- 期刊
不同品種、產區與產季對台灣佳葉龍茶主要化學成分的影響
Effects of Different Variety, Production Area and Season on the Major Chemical Constituents in Taiwan GABA Tea
摘要
The purpose of this study was to investigate the effects of varieties (Shy-Jih Chue, SJchue; Chin Shin Oolong, CSOolong; Taiwan Tea Experiment Station 12 and 13, TTES 12 and 13), production areas (Min-Jian, Tao Chu Miao (TCM), Lugu and Jia-Yi) and seasons (spring and summer) on the major chemical constituents, especially γ-aminobutyric acid (GABA) in Taiwan GABA tea. Twenty eight GABA tea samples were used and the GABA, free amino acids, catechins, caffeine, total nitrogen, crude fat, reducing sugar, ascorbic acid and Hunter L, a and b values in GABA teas were examined by physicochemical analyses. The results showed that the difference in the ascorbic acid, Hunter a value, reducing sugar and crude fat was not significant between two seasons while the contents of total free amino acids and total nitrogen in GABA tea made in spring was significantly higher than that in summer (p＜0.05). For GABA tea made in different production areas, the one made in Jia-Yi had higher contents of ascorbic acid and crude fat than other areas and the Hunter a and b values were also significantly high. Among the tea varieties, only ascorbic acid and crude fat were slightly different. It indicates that the difference in above- mentioned constituents in these four tea varieties was small. In terms of catechins and caffeine, the contents of epicatechin (EC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG) and caffeine in GABA tea made in the two seasons were significantly different (p＜0.05) while the gallocatechin (GC), (+)-catechin (C), epigallocaechin (EGC) and total catechins (TC) were not. The amount of EC, ECG and EGCG in GABA tea produced in four areas was not significantly different. The TC content in GABA tea produced in Jia-Yi was the highest while the GC and caffeine contents in that in Min-Jian were significantly higher than in other areas (p＜0.05). Among the tea varieties, most catechins had no significant difference. Only the contents of two ester-typed catechins, EGCG and ECG, in GABA tea of SJChue were significantly higher than those of other three varieties (p＜0.05). For amino acids, the influence of production area was far more than that of season and tea variety. However, the GABA content in all GABA tea by different variety in different season and production area reached the commercial level (150mg GABA/100g made tea) and that in GABA tea made by TTES 12 in Jia-Yi and Lugu in spring even was above 200mg per 100g made tea.
並列摘要
The purpose of this study was to investigate the effects of varieties (Shy-Jih Chue, SJchue; Chin Shin Oolong, CSOolong; Taiwan Tea Experiment Station 12 and 13, TTES 12 and 13), production areas (Min-Jian, Tao Chu Miao (TCM), Lugu and Jia-Yi) and seasons (spring and summer) on the major chemical constituents, especially γ-aminobutyric acid (GABA) in Taiwan GABA tea. Twenty eight GABA tea samples were used and the GABA, free amino acids, catechins, caffeine, total nitrogen, crude fat, reducing sugar, ascorbic acid and Hunter L, a and b values in GABA teas were examined by physicochemical analyses. The results showed that the difference in the ascorbic acid, Hunter a value, reducing sugar and crude fat was not significant between two seasons while the contents of total free amino acids and total nitrogen in GABA tea made in spring was significantly higher than that in summer (p＜0.05). For GABA tea made in different production areas, the one made in Jia-Yi had higher contents of ascorbic acid and crude fat than other areas and the Hunter a and b values were also significantly high. Among the tea varieties, only ascorbic acid and crude fat were slightly different. It indicates that the difference in above- mentioned constituents in these four tea varieties was small. In terms of catechins and caffeine, the contents of epicatechin (EC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG) and caffeine in GABA tea made in the two seasons were significantly different (p＜0.05) while the gallocatechin (GC), (+)-catechin (C), epigallocaechin (EGC) and total catechins (TC) were not. The amount of EC, ECG and EGCG in GABA tea produced in four areas was not significantly different. The TC content in GABA tea produced in Jia-Yi was the highest while the GC and caffeine contents in that in Min-Jian were significantly higher than in other areas (p＜0.05). Among the tea varieties, most catechins had no significant difference. Only the contents of two ester-typed catechins, EGCG and ECG, in GABA tea of SJChue were significantly higher than those of other three varieties (p＜0.05). For amino acids, the influence of production area was far more than that of season and tea variety. However, the GABA content in all GABA tea by different variety in different season and production area reached the commercial level (150mg GABA/100g made tea) and that in GABA tea made by TTES 12 in Jia-Yi and Lugu in spring even was above 200mg per 100g made tea.