茶菇產製康普茶之抗氧化與抑制હ-澱粉酶活性的研究

Antioxidant and α-Amylase Inhibitory Activities of Kombucha Tea

芳氏香(Phuong Thi Huong)

指導教授 ： 張耀南

國立虎尾科技大學/文理學院/生物科技研究所/碩士(2014年)

摘要

康普茶(Kombucha teas; Kts)是利用當地商品菌種茶菇真菌(簡稱茶菇菌
或茶菇)發酵含有蔗糖添加的紅茶所製成，實際上茶菇菌為醋酸細菌與酵母菌
共同生活現象的菌屬。本研究細菌纖維素薄膜體積添加量（3％、5％與10％
w/v相對定義為S-3、S-5與S-10）及發酵時間（0、3、6、9、12、15、18、21
天）對Kts中乙醇和糖含量、有機酸以及抗氧化與α澱粉酶抑制活性影響的探
討。隨著發酵時間增加，Kts的pH值則逐漸下降，而總酸度則逐漸上升。相
對於S-3、S-5與S-10體積添加量而言，當發酵時間分別至第15天、第12天與
第18天時，Kts中乙醇含量可達到最高值，其值分別相對為0.83%、0.63%與1.
02%。隨著發酵時間增加，Kts的蔗糖含量逐漸減少，相對於S-3、S-5、S-10而
言，當發酵時間至第21天時，Kts的蔗糖含量分別相對為5.95、4.88、5.34g/L
，而且此時Kts的乙酸(其為主要之有機酸)分別相對為10.47、9.51、6.93g/L。
此外，對所有Kts樣品而言，其DPPH自由基清除率皆可達到90％以上。Kts的
總酚含量(定義為沒食子酸等量; gallic acid equivalent, GAE)隨著發酵時間增
加而逐漸增加，當發酵時間至第21天時，Kts的總酚含量可達到最高值，相對
於S-3、S-5、S-10而言，其值分別相對為0.93、1.03、1.00 g GAE/L）。Kts的
iv
還原力(定義為維生素C等量; vitamin C equivalent, Vit.CE)在發酵前9天會隨著
發酵時間增加而逐漸增加，然後逐漸下降；發酵時間至第9天時，Kts的還能
力可達到最高值，相對於S-3、S-5、S-10而言，其值分別相對為1.48、1.57、
1.55 g Vit.CE/L。發酵時間至第9天時，Kts對α-澱粉酶抑制活性可達到最佳
值，相對於S-3、S-5、S-10而言，其值分別相對為67.55％、69.69％、65.41％
。最後總結，對茶菇發酵含有蔗糖添加的紅茶所製成Kts而言，5％w/v的細菌
纖維素薄膜體積添加量將是最合適的起始添加量。

關鍵字

康普茶 ； 茶菇真菌 ； 抗氧化活性 ； α-澱粉酶抑制活性

並列摘要

Kombucha tea (Kt) was made from black tea with sucrose addition
fermented by local commercial tea fungi, actually a symbiosis of acetic acid
bacteria and yeasts. The effects of bacterial cellulose pellicle volumes (3%, 5%,
and 10% w/v defined as S-3, S-5, and S-10, respectively) and fermentation time (0,
3, 6, 9, 12, 15, 18, 21 days) on ethanol and sugar contents, organic acids, antioxidative
and α-amylase inhibitory activities of Kts were investigated in this study.
The pH value and total acidity of Kts decreased and increased, respectively, with
increasing fermentation time. The highest ethanol contents for S-3, S-5, and S-10
were 0.83%, 0.63% and 1.02%, obtained from the 15th day, 12nd day and 18th day
fermentation, respectively. The sucrose contents of Kts decreased with increasing
fermentation time. The corresponding values for S-3, S-5, and S-10 after 21 days
fermentation were 5.95, 4.88 and 5.34 g/L, respectively. Acetic acid was the major
organic acid with values were 10.47, 9.51 and 6.93 g/L for S-3, S-5, and S-10,
respectively, obtained from the last day fermentation. In addition, DPPH
scavenging activity for all the Kts samples was over 90%. The total phenolic
contents defined as GAE (gallic acid equivalent) were increased with fermentation
ii
time up to the highest values (0.93, 1.03 and 1.00 g GAE/L for S-3, S-5 and S-10,
respectively) at the 21st day fermentation. The reducing power of Kts was increased
with fermentation time at the first 9 days and then decreased. The highest reducing
power (defined as vitamin C equivalent, Vit.CE) for S-3, S-5, and S-10 were 1.48,
1.57 and 1.55 g Vit.CE/L, respectively, obtained at the 9th day fermentation.
Moreover, the highest values of α-amylase inhibitory activity for S-3, S-5, and S-10
were 67.55%, 69.69% and 65.41%, respectively, also obtained at the 9th day
fermentation. Inclusion, addition of 5% (w/v) bacterial cellulose pellicle could be
the most suitable starter for Kombucha tea made from black tea with sucrose
addition fermented by tea fungi.

並列關鍵字

Kombucha tea ； tea fungi ； antioxidant activity ； α-amylase inhibitory activity

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