錄
表一、兒茶素類與咖啡因之檢量線………………………………39
表二、不同季節阿里山石棹青心烏龍成茶感官品評之平均值…40
表三、不同季節阿里山石棹青心烏龍成茶之兒茶素類與咖啡因含量
(mg/g) 之變方分析表………………………………………41
表四、不同季節阿里山石棹青心烏龍成茶之六泡法茶湯兒茶素類與咖
啡因含量 (mg/g) 之差異表.………………………………42
圖一、茶葉樣品及兒茶素類與咖啡因標準品之HPLC層析圖………43
圖二、不同季節阿里山石棹青心烏龍成茶、葉底與茶湯…………44
圖三、不同季節對阿里山石棹烏龍茶之個別兒茶素含量之影響…45
圖四、不同季節阿里山石棹青心烏龍成茶之六泡法茶湯…………46
圖五、不同季節對阿里山石棹烏龍茶之個別兒茶素含量之影響…47
圖六、阿里山石棹青心烏龍成茶之六泡法茶湯HPLC層析圖………48
圖七、A.兒茶素類EGCG和GCG之化學結構圖
B.不同季節與茶湯沖泡次數對EGCG和GCG之影響……………49
圖八、人體唾液和兒茶素類EGCG與GCG作用之濃度測試……………50
圖九、人體唾液和兒茶素類EGCG與GCG作用之SDS-PAGE層析圖……51
附錄一、味覺細胞之四種滋味形成機制圖………………………… 52
附錄二、多酚物質和唾液PRPs蛋白交互作用之澀味機制圖……. 53
附錄三、唾液蛋白質成分組成圖…………………………………… 54
附錄四、人類對於茶葉成分之澀味閥值…………………………… 55
附錄五、原花青素C2和B1-B4結構圖以及其和PRPs蛋白作用之Kd值
關係……………………………………………………………56

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