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纳米包装材料对绿茶保鲜品质的影响
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
作者姓名:黄媛媛  胡秋辉
作者单位:南京农业大学食品科技学院;
基金项目:江苏省科技厅科技攻关项目
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%。

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
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
Authors:HUANG Yuan-yuan  HU Qiu-hui
Affiliation:College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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.
Keywords:nano-packing   green tea   preservation quality
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