Effects of Temperature and Water Steeping Duration on Antioxidant Activity and Caffeine Content of Tea

溫度與浸泡時間對茶湯抗氧化活性與其咖啡因含量的影響

苑舉民(P. Jeu-Ming Yuann) ； 吳俊諺(Jun-Yun Wu) ； 張慧雪(Hui-Hsueh Chang) ； 梁致遠(Ji-Yuan Liang)

《MC-Transaction on Biotechnology》 7卷1期 (2015/03) Pp. 22-32

摘要

茶是廣受歡迎的飲品。本研究使用不同溫度(90°C，4°C)及不同的浸泡時間（6分鐘，24小時）的沖泡方式，探討不同發酵茶葉沖泡後的抗氧化活性及咖啡因的變化。冷泡綠茶的多酚類含量明顯的比熱泡的綠茶及其他種茶類的處理為高。熱泡茶的咖啡因含量高於冷泡茶。本研究顯示冷泡綠茶之製備為未來茶類飲料健康效應提供良好基礎。

關鍵字

冷泡茶 ； 抗氧化活性 ； 咖啡因

並列摘要

Tea (Camellia sinensis L.) is a popular beverage. This study inspects the effects of temperature (90°C, 4°C) and steeping duration (6 min, 24 hrs) on antioxidant activity and caffeine content prepared via different fermentation of tea. The total phenolic content of green tea prepared with cold water steeping is significantly higher compared to any other tea prepared in hot or cold steeping treatments. The caffeine content of tea prepared with hot water steeping is significantly higher than that with cold water steeping treatment. The treatment of tea prepared with cold water steeping, as shown in this study, provides a sound basis for future exploration concerning the beneficial effects of tea beverage.

並列關鍵字

cold water steeping tea ； antioxidant capacity ； caffeine