| 外源糖对普洱茶品质的影响(Ⅰ) |
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| 引用本文： | 张秀秀,刘通讯.外源糖对普洱茶品质的影响(Ⅰ)[J].食品工业,2012(7):78-80. |
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| 作者姓名： | 张秀秀 刘通讯 |
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| 作者单位： | 华南理工大学轻工与食品学院 |
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| 摘 要： | 研究添加外源糖(葡萄糖为0.2%～1%,果糖、半乳糖、甘露糖和木糖分别为0.6%,0.8%)处理普洱生茶(50℃,处理3 d)后普洱茶品质相关的各内含成分(水浸出物,茶多酚,儿茶素,游离氨基酸,咖啡碱,可溶性糖,TR,TF,TB)的含量变化。结果表明添加外源单糖可显著改变普洱茶的各内含成分含量。果糖能显著降低咖啡碱含量,木糖次之。
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| 关 键 词： | 普洱茶 外源单糖 复配 品质成分 |
Effect of Exogenous Sugars on the Quality of Pu-er Tea |
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| Zhang Xiu-xiu,Liu Tong-xun.Effect of Exogenous Sugars on the Quality of Pu-er Tea[J].The Food Industry,2012(7):78-80. |
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| Authors: | Zhang Xiu-xiu Liu Tong-xun |
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| Affiliation: | College of Light Industry and Food Science,South China University of Technology(Guangzhou 510640) |
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| Abstract: | In this study exogenous simple sugars(0.2%~1% glucose,0.6% and 0.8% for fructose,galactose,mannose and xylose respectively) were added to raw Pu’er tea then treated at 50 ℃ for 3 d,contents of components which associated with quality of the Pu’er tea,such as water extracts,polyphenols,catechins,free amino acids,caffeine,soluble sugar,TR,TF,TB were determined.The results showed that exogenous sugars can significantly change the contents of components of the tea.In particular,fructose can significantly reduce the content of caffeine,followed by xylose. |
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| Keywords: | Pu’er tea exogenous simple sugars compound quality components |
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