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| 茶叶灰分和水分与品质关系 | |
| 引用本文： | 刘本英,周红杰,王平盛,安文杰. 茶叶灰分和水分与品质关系[J]. 热带农业科技, 2007, 30(3): 22-26 |
| 作者姓名： | 刘本英 周红杰 王平盛 安文杰 |
| 作者单位： | 1. 中国农业科学院,茶叶研究所,杭州,310008 2. 中国农业科学院,茶叶研究所,杭州,310008;云南农业大学,普洱茶研究院,昆明,650201 3. 云南农业科学院,茶叶研究所,云南,勐海,666201 4. 云南农业大学,普洱茶研究院,昆明,650201 |
| 基金项目： | 云南省自然科学基金重点项目(2003C0007Z) |
| 摘 要： | 阐述了茶叶灰分及其检验意义和世界茶叶标准中的灰分指标,分析了我国茶叶灰分检验现状和影响茶叶灰分的主要因素,提出了有效控制茶叶灰分的4项措施;同时从营养化学的角度分析了水分对茶叶中微生物的生长繁殖、茶化反应、营养成分及风味物等方面的直接影响,低水分活度对茶叶品质起到的稳定作用。 |
| 关 键 词： | 茶叶 灰分 水分 品质 |
| 文章编号： | 1672-450X（2007）03-0022-05 |
| 修稿时间： | 2007-05-24 |
Ashes and Water Related to the Quality of Tea |
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| LIU Ben-ying,ZHOU Hong-jie,WANG Ping-sheng,AN Wen-jie. Ashes and Water Related to the Quality of Tea[J]. Tropical Agricultural Science & Technology, 2007, 30(3): 22-26 | |
| Authors: | LIU Ben-ying ZHOU Hong-jie WANG Ping-sheng AN Wen-jie |
| Affiliation: | 1. Tea Research Institute, Chinese Academy of Agriculture Sciences, Hangzhou 310008, China ;2. Yunnan Research Institute of Puer Tea, Yunnan Agriculture University, Kunming 650201, China; 3.Tea Research Institute, Yunnan Academy of Agriculture Sciences, Menghai 666223, China |
| Abstract: | By explaining the meaning of tea ashes and ashed content in world tea standard,analysing present situation in tea ashed test and the major factors affecting tea ashed.This paper has put forward four measures to control tea ashes effectively.In addition,the direct influence of water on microbial propagation,chemistry reaction,nourishment components as well as taste substance in tea was analyzed in terms of nourishment chemistry.The steady function of low water on tea quality was summarized. |
| Keywords: | tea ashes water quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |