青砖茶生产过程中氟含量变化规律研究  

Study on the Variation Law of Fluoride Content during Qingzhuan Tea Processing

作　　者：郑鹏程[1] 龚自明[1] 李传忠[1] 王雪萍[1] 滕靖[1] 雷该翔 李新华 

机构地区：[1]湖北省农业科学院果树茶叶研究所/湖北省茶叶工程技术研究中心,武汉430209 [2]赤壁市特产局,湖北赤壁437300

出　　处：《湖北农业科学》2013年第16期4031-4033,共3页Hubei Agricultural Sciences

基　　金：现代农业产业技术体系专项资金资助(CARS-23)

摘　　要：试验对青砖茶加工过程中氟含量的动态变化进行了比较,结果表明,青砖茶氟含量在加工过程中变化不大,其含量高低主要取决于鲜叶原料的老嫩程度与新梢生长期的长短,且与鲜叶嫩度呈反比关系,与新梢生长期长短呈正比关系。The variation law of fluorine content during Qingzhuan tea processing was studied. The results showed that fluorine content during tea machining process change a little, which was mainly depending on the tenderness of fresh leaf material and shoot growth period. The fluorine content was negatively correlated with tenderness of fresh leaf, and was positively correlated with the shoot growth period.

关 键 词：青砖茶 氟 含量 变化规律 

分 类 号：S[农业科学]