Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96362
標題: 分析鹿谷鄉農會比賽茶中各兒茶素的組成
Analysis of catechin contents of Oolong tea contestants from Lugu Farmers' Association Tea Competition
作者: 柯元敦
Yuan - Dun Ke
關鍵字: 凍頂烏龍茶;比賽茶;兒茶素;Dong Ding Oolong Tea;tea competition;catechin
引用: 甘子能。1984。茶葉化學入門。行政院農業委員會茶業改良場。 行政院農業委員會。2014。農業統計年報 (103年)。10 - 11。 何信鳳。1995。茶葉推廣手冊 (製茶篇)。臺灣省茶葉改良場編行。31 - 38。 邱垂豐、林金池、黃正宗、林儒宏、蕭建興。2009。紅茶新品種¬¬ - 臺灣茶21號。臺灣茶業研究彙報。28: 1 - 18。 阮逸明。1995。茶葉推廣手冊 (製茶篇)。臺灣省茶葉改良場編行。5 - 30。 吳振鐸、張健夫。1997。吳振鐸茶學研究論文選集 (半發酵茶機械製造法成果報告)。科學農業社。713 徐英祥。1995。茶葉推廣手冊 (製茶篇)。臺灣省茶葉改良場編行。39 - 44。 張連發。1995。茶葉推廣手冊 (製茶篇)。臺灣省茶葉改良場編行。1 - 5。 陳右人。1995。茶樹品種茶葉技術推廣手冊。臺灣省茶葉改良場印行。7 - 14。 陳宗懋。1991。中國茶經。上海文化出版社。493 - 568。 陳國任。2003。臺灣特色茶烘培技術及品質之探討。臺灣茶葉產製科技研究與發展專刊。88 - 99 楊盛勳、賴正南。1997。臺灣茶葉起源與特色。臺北市七星農田水利研究發展基金。 衛生福利部食品藥物管理署。2010。飲料中兒茶素之檢驗方法。 Balentine, D.A., Wiseman, S.A., Bouwens, L.C.M. 1997 The chemistry of tea flavonoids. Critical Reviews in Food Science and Nutrition 37:693 - 704. Basu, A., Sanchez, K., Leyva, M.J., Wu, M., Betts, N.M., Aston, C.E., Lyons, T.J. 2010. Green tea supplementation affects body weight, lipids, and lipid peroxidation in obese subjects with metabolic syndrome. Journal of the American College of Nutrition 29: 31 - 40. Chen, Z. Y., Zhu, Q. Y., Wong, Y. F., Zhang, Z., Chung, H. Y. 1998. Stabilizing Effect of Ascorbic Acid on Green Tea Catechins. Journal of Agricultural and Food Chemistry 46: 2512 - 2516. Collins, Q.F., Liu, H.Y., Pi, J., Liu, Z., Quon, M.J., Cao, W. 2007. Epigallocatechin - 3 - gallate (EGCG), a green tea polyphenol, suppresses hepatic gluconeogenesis through 5' - AMP - activated protein kinase. Journal Biological Chemistry 282: 30143 - 30149. Dwyer, J.T., Peterson, J. 2013 Tea and flavonoids: where we are, where to go next. Am J Clin Nutr 98 (suppl):1611S - 8S. Guo, Y., Zhi, F., Chen, P., Zhao, K., Xiang, H., Mao, Q., Wang, X., Zhang, X. 2017. Green tea and the risk of prostate cancer: A systematic review and meta - analysis. Medicine 96: e6426. Hagerman, A.E., Butler, L.G. 1981. The specificity of proanthocyanidin - protein interactions. Journal of Biological Chemistry 256: 4494 - 4497. Hu, J., Zhou, D., Chen, Y. 2009. Preparation and Antioxidant Activity of Green Tea Extract Enriched in Epigallocatechin (EGC) and Epigallocatechin Gallate (EGCG). Journal of Agricultural and Food Chemistry 57: 1349 - 1353. Iso, H., Date, C., Wakai, K., Fukui, M., Tamakoshi, A., JACC Study Group. 2006. The relationship between green tea and total caffeine intake and risk for self - reported type 2 diabetes among Japanese adults. Annals of Internal Meicine 144: 554 - 562. Kuo, K. L., Weng, M. S., Chiang, C. T., Tsai, Y. J., Lin - Shiau, S. T., Lin, J. K. 2005. Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu - erh, and green tea leaves in rats. Journal of Agricultural and Food Chemistry 53: 480 - 489. Labbé, D., Tremblay, A., Bazinet, L. 2006. Effect of brewing temperature and duration on green tea catechin solubilization: Basis for production of EGC and EGCG - enriched fractions. Separation and Purification Technology 49: 1 - 9. Lin, S. D., Liu, E. H., Mau, J. L. 2008. Effect of different brewing methods on antioxidant properties of steaming green tea. Food Science and Technology 41: 1616 - 1623. Lyman, B.J., Green, B.G. 1990. Oral astringency: effects of repeated exposure and interactions with sweeteners. Chemical Senses 15: 151 - 164. Muthumani, T., Kumar, R. S. S. 2007. Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chemistry 101: 98 - 102. Nagao, T., Komine, Y., Soga, S., Meguro, S., Hase, T., Tanaka, Y., Tokimitsu, I. 2005. Ingestion of a tea rich in catechins leads to a reduction in body fat and malondialdehyde - modified LDL in men. American Society for Clinical Nutrition 81: 122 - 129. Naish, M., Clifford, M.N., Birch, G.G. 1993 Sensory astringency of 5 - O - caffeoylquinic acid, tannic acid and grape seed tannin by time - intensity procedure. Journal of the Science of Food and Agriculture 61: 57 - 64. Pang, J., Zhang, Z., Zheng, T.Z., Bassig, B. A., Mao, C., Liu, X., Zhu, Y., Shi, K., Ge, J., Yang, Y.J., Dejia - Huang, Bai, M., Peng, Y. 2016. Green tea consumption and risk of cardiovascular and ischemic related diseases: A meta - analysis. International Journal of Cardiology 202: 967 - 974. Perva - Uzunalic´, A., Sˇ kerget, M., Knez,Zˇ., Weinreich, B., Otto, F., Gruぴner, S. 2006. Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine. Food Chemistry 96: 597 - 605. Peterson, J., Dwyer, J., Bhagwat, S., Haytowitz, D., Holden, J., Eldridge, A. L. 2005. Major flavonoids in dry tea. Journal of Food Composition and Analysis 18: 487 - 501. Pezeshki, A., Safi, S., Feizi, A., Askari, G., Karami, F. 2016. The Effect of Green Tea Extract Supplementation on Liver Enzymes in Patients with Nonalcoholic Fatty Liver Disease. International Journal of Preventive Medicine 7: 131 - 136. Potenza, M.A., Marasciulo, F.L., Tarquinio, M., Tiravanti, E., Colantuono, G., Federici, A., Kim, J.A., Quon, M.J., Montagnani, M. 2007. EGCG, a green tea polyphenol, improves endothelial function and insulin sensitivity, reduces blood pressure, and protects against myocardial I/R injury in SHR. American Journal of Physiology 292: e1378 - 1387. Sabhapondit, S., Karak, T., Bhuyan, L. P., Goswami, B. C., Hazarika M. 2012. Diversity of Catechin in Northeast Indian Tea Cultivars. The ScientificWorld Journal 2012: 485193. Scalbert, A., Andres - Lacueva, C., Arita, M., Kroon, P., Manach, C., Urpi - Sarda, M., Wishart, D. 2011. Databases on food phytochemicals and theirhealth - promoting effects. Journal of Agricultural and Food Chemistry 59: 4331 - 4348. Scharbert, S., Holzmann, N., Hofmann, T. 2004. