| 绿茶馒头储藏期活性成分变化研究 |
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| 引用本文： | 王彬,宋华平,蒋玉兰,毛银,左茜.绿茶馒头储藏期活性成分变化研究[J].粮食与食品工业,2011,18(6):23-25. |
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| 作者姓名： | 王彬 宋华平 蒋玉兰 毛银 左茜 |
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| 作者单位： | 中华全国供销合作总社杭州茶叶研究院,杭州,310016 |
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| 基金项目： | 基金项目:科技部科研院所技术开发研究专项 |
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| 摘 要： | 在绿茶馒头的储藏过程中，定时取样进行活性成分测定，研究绿茶馒头活性成分变化规律。结果表明，储藏过程各活性成分含量变化显著。其中多糖变化幅度较大，储藏中期多糖含量显著增大，后期下降较快，但储藏前后的含量大致持平。游离氨基酸和叶绿素的变化较平缓。茶多酚呈直线下降趋势。
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| 关 键 词： | 绿茶馒头 储存期 活性成分 |
Research on the active ingredients of green tea steamed bread during storage period |
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| Wang Bin,Song Huaping,Jiang Yulan,Mao Yin,Zuo Qian.Research on the active ingredients of green tea steamed bread during storage period[J].Cereal and Food Industry,2011,18(6):23-25. |
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| Authors: | Wang Bin Song Huaping Jiang Yulan Mao Yin Zuo Qian |
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| Affiliation: | 1. Hangzhou Tea Research Institute, CHINA COOP (Hangzhou 310016) 2. Zhejiang Economic Trade Polytechnic (Hangzhou 310018) 3. Jiangnan University (Wuxi 214000) |
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| Abstract: | Active ingredients of green tea steamed bread are determined during its storage pe- riod to study the variation of the active ingredients of green tea steamed bread. The results show that the content of every active substance changes significantly during storage. Thereinto, polysaccharide changes a lot. It increases significantly in mid-term and decreases quickly in later period, while it keeps the same level before and after the storage period approximately. Free amino acid and chlorophyll change gently while tea polyphenols reduce sharply. |
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| Keywords: | green tea steamed bread storage period active ingredients |
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