摘要
分析了竹炭对炒青绿茶贮藏过程中的含水率、叶绿素含量、茶多酚含量、咖啡碱含量及氨基酸含量动态变化情况。结果表明,在8个月的贮藏期中,竹炭处理使茶叶的含水率增加率控制至31.47%,而空白对照则达54.61%;试验结果同时表明,竹炭处理使茶叶叶绿素、茶多酚、咖啡碱、氨基酸的保留率得以不同程度提高,分别为空白对照的114.56%、106.70%、103.24%和111.81%。
Dynamic analysis on effect of bamboo charcoal on moisture content, chlorophyll content, tea polyphenol content, Caffeine content and amino acid content of stored green tea resulted that 8 months later, bamboo charcoal treated tea moisture content increased by 31.47%, while 54.61% of the control. Meanwhile, the result showed that the reserve rate of chlorophyll, tea polyphenol, caffeine increased respectively 114.56%,106.7%, 103.24% and 111.81% than the control.
出处
《浙江林业科技》
北大核心
2005年第3期15-17,22,共4页
Journal of Zhejiang Forestry Science and Technology
关键词
竹炭
茶叶
贮藏
分析
bamboo charcoal
tea
storage
analysis
