臺灣博碩士論文加值系統

中國飲用茶已有數千年的歷史，至今茶飲料廣受世界各地人的喜愛。台灣所產的烏龍茶以其獨特的香味及滋味而聞名，而澀味是導致茶品質較差的因素之一。兒茶素一般被認為是造成烏龍茶茶湯會澀的其中原因，其又可分為兩種，一種為簡單型兒茶素(non-gallate-type catechins)，像是EC及EGC，另一種為複雜型兒茶素(gallate-type catechins)，像是ECG及EGCG，而後者又比前者要來得澀。一般認為，高海拔茶總多元酚含量較低，所以較不澀，但較少學者分別探討不同簡單型及複雜型兒茶性含量與海拔變化之間的關連性。於本研究中除了收集不同海拔高度烏龍茶成品外，也於茶樹採收期間，收集製成烏龍茶成品之原料，利用HPLC方法，分析茶葉中含量最多的兒茶素種類EC、ECG、EGC及EGCG之含量，並以ECG/(EC+ECG) 和EGCG/(EGC+EGCG)之分析方法，來探討不同海拔茶樹中複雜型兒茶素相較於簡單型兒茶素的含量比例。於結果發現，主要兒茶素(EC、ECG、EGC和EGCG)含量以低海拔茶區較高，而複雜型兒茶素相較於簡單型兒茶素之含量比例也有隨著海拔升高而減少之趨勢，推測這兩種原因可能是造成高海拔茶相較於低海拔茶較不澀的因素之一。本研究發現海拔差異會影響不同類型兒茶素的累積，未來可提供作為不同海拔高度茶樹栽培技術改良，製茶工藝之調整及行銷策略之參考，以期望能提高茶葉之品質及價值。

Tea is widely consumed for over several thousand years in Mandarin China. Up to these days, tea has become the most consumed beverages around the world. In Taiwan, oolong tea is the most popular tea because of its unique flavor and taste. Astringent taste is considered to be one of the characteristics that lower the quality of oolong tea. The main substances causing astringent taste in oolong tea are catechins. Catechins can be further divided into two subgroups, non-gallate-type catechins and gallate-type catecins. It has been shown that gallate-type catecins are far more astringent than non-gallate-type catechins. In tea trees, the main non-gallate-type catechins are (-)-epicatechin (EC) and (-)-epigallocatechin (EGC), and the main gallate-type ones are (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG). Oolong tea produced from leaves of Camellia sinensis L. cultivated at higher altitude are generally tasted less astringent than those grown at lower altitude because of lower polyphenol contents, but fewer researches have been focused on the non-gallate-type catechins and the gallate-type catechins contents in tea trees grown at different altitudes. In my research, I collected fresh tea leaves and oolong tea products from tea trees cultivated at different altitudes, and analyzed their catechin contents by HPLC analysis. The degrees of galloylation on these two types of catechins, designated as ECG/(EC+ECG) and EGCG/(EGC+EGCG) were also discussion. It seems that less cathion contents and less galloylation of catechins in tea leaves cultivated in higher altitude may partly lead to the less astringency of oolong tea infusion. My observation may provide useful information for both tea tree cultivation and oolong tea manufacture in the future.

目次

中文摘要 ⅰ
英文摘要 ⅱ
目次 ⅲ
圖表目次 ⅵ
壹、前言 1
貳、文獻回顧 3
一、茶樹之生長氣候與環境 3
(一) 溫度 3
(二) 水分 4
(三) 光照 4
(四) 土壤 4
(五) 海拔 5
二、茶葉之分類及製程 5
(一) 茶葉分類 6
1. 綠茶 6
2. 黃茶 6
3. 白茶 6
4. 烏龍茶 6
5. 紅茶 6
6. 黑茶 7
(二) 烏龍茶製作流程 7
1. 採菁 7
2. 萎凋 7
3. 做菁 8
4. 炒菁 8
5. 揉捻和烘焙 9
三、茶葉的化學組成分 9
(一) 多元酚類 10
1. 黃烷醇類 10
2. 黃酮醇及其配醣體 10
3. 無色花青素 11
4. 酚酸及縮酚酸 11
5. 氧化態聚合酚類物質 11
(二) 游離胺基酸 11
(三) 碳水化合物 12
(四) 植物鹼 12
(五) 色素成分 12
(六) 脂質成分 13
(七) 礦物質 13
(八) 維生素 13
(九) 揮發性香氣成分 13
四、兒茶素的生合成途徑 14
五、茶葉中的澀味成分及澀味形成機制 15
參、材料與方法 17
一、試驗材料 17
二、試劑及儀器設備 18
三、試驗方法 19
肆、結果與討論 21
一、HPLC方法分析烏龍茶原料製茶前及製茶後之圖譜 21
二、烏龍茶原料製茶前及製茶後不同類型兒茶素含量比例變化 22
三、不同海拔新鮮葉片及烏龍茶中不同類型兒茶素含量比例差異 23
四、不同海拔烏龍茶中兒茶素含量分析 25
伍、結論 27
陸、參考文獻 43


圖表目次

圖一、中國茶分類及製作程序圖 28
圖二、新鮮茶葉中的成分組成 29
圖三、兒茶素類結構圖 30
圖四、茶樹中兒茶素生合成的可能途徑 31
圖五、水溶性兒茶素與酯溶性兒茶素之轉換 32
圖六、多酚類物質和唾液蛋白結合機制示意圖 33
圖七、茶中澀味成分品評閾值測試結果 34
圖八、不同產地台灣烏龍茶間主要化學成分之差異 35
圖九、綠茶與紅茶多酚類組成比例 36
圖十、茶葉中黃烷醇類物質及其氧化物主要結構示意圖 37
圖十一、利用HPLC分析方法建立四種兒茶素的標準曲線圖譜 38
圖十二、HPLC方法分析烏龍茶原料製茶前及製茶後之圖譜 39
圖十三、烏龍茶原料製茶前及製茶後不同類型兒茶素含量比例變化 40
圖十四、不同海拔新鮮葉片及烏龍茶中不同類型兒茶素含量比例差異 41
表一、不同海拔烏龍茶中兒茶素含量分析 42

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