摘要或動機

茶由於其具有特殊的芳香氣味及口味，廣泛地被世人用為飲料，近年來的研究證據顯示茶具有促進身體健康和防癌功效，但茶中之成分，尤其兒茶素隨茶及茶沖泡方式而有所不同，因此對於茶中成分及沖泡方式的認知是一門重要的課題。 本實驗主要是探討茶沖泡方式及儲藏條件，對於茶液中成分變化的影響，探討的茶包含紅茶、烏龍茶、綠茶及其茶包。並使用質譜儀及高效能液相層析儀配備紫外光偵測器分析茶液中之成分，實驗結果顯示加蓋子的茶杯儲存茶時比沒蓋子的要好；成分變化速率又以未發酵的綠茶較發酵的紅茶和烏龍茶快；低溫儲存時，亦可延緩茶的成分變化，例如加蓋並存放於冰箱，茶甚至可置放至隔夜其成分均不會改變；尤其本實驗尚發現照光與否影響茶液成分變化甚鉅。;Tea is the most widely accepted and consumed beverage worldwide due to its characteristic aroma and taste. Recent studies have provided the strong scientific basis for understanding the health promoting effects and cancer preventive actions of tea. The components of tea especial the catechins are varied with the conditions of making tea. To understand and determine the chemical composition of tea is very important. Some investigations of the parameters on the storage and making of tea were carried on in this study. The kinds of tea studied were including black tea, oolong tea, green tea, and instant tea bags. A high performance liquid chromatograph combined with UV detector was used to analyze the components of tea. The results showed that the composition of tea solution is dependant of the exposure of light. The tea kept in cup with cover was better than that without cover. The ingredients in green tea were changed faster than those in fermentative black tea and oolong tea. The components of tea can be kept unchanged for a long time at low temperature. In refrigerator, the time can be extended to overnight.