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題 名 | 茶葉品質鑑定評點與茶湯中總多元酚類及花青素含量之相關研究=A Preliminary Study on the Correlation between Content of Total Polyphenols and Anthocynins Soluble in Tea Infusion and Their Relation to the Estimation of Sensory Testing of Tea |
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作 者 | 吳振鐸; | 書刊名 | 中華農學會報 |
卷 期 | 46 民53.06 |
頁 次 | 頁19-27 |
關鍵詞 | 茶葉; 品質鑑定; 花青素; 總多元酚類; |
語 文 | 中文(Chinese) |
中文摘要 | 本報告係利用下列二項茶樹品種或新品系比較試驗品質鑑定的成績,研究其品質鑑定時的評點與用簡易比色法測定其茶湯中總多元酚類及花青素含量的關係: (A)1959~1960年度,全年鑑定230種新品系及其親本製造紅茶、包種茶及烏龍茶的品質。因品種數目及製茶種類多,固分二?分於二年交換製造各種茶類。 (B)1962年度,全年鑑定66地方品種製造綠茶的品質。 品質鑑定的方法及項目照本所標準法(亦為我國的評茶法)進行。茲將本研究結果,摘要說明於後: (一)紅茶:(1)紅茶鑑定總品質的評點與茶湯中總多元酚類的含量成極顯著的正相關,其中尤以「水色」及「香味」二項最為明顯,但與葉底品質的相關多不顯著。(2)紅茶「水色」利用電光比色計測定與官能評點之間,亦呈極顯著的正相關(r=+0.8091)。 (二)包種茶:茶葉中總多元酚類之含量與包種茶之色、香、味成顯著的負相關,尤以「香味」之苦澀最為明顯,但與「形狀」呈正相關。 (三)烏龍茶:烏龍茶品質與其總多元酚類含量的相關不顯著。 (四)綠茶:(1)總多元酚類:在中國小葉種間,其綠茶品質與總多元酚類含量的相關不明顯,若加入印度大葉種一起統計分析時,則呈顯著的負相關。換言之總多元酚類含量低者,適於製造綠茶。(2)花青素:在中國小葉種間與綠茶的品質呈顯著的負相關,但在印度大葉種間,則以花青素含量較高者的品質較優而呈正相關。此因Assams系品種所含之花青量極低所致也。 |
英文摘要 | This paper was to study the correlation between the contents of total polyphenols and anthocynins soluble in tea infusion and their relation to the quality characters of made tea which was judged by the authorized testers according to standard procedure established by the station. Furthermore, the contents of total polyphenols and anthocynins were determined by rapidly colorimetric method. The made tea used for this study was derived from new clones or local varieties: (A) In 1959~1960, there were about 230 new clones and their parents used in the manufacture of black tea, pouchong tea and oolong tea. As it was not possible to manufacture all these samples and three kinds of tea in a year, they were divided into two groups. In the first year, one group was used for manufacturing black tea, and the others for pouchong tea and oolong tea. The tea leaves used for making poungong tea and oolong tea were abtained in the spring and fall crops, and summer crops respectively. They were exchanged each other for manufacture in the second year. (B) In 1962, 66 local varieties were given to manufacture green tea. The results of the statistical analysis were given below: (1) Black tea: (a) The relationship of total polyphenols to the colour of the liquor, "flavour and taste" of the liquor and total characters of black tea was significant at 0.01 level. But no correlation was observed between total polyphenols and infused leaf. (b) It was also found that a positive correlation between colour of the liquor estimated by photoelectric colorimeter and by the taster was very significant (r=0.8091). It was considered that the color of black tea infusion could be estimated reasonably by the photometer method. (2) Pouchong tea: The relationship of total polyphenols to the appearance of pouchong tea was positive and significant at 0.05 level. However, a negative correlation was shown between the total polyphenols and color of the liquor or "flavour and taste" (significant at 0.05 and 0.01 respectively). This indicated that the less the total polyphenol content of clones or varieties the better the quality of pouchong tea. (3) Ootong tea: No correlation was found between total polyphenols and total characters of olong tea. (4) Green tea: (a) Among the 56 chinese local varieties (var. sinensis), there was no correlation between total polyphenols and the quality of green tea, but there was significant in negative correlation by adding data derived from ten Assam varieties in the computation. This results indicated that Assam type variety, however, was not suitable for making green tea as well as pouchong tea. (b) According to the distribution of 56 chinese varieties there was a negative correlation between anthocynins content of the liquor and the quality of green tea. A reverse was obtained by adding data from ten Assam type varieties. It was due to the fact that the anthocynins content of Assam variety was lower than that of chinese variety. |
本系統中英文摘要資訊取自各篇刊載內容。