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題 名 | 萃取次數對烏龍茶、綠茶茶湯固形物及多元酚類含量的影響=Effect of Numbers of Extraction on Soluble Solids and Polyphenols of Oolong Tea, and Green Tea Infusion |
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作 者 | 高碧穗; 陳清泉; 施玲玲; 程竹青; | 書刊名 | 食品科學 |
卷 期 | 23:6 1996.12[民85.12] |
頁 次 | 頁903-908 |
分類號 | 463.84 |
關鍵詞 | 烏龍茶; 綠茶; 可溶性固形物; 多元酚類化合物; 咖啡因; Oolong tea; Green tea; Soluble solids; Polyphenolic compounds; Caffeine; Accumulated extractability; |
語 文 | 中文(Chinese) |
中文摘要 | 綠茶及烏龍茶葉分別以熱水反覆萃取6次(每次10分鐘,茶葉/萃取水比例1:9),期間探討萃取茶湯中的總固形物、多元酚類化合物及咖啡因含量並計算萃出物的累積回收率。結果發現綠茶及烏龍茶中可溶性成分在連續萃取5次後即可完全抽出,其中綠茶的總可溶性成分含量為0.384g/g乾茶葉,烏龍茶的總可溶性成分含量為0.297g/g乾茶葉。綠茶及烏龍茶中的多元酚類化合物皆以 EGCg 含量最豐,綠茶中 ECg 的含量略高於 EGC,而烏龍茶中則以 EGC 含量較 ECg 者多。烏龍茶中的兒茶素類化合物總含量約為綠茶的69.3%。在多元酚類化合物的萃取率方面烏龍茶及綠茶有一致的趨勢,其被萃取的情形並不因茶葉的種類不同而有差異。在萃出物累積同收率方面,烏龍茶中固形物及多元酚類化合物間有很好的相關性,綠茶方面亦有一樣的趨勢。 |
英文摘要 | Dry oolong and green tea leaves were extracted batch-wise with 85~C hot water for 6 consecutive 10-minute periods. The contents of soluble solids, poly-phenolic compounds and caffeine of the tea infusions were analyzed and the accumulated summation of these compounds were also calculated. The present studies indicate that after five consecutive extractions with hot water at 85~C for 10 minutes, soluble solids in oolong and green teas were completely extracted. The contents of the soluble solids in green tea were higher than in oolong tea. EGCg (epigallocatechin gallate) EGC (epigallocatechin) and ECg (epicatechin gallate) were the major constituents of polyphenolic compounds in green and oolong teas. Although the total content of catechins in ooiong tea was approximately 69.3% as those of green tea, the accumulated summation of extractable material in both oolong tea and green tea was similar. The accumulated summation of soluble solids and the content polyphenolic compounds showed good correlation in both oolong tea and green tea. |
本系統中英文摘要資訊取自各篇刊載內容。