摘要
茶叶的主要成分为嘌呤类生物碱和茶多酚，以它们的理化性质为基础，提出了影响提取率的几个因素，并进行均方分析从而达到较为理想的结果。
The main functional components of tea are purine base and tea polyphenol. In this paper on the basis of physical and chemical properties of tea the factors affecting the extracting rate were brought forward and mean sware analysis studies were made for obtaining ideal results.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第3期36-38,共3页
Food Science
关键词
茶多酚
均方分析
浸提取
提取
茶叶
功效成分
Parine base
Tea polyphenol
Mean sware analysis
Extracting rate
Leaching rate.
