| 生产工艺对乌龙茶中咖啡因含量的影响 |
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| 引用本文： | 项雷文.生产工艺对乌龙茶中咖啡因含量的影响[J].氨基酸和生物资源,2009,31(3):15-17. |
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| 作者姓名： | 项雷文 |
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| 作者单位： | 福建师范大学福清分校,福建,福清,350300 |
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| 摘 要： | 目的:为研究乌龙茶生产工艺对其咖啡因含量的影响。方法:利用紫外分光光度法测定各个生产工序的安溪乌龙茶本山品种半成品中咖啡因含量。结果:安溪乌龙茶本山品种成品相对其他工序的半成品而言,咖啡因含量明显增多,比鲜叶提高了16.1%。结论:生产工艺尤其是加热对安溪乌龙茶本山品种中咖啡因含量有较大影响。
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| 关 键 词： | 生产工艺 乌龙茶 咖啡因 |
The Processing Effect on Caffeine Content in Oolong Tea |
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| XIANG Lei-wen.The Processing Effect on Caffeine Content in Oolong Tea[J].Amino Acids & Biotic Resources,2009,31(3):15-17. |
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| Authors: | XIANG Lei-wen |
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| Institution: | XIANG Lei-wen(Fuqing Branch of Fujian Normal University,Fuqing 350300,China) |
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| Abstract: | To analyze caffeine content of Oolong Tea,it was processed under different procedure,including fresh tissue,sun-dried,dried at 40℃ and etc.The caffeine contents were determined by UV-Spectrophotometry.The caffeine contents of Oolong Tea samples were different,especially varied in basic amino acid contents,which may be due to the Maillard reaction occursed during the heating process. |
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| Keywords: | processing Oolong Tea caffeine |
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