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陳化茶葉之揮發性成分及抗氧化活性分析 = = Analysis of V...

劉蘊哲

陳化茶葉之揮發性成分及抗氧化活性分析 = = Analysis of Volatile Components and Antioxidant Activity in Aged Tea Leaves /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	陳化茶葉之揮發性成分及抗氧化活性分析 =/ 劉蘊哲.
Reminder of title:	Analysis of Volatile Components and Antioxidant Activity in Aged Tea Leaves /
remainder title:	Analysis of Volatile Components and Antioxidant Activity in Aged Tea Leaves.
Author:	劉蘊哲
Published:	雲林縣 :國立虎尾科技大學 , : 民113.07.,
Description:	[8], 73面 :圖, 表 ; : 30公分.;
Notes:	指導教授: 楊源昌.
Subject:	茶葉. -
Online resource:	電子資源

陳化茶葉之揮發性成分及抗氧化活性分析 = = Analysis of Volatile Components and Antioxidant Activity in Aged Tea Leaves /
劉蘊哲

陳化茶葉之揮發性成分及抗氧化活性分析 =Analysis of Volatile Components and Antioxidant Activity in Aged Tea Leaves /Analysis of Volatile Components and Antioxidant Activity in Aged Tea Leaves.劉蘊哲. - 初版. - 雲林縣 :國立虎尾科技大學 ,民113.07. - [8], 73面 :圖, 表 ;30公分.

指導教授: 楊源昌.

碩士論文--國立虎尾科技大學生物科技系碩士班.

含參考書目.

四季春茶是由青心烏龍及武夷種雜交而成的品種，常帶有梔子花香或者玉蘭花香，因為在經過萎凋及發酵的處理後，其香氣化合物（醇類、酮類等等）以及游離胺基酸等物質會被大量轉化出來。此品種也常被製成烏龍茶，而烏龍茶在經過長時間的陳化，能產生獨特的香氣以及具有保健功效，稱為陳年烏龍老茶。老茶沒有一定的年限，所以5年、10年、20年都可稱為老茶，由於在自然條件下陳化過程緩慢，自然陳化老茶不易取得。本研究為縮短陳化時間，將新鮮茶葉放入烘箱，透過改變濕度及溫度進行快速陳化，茶葉陳化過程因吸濕作用使水分增加，內容物的茶多酚和脂類物質會發生不同程度的氧化。並將新鮮茶葉、自然陳化茶葉(老茶)以及不同條件快速陳化茶葉進行色度分析、酸度分析及抗氧化分析，比較其中差異性，結果顯示總酚測定中快速陳化茶葉(1M)含量0.9613 mg GAE / mL 僅次於老茶1.102 mg GAE/mL，明顯高於新鮮茶葉0.642 mg GAE/mL，總黃酮測定中，同樣也是快速陳化茶葉(1M)僅次於老茶，在清除 DPPH 自由基能力中，快速陳化茶葉(2M)清除率為66.68%，也高於新鮮茶葉61.71%的清除率。在酸度分析中快速陳化茶葉相較於新鮮茶葉，酸度含量都有明顯提高。經過HPLC分析茶葉中咖啡因可以發現，快速陳化茶葉(2M/30ml)的面積最小，其咖啡因含量比新鮮茶葉及老茶都更低。接著透過GC-MS比較茶葉中化合物的變化。.

(平裝)Subjects--Topical Terms:

913214
茶葉.

