• 研究论文 •
Measured and analyzed variations of main biochemical components of Mengding Ganlu during automatically and cleanly manufacture process. The results showed that components were increased or decreased with process, variety ranges were different among them. Compared with fresh leaves, the contents of moisture, polyphenol, catechins, chlorophyll, caffeine were decreased by 71.71%, 4.95%, 47.98mg/g, 17.5%, 0.98% respectively, while amino acid, soluble sugar and water extracts were increased by 0.39%, 0.29% and 2.2%. Organoleptic evaluate score were increased in the mass; the quality of Mending Ganlu produced between automatically producing line and traditional technics had no obvious different.
famous green tea,
范仕胜. 蒙顶甘露自动化清洁加工过程中品质成分的变化[J]. 四川农业大学学报, 2011, 29(04): 508-511.
fan shisheng. Variations of main biochemical components of Mengding Ganlu during automatically and cleanly manufacture process[J]. jsau, 2011, 29(04): 508-511.
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