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題 名 | 萃取溫度與時間對烏龍茶湯多元酚含量、組成及官能品質之影響=Effect of Extraction Temperature and Time on Polyphenol Contents and Composition and Sensory Quality of Oolong Tea Infusion |
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作 者 | 陳清泉; 施玲玲; 程竹青; | 書刊名 | 食品科學 |
卷 期 | 23:2 1996.04[民85.04] |
頁 次 | 頁285-298 |
分類號 | 473.4 |
關鍵詞 | 烏龍茶; 萃取; 多元酚; 咖啡因; 感官品評; Oolong; Extraction; Polyphenol; Caffeine; Sensory; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以中心旋轉組合試驗設計探討萃取溫度及時間對烏龍茶湯品質及多元酚含量的影響。結果顯示烏龍茶湯之亮度受到萃取溫度較顯著影響,黃色度與整體色澤則同時受到萃取溫度與萃取時間顯著的影響。萃取溫度越高、萃取時間越多,則茶香氣、焙烤香氣、苦味及澀味等強度越強。九分制嗜好性香氣得分在85℃萃取9分鐘時最高。在75~83℃下萃取15分鐘,烏龍茶湯中咖啡因含量達到最高,為119ppm Epigallocatechin gallate (EGCG)及epigallocatechin (EGC)是烏龍茶湯中含量最高的二種多元酚,gallic acid、EC (epicatechine)及兒茶素(catechin)等多元酚含量不高,其含量隨萃取溫度與萃取時間的增加而增加,其它多元酚則受萃取時間或萃取溫度影響,並無一致趨勢。總多元酚含量在77~80℃下萃取13分鐘,含量達到最高,為379ppm。在香味因子中,對嗜好性官能品評最具解釋能力的香味因子為焙烤香氣,其次為酸度。在組成因子中,對嗜好性官能品評最具解釋能力的組成因子為咖啡因含量。顯示茶湯中咖啡因含量不僅是滋味的提供者,對茶湯的香氣品質也有顯著影響。對焙烤香氣最具解釋能力的組成分因子為咖啡因及EC。 |
英文摘要 | The effects of extraction temperature and time upon the contents of polyphenolics and the quality of oolong tea infusion were studied using Central Composite Rotatable Design and Response Surface Methodolog. Results showed that the lightness of oolong tea infusion was affected significantly by extraction temperature while the yellowness and Scorfield index were affected by both temperature and time of extraction. The intensity of tea flavor, roastiness, bitterness and astringency of the oolong tea infusion increased when extraction temperature and time increased. The hedonic flavor score of oolong tea infusion was highest when extracted at 85℃ for 9 minutes while the highest content of caffeine of the oolong tea infusion was obtained at 75~83℃ after 15 minutes. Epigallocatchin (EGCG) and epigallocatechin (EGC) were found to be the major component polyphenolics in the oolog tea infusion. The contents of gallic acid, epicatechin (EC) and catechin, which were minor constituents compared to EGCG or EGC, increased with increasing temperature and time of extraction. Other polyphenolics such as EGCG, EGC and coumaric acid were also influenced by the temperature or time of extraction. The contents of total polyphenolics were highest under extraction at 77~80℃ for 13 minutes. Among the flavor factors, the most powerful explanatory factors for hedonic flavor scores were the intensity of roasty and sourness. Among the component factors, the most powerful explanatory factor for hedonic flavor scores was the caffeine content, which means that caffeine in oolong tea infusion not only provides taste, but also exerts a significant effect upon the aroma quality. The most powerful explanatory component factors for the intensity of the roastiness of oolong tea infusion were caffeine and EC. |
本系統中英文摘要資訊取自各篇刊載內容。