摘要
阐述了茶叶灰分及其检验意义和世界茶叶标准中的灰分指标,分析了我国茶叶灰分检验现状和影响茶叶灰分的主要因素,提出了有效控制茶叶灰分的4项措施;同时从营养化学的角度分析了水分对茶叶中微生物的生长繁殖、茶化反应、营养成分及风味物等方面的直接影响,低水分活度对茶叶品质起到的稳定作用。
By explaining the meaning of tea ashes and ashed content in world tea standard, analysing present situation in tea ashed test and the major factors affecting tea ashed. This paper has put forward four measures to control tea ashes effectively. In addition, the direct influence of water on microbial propagation, chemistry reaction, nourishment components as well as taste substance in tea was analyzed in terms of nourishment chemistry. The steady function of low water on tea quality was summarized.
出处
《热带农业科技》
2007年第3期22-26,共5页
Tropical Agricultural Science & Technology
基金
云南省自然科学基金重点项目(2003C0007Z)
