客家酸柑茶之活性成分鑑定分析與年份之相關性探討

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Project title

Code/計畫編號

HAC-108-IR-0012-01

Project Coordinator/計畫主持人

Yu-Wei Chang

Funding Organization/主管機關

Hakka Affairs Council

Co-Investigator(s)/共同執行人

張采暄
陳昱維

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=13249123

Year

2019

Start date/計畫起

01-08-2019

Expected Completion/計畫迄

31-07-2020

Bugetid/研究經費

240千元

ResearchField/研究領域

食品科技(農)

茶是世界上大多數人廣泛食用的飲料。關於它的製造過程，茶分為青茶，綠茶，烏龍茶，紅茶和普洱茶。台灣知名客家酸柑茶是屬於發酵茶和老化茶的一種，在已知文獻中茶含有大量的生物活性化合物，其用作治療和治療許多疾病的治療方法。茶葉中的生物活性化合物由黃烷醇，黃酮醇糖苷，茶黃素，茶紅素，酚酸，生物鹼和氨基酸組成，各化合物皆具有不同的功能與生理活性。因此，本計畫擬應用化學分析、液相層析方法鑑定不同年份的酸柑茶生物活性化合物的特徵輪廓，找出指標性的酸柑茶活性成分，同時建立酸柑茶成品的食品安全品質因子，最終幫助客家酸柑茶增加品質可信度與附加價值。 Tea is a widely consumed drink by most of people in the world. Regarding its manufacturing process, tea is differentiated as white tea, green tea, oolong tea, black tea, and pu-erh tea. In Taiwan, bitter orange (Citrus × aurantium） tea is belonged to one of the fermented and aging tea. According to the reported literature, tea has high amount of bioactive compounds in it which are used as therapeutic treatment to cure and prevent many illness. Bioactive compounds in tea consist of flavanols, flavonol glycosides, theaflavins, thearubigins, phenolic acids, alkaloids, and amino acid. Each of them has many metabolites compounds that still need to be detected the amount level and specific chemical structures. Therefore, the objectives of the proposed project are firstly to develop chemical methods coupling with chromatography technique to identify the bioactive and indicative compounds from bitter orange tea, secondly to establish the quality control factors for food safety concern upon the bitter orange tea products and lastly to correlate the indicative compounds of bitter orange tea to its production year. Hopefully the research outcome will help Hakka bitter orange tea increase food safety quality with added value.

Keyword(s)

酸柑茶
活性成分
液相層析
Bitter orange tea
Bioactive compounds
High performance liquid chromatography

DSpace CRIS

客家酸柑茶之活性成分鑑定分析與年份之相關性探討

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