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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 羅翊禎 | |
dc.contributor.author | Zhe-Yu Lin | en |
dc.contributor.author | 林哲宇 | zh_TW |
dc.date.accessioned | 2021-06-16T09:55:52Z | - |
dc.date.available | 2022-02-08 | |
dc.date.copyright | 2017-02-08 | |
dc.date.issued | 2016 | |
dc.date.submitted | 2016-12-27 | |
dc.identifier.citation | 一、中文文獻
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/60097 | - |
dc.description.abstract | 本研究擬以微生物發酵紅茶茶湯,首先由27種GRAS等級菌株中篩選出Lactobacillus delbrueckii ssp. bulgaricus做為發酵紅茶茶湯之菌株,後續深入探討以L. delbrueckii ssp. bulgaricus發酵紅茶茶湯與未發酵紅茶茶湯理化性質、化學成分、揮發性成分及感官品評差異。結果顯示經L. delbrueckii ssp. bulgaricus發酵之茶湯pH值及色澤會顯著改變,且其茶湯中除游離胺基酸含量有顯著性增加,多酚類、單寧、類黃酮及茶皂苷皆無顯著性改變。推測L. delbrueckii ssp. bulgaricus無法於紅茶茶湯中進行生物轉換。後續利用頂空固相微萃取-氣相層析質譜法分析發酵紅茶茶湯與未發酵茶湯間揮發性成分差異,並藉由感官品評之描述分析法進行感官特性差異比較,最後以紅茶茶湯中揮發性化合物及描述特性強度進行主成分分析 (principle component analysis, PCA)評估,其統計結果顯示利用12種揮發性化合物區分紅茶茶湯結果與15種描述特性強度區分紅茶茶湯結果不一致,故頂空固相微萃取-氣相層析質譜法及感官品評之描述分析法兩者方法無法相互取代。綜合以上結果可知,結合茶湯化學組成及感官特性差異較能全面了解以乳酸菌發酵紅茶茶湯之特性。 | zh_TW |
dc.description.abstract | In this study, we aim to develope a new black tea beverage fermented with microorganism. First of all, we selected Lactobacillus delbrueckii ssp. bulgaricus to ferment black tea infusion from 27 GRAS level strains. Next, we investigated physicochemical properties, chemical components of this fermented black tea infusion. Our results showed that fermented black tea infusion had lower values of pH and Hunter L, a, b compared to the non-fermented black tea infusion. No changes of the contents of catechins, flavonoids and tea saponins were observed. Total free amino acid contents of fermented black tea infusion (49.84 mg/L) were significantly higher than those in non-fermented black tea infusion (34.11 mg/L). These results indicated that L. delbrueckii ssp. bulgaricus might not be able to bioconvert chemical components into smaller compounds. In addition, HS-SPME-GC-MS was used to qualify and quantify 12 volatile organic compounds in 7 different black tea infusions. Descriptive test was used to qualify and quantify 15 attributes in 7 different black tea infusions. Comparing the results of 12 volatile organic compounds and 15 attributes in 7 different black tea infusions by principal component analysis (PCA), the results showed the inconsistency between the two methodologies. However, combining the results of chemical components and sensory characteristics would be the best way to characterize the lactic acid bacteria-fermented black tea infusion. | en |
