| 绿茶浸提动态的研究 |
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| 引用本文： | 肖文军,龚志华,杨伟丽,唐和平.绿茶浸提动态的研究[J].湖南农业大学学报(自然科学版),1999,25(4):293-295. |
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| 作者姓名： | 肖文军 龚志华 杨伟丽 唐和平 |
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| 作者单位： | 湖南农业大学食品科学技术学院,长沙,410128 |
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| 摘 要： | 以成品绿茶为研究对象，从浸提温度，浸提时间，茶叶级别和用水量４个因子发，对浸提过程中茶沁有效成分－水浸出物，茶多酚，氨基酸和，咖啡等的动态变化进行了研究。
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| 关 键 词： | 绿茶 浸提 氨基酸 茶多酚 水浸出物 咖啡碱 |
| 修稿时间： | 1999-03-21 |
Studies on Green Tea Extraction's Dynamic Changes |
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| Xiao Wenjun,Gong Zhihua,Yang Weili,Tang Heping.Studies on Green Tea Extraction's Dynamic Changes[J].Journal of Hunan Agricultural University,1999,25(4):293-295. |
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| Authors: | Xiao Wenjun Gong Zhihua Yang Weili Tang Heping |
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| Abstract: | Based on extraction temperature,extraction time,tea grade and water consumption,experiments were conducted to study the dynamic changes of effective components of water extracts,tea polyphenol,amino acid and coffeine in tea soup when green tea was being extracted. The results obtained showed that the amount tea polyphenol and amino acid in green tea soup was determined by the grade of raw material and was affected by extraction time and extraction temperature,namely,with the rise of extraction temperature and the prolongation of extraction time,the amount extracted increased,water consumption had no obvious effect on the amount extracted. |
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| Keywords: | green tea extracts amino acids tea polyphenol water extracts coffiene |
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