陳化茶葉之揮發性成分及抗氧化活性分析 = = Analysis of Volatile Components and Antioxidant Activity in Aged Tea Leaves /
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246 1 1 $a Analysis of Volatile Components and Antioxidant Activity in Aged Tea Leaves.
250 $a 初版.
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300 $a [8], 73面 : $b 圖, 表 ; $c 30公分.
500 $a 指導教授: 楊源昌.
500 $a 學年度: 112.
502 $a 碩士論文--國立虎尾科技大學生物科技系碩士班.
504 $a 含參考書目.
520 3 $a 四季春茶是由青心烏龍及武夷種雜交而成的品種，常帶有梔子花香或者玉蘭花香，因為在經過萎凋及發酵的處理後，其香氣化合物（醇類、酮類等等）以及游離胺基酸等物質會被大量轉化出來。此品種也常被製成烏龍茶，而烏龍茶在經過長時間的陳化，能產生獨特的香氣以及具有保健功效，稱為陳年烏龍老茶。老茶沒有一定的年限，所以5年、10年、20年都可稱為老茶，由於在自然條件下陳化過程緩慢，自然陳化老茶不易取得。本研究為縮短陳化時間，將新鮮茶葉放入烘箱，透過改變濕度及溫度進行快速陳化，茶葉陳化過程因吸濕作用使水分增加，內容物的茶多酚和脂類物質會發生不同程度的氧化。並將新鮮茶葉、自然陳化茶葉(老茶)以及不同條件快速陳化茶葉進行色度分析、酸度分析及抗氧化分析，比較其中差異性，結果顯示總酚測定中快速陳化茶葉(1M)含量0.9613 mg GAE / mL 僅次於老茶1.102 mg GAE/mL，明顯高於新鮮茶葉0.642 mg GAE/mL，總黃酮測定中，同樣也是快速陳化茶葉(1M)僅次於老茶，在清除 DPPH 自由基能力中，快速陳化茶葉(2M)清除率為66.68%，也高於新鮮茶葉61.71%的清除率。在酸度分析中快速陳化茶葉相較於新鮮茶葉，酸度含量都有明顯提高。經過HPLC分析茶葉中咖啡因可以發現，快速陳化茶葉(2M/30ml)的面積最小，其咖啡因含量比新鮮茶葉及老茶都更低。接著透過GC-MS比較茶葉中化合物的變化。.
520 3 $a Four Seasons Spring Tea is a wild variety created by crossbreeding Qingxin Oolong and Wuyi hybrid varieties. It often carries aromas of gardenia or magnolia, attributed to the abundant transformation of aroma compounds (alcohols, ketones, etc.) and free amino acids during withering and fermentation processes. This variety is commonly processed into oolong tea, which, when aged over a long period, develops unique aromas and health benefits, known as aged oolong tea. Aged tea has no fixed duration, ranging from 5 to 20 years, as the slow natural aging process makes it challenging to obtain naturally aged tea. This study aims to expedite the aging process by placing fresh tea leaves in an oven and rapidly aging them by adjusting humidity and temperature. During the aging process, moisture absorption increases the water content, leading to varying degrees of oxidation of tea polyphenols and lipids. Fresh tea leaves, naturally aged tea (aged tea), and rapidly aged tea leaves under different conditions were subjected to color analysis, acidity analysis, and antioxidant analysis to compare their differences. Results showed that in total phenolic determination, the content of rapidly aged tea (1 month) at 0.9613 mg GAE/mL was second only to aged tea at 1.102 mg GAE/mL, significantly higher than fresh tea leaves at 0.642 mg GAE/mL. Similarly, in total flavonoid determination, rapidly aged tea (1 month) ranked second only to aged tea. In terms of DPPH free radical scavenging ability, rapidly aged tea (2 months) showed a scavenging rate of 66.68%, higher than the 61.71% of fresh tea leaves. In acidity analysis, rapidly aged tea showed a significant increase in acidity compared to fresh tea leaves. HPLC analysis revealed that the area of caffeine in rapidly aged tea (2 months/30 ml) was the smallest, indicating a lower caffeine content compared to fresh tea leaves and aged tea. The changes in compounds in the tea leaves were then compared using GC-MS..
563 $a (平裝)
650 # 7 $2 csh $a 茶葉. $3 913214
650 # 4 $a 抗氧化. $3 995472
650 # 4 $a 陳化技術. $3 1381330
650 # 4 $a 陳年老茶. $3 1449187
650 # 4 $a Tea. $3 973610
650 # 4 $a antioxidant. $3 995467
650 # 4 $a aging technology. $3 1381334
650 # 4 $a aged tea. $3 1449188
856 7 # $u https://handle.ncl.edu.tw/11296/r9f6wu $z 電子資源 $2 http