摘要
设置茶鲜叶的不同采摘成熟度、不同采摘时间以及不同烘干温度等,制备茶样,研究不同成熟度、不同采摘时间以及不同烘干温度等对茶叶中表没食子儿茶素-3-O-(3-O-甲基)没食子酸酯(EGCG3″Me)含量的影响。研究发现,随着茶鲜叶成熟度的增加,叶片中EGCG3″Me含量有增加的趋势,一般在第3叶(或者第4叶)含量达到最高;1d中,茶鲜叶中EGCG3″Me含量在中午达到最高;在90℃烘干温度下,茶叶中的EGCG3″Me含量能得到有效的保持。
Effects on EGCG3＂Me content in the tea with different leaf maturity, different picking time and different drying temperature were investigated by HPLC. The results indicated that the content of EGCG3＂Me increased with the leaf maturity, it was reached to its highest level in the third or the fourth leaf generated; the maximum content was reached at noon. The content of EGCG3＂ Me maintained effectively when the drying temperature was kept at 90℃.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第10期22-25,共4页
Food and Fermentation Industries
基金
国家科技支撑计划(2006BAD06B01)
浙江省自然科学基金(Y307498和Y3080088)
