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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 柯淳涵 | |
| dc.contributor.author | Cheng-Chung Huang | en |
| dc.contributor.author | 黃正宗 | zh_TW |
| dc.date.accessioned | 2021-06-13T17:27:08Z | - |
| dc.date.available | 2005-01-27 | |
| dc.date.copyright | 2005-01-27 | |
| dc.date.issued | 2004 | |
| dc.date.submitted | 2005-01-04 | |
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Shahidi, F. and Naczk, M. (1995) Food Phenolic, pp.111. Technomic Publishing company, Inc. Pennsylvania, US. 47. Shengmin S., Shiying T., Jinwoo J., Hsin W., Ruth E. S., Robert T. R., Chung S. Y. and Chi-Tang H. (2003) Chemical studies of the antioxidant mechanism of theaflavins: radical reaction products of theaflavin 3,3-digallate with hydrogen peroxide Tetrahedron Letters 44: 5583–5587. 48. Takino, Y., Imagawa, H., Harikawa, H., and Tanaka, A. (1964). Studies on the mechanism of the oxidation of the catechins. Part 111, Formation of a reddish-orange pigment, its spectral relationship to some benzotropolone derivatives. Agriculture, Biology and Chemistry 28(l): 64–71. 49. Tufekci, M. (1992) Turkish black tea quality. Standard 363: 109-113. 50. Tufekci, M. and Guner, S. (1997) The determination of optimum fermentation time in Turkish black tea manufacture. Food Chem. 60, No. 1: 53-56. 51. Werkhoven, J. (1974) Tea processing. FAO Agricuitural Services Bulletin, Report No.26. Food and Agricultural Organization of the United Nations, Rome, Italy. 52. Yan Z., Jin C., Hong M., Jianwei L. (1997) Apoptosis induced by tea polyphenols in HL-60 cells. Cancer Letters 121: 163–167. 53. Yuerong L., Yuerong X. (2001) Effect of pH on cream particle formation and solids extraction yield of black tea. Food Chem. 74: 155-160. 54. Yukiaki K., Yukihiko H. (1999) Antimutagenic and anticarcinogenic activity of tea polyphenols. Mutation Research 436: 69–97. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/39377 | - |
| dc.description.abstract | 不同品種茶樹加工製造紅茶時，不同製造方法與製程的控制，會造成茶葉化學成分的變化，進而影響紅茶的品質。本研究以行政院農委會茶業改良場魚池分場所選育之四種紅茶品系，進行條形紅茶製造。在製程中對揉捻及發酵二段製程進行「時程」控制，然後將紅茶進行化學成分分析及感官品評。藉此比較各品種（系）茶樹製造紅茶時品質的優劣，歸納出各品種（系）茶樹製造紅茶的最適加工控制條件，供日後商業生產之參考。
試驗結果顯示，在化學成分方面，總兒茶素、總多元酚類、總游離胺基酸、總可溶份等各處理間無顯著變化，但是總兒茶素、總多元酚類隨揉捻及發酵時間增加，有下降的趨勢。茶黃質總量則在春、夏茶時，各處理間達5％以上的顯著差異；當揉捻時間增加或發酵時間增加時，茶黃質總量提高，其中以TTES No. 18品種夏茶R120-F60處理最高，含量為11.98μmol/g，最低為B-69-80-21品系春茶R60-F90的處理，含量為5.99μmol/g；此外，揉捻時間增加同時也有助於紅茶水色成績提高，而茶黃質總量與總兒茶素亦呈負相關。 進行四品種（系）不同處理紅茶的感官品評，綜合分析春、夏茶滋味、香氣、水色等成績後，其製造紅茶品質優劣次序為TTES No. 18、B-69-80-21、B-56-70-66-1、B-56-70-211-1，其中，品種TTES No. 18，香氣滋味特殊，唯缺點水色橙黃；B-69-80-21、B-56-70-66-1二品系，互有優劣，品質相近，可拼堆改善品質。在茶黃質含量與感官品評成績相關性分析方面，發現春茶茶黃質與感官評鑑相關性相當高。其中TTES No. 18的茶黃質與「滋味」（r = 0.929）、「水色」（r = 0.900）達P≦0.05的相關性，「水色與滋味」達P≦0.01相關性，r值高達0.992。夏茶的茶黃質含量與茶湯「滋味」、「水色」或「水色與滋味」等則亦有相當程度的相關性。 | zh_TW |
| dc.description.abstract | For many strains of tea tree, manufacturing procedures and process control profoundly influence the chemical composition and sensory qualities of tea leaf. Full leaf black teas were produced from four strains of tea trees, selected by Yu-chih branch, Tea Research and Extension Station, COA. Sensory quality evaluation and tealeaf chemical composition analysis were conducted for temporal control of rolling and fermentation process. Qualities for different black tea of tea tree strains can be compared, and optimal schemes for tealeaf treatments were proposed for future commercial production.
From the chemical composition analysis of tea leaf, total catechins, total polyphenols, total free amino acids and total soluble contents were not significantly changed with respect to various treatments. However, total catechins and total polyphenols decreased with increasing duration of rolling and fermentation process. For spring and summer teas, total theaflavins differed significantly for more than 5% with respect to various processes. Total theaflavins increased with increasing duration of rolling and fermentation process. Among all strains tested, R120-F60 treatment of TTES No. 18 summer tea has highest total theaflavins of 11.98μmol/g. On the other hand, R60-F90 treatment of B-69-80-21 spring tea has lowest total theaflavins of 5.99μmol/g. In addition, increasing rolling time raised liquor colour score and related negatively to total catechins. Sensory quality evaluation, including analyzing taste, flavour, liquor colour score for spring and summer teas, was conducted for four strains. Ranking of tea qualities from the best strain is: TTES No. 18, B-69-80-21, B-56-70-66-1 and B-56-70-211-1. Among strains tested, TTES No. 18 had a special flavour, but affected by orange liquor colour. Qualities of strains B-69-80-21 and B-56-70-66-1 were similar, with different pros and cons, and could be blended to amend each other. Spring tea was found to have significant correlation between sensory quality evaluation scores and total theaflavins. For TTES No. 18, significance of correlation between total theaflavins and taste (r = 0.929), liquor colour (r = 0.900) was P≦0.05; significance of correlation between total theaflavins and taste contenting liquor colour (r = 0.992) was P≦0.01. The above correlations for summer tea were also found significant. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T17:27:08Z (GMT). No. of bitstreams: 1 ntu-93-R91625020-1.pdf: 670942 bytes, checksum: 3493478af1639c9366dcd8bd9ea071c9 (MD5) Previous issue date: 2004 | en |
| dc.description.tableofcontents | 目 錄
頁次 謝 誌----------------------------------------------------------------------------I 摘 要--------------------------------------------------------------------------- II Abstract----------------------------------------------------------------------------- III 目 錄--------------------------------------------------------------------------- IV 表 目 錄-------------------------------------------------------------------------- Ⅹ 圖 目 錄-------------------------------------------------------------------------- ⅩⅡ 壹、前言---------------------------------------------------------------------------- 1 貳、文獻回顧---------------------------------------------------------------------- 4 一、茶葉研究學界對原始型茶樹之定義---------------------------------- 4 (一)分類上的特徵----------------------------------------------------------- 4 (二)化學成分的特徵-------------------------------------------------------- 4 (三)生長立地生態條件----------------------------------------------------- 5 二、原始型茶樹的演進------------------------------------------------------- 5 (一)位處於熱帶高溫、多雨、炎熱區域者----------------------------- 5 (二)位處溫帶氣候區域者-------------------------------------------------- 5 (三)位處亞熱帶地區者----------------------------------------------------- 5 三、茶葉的分類---------------------------------------------------------------- 6 四、茶葉的生化成分與特性------------------------------------------------ 10 (一)主要成分---------------------------------------------------------------- 10 1.多元酚類------------------------------------------------------------- 10 2.咖啡因---------------------------------------------------------------- 10 3.游離胺基酸---------------------------------------------------------- 11 4.色素------------------------------------------------------------------- 11 5.揮發性香氣成分---------------------------------------------------- 11 6.礦物質---------------------------------------------------------------- 11 7.維生素-------------------------------------------------------------- 12 (二)化學成分與茶葉特性----------------------------------------------- 12 1.主要影響各色茶類顏色呈現的色素成份-------------------- 13 2.