| 纳米包装材料对绿茶保鲜品质的影响 |
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| 引用本文： | 黄媛媛,胡秋辉. 纳米包装材料对绿茶保鲜品质的影响[J]. 食品科学, 2006, 27(4): 244-246 |
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| 作者姓名： | 黄媛媛 胡秋辉 |
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| 作者单位： | 南京农业大学食品科技学院； |
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| 基金项目： | 江苏省科技厅科技攻关项目 |
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| 摘 要： | 本试验研发了一种新型绿茶纳米包装材料,与普通包装材料相比,透氧量降低2.1%,透湿量降低28.0%,纵向拉伸强度提高24.0%;绿茶包装240d后,新型纳米材料包装的绿茶中,维生素C、叶绿素、茶多酚、氨基酸保留量比采用普通包装绿茶分别高7.7%、6.9%、10.0%、2.0%。
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| 关 键 词： | 纳米包装 绿茶 保鲜品质 |
| 文章编号： | 1002-6630（2006）04-0244-03 |
| 收稿时间： | 2005-12-16 |
| 修稿时间： | 2005-12-16 |
Effect of a New Fashion Nano-packing on Preservation Quality of Green Tea |
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| HUANG Yuan-yuan,HU Qiu-hui. Effect of a New Fashion Nano-packing on Preservation Quality of Green Tea[J]. Food Science, 2006, 27(4): 244-246 |
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| Authors: | HUANG Yuan-yuan HU Qiu-hui |
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| Affiliation: | College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | A new fashion nano-packing was developed for the preservation of green tea. The O2 and RH transmission rate of the packing decreased 2.1%, 28%, while the longitudinal strength increased 24% in comparison with the normal packing. After 240 days, the remains of vitamin C, chlorophyll, polyphenol and amino acid increased 7.7%, 6.9%, 10.0% and 2.0% respectively in grin tea higher with nano-packing than with normal packing. |
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| Keywords: | nano-packing green tea preservation quality |
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