摘要
采用分光光度法及色差分析等方法,分别分析了五种同一茶区同一茶厂不同年份生产的普洱茶生茶和熟茶的理化特性。对不同储存时间普洱茶的总灰分、水浸出物、茶多酚、儿茶素、咖啡碱、茶色素、可溶性糖、可溶性蛋白质等主要品质化学成分组成含量及茶汤的光学特性进行了研究。初步探究了茶汤水提物对花生油和猪油的抗氧化作用,以期对普洱茶的生产、质量控制、生物活性、生理功能研究提供参考。
The physical and chemicals properties of raw and ripened pu-er tea which produced in the same tea area and the same factory were analyzed by using methods of spectrophotometry and chromatism analysis. The total ashes, content of water extracted substances, tea polyphenols, catechins, caffeine, tea pigments, soluble sugar, soluble proteins of pu-er which had different storage time, and the optical properties of tea extracts were determined. The antioxidant activity of tea water extracts to peanut oil and lard was also determined. The results will provide helpful information for pu-er tea production, quality controls, biological activities and physiological functions.
出处
《食品工业》
CAS
北大核心
2013年第7期127-130,共4页
The Food Industry
关键词
普洱茶
生茶
熟茶
理化成分
抗氧化
pu-er tea
raw pu-er
ripened pu-er
physical and chemicals
antioxidant
