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Position: Home > Articles > Studies on Physical Chemical and Aroma Properties of Blang Acid Tea Southwest China Journal of Agricultural Sciences 2011,24 (2) 504-508

布朗族酸茶理化及香气成分初步研究

作  者:
韩丽;罗向前;谢志英;浦绍柳;夏丽飞;梁名志
单  位:
云南省农业科学院茶叶研究所;西双版纳州农业科学研究所
关键词:
布朗族;酸茶;理化成分;香气
摘  要:
酸茶是布朗族自食、招待贵客或作礼物的一种腌茶。酸茶是经一段时间的掩埋自然发酵而成的。文章对酸茶中的氨基酸、茶多酚(儿茶素)、咖啡碱、黄酮类物质及水溶性糖等主要成分和香气成分进行了分析研究,为酸茶的实用价值和保健功效的研究提供参考。
译  名:
Studies on Physical Chemical and Aroma Properties of Blang Acid Tea
作  者:
HAN Li1,LUO Xiang-qian1,XIE Zhi-ying2,PU Shao-liu1,XIA Li-fei1,LIANG Ming-zhi1(1.Tea Research Institute,Yunnan Academy of Agricultural Sciences,Yunnan Menghai 666201,China;2.Xishuangbanna Prefecture Institute of Agricultural Sciences,Yunnan Jinghong 666100,China)
关键词:
Blang nationality;Acid tea;Content;Physical and chemical composition
摘  要:
Acid Tea belonged to the salted tea,which was popular in the Blang for drinking and guesting.The normal tea was buried for quite a long time and could ferment naturally to produce the acid teas.The main ingredients such as amino acids,tea polyphenols(catechins),caffeine,flavonoids and water-soluble sugar and the aroma components of acid teas were analyzed.

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