請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/90638
標題: Analysis in composition variation of tea infusions for different brewing temperature through high-performance liquid chromatography
利用高效能液相層析儀分析不同 浸泡溫度下茶湯的成分變化
作者: 蘇桂玉
Guei-yu Su
關鍵字: tea infusion
HPLC
temperature
碧螺春
綠茶
高效能液相層析儀
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摘要: The Bi-luo-chun green tea leaves that made in Sanxia town were used as materials. The purpose of this study is to investigate the composition variation of caffeine, (-)-epigallocatechin gallate, (-)-gallocatechin gallate and gallic acid of 4℃ cold-water steeped, hot-water steeped and continuously hot-water steeped tea infusions with controlled 1 : 50 tea/water ratio. The higher the temperature, the more these four compounds in hot tea infusions and the longer the steeped time, the more these four compounds in 4℃ cold infusions. The definition of the health benefits of tea infusion is the ratio of EGCG/caffeine and that for the sweet aftertaste is defined as the ratio of Gallic acid/GCG in this study. The hot tea infusions which are steeped in 70℃ water for 10 minutes possesses more health benefits and more sweet aftertaste than those in hot water experiment. The cold tea infusions which are steeped in 4℃ water for 12 hours holds more health benefits and more sweet aftertaste than those in cold water experiment. The experiments with continuously hot-water steeped tea infusions for four times, when steeped in hot water for 3 or 10 minutes, indicated that the tea infusion with 70℃ water first and then 90℃ is with higher- health- benefit ratio and higher sweet- after-taste.
本研究使用三峽碧螺春綠茶為實驗材料,控制茶水比例1 g : 50 mL進行冷泡、熱泡及連續熱泡之試驗,探討綠茶茶湯中咖啡因、EGCG、GCG及沒食子酸等四種成分的含量變化。 此四種成分在茶湯中的含量,皆是隨著熱泡溫度上升而增加;隨著冷泡時間延長而增加。本研究定義茶湯之保健功效計算為EGCG/咖啡因的比值;茶湯的回甘率計算定義為沒食子酸/GCG的比值。在冷、熱泡茶實驗中,以70℃熱泡10分鐘與4℃冷泡12小時之茶湯,具有高保健率及高回甘率。 在連續熱泡四次試驗中,不管是泡3分鐘組還是泡10分鐘組,都以先低溫70℃浸泡後再高溫90℃浸泡之泡茶方法,可得到高保健率及高回甘率的茶湯。
URI: http://hdl.handle.net/11455/90638
文章公開時間: 2017-08-31
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