臺灣博碩士論文加值系統

茶樹(Camellia sinensis (L.) O. Kuntze)為山茶科、山茶屬中最重要的經濟作物。樟芝(Antrodia camphorata)為臺灣特有的大型真菌類，是著名且珍貴的醫用真菌。本研究之主要目的以高溫高壓不同處理時間對茶葉(普洱茶及金萱烏龍茶)成分影響，同時以樟芝菌絲進行的茶葉發酵，探討不同溫度及時間，建立茶葉的樟芝發酵之最適生產體系條件。並以Folin-Ciocalteu方法測定總酚含量，檢測DPPH清除能力作為抗氧化活性的評估的方法。結果顯示，兩種茶經高溫高壓處理，使表型兒茶素((-)-epicatechin (EC)、(-)-epigalocatechin (EGC)、(-)-epicatechin gallate (ECG)及(-)-epigalocatechin gallate (EGCG))向非表型兒茶素((＋)-catechin (C)、(-)-gallocatechin (GC)、(-)-catechin gallate (CG)及(-)-gallocatechin gallate (GCG))進行轉化，隨著處理時間(40分鐘)越久非表型兒茶素轉換隨之提高，相對總酚含量隨之下降，此外清除DPPH自由基能力之SC50以處理40分鐘較高，金萱烏龍茶發酵期間會抑制樟芝菌絲生長，尤其在23℃發酵條件。隨著發酵時間的增加，總兒茶素成分含量以33℃發酵條件下遞減較快，相對總酚含量下降，清除DPPH自由基能力的結果顯示SC50以發酵150天後較高；而23℃發酵條件之影響較小。另外在普洱茶以28℃發酵條件下，其清除DPPH自由基能力之SC50以發酵180天較低。

摘要 Ⅰ
Abstract Ⅱ
謝誌 Ⅳ
目錄 Ⅴ
圖表目錄 Ⅷ
壹、前言 1
貳、文獻回顧 3
一、茶簡介 3
(一) 茶葉的起源 3
(二) 茶葉的分類及特性 4
(三) 茶葉的烘焙 6
二、茶葉的化學成分 8
(一) 多酚類 8
(二) 植物鹼 9
(三) 蛋白質與游離胺基酸 9
(四) 碳水化合物 10
(五) 脂肪酸 10
(六) 礦質物 10
(七) 維生素 10
(八) 色素成分 11
(九) 揮發性成分與香氣成分 11
三、茶葉的生理功能 11
(一) 抗氧化 13
(二) 除臭劑 13
(三) 抗菌、抗病毒 13
(四) 防蛀牙作用 13
(五) 抗發炎 14
(六) 降低血脂、抑制血膽固醇濃度上升 14
(七) 抗癌、抗致突變性 14
(八) 抗輻射及紫外線 15
四、微生物在茶葉製作的應用 15
(一) 普洱茶 15
(二) 紅茶菇 15
(三) 其他 15
五、樟芝簡介 16
(一) 樟芝型態特徵 16
(二) 樟芝成分及其生理活性成分 16
六、氧化與抗氧化能力 18
(一) 自由基及活性氧之簡介 18
(二) 自由基及活性氧對細胞內所造成的影響 19
(三) 抗氧化物質 19
参、材料與方法 21
一、材料 21
(一) 試驗材料收集 21
(二) 試藥與溶媒 21
(三) 試驗儀器 22
二、方法 22
(一) 樟芝菌絲培養試驗 22
(二) 茶葉經高溫高壓處理之試驗 22
(三) 添加樟芝菌絲進行茶葉發酵之試驗 23
(四) 成分之定量分析 24
(五) 抗氧化試驗 27
(六) 資料統計分析 29
肆、結果 30
一、茶葉經高溫高壓處理之試驗 30
(一) 高溫高壓不同處理時間之探討 30
二、添加樟芝菌絲進行茶葉發酵之試驗 30
(一) 不同溫度及時間之探討 30
三、成分之定量分析 34
(一) HPLC成分分離 34
(二) 檢量線之製作 34
(三) 分析方法之確效試驗 34
(四) 萃取率之探討 35
(五) 不同溫度及時間對樟芝發酵茶葉中成分變化之影響 42
四、抗氧化試驗 47
(一) 清除DPPH自由基能力測定 47
(二) 總酚含量測定 56
伍、討論 60
一、茶葉經高溫高壓處理之探討 60
(一) 高溫高壓不同處理時間之探討 60
二、添加樟芝菌絲進行茶葉發酵之探討 61
(一) 不同發酵溫度及時間之探討 61
三、定量分析試驗 61
(一) HPLC 分析方法的開發 61
(二) 不同發酵溫度及時間對樟芝發酵茶葉中成分含量之影響 62
(三) 萃取條件之探討 63
四、抗氧化能力試驗 63
(一) 高溫高壓不同處理時間總酚含量測定及清除DPPH自由基能力測
定 63
(二) 不同發酵溫度及時間對樟芝發酵葉的總酚含量測定及清除DPPH自
由基能力測定 64
陸、結論 66
參考文獻 67
附錄 80
作者簡介 85

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