| 降低黑茶(Dark Green Tea)含氟量的研究——Ⅱ 降氟的方法及效果 |
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| 引用本文： | 施嘉璠,何春雷,杜晓. 降低黑茶(Dark Green Tea)含氟量的研究——Ⅱ 降氟的方法及效果[J]. 四川农业大学学报, 1991, 0(3) |
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| 作者姓名： | 施嘉璠 何春雷 杜晓 |
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| 作者单位： | 四川农业大学园艺系 雅安 |
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| 摘 要： | 本文对4种降氟剂浓度、效果、降氟机理及茶叶制造中的稳定性、对品质影响诸方面进行了研究,提出在确保黑茶品质前提下,Ⅰ-C、Ⅲ一C2个处理降氟效果好,且稳定。揭示了运用降氟剂与工艺配合,以降低黑茶茶汤中游离氟含量是可能的。
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| 关 键 词： | 氟[34D] 茶叶[49F] 裁培(49EA] 浓度[51D、92D] 生物化学[45EA] |
STNDIES ON REDUCTION OF FLUORINE CONTENT IN DARK GREEN TEA(Ⅱ) RESULTS AND METHODS OF REDUCING FLUORINE |
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| Shi Jiafan et al. STNDIES ON REDUCTION OF FLUORINE CONTENT IN DARK GREEN TEA(Ⅱ) RESULTS AND METHODS OF REDUCING FLUORINE[J]. Journal of Sichuan Agricultural University, 1991, 0(3) |
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| Authors: | Shi Jiafan et al |
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| Abstract: | This article deals with the concentration, effect, fluorine-reducing, stability during manfacture and the influence on the tea quality of four fluorine-reducing agents. Combinations Ⅰ-C and Ⅲ-C guarantee good quality and have stable and satisfactory fluorine-reducing effects. It is possible to cut down the available free fluorine content in dark green tea soup by fluorine-redncing agents combined with proper technology. |
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| Keywords: | FLOURINE TEA LEAVES CILTIVATE CONCENTRATION BIOCHMISTRY。 |
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