摘要
本文利用高效液相色谱仪、氨基酸自动分析仪等对不同加工工艺所生产的杜仲茶中的绿原酸、氨基酸、水溶性糖及蛋白质的含量进行了测定。结果表明:采用炒青的加工工艺所得的杜仲茶质量最佳。
To process eucommia tea the Chinese traditional methods in processing green tea were adopted. Chlorogenic acid,amino acid,hydrosoluble carbohydrate and protein in different eucommia tea were analysed respectively with HPLC, aminoacid auto-analyser and so on. The results showed that roasted eucommia tea was the best.
出处
《天然产物研究与开发》
CAS
CSCD
1998年第4期68-71,共4页
Natural Product Research and Development
关键词
杜仲茶
化学成分
制茶工艺
杜仲叶
Eucommia tea,Chemical components, Processing method
