表一、石柿柿葉之一般組成
Table 1. Proximate composition of persimmon leaf
Component Content (%) (dry basis) Crude fat 3.22 ± 0.01
Crude protein 10.43 ± 0.01
Ash 6.25 ± 0.01
Carbohydrate 80.1 ± 0.03 Moisture：69.21 ± 0.02％
表二、不同採摘期之石柿柿葉甲醇萃取物之萃取率
Table 2. Methanol extract yield of persimmon leaf from various harvesting periods
Season Harvest period Extraction yield (%) Spring PLSp I 20.45 ± 0.31
PLSp II 22.41 ± 0.28 Summer PLSu I 21.01 ± 0.34 PLSu II 25.72 ± 0.57 PLSu III 23.31 ± 0.25 PLSu IV 22.53 ± 0.28 PLSu V 22.50 ± 0.34 Fall PLFa I 23.20 ± 0.34 PLFa II 22.33 ± 0.23 PLFa III 21.70 ± 0.24 PLFa IV 22.94 ± 0.35
表三、不同採收期之石柿柿葉之總酚、類黃酮及抗壞血酸含量
Table 3. Total polyphenol, total flavonoids and total ascorbic acid content of persimmon leaf from various harvesting periods
Season Harvest period total polyphenol (mg/g)
total flavonoids (mg/g)
total ascorbic acid (mg/g)
表四、不同採摘期石柿柿葉之甲醇萃取物之成分變化與抗氧化活性之相關性 Table 4. Pearson correlation coefficients between antioxidative activity and related
components in persimmon leaf from various harvesting periods Scavenging
effects on DPPH radical
Chelating ferrous ions(Fe2+)
Reducing power
Inhibition ability of linoleic acid peroxidation Total polyphenol
content 0.067 0.586** 0.763** 0.725**
Total flavonoids
content 0.246 0.620** 0.707** 0.504**
Total ascorbic
acid content 0.103 0.494** 0.729** 0.724**
** Significantly different at ( p< 0.01)
表五、乾燥溫度處理，揉捻處理和殺菁處理之石柿柿葉茶之熱水萃取率 Table 5. Hot water extract yield of persimmon leaf tea treated with drying
temperature, rolling and steaming
Treatment Dry
temperature Rolling Steaming Extraction yield (%) PTt50 50oC － － 15.12 ± 0.32 PTt70 70 oC － － 14.31 ± 0.09 PTt90 90 oC － － 12.69 ± 0.04 PTR 50 oC ＋ － 14.77 ± 0.61 PTS 50 oC － ＋ 14.65 ± 0.05 PTt50：Persimmon leaf tea in 50 oC drying；
PTt70：Persimmon leaf tea in 70 oC drying；
PTt90：Persimmon leaf tea in 90 oC drying；
PTR：Persimmon leaf tea in rolling and 50 oC drying；
PTS：Persimmon leaf tea in steaming and 50 oC drying
＋：The expression has rolling or steaming；－：The expression not rolling or steaming
表六、乾燥溫度處理之石柿柿葉茶熱水萃取物之總酚、類黃酮及抗壞血酸含量 Table 6. Total polyphenol, total flavonids and ascorbic acid content of hot water
extracts from persimmon leaf tea by drying temperature
Treatment Drying temperature
Total polyphenol (mg/g)
Total flavonoids (mg/g)
Total ascorbic acid (mg/g)
a-d Means in the same row followed by different letters are significantly different (p<0.05).
－：The expression not drying
表七、揉捻和殺菁處理之石柿柿葉茶熱水萃取物之總酚、類黃酮及抗壞血酸含 量
Table 7. Total polyphenol, total flavonids and ascorbic acid content of hot water extracts from persimmon leaf tea treated with rolling and steaming and 50
oC drying
Treatment Rolling Steaming Total polyphenol (mg/g)
Total flavonoids (mg/g)
Total ascorbic acid (mg/g)
PTR ＋ － 18.49 ± 0.01 b 0.13 ± 0.01 b 2.04 ± 0.04 b
PTS － ＋ 22.37 ± 0.03 a 0.27 ± 0.02 ab 2.06 ± 0.02 ab
PTt50 － － 22.87 ± 0.02 a 0.45 ± 0.02 a 2.33 ± 0.07 a
a-b Means in the same row followed by different letters are significantly different (p<0.05)
＋：The expression has rolling or steaming；－：The expression not rolling or steaming
表八、乾燥溫度、揉捻和殺菁處理之石柿柿葉茶熱水萃取物之相關活性成 分變化與抗氧化活性之相關性
Table 8. Pearson correlation coefficients between antioxidative activities and related components of hot water extracts on persimmon leaf tea treated with drying temperature, rolling and steaming
The inhibition of peroxidation of linoleic acid ability Total polyphenol content 0.535 *
Total flavonoids content 0.541 *
Total ascorbic acid content 0.511 *
* Significantly different at (p<0.05)
表九、乾燥溫度、揉捻和殺菁處理之石柿柿葉茶可溶性醣、單寧及游離 胺基酸量
Table 9. Soluble sugar contents, tannin contents and free amino acid content of persimmon leaf tea treated with drying temperature, rolling and steaming
Treatment soluble sugar (mg/g)
tannin (mg/g)
free amino acid (mg %) PTt50 14.82 ± 0.23 b 1.25 ± 0.19 ab 0.67 ± 0.11 c
PTt70 10.82 ± 0.33 c 1.10 ± 0.23 ab 0.62 ± 0.07 d
PTt90 8.08 ± 0.14 c 1.02 ± 0.18 b 0.57 ± 0.09 e
PTR 22.37 ± 0.11 a 1.43 ± 0.19 a 1.06 ± 0.14 a
PTS 19.93 ± 0.09 a 1.36 ± 0.22 ab 0.99 ± 0.02 b
a-e Means in the same row followed by different letters are significantly different (p<0.05).
表十、乾燥溫度、揉捻和殺菁處理石柿柿葉茶之色差值和pH 值
Table 10. The color difference and pH value of the persimmon leaf tea treated with drying temperature, rolling and steaming
Treatment L a b pH
PTt50 2.08 ± 0.13 b -0.19 ± 0.03 ab -0.09 ±0.03 b 4.63 ± 0.33 c
PTt70 1.75 ± 0.02 c -0.11 ± 0.09 a -0.11 ± 0.05 b 4.61 ± 0.02 c
PTt90 1.56 ± 0.05 c -0.13 ± 0.23 a -0.14 ± 0.05 b 4.36 ± 0.01 c
PTR 2.26 ± 0.2 b -0.06 ± 0.08 a 1.21 ± 0.32 a 5.15 ± 0.23 b
PTS 2.69 ± 0.06 a -0.39 ± 0.03 b 1.19 ± 0.15 a 5.7 ±0.1 a
a-c Means in the same row followed by different letters are significantly different (p<0.05).
表十一、乾燥溫度、揉捻和殺菁處理石柿柿葉茶及市售產品感官品評
Table 11. Sensory evaluation of the persimmon leaf teas treated with drying temperature, rolling, steaming and market product
Mouthfeel Persimmon
leaf tea Color
Acidity Astringent
taste Sweetness
Aroma Overall acceptive
a-d Means in the same row followed by different letters are significantly different (p<0.05).
Market product：苗栗公館鄉福村養生農園之養生柿葉茶