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題 名 | 電位式茶品發酵度探針之研究=Potentiometric Probe for the Fermentation Degree of Tea |
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作 者 | 張福祥; 陳柏中; 陳力騏; 鄭宗記; 陳右人; 盧福明; | 書刊名 | 台灣農學會報 |
卷 期 | 9:2 2008.04[民97.04] |
頁 次 | 頁101-113 |
分類號 | 473.4 |
關鍵詞 | 茶; 發酵; 氧化還原電位; Tea; Fermentation; Redox potential; |
語 文 | 中文(Chinese) |
中文摘要 | 部份發酵茶的發酵度為其品質的一個重要參數,但直到目前為止,產、學界仍未提出一個客觀的參數與有效的分析方法。因為茶的發酵本質上為好氧發酵,本研究擬以茶湯的氧化還原電位作為茶品發酵度的新指標。 電極使用白金絲與銀/氯化銀參考電極為電極對來量測此氧化還原電位。量具則使用具高輸入阻抗(大於十億歐姆)的pH電極用電位計以取得茶湯中微弱的氧化還原電位訊號。本系統可於十秒內取得高再現性(相對標準差小於3%)的電位訊號。以標準氧化還原對(黃血鹽/赤血鹽)測試此系統發現其電位值嚴密地遵守能斯特方程式,足見本系統分析值的正確性。 於包種茶室內萎凋期間採樣測試的結果,茶湯氧化還原電位與發酵過程呈規則性的正相關變化。以不同種類的茶作測試,所得到的電位訊號與專家推測的發酵程度呈高度的相關(線性相關係數大於0.9)。 |
英文摘要 | The degree of fermentation used is crucial for the quality of part-fermented tea, but an objective index and analytical methods are still needed. Since tea fermentation is an aerobic bioprocess, the possibility of using redox potential as a fermentation parameter was investigated in this study. A platinum wire / Ag/AgCl reference electrode pair and a pH meter with high input impedance (over Giga ohm) were used to obtain redox potential. The response was rapid (less than 10 second) and reproducible (CV<3%). The reliability of the home-made system was further proved by its strict Nernst behavior as testing with the standard redox pair, ferrocyanide and ferricyanide showed. During the indoor withering process in making Bao-Chung tea, a popular semi-fermented tea in Northern Taiwan, the redox potential of tea infusion (with RO water or phosphate buffer) showed a strong correlation with the progress of fermentation. The potentiometric results of several kinds of tea were also strongly correlated with the degrees of fermentation (r²>0.9). |
本系統中英文摘要資訊取自各篇刊載內容。