中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 不同复配比例对γ-氨基丁酸茶品质的影响 贵州农业科学 2013,41 (8) 70-72
Position: Home > Articles > Effect of Different Chrysanthemum Compounding Ratio on Quality ofγ-aminobutyric acid Tea Guizhou Agricultural Sciences 2013,41 (8) 70-72

不同复配比例对γ-氨基丁酸茶品质的影响

作  者：
潘科;沈强;冉登培;郑文佳;罗显扬
单  位：
贵州省茶叶研究所;西南大学食品科学学院
关键词：
γ-氨基丁酸茶;复配比例;化学成分;品质
摘  要：
为弄清不同复配比例菊花改善γ-氨基丁酸茶不良气味的效果,采用感官审评及化学分析方法,研究了不同复配比例对γ-氨基丁酸茶品质的影响。结果表明:感官审评中,各处理的综合品质差异不大,菊花花瓣对外形匀度略有影响;γ-氨基丁酸含量,处理E最高,为1.89 mg/g;处理A最低,仅1.24mg/g。茶多酚含量,处理B最低,为18.12%,其余处理变化不大,为20.17%~21.36%。游离氨基酸含量,各处理均较高,为5.31%~5.82%。茶多酚、游离氨基酸、可溶性糖含量均达到绿茶或花茶的质量要求,菊花香气消除了γ-氨基丁酸的不良气味。
译  名：
Effect of Different Chrysanthemum Compounding Ratio on Quality ofγ-aminobutyric acid Tea
作  者：
PAN Ke;SHEN Qiang;RAN Dengpei;ZHENG Wenjia;LUO Xianyang;Guizhou Tea Institute;College of Food Sciences,Southwest University;
关键词：
γ-aminobutyric acid tea;;compounding ratio;;chemical component;;quality
摘  要：
The effect of different chrysanthemum cpmpounding ratio on quality ofγ-aminobutyric acid tea was evaluated by sensory evaluation and chemical analytical methods to study the improvement effect of chrysanthemum on the unpleasant odor inγ-aminobutyric acid tea.The results showed that there was no obvious difference in compprehensive quality among different treatments in the sensory evaluation except for the slight effect of chrysanthemumpetal on evenness of external form ofγ-aminobutyric acid tea.Theγaminobutyric acid content of E treatment and A treatment was 1,89mg/g(the highest)and 1.24mg/g(the lowest).The polyphenol content of B treatment was 18.12%(the lowest)and the polyphenol content of other treatments was 20.17% ~21.36% The free amino acid content of different treatments was 5.31%~5.82%.The polyphenol,free amino acid and soluble sugar content of different treatments all meet the quality requirement of green tea or scented tea,which indicates that chrysanthemum aroma can effectively eliminate the unpleasant odor ofγ-aminobutyric acid in tea.

相似文章

导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46