摘要
通过水蒸汽蒸馏、乙醇和石油醚等溶剂对樱叶的风味物质进行提取，并对它的保健成分进行分析测定，同时开发了樱叶茶。
Tee flavour components of Prunus Setulate Zindi leaves was extracted with water stcam. alcolol and Petroleum ether and The health procction components were analysed and measured. Then the tea drink with health protection compo- nents from Prunus Setulatc zindi leaves was developed. Keywrods: prunus Selulate Zindi Leaves Distinctive lavour composition Floavonoids Optimum extracting proccss
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第1期65-68,共4页
Food Science