dc.description.provenance | Made available in DSpace on 2021-06-16T09:55:52Z (GMT). No. of bitstreams: 1 ntu-105-R03641026-1.pdf: 2862714 bytes, checksum: 3109e00cbe36753fd548790e4f54248d (MD5) Previous issue date: 2016 | en |
dc.description.tableofcontents | 目錄
摘要 I Abstract II 目錄 III 圖目錄 VI 表目錄 VIII 壹、 前言 1 貳、 文獻回顧 2 一、 紅茶簡介 2 (一) 紅茶的製程 2 (二) 台灣茶飲料市場現況及健康意識 5 二、 紅茶茶葉與茶湯中化學成分 10 (一) 多酚類化合物 10 (二) 植物鹼 15 (三) 蛋白質與游離胺基酸 15 (四) 碳水化合物 16 (五) 植物色素 17 (六) 揮發性有機化合物 18 (七) 微量成分 21 三、 紅茶的生理功效 22 (一) 降低糖尿病罹患風險 22 (二) 降低心血管疾病罹患風險 22 (三) 神經保護 22 (四) 口腔健康 23 四、 乳酸菌簡介 24 (一) 乳酸菌特性 24 (二) 乳酸菌分類 24 (三) 乳酸菌於食品之功能性 25 (四) 乳酸菌之保健功效 25 五、 食品感官品評 27 (一) 描述分析試驗 (Descriptive analysis)方法介紹 27 (二) 新興的描述分析方法 28 參、 研究目的與實驗架構 29 一、 研究目的 29 二、 實驗架構 30 肆、 材料與方法 32 一、 實驗材料 32 (一) 菌株 32 (二) 紅茶材料 33 (三) 實驗藥品與耗材 34 (四) 儀器設備 37 二、 實驗方法 41 (一) 樣品製備 41 (二) 菌株篩選 42 (三) 理化性質分析 42 (四) 化學成分分析 43 (五) 清除DPPH (1, 1-diphenyl-2-pricryl-hydrazyl)自由基能力測定 51 (六) 揮發性成分分析 52 (七) 定量描述型分析試驗 55 伍、 結果與討論 58 一、 篩選適合發酵紅茶茶湯之菌株 58 二、 Lactobacillus delbrueckii ssp. bulgaricus發酵紅茶茶湯之理化性質變化 62 (一) pH值 62 (二) Hunter L, a, b值 63 三、 Lactobacillus delbrueckii ssp. bulgaricus發酵紅茶茶湯之化學成分變化 64 (一) 殘糖含量 64 (二) 兒茶素含量 65 (三) 總多酚及單寧含量 67 (四) 類黃酮含量 70 (五) 茶皂苷含量 70 (六) 總膳食纖維含量 73 (七) 游離胺基酸含量 74 (八) 探討Lactobacillus delbrueckii ssp. bulgaricus發酵紅茶茶湯清除DPPH自由基能力 76 四、 Lactobacillus delbrueckii ssp. bulgaricus於發酵紅茶茶湯中存活情形 78 五、 鑑定Lactobacillus delbrueckii ssp. bulgaricus發酵紅茶茶湯揮發性有機化合物 80 (一) 利用變異數分析(ANOVA)探討紅茶茶湯中揮發性有機化合物之結果 80 (二) 利用主成分分析(PCA)探討12種揮發性有機化合物之關係 85 六、 Lactobacillus delbrueckii ssp. bulgaricus發酵紅茶茶湯描述型分析評估 91 (一) 利用變異數分析(ANOVA)探討紅茶茶湯描述分析試驗之結果 91 (二) 利用主成分分析(PCA)探討15種描述語之關係 95 陸、 結論與展望 100 柒、 參考文獻 102 一、中文文獻 102 二、西文文獻 104 附件一 113 附件二 115 附件三 119 附件四 121 | |
dc.language.iso | zh-TW | |
dc.title | 乳酸菌發酵紅茶茶湯化學成分組成與品質之評估 | zh_TW |
dc.title | Chemical components analysis and quality evaluation of black tea infusion with lactic acid bacteria | en |
dc.type | Thesis | |
dc.date.schoolyear | 105-1 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 黃學聰,劉伯康,呂廷璋,陳宏彰 | |
dc.subject.keyword | 紅茶,乳酸菌,揮發性香氣成分,描述型分析,主成分分析, | zh_TW |
dc.subject.keyword | black tea,lactic acid bacteria,volatile organic compounds,descriptive analysis,principal component analysis, | en |
dc.relation.page | 121 | |
dc.identifier.doi | 10.6342/NTU201603862 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2016-12-28 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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