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來源資料
頁籤選單縮合
題名 | 熱處理對烏龍茶非揮發性組成分及茶湯色澤之影響=Effect of Thermal Treatment on the Nonvolatile Constituents and the Color of the Water Infusion of Oolong Tea |
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作者 | 楊名翔; 游銅錫; 林麗雲; 張基郁; | 書刊名 | 中華生質能源學會會誌 |
卷期 | 16:3/4 民86.12 |
頁次 | 頁109-115 |
分類號 | 473.4 |
關鍵詞 | 熱處理; 烏龍茶; 非揮發性組成分; 茶湯; Thermal treatment; Oolong tea; Nonvolatile constituents; Water infusion; |
語文 | 中文(Chinese) |
中文摘要 | 本研究針對不同程度之乾燥及焙火處理後的烏龍茶樣品之水分、多酚類化合物、還原糖、總有機酸、遊離胺基酸及可溶性固形物等非揮發性組成分含量之變化進行探討,並測定茶葉熱處理期間茶湯色澤之變化。結果顯示烏龍茶樣品中之水分含量因熱處理程度之增加而逐漸減少;多酚類化合物及可溶性固形物含量之變化無顯著變化;還原糖及胺基酸之含量則可禸比因本身之熱裂解及相互進行梅納反應而使其含量漸減;總有機酸含量隨熱處理程度之加劇而增加。茶湯色澤則因熱處理而呈現由淡轉深之趨勢。 |
英文摘要 | Oolong tea leaves that underwent the thermal treatments with different extents, including drying and roasting, were used to study the effect of thermal treatment on the nonvolatile constituent contents, including mositure, polyphenol, reducing sugar, organic acid, free amino acid, and soluble solid contents, of Oolong tea leaves. Teh color of the water infusion of Oolong tea leaves was also investigated. It was found that the moisture contents of the Oolong tea leaves decreased with the extents of thermal treatments. The contents of polyphenols and soluble solids only varied with the extents of thermal treatments insignificantly. The contents of reducing sugars and free amino acids decreased with the extents of thermal treatments. The decrease in the contents of reducing sugars and free amino acids might be due to the thermal degradation and the Maillard type reactions of reducing sugars and free amino acids. The total contents of organic acids increased with the extents of thermal treatments. The color of the water infusion of tea leaves changed from pale-yellow to brown during thermal treaments. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。