影響茶葉風味呈現的化學成分-------------------------------- 13 (1)澀味-------------------------------------------------------------- 13 (2)苦味-------------------------------------------------------------- 13 (3)鮮味-------------------------------------------------------------- 14 (4)酸味-------------------------------------------------------------- 14 五、茶葉所含化合物與紅茶品質之關係------------------------------- 14 (一)茶葉品質與化學成分之關係-------------------------------------- 14 1.成茶色澤與水色-------------------------------------------------- 14 2.茶葉香氣的化學成分-------------------------------------------- 15 3.茶湯滋味與化學成分之關係----------------------------------- 16 (二)不同季節對茶葉品質的影響-------------------------------------- 16 六、紅茶的由來------------------------------------------------------------- 18 七、紅茶製造法------------------------------------------------------------- 18 (一)條形紅茶製造-------------------------------------------------------- 19 1.萎凋----------------------------------------------------------------- 19 (1)自然萎凋-------------------------------------------------------- 19 (2)人工萎凋-------------------------------------------------------- 19 2.揉捻----------------------------------------------------------------- 20 (1)常壓型----------------------------------------------------------- 20 (2)刀鞘稜骨重壓型----------------------------------------------- 20 (3)無蓋揉捻機----------------------------------------------------- 20 (4)特殊揉捻機----------------------------------------------------- 20 3.解塊----------------------------------------------------------------- 21 4.發酵----------------------------------------------------------------- 21 5.乾燥------------------------------------------------------------------ 21 (二)碎型紅茶製造--------------------------------------------------------- 22 1.萎凋------------------------------------------------------------------ 22 2.揉切------------------------------------------------------------------ 22 3.乾燥------------------------------------------------------------------ 22 八、茶黃質以及其對紅茶品質之影響----------------------------------- 23 九、揉捻與發酵對茶黃質、茶紅質以及紅茶品質的影響與關係--- 26 十、茶葉品質評審----------------------------------------------------------- 27 (一)評審方法--------------------------------------------------------------- 28 (二)評審程序--------------------------------------------------------------- 28 (三)評審項目（紅茶）--------------------------------------------------- 29 (四)評審時各茶葉特性評定重點--------------------------------------- 29 1.色澤------------------------------------------------------------------ 29 2.香氣------------------------------------------------------------------ 29 3.水色------------------------------------------------------------------ 29 4.滋味------------------------------------------------------------------ 29 5.葉底------------------------------------------------------------------ 29 參、材料與方法----------------------------------------------------------------- 31 一、試驗流程----------------------------------------------------------------- 31 二、試驗材料----------------------------------------------------------------- 32 (一)試驗材料來源--------------------------------------------------------- 32 (二)參試品種（系）茶樹及種源--------------------------------------- 32 1.臺茶18號----------------------------------------------------------- 32 2. B-56-70-66-1------------------------------------------------------- 32 3. B-56-70-211-1------------------------------------------------------ 32 4. B-69-80-21---------------------------------------------------------- 32 (三)試驗藥品、儀器及設備---------------------------------------------- 34 1.試驗藥品------------------------------------------------------------ 34 2.主要分析儀器------------------------------------------------------ 35 3.製茶設備------------------------------------------------------------ 35 (1)萎凋架------------------------------------------------------------ 35 (2)紅茶揉捻機------------------------------------------------------ 35 (3)乾燥機------------------------------------------------------------ 35 三、試驗方法----------------------------------------------------------------- 35 (一)茶菁採摘--------------------------------------------------------------- 35 (二)紅茶製造--------------------------------------------------------------- 36 1.製程------------------------------------------------------------------ 36 2.室內萎凋------------------------------------------------------------ 36 3.