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. Journal of Agricultural and Food Chemistry 52: 3498 - 3508. Sharma, V., Gulati, A., Ravindranath, S. D. 2005. Extractability of tea catechins as a function of manufacture procedure and temperature of infusion. Food Chemistry 93: 141 - 148. Shi, J., Xue, S.J., Kakuda, Y., Ho, C.T., Lin, J. K., Shahidi, F. 2009. Tea and Tea Products: Chemistry and Health - promoting Properties. CRC Press, Boca Raton. Smith, A.K., June, H., Noble, A.C. 1996. Effects of viscosity on bitterness and astringency of grape seed tannin. Food Quality and Preference 7: 161 - 166. Sun, C.L., Yuan, J.M., Koh, W.P., Yu, M.C. 2006. Green tea, black tea and breast cancer risk: a meta - analysis of epidemiological studies. Carcinogenesis 27: 1310 - 1315. Tao, W., Zhou, Z., Zhao, B., Wei, T. 2016. Simultaneous determination of eight catechins and four theaflavins in green, black and oolong tea using new HPLC-MS-MS method. Journal of Pharmaceutical and Biomedical Analysis 131: 140 - 145. Tomata, Y., Sugiyama, K., Kaiho, Y., Honkura, K., Watanabe, T., Zhang, S., Sugawara, Y., Tsuji, I. 2016. Green Tea Consumption and the Risk of Incident Dementia in Elderly Japanese: The Ohsaki Cohort 2006 Study. American Journal of Geriatric Psychiatry 24: 881 - 889. Tomlins, K.I., Mashingaidze, A. 1997. Influence of withering, including leaf handling, on the manufacturing and quality of black teas — a review. Food Chemistry 60: 573 - 580. Vuong, Q.V., Golding, J.B., Nguyen, M., Roach, P.D. 2010. Extraction and isolation of catechins from tea. Journal of Separation Science 33: 3415 - 3428. Wang, C., Lv, S., Wu, Y., Gao, X., Li, J., Zhang, W., Meng, Q. 2016 Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics 5: 576. Wickremasinghe, R. L. 1978. Tea. Advances in Food Research 24: 229 - 286. Wright, L.P. 2005. Biochemical analysis for identification of quality in black tea (Camellia sinensis). PhD Thesis, University of Pretoria, South Africa. Wright, L.P., Mphangwe, N.I.K., Nyirenda, H.E., Apostolides, Z. 2000. Analysis of caffeine and flavan - 3 - ol composition in the fresh leaf of Camellia sinesis for predicting the quality of the black tea produced in Central and Southern Africa. Journal of the Science of Food and Agriculture 80 (13): 1823 - 1830. Yamanishi, T. 1995. Special issue on tea: Flavor of tea. Food Reviews International 11: 477 - 525. Yamamoto, T., Juneja, L. R., Chu, D. C., Kim, M. 1997. Chemistry and Applications of Green Tea. CRC Press 23 - 36. Yang, G., Shu, X.O., Li, H., Chow, W.H., Ji, B.T., Zhang, X., Gao, Y.T., Zheng, W. 2007. Prospective cohort study of green tea consumption and colorectal cancer risk in women. Cancer Epidemiology Biomarkers Prevention 16: 1219 - 1223. Zhu, Q. Y., Zhang, A., Tsang, D., Huang, Y., Chen, Z. 1997. Stability of Green Tea Catechins. Journal of Agricultural and Food Chemistry 45: 4624 - 4628. Zuo, Y., Chen, H., Deng, Y. 2002. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu - erh teas using HPLC with a photodiode array detector. Talanta 57: 307 - 316.
