臺灣文山包種茶比賽茶茶葉等級與指標成分分析

茶在臺灣是非常重要的生活與文化，在比賽中得獎的茶葉通常有更高的價值，本研究利用比色法、HPLC、SPME-GC-MS等方法探討比賽茶等第與化學成分含量上的差異。　　將茶葉依比賽結果分為五等(頭等、金獎、銀獎、優良、淘汰)時，總多酚淘汰者對於頭等以及總還原醣之頭等茶樣對於優良者出現顯著差異(p≤0.05)。總多酚隨著等第越高含量越低，總還原醣則是遞增，兩者含量與等第具有適度相關性(γ= -0.481, 0.466, p≤0.05)。總多酚與總還原醣的比值以及總多酚與總游離胺基酸的比值分別出現良好相關(γ= -0.575, p≤0.01)與適度相關(γ= -0.475, p≤0.05)。　　茶葉分為五等時，其等第與沒食子兒茶素(GC)、(-)-表沒食子兒茶素(EGC)、Caffeine、(-)-表兒茶素(EC)以及分為兩等(入選、淘汰)時沒食子兒茶素沒食子酸酯(GCG)的含量具有顯著差異(p≤0.05)，EGC、EC、(-)-表沒食子兒茶素沒食子酸酯(EGCG)含量與等第出現適度的正相關(γ= 0.443, 0.407, 0.438, p≤0.05)。　　將茶葉的等級分成三等時，青香類的揮發性化合物與等第間出現適度的負相關性(γ= 0.480, p≤0.05)，而果香類化合物則呈現良好的正相關(γ= -0.503, p≤0.05)，花香類化合物則呈現良好的正相關(γ= 0.504, p≤0.01)。　　分成五等級時，a*值組間出現高度顯著差異(p≤0.01)，分為三等，等第間L*、b*值皆有顯著差異(p≤0.05)，a*值差異極顯著(p≤0.001)。L*值在五分時與等第之間具有適度相關(γ= -=0.430, p≤0.05)，而a*值(γ= -0.737, p≤0.001)、b*值(γ= -0.536, p≤0.01)更是有良好的相關性，結果顯示等級越高的茶茶湯越透明，顏色越偏向綠色並且黃色越淡。

關鍵字

文山包種茶；等第；指標成分

並列摘要

Tea is one kind of important culture in Taiwan. The award-winning teas are more expensive than ordinary tea. When the teas were divided into five grades according to the results of the competition, there are significant differences at the content of total polyphenols between the eliminated and the first prize. And it's also between The content of total reducing sugars of the first prize and Merit (p≤0.05). The content of total polyphenols is lower as the grade is higher, while the total reducing sugars is increasing. The content of the two have medium correlation to the grade (γ= -0.481, 0.466, p≤0.05). The ratio of total polyphenols to total reducing sugars and the ratio of total polyphenols to total free amino acids have strong correlation (γ= -0.575, p≤0.01) and medium correlation (γ= -0.475, p≤0.05), respectively. There are significant differences in GC, EGC, Caffeine, EC when the samples are divided into five grades, and the content of GCG (p≤0.05). When the teas are divided into two grades, the contents of EGC, EC, and EGCG have medium correlation with the grade (γ= 0.443, 0.407, 0.438, p≤0.05). As the level gets lower, the amount decreases. Dived The grade three, the type of green VOCs has medium correlation with grades(γ= 0.480, p≤0.05), and the type of citrus VOCs has strong correlation (γ= -0.503, p≤0.05) When divided into five grades, there are highly significant differences between the groups at a* value(p≤0.01), when divided into three grades, there are significant differences at the L * and b * value(p≤0.05), and extremely significant at a* value(p≤0.001). The L * value has a medium correlation with the grades divided into five (γ= 0.430, p≤0.05), and the a* value (γ= -0.737, p≤0.001) and b* value (γ= -0.536, p≤0.01) have a strong correlation (γ=0.737, 0.536). The results show that the higher the grade of tea is, the better transparent, and more greenish and the yellow will be lighter.