龍眼花茶抗氧化能力分析

近年來養生意識與保健概念受到各方重視，天然物保健茶飲的開發是目前自然醫學食療領域重要的一部分，本研究利用乾燥後的龍眼花搭配不同比例的阿里山高山茶，將之調和成不同龍眼花與高山茶比例的茶飲，分析不同比例配方之茶湯成分與抗氧化能力的差異。本實驗之茶湯萃取採用國際標準評鑑方法以沸水進行沖泡萃取，此方法較接近真實飲用時的茶湯濃度與成份，並將萃取出之茶湯分別進行可溶性固形物、總酚、還原糖、兒茶素、類黃酮、葉綠素、類胡蘿蔔素、咖啡因及茶湯色澤分析共九項分析。由研究結果發現龍眼花不論在可溶性成分或是各項抗氧化能力皆比單純的高山茶來得好，且茶湯會隨著龍眼花摻入的比例增加而使得茶湯的抗氧化力提升，本結果顯示若適度的將龍眼花與高山茶進行調和，不僅能增加口感與風味外，更能有效地提升茶湯的抗氧化能力，是未來具有潛力的調和茶飲。

關鍵字

龍眼花；抗氧化能力；高山茶

並列摘要

Our society has become increasingly conscious of their lifestyles. As a result, natural herbal products, especially tea, has become the new trend. The development of natural herbal tea is now a vital part of medicinal therapeutic diet. This study matches dried longan flower with high mountain tea from Alishan, producing different teas by adjusting the proportions of the two ingredients, in order to analyze the difference of the antioxidant effects yielded by the compositions of different proportion. The teas used in this study are extracted with boiling water, strictly according to international standards. This method was chosen as it produces tea with compositions and concentration most similar to our daily brew. Once extracted, the teas goes through nine analysis for soluble solids, total phenols, reducing sugars, catechins, flavonoids, chlorophyll, carotenoids, caffeine and tea color. The test results of soluble solids and antioxidant capacity find that longan flower infused tea yielded better results than pure mountain tea. The antioxidant capacity increases accordingly to the proportions of longan flower infused within. This shows that the proper combination of mountain tea and longan flower effectively increases the antioxidant capacity while adding flavors and textures to the tea, thus making this combination a healthy flavored drink with a promising potential.

並列關鍵字

longan flower ； antioxidant effects ； high mountain tea

國際替代計量

龍眼花茶抗氧化能力分析

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