揉捻------------------------------------------------------------------ 36 4.解塊------------------------------------------------------------------ 36 5.發酵------------------------------------------------------------------ 36 6.乾燥------------------------------------------------------------------ 36 7.試驗處理------------------------------------------------------------ 36 (三)化學成分分析--------------------------------------------------------- 36 1.總可溶份測定------------------------------------------------------ 36 2.總兒茶素OD值測定--------------------------------------------- 37 3.總多元酚類OD值測定------------------------------------------ 37 4.咖啡因含量測定--------------------------------------------------- 38 5.總游離胺基酸含量測定------------------------------------------ 38 6.茶樣絕乾重測定--------------------------------------------------- 39 7.總茶黃質測定------------------------------------------------------ 39 8.總水色測定--------------------------------------------------------- 40 (四)茶葉感官品評--------------------------------------------------------- 40 1.評審方法------------------------------------------------------------ 40 2.評審項目及評分配比--------------------------------------------- 40 肆、結果與討論----------------------------------------------------------------- 42 一、化學成分含量----------------------------------------------------------- 42 (一)不同試驗處理製造紅茶後的化學成分與總水色百分比------ 42 1.鮮葉中各成份------------------------------------------------------ 42 2.總兒茶素OD值--------------------------------------------------- 42 3.總多元酚類OD值------------------------------------------------ 44 4.咖啡因--------------------------------------------------------------- 44 5.總游離胺基酸------------------------------------------------------ 45 6.總可溶份------------------------------------------------------------ 45 7.茶黃質總量--------------------------------------------------------- 45 8.總水色百分比------------------------------------------------------ 47 (二)各成分不同處理間之差異性比較--------------------------------- 52 1.總兒茶素OD值--------------------------------------------------- 52 2.總多元酚類OD值------------------------------------------------ 52 3.咖啡因、總游離胺基酸以及總可溶份------------------------ 52 4.茶黃質總量--------------------------------------------------------- 52 (三)各化學成分平均值與比較------------------------------------------ 54 1.總兒茶素與總多元酚類------------------------------------------ 54 2.咖啡因--------------------------------------------------------------- 54 3.總游離胺基酸------------------------------------------------------ 54 4.總可溶份------------------------------------------------------------ 54 5.茶黃質總量--------------------------------------------------------- 55 6.總水色百分比------------------------------------------------------ 55 二、四品種（系）各處理製成紅茶後茶湯各項感官品評結果-------- 57 (一)四品種（系）紅茶茶湯感官品評結果之優劣------------------ 57 (二)四品種（系）春、夏茶品質比較--------------------------------- 61 (三)紅茶品質感官品評與茶黃質等化學成分之相關性------------ 66 伍、結論與建議----------------------------------------------------------------- 69 陸、參考文獻-------------------------------------------------------------------- 74 表目錄 頁次 表1.臺灣主要茶樹品種型態分類表 Table 1. The main tea strains in Taiwan. ------------------------------------- 07 表2.茶葉中各種礦物質含量 Table 2. Mineral substances of tea leaves. ----------------------------------- 12 表3.不同國家紅茶中茶黃質之含量 Table 3. Theaflavin value of black tea in various countries. --------------- 26 表4.茶湯感官品評配分表 Table 4. Scales of tea liquor sensory parameters. ---------------------------- 41 表5.春茶各化學成分含量 Table 5. The chemical contents of spring flush. ----------------------------- 50 表6.夏茶各化學成分含量 Table 6. The chemical contents of summer flush. --------------------------- 51 表7.春、夏二季茶湯之Total colour值 Table 7. Total colour values of tea liquor between spring and summer flush. --------------------------------------------------------------------------- 52 表8.參試品種（系）茶樹春季茶菁不同處理製造紅茶後化學成分差異之F值（不含茶菁） Table 8. The F values of chemical contents of various strains tea trees’ spring flush. (Not including fresh leaves) --------------------------------------------------------------------------- 53 表9.參試品種（系）茶樹夏季茶菁不同處理製造紅茶後化學成分差異之F值（不含茶菁） Table 9. The F values of chemical contents of various strains tea trees’ summer flush. (Not including fresh leaves) -------------------------------------------------------------------------- 53 表10.