摘要
用光学显微镜和电子显微镜观察了绿茶冷后“沉降物”粒子的形态特征.浓绿茶汤迅速冷却时出现冷后“沉降物”,其粒子分散于茶水中呈布朗运动,并随时间推移而沉降.粒子呈球状,表面光滑.50.6％粒子的粒径为0.2～1.03μm.在透射电镜下观察,绿茶冷后“沉降物”粒子有4种不同的内部结构.分析结果还表明,茶叶水浸出物在没有茶红素和茶黄素存在的条件下仍能形成冷后“沉降物”.
The morphology of green tea cream particles was investigated by optical and electron microscopes. A strong green tea infusion could cream dowm as it cooled and the cream particles exhibited Brownian movement in tea infusion. The particles precipitated with prolongation of time. The green tea craem particles were spherical and smooth in appearance and 50. 6% of them was in size ranging from 0. 2-1. 03μm in diameter. Under transmission electron microscope,four kinds of the particles structure were recognised. The results also revealed that tea cream could be formed in the absence of theambigins and theaflavins.
关键词
粒子形态
绿茶
沉降物
green tea cream iparticle morphologyvelectron microscopy
