溫泉水質及感官品評分析

Analysis of the Water Quality and the Sensory Evaluation of Hot Spring

隨著經濟發展及國人對生活品質和醫療保健的重視，溫泉成為提供民眾於工作之外尋求釋放壓力的場所，而溫泉水質品質也影響消費者的舒適與衛生。本研究旨在分析溫泉水及溫泉水與自來水、地下水等不同飲用水源之感官品評，研究對象為台灣北部一處溫泉。依據環保署公告之標準檢驗方法進行溫泉水質分析，檢測項目為飲用水中之適飲性物質，包含硬度、總溶解固體量、硫酸鹽、氯鹽、氨氮、鐵、錳、銅及鋅等物質。感官品評區分為適飲性及泡茶品評，採用順位法進行之。研究結果顯示該溫泉水除總溶解固體量稍高於飲用水標準外，其餘各檢驗項目均符合水質標準。溫泉水、自來水及地下水三種水源適飲性品評整體接受無明顯差異；而以溫泉水泡茶之接受度最高，其次為地下水，自來水泡茶之接受度則為三者中最低。

In Taiwan, the economic development and living standard increases people tend to expect the good quality of the life, medical treatment, and health care. There are abundant hot springs in the island, the hot spring offers a place that the people seek to release the pressure in their daily life. The water quality of hot spring influences consumers' comfort and hygiene become a public health issues. This research aims to evaluate the water quality of hot spring and the sensory of a hot spring resort, including the running water and groundwater, locate at the northern Taiwan. The water analysis methodology was according to the standard method of Environmental Protection Administration. The measured items include the hardness, total dissolve solid (TDS), sulfate, chloride, ammonia nitrogen, iron, manganese, copper and zinc, etc. The sensory evaluation divided into the fineness of drinking taste and tea-making flavor evaluation; both evaluations adopted the order method. The results of this research showed that most items met the drinking water standard except TDS. In the testing location, there was no significant difference of hot spring, running water and groundwater to meet the drinking water standard. The hot spring was the highest acceptance of tea-making flavor evaluation, secondly was groundwater, and the running water was the last.