摘要
本文研究了永川秀芽茶加工中生化成分的动态变化。结果表明,多酚类物质逐步降低,干茶中的含量比鲜叶减少2.02％;而氨基酸、水浸出物、可溶性糖总量有增加的趋势,其干茶中的含量分别比鲜叶增加0.06％、2.00％、0.21％。这种变化趋势有利于该茶独特品质的形成和发展。
The variations of biochemical components of Yong Chuan Xiu Ya during processing were analysed. Polyphenol content decreased gradually. Pelyphenol content in made tea appeared 2.02% less than that in fresh leaves. But contents of amino acids, water extract and soluble carbohydrates increased by 0.06%, 2.00% and 0.21% respectively, as compared with fresh leaves. These changes in biochemical components during processing of Yong Chuan Xiu Ya were benefical to the formation and development of its characteristic quality
出处
《西南大学学报（自然科学版）》
CAS
CSCD
1993年第1期30-33,共4页
Journal of Southwest University(Natural Science Edition)
关键词
茶叶
加工
变化
/永川秀芽
生化成分
tea leaves
processing
change
/Yongchuan Xiu Ya
bioehemical components
