摘要
长期以来,对茶叶品质的评价是通过人的感官评定的。随着仪器分析技术的发展,科学客观的评价方法逐步发展起来。综述国内外运用相关的仪器和技术对茶叶品质相关成分(氨基酸、咖啡因、抗坏血酸和儿茶素等)进行分析的最新研究进展。
So far, the quality of tea is evaluated by the tea experts through senses. With the development of the instrumental analysis, objective testing methods are developed. The paper presents the new research development in evaluating qualitative components of tea, such as amino acids, caffeine, aseorbic acid and catechins by instruments and new technology.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期169-172,共4页
Food Research and Development
