| 复合苦丁茶与纯苦丁茶的感官审评和化学分析比较 |
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| 引用本文： | 蔡利娅,周跃斌.复合苦丁茶与纯苦丁茶的感官审评和化学分析比较[J].茶叶通讯,2005,32(1):27-28. |
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| 作者姓名： | 蔡利娅 周跃斌 |
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| 作者单位： | 湖南农业大学食品科学技术学院·长沙·410128;湖南农业大学产业处·长沙·410128 |
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| 摘 要： | 采用感官审评、比色法、全量法及茚三酮法对复合苦丁茶、纯苦丁茶及所拼配绿茶的化学成分进行比较。结果表明：复合苦丁茶的氨基酸和黄酮类含量高于绿茶，且综合了纯苦丁茶和绿茶的比较优势。
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| 关 键 词： | 苦丁茶 绿茶 复合 |
Comparison of Organoleptic Evaluation and Chemical Composition Among the Compound and Pure Kuding Tea and the Blended Green Tea |
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| CAI Li-ya,ZHOU Yue-bin.Comparison of Organoleptic Evaluation and Chemical Composition Among the Compound and Pure Kuding Tea and the Blended Green Tea[J].Tea Communication,2005,32(1):27-28. |
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| Authors: | CAI Li-ya ZHOU Yue-bin |
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| Abstract: | The organoleptic properties and chemical composition of the compound and pure kuding tea and the blended green tea were compared using organoleptic evaluation,absorption methods.The results showed that the amino acids and flavone contents of the compound kuding tea is greater than those of the blended green tea.And it makes good use of the advantages of the pure kuding tea and green tea. |
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| Keywords: | Kuding tea Green tea Compound |
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