摘要: 
茶在世界上是很重要的經濟作物,而烏龍茶在臺灣傳統上則是最具知名度的飲品。先前研究中,有很多證據顯示茶葉對身體健康有正面的影響,而兒茶素是主要的有效成分之一,同時也是影響茶葉風味的因素。鹿谷鄉農會比賽茶競賽是在 1976 年創立的,是最具代表性的競賽之一,因為分級制度明確,品質與風味優良,因此深具公信力。本研究之目的為利用鹿谷鄉農會比賽茶中不同獲獎等級之茶樣為材料,以分析其中兒茶素的組成與含量,並可作為凍頂烏龍茶的兒茶素含量之參考依據。實驗的茶樣品主要選自 2016 年鹿谷鄉農會比賽茶競賽的春茶與冬茶,利用不同的方式萃取茶湯,包括前人研究的萃取方式及依照比賽茶沖泡規則,再以高效能液相層析儀分析凍頂烏龍茶中的兒茶素組成與含量。實驗結果顯示,兩個萃取方式皆顯示表沒食子兒茶素與表沒食子兒茶素沒食子酸酯是凍頂烏龍茶主要的兒茶素類成分;依照比賽茶方式萃取茶湯,表沒食子兒茶素為含量最高的兒茶素。目前實驗分析結果,不同等級的鹿谷鄉農會比賽茶中各兒茶素含量沒有明顯的相關性,但此數據也能作為了解飲用凍頂烏龍茶的兒茶素攝入量之參考依據及茶品內容標示所用。另外還進行其他比賽茶競賽的茶樣品分析,包括文山包種茶、阿里山高山茶、東方美人茶與日月潭紅茶,藉以了解與比較臺灣茶產品中的兒茶素含量,結果顯示採用青心烏龍製作的輕發酵烏龍茶 (凍頂烏龍茶、文山包種茶、阿里山高山茶),其主要的兒茶素為表沒食子兒茶素與表沒食子兒茶素沒食子酸酯,日月潭紅茶主要的兒茶素為表兒茶素沒食子酸酯,東方美人茶總兒茶素含量則相對較少。

Tea is an important cash crop in the world. Traditionally, Oolong tea is the most famous drink in Taiwan. Previous studies have shown that tea may have advantageous health effects. Catechins are the major active components and the supposed flavor determinant factor. The Lugu Farmers' Association Tea Competition is established in 1976 and the most representative committee, which rank the tea contestants seriously for good quality and flavor to maintain their high credibility. The purpose of this study was to analyze the tea evaluation standards based on catechin compositions and ratios in contestant samples from Lugu Farmers' Association Tea Competition, in an attempt to create a catechin contents label for Dong Ding Oolong Tea. In this study, we selected tea samples with different rankings from the 2016 (spring and winter) Tea Competition for analysis. Catechins extractions were prepared according to previous studies or the standards of tea competition and subjected to analyses using HPLC for compositions and ratios. Results of both extraction methods showed that Epigallocatechin (EGC) and Epigallocatechin gallate (EGCG) are the main compounds of catechins in Dong Ding Oolong Tea. EGC is the richest component in tea infusion prepared following tea competition standards. Currently, there is no obvious correlation between catechin contents and the rankings in the Lugu Farmers' Association Tea Competition. Nevertheless, the current results can be used as a reference for catechins intake and also as the label of content for Dong Ding Oolong Tea. In addition, we selected tea samples from other tea competition (Wenshan Pouchong Tea、Ali Mountain Oolong、Sun Moon Lake Black Tea and Oriental Beauty Tea) for analysis and comparison. Results of both extraction methods showed that EGC and EGCG are the main compounds of catechins in the light fermented oolong tea (Dong Ding oolong tea, Wenshan Pouchong Tea and Ali Mountain Oolong). Epicatechin gallate (ECG) is the main compound of catechins in Sun Moon Lake Black Tea. In contrast with the other tea, Oriental Beauty Tea catechins content is relatively less in this study.
URI: http://hdl.handle.net/11455/96362
Rights: 同意授權瀏覽/列印電子全文服務,2020-08-22起公開。
Appears in Collections:生物科技學研究所

Files in This Item:
File SizeFormat Existing users please Login
nchu-106-7104041039-1.pdf2.89 MBAdobe PDFThis file is only available in the university internal network    Request a copy
Show full item record
 

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.