摘要
对茶叶在冲泡放置 2 4小时过程中有效成分的变化情况的系统分析 ,通过测定茶汤中的茶多酚、氨基酸、茶红素、茶黄素、儿茶素等有效成分的动态变化 ,探讨茶水在放置过程中有效成分的变化情况。结果显示 ,上述相关成分 ,冲泡过程中不会造成茶叶品质的明显改变。
The dynamic changes of chemical composition in tea infusion released to water from tea leaf were studied,Also,we analyzed the changes of their concentrations within 24h standing,and discussed the extraction dynamics during holding and its influence on tea food safety. The results showed that contents of tea polyphenols, amino acids, thearubigin, theaflavin and catechins released into the tea infusion were not abviously changed with standing time.
出处
《茶叶》
2003年第3期151-154,158,共5页
Journal of Tea
基金
浙江大学 SRTP项目
