摘要
通过对普洱茶的特级、三级、九级三个茶样进行五分钟沸水冲泡处理,测出相应的茶多酚和游离氨基酸含量.探讨普洱茶在冲泡过程中,茶多酚和游离氨基酸的浸出规律.研究表明:随着级别的降低,茶多酚和氨基酸含量明显减少;随着冲泡次数的增加,茶多酚和氨基酸的浸出含量也随之减少.
This test works out content of tea polyphenols and dissociated amino acids in a special grade, third grade and ninth grade of the local standards of Yunnan Pu - erh tea samples after 5 minutes stewing in the boiled water. This exprement discusses dynamic changes of the brewing and reveals lixiviation rules of tea polyphenol and dissociated amino acid during the brewing of Pu - erh tea in order to provide scientific basis and reference for a right drinking way of Pu - erh tea. The content of tea polyphenols and dissociated amino acids reduce along with rank depression and times of brewing added.
出处
《宁德师专学报（自然科学版）》
2008年第4期354-356,共3页
Journal of Ningde Teachers College(Natural Science)
关键词
普洱茶
氨基酸
茶多酚
冲泡次数
Pu - erh tea
amino acid
tea polyphenol
times of brewing
