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頁籤選單縮合
題名 | 山藥葉茶抗氧化活性、感官品質及保健飲品之開發=Antioxidant Activity and Sensory Quality of Yam Leaf and It's Development of Health Herverage |
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作者姓名(中文) | 羅國偉; 龔財立; 龔財立; 羅國偉; | 書刊名 | 桃園區農業改良場研究彙報 |
卷期 | 82 2017.12[民106.12] |
頁次 | 頁1-14 |
分類號 | 434.3 |
關鍵詞 | 山藥葉茶; 抗氧化活性; 感官品質; Yam leaf tea; Antioxidant activity; Sensory quality; |
語文 | 中文(Chinese) |
中文摘要 | 本研究旨在進行山藥葉茶研發,探討不同物種(species)山藥及製茶方式對山藥葉茶抗氧化活性及感官品質影響。結果顯示,不同山藥物種抗氧化活性均以綠茶製程較紅茶製程高,物種間DPPH 捕捉效應、總酚類化合物含量及總類黃酮含量均有顯著差異,以基隆野山藥及懷山藥抗氧化活性較高。綠茶製程A 方法之DPPH 捕捉能力、總酚類及總類黃酮含量較高。感官品質結果,色澤分數以紫田薯最高,香味分數以基隆野山藥最高,風味分數以恆春山藥最高,整體接受度以恆春山藥及紫田薯較佳。 |
英文摘要 | The purpose of plan was research and development yam leaf tea. The results showed that the green tea processing methods of yam leaf tea on antioxidant activity had higher than the black tea processing methods of yam leaf tea. There were significant differences of different species on the DPPH radical scavenging, total phenolic contents and total flavonoid contents, the D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto and D. batatas Decne. had the higher antioxidant activity. The A method of green tea practices on DPPH radical scavenging, total phenolic contents and total flavonoid contents were higher than B method. The results of sensory quality displayed the highest color scores of D. alata L. var. purpurea (Roxb.) M. Pouch., the highest flavor scores of D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto, the highest taste scores of D. doryophora Hance. Overall acceptability on D. doryophora Hance and D. alata L. var. purpurea (Roxb.) M. Pouch. were better than the other species. |
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