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學校名稱輔仁大學
系所名稱食品營養學系
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研究生(中)蕭家煌
研究生(英)Chia-Huang Shiau
論文名稱(中)添加維生素C對綠茶粉貯藏品質之影響
論文名稱(英)Effect of Vitamin C Supplement on Quality of Green Tea Powder during Storage
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指導教授(中)陳政雄
指導教授(英)Shaun Chen
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關鍵字(中)綠茶粉 維生素C 貯藏品質 香氣物質 官能品評
關鍵字(英)green tea powder vitamin C storage quality aroma compound sensory evaluation
摘要(中)  本研究於綠茶粉中添加維生素C對綠茶粉貯藏品質的影響,並由香氣特徵、顏色及滋味等方面評估之。研究中,綠茶粉添加維生素C(2 mg/g-茶粉)後,在35 ?C及45 ?C不封口環境中貯藏十二週,以purge and trap收集茶湯中香味物質,配合氣相層析質譜儀(GC-MS)分離鑑定各香味單體;並經由六位品評員品評茶湯在香氣、色澤及滋味的變化。收集的香味物質經GC-MS鑑定得十七種香氣物質。添加維生素C之綠茶粉中,青草味總量及花香味總量在貯藏前期可維持6-8週的穩定量,且維生素C的添加會使青臭味總量與油耗味總量快速增加的時間延後三至五週。在35 ?C及45 ?C貯藏時,當維生素C殘存量分別低於0.8 mg/g (40%) 及1.1 mg/g (30%) 後,不良氣味物質才開始大量增加。維生素C的添加,在貯藏開始數週內會對其它組成成份提供抗氧化的保護效果,使不良氣味延後產生。貯藏於35 ?C添加維生素C之綠茶粉的茶湯顏色至第三週才有顯著差異;而在45 ?C時,添加維生素C並未能明顯防止茶湯顏色劣變,且對茶湯滋味亦無顯著影響。整體而言,添加維生素C可安定綠茶粉的香氣成份,防止氧化不良氣味產生,當綠茶粉中維生素C含量低於1.1 mg/g時,始可察覺青臭味及油耗味。
摘要(英)The purposes of this study were to investigate the effects of vitamin C supplement on the quality of green tea powder during storage, and evaluate the influences in aspects of aroma components, color, and taste of infusion. Green tea powder was supplemented with 2 mg vitamin C / g-tea powder, and stored in open PE pouches at 35 and 45 ?C over 12 weeks. Odor compounds of tea infusion were collected by a purge and trap system, and the volatiles were separated and identified using GC-MS. Meanwhile, changes of odor characteristics, color, and taste of infusion were also evaluated by 6 trained panelists. Of volatile compounds separated by GC-MS, seventeen odorants in infusion were identified. Total amount of grassy and floral components were noticed unchanged in the first 6 to 8 weeks in the presence of vitamin C. Lag times to rapid formation of off-flavor, such as green and oily, were extended 3-5 more weeks in supplemented samples. Off-flavor components formed dramatically when residual vitamin C dropped to 0.8 mg/g (40%) and 1.1 mg/g (30%) stored at 35 and 45 oC, respectively. Supplement of vitamin C provided a protection against oxidation in the early stage of storage, and resulted in suppression of off-flavor formation. No significant difference was observed in the infusion color of vitamin C enriched samples compared to original sample in the first 3 weeks storage, however, the addition of vitamin C didn’t prevent the color change in samples stored at 45 ?C. Therefore, vitamin C supplement stabilized the odorants in green tea powder and suppressed the production of off-flavor compounds. No green and reversion odors were noticed until the residual vitamin C less than 1.1 mg/g-green tea powder.
論文目次第一章 前言...........................................................................1 第二章 文獻回顧....................................................................3  一、茶葉簡介.......................................................................3  二、綠茶之揮發性物質的特性.............................................9  三、綠茶之貯藏劣變..........................................................11  (一)香氣的劣變..............................................................12  (二)茶湯色澤的劣變......................................................14  (三)茶湯滋味的劣變......................................................17  四、維生素C與綠茶品質的關係.......................................17  五、綠茶揮發性成份之分析...............................................21 第三章 材料與方法..............................................................25  一、實驗材料.....................................................................25  (一)綠茶茶葉..................................................................25  (二)化學藥品..................................................................25  (三)包裝材料..................................................................26  (四)相對濕度顯示卡......................................................26  二、實驗方法.....................................................................26  (一)茶粉樣品處理..........................................................26  (二)貯藏條件.................................................................27  (三)維生素C殘存量的分析...........................................29  (四)揮發性物質的收集...................................................31  (五)揮發性物質的成份分析...........................................32  (六)官能品評..................................................................34  (七)數據分析..................................................................35 第四章 結果與討論..............................................................36  一、貯藏期間綠茶粉維生素C含量的變化........................36  二、綠茶粉揮發性成份之鑑定...........................................39  三、添加維生素C對綠茶粉貯藏期間香氣的影響.............44  (一)揮發性成份的變化..................................................44  (二)香氣品評結果的影響...............................................61  四、添加維生素C對綠茶粉貯藏期間茶湯顏色品評的影響...76  五、添加維生素C對綠茶粉貯藏期間茶湯滋味品評的影響...79 第五章 結論.........................................................................81 參考文獻.................................................................................83 附錄一、第零週品評問卷.........................................................93 附錄二、第一∼十二週品評問卷............................................94 附錄三、三角試驗法之正確率顯著性臨界值.........................95
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