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標題: 不同茶樹品種(系)與採製方式對茶葉兒茶素、咖啡因含量與抗氧化能力之影響
Variety and Brewing Techniques Influence Catechins, Caffeine and Antioxidant Capacity of Tea.
作者: 鄭貽文
Jheng, Yi-Wun
關鍵字: Tea;茶;Variety;Brewing Techniques;品種;採製方式
出版社: 農藝學系所
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Tea plants are widely cultivated and its product is one of the most popular beverages in the world because of its attractive aroma, taste, and healthy effects. The composition of tea varies with species, season, age of the leaf, climate, agronomic practice, and manufacture process. In the present study, a gradient HPLC procedure was developed for simultaneous determination for the composition of catechins and caffeine in various tea samples extracted by water. In addition, levels of total phenol, and antioxidant capacity in the samples of black and Pouchong tea made from different varieties, pluking, seasons, and fermentation processes were also investigated. Total phenolics from water extract were determined by the Folin-Ciocalteu procedure and antioxidant activity was evaluated by ferryl myoglobin/ABTS assays, using Trolox as standards.
To compare catechins, caffeine, total phenols, and antioxidant activity among 39 purple shoot tea lines harvested by different seasons and manufactured by different fermentation processes, resulting data showed considerable variability in total catechins, range from 40.83 to 107.58 mg/g in Pouchong teas and 5.13 to 79.17 mg/g in black teas, caffeine, range from 17.54 to 28.36 mg/g in Pouchong teas and 15.74 to 50.57 mg/g in black teas, total phenolics, range from 61.93 to 118.43 mg/g in Pouchong teas and 66.38 to 99.16 mg/g in black teas, antioxidant activity, range from 6.11 to 6.56 mg Trolox/g in Pouchong teas and 8.58 to 9.22 mg Trolox /g in black teas. Caffeine contents and antioxidant activity of summer black teas were significantly higher than in less fermented spring Pouchong teas, whereas total catechins and phenolics of spring Pouchong teas were significantly higher than in summer black teas. Black tea extracts made from different varieties, pluking seasons, rolling, and fermentation processes have been studies for their catechins, caffeine, total phenols, and antioxidant activity. The results indicated that there are significant different in chemical composition and antioxidant activity among varieties and harvested date. Rolling and fermentation had little effects on the levels of chemical composition and antioxidant activity in black tea samples. To compare chemical composition in the same Pouchong tea but manufactured by different withering and shaking time, experimental results showed that there were no significant different in individual catechin, caffeine, total phenolics, and antioxidant activity but total catechins increased during fermentation process. Caffeine, total catechins, and total phenolics of Chinshin Oolong were significantly higher than Taicha No. 12.
其他識別: U0005-2008200815095400
Appears in Collections:農藝學系

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