臺灣博碩士論文加值系統

市面上所販售的加工茶飲料，為了避免綠茶飲料中兒茶素隨溫度、pH值等因子變化而降解，因此均會添加抗氧化劑(如：維生素C、抗壞血酸鈉)及碳酸氫鈉(小蘇打)。由於消費者愈來愈重視食品包裝標示上的成分及產品中所添加之添加物多寡，從而認定產品的安全性，因此產業界也朝著減少人工添加物之使用，並以天然添加物取代，或利用新技術設備提升產品的新鮮度。本研究目的在於探討： (1) 綠茶飲料添加抗氧化劑(如：維生素C、抗壞血酸鈉)，對兒茶素含量之影響； (2) 綠茶飲料添加碳酸氫鈉(小蘇打)，對兒茶素含量之影響； (3) 添加抗氧化劑對綠茶飲料呈色的影響。研究結果顯示抗氧化劑種類的選擇及添加量，應以產品的pH值作為參考。產品在pH 4以下，且常溫及長時間儲存條件下，會造成產品酸感提升，易形成茶乳，影響外觀。所以，在市售產品中當添加維生素C做為抗氧化劑使用時，大部份會再添加小蘇打，藉此作為調整產品pH值，讓產品在儲存末端口感穩定。本實驗結果發現添加抗壞血酸鈉，對在常溫保存下的綠茶飲料其穩定性較好。

In tea beverage market, antioxidants (vitamin C and sodium ascorbate) and sodium bicarbonate (baking soda) were added to reduce the loss of green tea catechins by the factors such as temperature and pH. Owing to the fact that more consumers pay attention to food ingredients and additives as well as the food safety issues, manufacturers tend to reduce the use of artificial additives and replace them with natural additives, or tend to apply new technology and equipments to enhance the product freshness. This study was aimed to explore: (1) addition of antioxidants (vitamin C, sodium ascorbate) and the stability of catechins content; (2) addition of baking soda and the stability of catechins content; (3) effect of antioxidants on the color of green tea beverages. Our results showed that the type and the amount of antioxidants were associated with the pH value of products. At the pH below 4, long term storage under normal room temperature might result in sourness and formation of tea cream, which adversely affected the product’s appearance. So, provided that vitamin C was added as an antioxidant agent in commercial products, sodium bicarbonate was also added for pH adjustment to improve the taste stability of the final product. This study revealed that the addition sodium ascorbate and storage at room temperature was desired to improve the stability of green tea beverage.

目錄 i
表次 iv
圖次 v
摘要 vi
Abstract vii
1. 前言 1
1.1 茶 1
1.2 茶的色香味 2
1.3 茶飲料槪述 4
1.4 兒茶素的劣化 6
1.4.1 pH和溫度的影響 6
1.4.2 業界實務上因應現況 8
1.5 抗氧化劑 (維生素C及抗壞血酸鈉) 9
1.6 碳酸氫鈉 11
2. 研究目的 13
3. 材料與方法 15
3.1 實驗試藥與材料 15
3.2 實驗方法 16
3.2.1 茶湯樣品製備 16
3.2.2 添加抗氧化劑 16
3.2.3 兒茶素成分分析 17
3.2.4 吸光值分析 20
3.2.5 加速試驗 20
3.3 統計分析 20
4. 結果與討論 21
4.1 抗氧化劑對綠茶飲料中兒茶素含量之影響 21
4.1.1 維生素C對兒茶素含量之影響 21
4.1.2 抗壞血酸鈉對兒茶素含量之影響 21
4.1.3 維生素C及碳酸氫鈉對兒茶素含量之影響 24
4.1.4 抗氧化劑添加濃度對綠茶飲料pH之影響 26
4.1.5 抗氧化劑添加濃度對總兒茶素含量之影響 28
4.2 抗氧化劑對綠茶飲料呈色之影響 30
4.3 抗氧化劑對綠茶飲料穩定性之影響 35
4.3.1 抗氧化劑對兒茶素之影響 35
4.3.2 抗氧化劑對綠茶飲料呈色之影響 40
5. 結論 44
6. 參考文獻 45
表次
頁次
表3-1 移動相溶液A液與B液梯度分析條件 18
表4-1 抗氧化劑添加濃度對綠茶飲料pH之影響 27
表4-2 抗氧化劑對綠茶飲料於保存期間之總兒茶素含量變化 39
表4-3 抗氧化劑對綠茶飲料於保存期間之兒茶素含量變化 41
圖次
頁次
圖1-1 台灣茶類飲料之銷售軌跡 5
圖1-2 綠茶中各種主要兒茶素的化學結構 7
圖4-1 維生素C對綠茶飲料中兒茶素含量之影響 22
圖4-2 抗壞血酸鈉對綠茶飲料中兒茶素之影響 23
圖4-3 維生素C及碳酸氫鈉對綠茶飲料中兒茶素含量之影響 25
圖4-4 抗氧化劑添加濃度對綠茶飲料中總兒茶素含量之影響 29
圖4-5 維生素C對綠茶飲料呈色之影響 32
圖4-6 維生素C添加量對綠茶飲料呈色之影響 33
圖4-7 抗壞血酸鈉對綠茶飲料呈色之影響 34
圖4-8 抗壞血酸鈉添加量對綠茶飲料呈色之影響 36
圖4-9 維生素C及碳酸氫鈉對綠茶飲料呈色之影響 37
圖4-10 維生素C及碳酸氫鈉添加量對綠茶飲料呈色之影響 38
圖4-11 抗氧化劑對綠茶飲料於保存期間之呈色穩定性變化 43

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