| 茶水放置过程中茶叶品质成分动态变化的研究 |
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| 引用本文： | 贾俊辉,沈生荣.茶水放置过程中茶叶品质成分动态变化的研究[J].茶叶,2003,29(3):151-154,158. |
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| 作者姓名： | 贾俊辉 沈生荣 |
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| 作者单位： | 浙江大学茶叶研究所,杭州,310029 |
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| 基金项目： | 浙江大学 SRTP项目 |
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| 摘 要： | 对茶叶在冲泡放置24小时过程中有效成分的变化情况的系统分析，通过测定茶汤中的茶多酚、氨基酸、茶红素、茶黄素、儿茶素等有效成分的动态变化，探讨茶水在放置过程中有效成分的变化情况。结果显示，上述相关成分，冲泡过程中不会造成茶叶品质的明显改变。
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| 关 键 词： | 茶水 放置过程 茶叶品质 成分 动态变化 冲泡放置 茶多酚 氨基酸 茶红素 茶黄素 儿茶素 |
| 文章编号： | 0577-8921(2003)03-151-04 |
Dynamics Changes of Contents of Chemical Composition in Tea Infusion Released from Tea Leaf during Holding |
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| JIA Junhui,SHEN Shengrong.Dynamics Changes of Contents of Chemical Composition in Tea Infusion Released from Tea Leaf during Holding[J].Journal of Tea,2003,29(3):151-154,158. |
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| Authors: | JIA Junhui SHEN Shengrong |
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| Abstract: | The dynamic changes of chemical composition in tea infusion released to water from tea leaf were studied,Also,we analyzed the changes of their concentrations within 24h standing,and discussed the extraction dynamics during holding and its influence on tea food safety. The results showed that contents of tea polyphenols, amino acids, thearubigin, theaflavin and catechins released into the tea infusion were not abviously changed with standing time. |
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| Keywords: | green tea black tea effective components dynamic changes |
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