| 苦丁茶及其与绿茶混合物低沸点组分研究 |
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| 引用本文： | 刘和 王光慈. 苦丁茶及其与绿茶混合物低沸点组分研究[J]. 西南大学学报(自然科学版), 1997, 19(5): 475-478 |
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| 作者姓名： | 刘和 王光慈 |
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| 作者单位： | 安顺师专化学系，西南农大食品科学院 |
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| 摘 要： | 本文对苦丁茶及其与绿茶混合物的低沸点组分进行了研究，并将其组分物质应用于成品茶叶的增香和新蒸馏白酒的人工催陈，效果显著
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| 关 键 词： | 茶叶；苦丁茶；绿茶；沸点；组分 |
RESEARCHES ON LOW BOILING POINT COMPONENTS OF ILEX LATIFORLIA THUMB AND ITS MIXTURE WITH GREEN TEA (THEA SINENSIS) |
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| Liu He, Sun Zhonggui. RESEARCHES ON LOW BOILING POINT COMPONENTS OF ILEX LATIFORLIA THUMB AND ITS MIXTURE WITH GREEN TEA (THEA SINENSIS)[J]. Journal of southwest university (Natural science edition), 1997, 19(5): 475-478 |
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| Authors: | Liu He Sun Zhonggui |
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| Abstract: | The present paper reports the results of researches on low boiling point components in Ilex latiforlia Thumb and in its mixture with green tea ( Thea sinensis) . Satisfactory results were obtained when such components were applied for the aromatization of product tea or for the artificialripening of newly distilled liquor wine. |
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| Keywords: | tea leaves Ilex latiforlia Thumb green tea boiling points constitueuts |
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