摘要
研究添加外源糖(葡萄糖为0.2%～1%,果糖、半乳糖、甘露糖和木糖分别为0.6%,0.8%)处理普洱生茶(50℃,处理3 d)后普洱茶品质相关的各内含成分(水浸出物,茶多酚,儿茶素,游离氨基酸,咖啡碱,可溶性糖,TR,TF,TB)的含量变化。结果表明添加外源单糖可显著改变普洱茶的各内含成分含量。果糖能显著降低咖啡碱含量,木糖次之。
In this study exogenous simple sugars（0.2%~1% glucose,0.6% and 0.8% for fructose,galactose,mannose and xylose respectively） were added to raw Pu＇er tea then treated at 50 ℃ for 3 d,contents of components which associated with quality of the Pu＇er tea,such as water extracts,polyphenols,catechins,free amino acids,caffeine,soluble sugar,TR,TF,TB were determined.The results showed that exogenous sugars can significantly change the contents of components of the tea.In particular,fructose can significantly reduce the content of caffeine,followed by xylose.
出处
《食品工业》
CAS
北大核心
2012年第7期78-80,共3页
The Food Industry
关键词
普洱茶
外源单糖
复配
品质成分
Pu＇er tea
exogenous simple sugars
compound
quality components
