| 降低黑茶(DarkGreenTea)含氟量的研究——Ⅰ、浸出量、来源及制造中的变化 |
| |
| 引用本文： | 施嘉璠,杜晓,何春雷.降低黑茶(DarkGreenTea)含氟量的研究——Ⅰ、浸出量、来源及制造中的变化[J].四川农业大学学报,1991(3). |
| |
| 作者姓名： | 施嘉璠 杜晓 何春雷 |
| |
| 作者单位： | 四川农业大学园艺系 雅安 |
| |
| 摘 要： | 本文研究了黑茶成品氟的浸出浓度、原料含氟量及制造中的动态变化。揭示了浸提方法对氟的浸出率的影响,不同产地与老嫩的原料含氟量的差异和制茶中氟的变化规律。采用茶水比为1:50、煮渍30分钟浸提法所得茶汤与黑茶实际饮用的茶汤氟的浓度相当。通过原料拼配或改进加工技术有降低黑茶游离氟含量的可能。
|
| 关 键 词： | 茶叶[49F] 生物化学[45EA] 栽培[49EA] 氟[34D] |
STUDIES ON REDUCTION OF FLUORINE CONTENT OF DARK GREEN TEA(Ⅰ) SOAKAGE,SOURCE AND UARIATION DURING MANUFACTURE |
| |
| Shi Jiafan et al.STUDIES ON REDUCTION OF FLUORINE CONTENT OF DARK GREEN TEA(Ⅰ) SOAKAGE,SOURCE AND UARIATION DURING MANUFACTURE[J].Journal of Sichuan Agricultural University,1991(3). |
| |
| Authors: | Shi Jiafan |
| |
| Abstract: | This paper reports on the fluorine soaking concentration and content variation of dark green tea of different products, producing areas, processing methods and raw materials in different growing periods. The effect of difffernet soaking methods on fluorine extracting rate, the relationship between fluorine content of different raw material and the soaking concentration, and the fluorine changing pattern in manufacture have been outlined. It has been presented that the fluorine content of the tea soup made under conditions boiling for thirty minutes and the ratio of tea to water being 1:50 is the actual available amount taken in by drink-ers. It is workable to reduce the available fluorine (i, e. free fluorine) content of dark green tea through raw material combination or improvement of certain processing techniques. |
| |
| Keywords: | TEA LEAVES BIOCHMISTRY CILTIVATE FLOURINE |
| 本文献已被 CNKI 等数据库收录！ |
