纳米包装材料对绿茶保鲜品质的影响

Effect of a New Fashion Nano-packing on Preservation Quality of Green Tea

本试验研发了一种新型绿茶纳米包装材料,与普通包装材料相比,透氧量降低2.1%,透湿量降低28.0%,纵向拉伸强度提高24.0%;绿茶包装240d后,新型纳米材料包装的绿茶中,维生素C、叶绿素、茶多酚、氨基酸保留量比采用普通包装绿茶分别高7.7%、6.9%、10.0%、2.0%。

A new fashion nano-packing was developed for the preservation of green tea. The O2 and RH transmission rate of the packing decreased 2.1%, 28%, while the longitudinal strength increased 24% in comparison with the normal packing. After 240 days, the remains of vitamin C, chlorophyll, polyphenol and amino acid increased 7.7%, 6.9%, 10.0% and 2.0% respectively in grin tea higher with nano-packing than with normal packing.