| 冬茶的化学成分与品质研究 |
| |
| 引用本文： | 麦奕朗,王晨阳,王宏飞,袁盼,宋伟.冬茶的化学成分与品质研究[J].现代农业科技,2019(24). |
| |
| 作者姓名： | 麦奕朗 王晨阳 王宏飞 袁盼 宋伟 |
| |
| 作者单位： | ;1.中国科学技术大学;2.中国科学院广州能源研究所 |
| |
| 基金项目： | 安徽省重点研究与开发计划项目(201904a06020014) |
| |
| 摘 要： | 本文将冬茶与祁门红茶、松萝绿茶进行对比,研究不同茶叶的化学成分和品质差异。结果表明,冬茶的可溶性糖含量高,是祁门红茶、松萝绿茶的4.11、3.88倍,冬茶的浸出物含量高、茶多酚含量低。冬茶具有不同于其他茶的独特化学性质与口感,值得进一步研究与开发利用。
|
| 关 键 词： | 冬茶 化学成分 可溶性糖 茶多酚 浸出物 |
| 收稿时间： | 2019/8/24 0:00:00 |
| 修稿时间： | 2019/8/24 0:00:00 |
Study on chemical composition and quality of winter tea |
| |
| Authors: | Song Wei |
| |
| Institution: | University of Science and Technology of China |
| |
| Abstract: | Compared with spring tea, summer tea and autumn tea, winter tea is rarely exploited and has great market potential. In this paper, winter tea leaves are compared with Tuen Mun black tea and pine green tea to study the chemical composition of winter tea. It was found that winter tea has the characteristics of high soluble sugar content, high extract content and low tea polyphenol content. It is particularly noteworthy that the soluble sugar content of winter tea is 3 to 4 times that of the comparative spring tea sample, indicating that winter tea has different chemical properties and taste than other teas, and is worthy of further research and development. |
| |
| Keywords: | Winter tea chemical composition soluble sugar tea polyphenol extractum |
|
| 点击此处可从《现代农业科技》浏览原始摘要信息 |
| 点击此处可从《现代农业科技》下载免费的PDF全文 |
|