春、夏茶各品系茶樹化學成分平均值（不包含茶菁） Table 10. The averages of different chemical content value of various strains in different flushes. (Not including fresh leaves) -------------------------------------------------------------------------- 56 表11.春、夏茶各品系茶樹總可溶份與總水色平均值（不包含茶菁） Table 11. The averages of soluble contents and total colour values of various strains in different flushes. (Not including fresh leaves) -------------------------------------------------------------------------- 56 表12.春茶茶湯品質感官品評結果 Table 12. Tea liquors sensory value of spring flush. ------------------------ 62 表13.夏茶茶湯品質感官品評結果 Table 13. Tea liquors sensory value of summer flush. ---------------------- 63 表14.春茶TF值與感官品評成績之Pearson相關性分析結果 Table 14. The r values of Pearson correlation analysis between TF and sensory evaluations. (Spring flush) --------------------------------------------------------------------------- 67 表15.夏茶TF值與感官品評成績之Pearson相關性分析結果 Table 15. The r values of Pearson correlation analysis between TF and sensory evaluations. (Summer flush) --------------------------------------------------------------------------- 67 表16. TF值與總水色百分比、TF值與兒茶素之Pearson相關性分析結果 Table 16. The r values of Pearson correlation analysis of TF - Total colours and TF - Catechins. (Spring flush) --------------------------------------------------------------------------- 68 圖目錄 頁次 圖1.中國茶葉分類 Figure 1. The classification of tea in China. --------------------------------- 08 圖2.茶葉的分類與製法 Figure 2. The classification of tea in Taiwan. -------------------------------- 09 圖3.臺茶7號成茶單寧含量與滋味相關圖 Figure 3. The relationships between tea tannin contents and tea taste of var. TTES No. 7. --------------------------------------------------------------------------- 17 圖4.臺茶8號成茶單寧含量與香氣相關圖 Figure 4. The relationships between tea tannin contents and tea flavour of var. TTES No. 8. -------------------------------------------------------------------------- 17 圖5.C.T.C.製造流程 Figure 5. Flow chart of C.T.C. Process. --------------------------------------- 23 圖6.螺旋式壓搾機之製造流程 Figure 6. Flow chart of rotorvane process. ------------------------------------ 23 圖7.兒茶素氧化聚合及茶黃質生成 Figure 7. Oxidation of catechins and the formation of theaflavins. -------- 24 圖8.茶黃質的化學結構 Figure 8. Structures of theaflavins. ---------------------------------------------- 25 圖9.試驗流程 Figure 9. Flow chart of experiment. --------------------------------------------- 31 圖10.各參試品種（系）茶樹 Figure 10. Tea trees of various strains. ------------------------------------------ 33 圖11.各品種（系）春茶化學成分比較圖 Figure 11. Comparison of chemical contents of spring flush with different treatments. ----------------------------------------------------------------------------- 48 圖12.各品種（系）夏茶化學成分比較圖 Figure 12. Comparison of chemical contents of summer flush with different treatments. ------------------------------------------------------------------------------49 圖13.各品種（系）紅茶茶葉外觀 Figure 13. Appearance of various tea strains. --------------------------------------------------------------------------- 64 圖14.各品種（系）紅茶茶湯 Figure 14.Tea liquor of various tea strains. ------------------------------------- 65 | |
| dc.language.iso | zh-TW | |
| dc.subject | 化學成分 | zh_TW |
| dc.subject | 茶黃質 | zh_TW |
| dc.subject | 紅茶 | zh_TW |
| dc.subject | Chemical composition | en |
| dc.subject | Black tea | en |
| dc.subject | Theaflavin | en |
| dc.title | 製程處理對不同品種茶樹製造紅茶化學成分與茶湯品質之影響 | zh_TW |
| dc.title | Changes in the Chemical Compositions and Sensory Quality Parameters of Black Tea Due to Variations of Processing Treatments | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 93-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 汪淮,蕭英倫,蔡明哲,許立達 | |
| dc.subject.keyword | 化學成分,茶黃質,紅茶, | zh_TW |
| dc.subject.keyword | Chemical composition,Black tea,Theaflavin, | en |
| dc.relation.page | 79 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2005-01-05 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 森林學研究所 | zh_TW |
| 顯示於系所單位： | 森林環境暨資源學系 | |
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