| 理化因素对红茶浸提效果的影响 |
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| 引用本文： | 杨普,柏文舟. 理化因素对红茶浸提效果的影响[J]. 安徽农业科学, 2004, 32(3): 530-530,542 |
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| 作者姓名： | 杨普 柏文舟 |
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| 作者单位： | 1. 安徽省农业科学院科研管理处,安徽,合肥,230031
2. 安徽省全椒县武岗镇经济发展办公室 |
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| 摘 要： | 采用多因素正交试验研究了不同破碎度以及温度、时间、pH值 3因素对红茶浸提率的影响。结果表明 :破碎度大小与茶叶浸提率呈正相关 ;在相同破碎度条件下 ,温度、时间、pH值对红茶浸提率影响程度依次为 :温度 >pH值 >时间 ,最优组合为温度80℃ ,pH值 1,时间 15min。
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| 关 键 词： | 红茶 浸提率 理化因素 |
| 文章编号： | 0517-6611(2004)03-0530-01 |
Effects of Physical and Chemical Factors on the Extraction of Black Tea |
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| Yang Pu et al. Effects of Physical and Chemical Factors on the Extraction of Black Tea[J]. Journal of Anhui Agricultural Sciences, 2004, 32(3): 530-530,542 |
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| Authors: | Yang Pu et al |
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| Abstract: | The design of multi-factor orthogonal experiment was applied to investigate the effects of different physical and chemical factors such as disintegration degree temperature pH value and time on the extraction of black tea,the results showed that there was a significant positive correlation between the disintegration degree of tea sample and the extraction rate of black tea.Temperature,pH value and time had obvious effects on the extraction of black tea.The physical and chemical factors affecting the extraction of black tea were ordered as temperature>pH value >time,and the oplimum collection was determined as temperature 80*!℃,pH 1.0 and time 15 minutes. |
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| Keywords: | Black tea Extraction rate Physical and chemical factors |
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