| 水温及浸泡时间对日照绿茶氨基酸含量影响的研究 |
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| 引用本文： | 张宝营,董运勤.水温及浸泡时间对日照绿茶氨基酸含量影响的研究[J].山东化工,2014(9):58-60. |
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| 作者姓名： | 张宝营 董运勤 |
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| 作者单位： | 枣庄学院化学化工与材料科学学院,山东枣庄277160 |
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| 摘 要： | 实验主要研究了水温及浸泡时间对日照绿茶中氨基酸含量的影响。研究表明:水温90℃,浸泡时间30min时,日照绿茶中氨基酸含量较高。
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| 关 键 词： | 日照绿茶 浸泡法 氨基酸 氨基酸分析仪 |
Effects of Water Temperature amd Leachimg Time om Amimo Acid Comtemt im Rizhao Greem Tea |
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| Zhang Baoying,Dong Yunqin.Effects of Water Temperature amd Leachimg Time om Amimo Acid Comtemt im Rizhao Greem Tea[J].Shandong Chemical Industry,2014(9):58-60. |
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| Authors: | Zhang Baoying Dong Yunqin |
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| Affiliation: | (College of Chemistry, Chemical Engineering and Materials Science, Zaozhuang 277160,China) |
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| Abstract: | The experiment mainly studied the water temperature and soaking time on the effects of the amino acid content in the Ri Zhao green tea. The research show that the water temperature is 90 ℃,the immersion time 30 min,amino acid content is higher in the Ri Zhao green tea. |
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| Keywords: | Ri Zhao green tea extraction amino acids amino acid analyzer |
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