绞股蓝含量对新颖袋泡茶品质的影响  

Effects of Gypenoside Contents on Quality of Novel Teabag

作　　者：薛旭初 康孟利 林海伦 王岳飞[3] 

机构地区：[1]宁波市农科院农产品加工研究所,浙江宁波315040 [2]宁波市药品检验所,浙江宁波315040 [3]浙江大学茶学系,杭州310029

出　　处：《农产品加工（下）》2006年第5期17-19,共3页Farm Products Processing

基　　金：宁波农科教结合项目(2004NK27)。

摘　　要：通过不同含量的绞股蓝对新颖袋泡茶品质影响的研究,从生化成分以及感官评定结果进行综合评价,结果表明,在本试验范围内,Tj3处理中氨基酸含量最高,茶多酚含量略有下降,香气持久,口感良好,茶汤黄绿、澄清,滋味略浓,综合评价最佳,但随着冲泡次数的增加,有效成分减少,建议新颖袋泡茶以冲饮3次为佳。The effects of gypenoside contents on the high yield and quality of novel teabag. The results showed that the bio-chemical composition and sense organs, within the scope of this experiment, the amino acids content is highest in the Tj3, the tea-polyphenol content descend, the aroma hold out for long time, the eating is good, Yellow-green and clarifies, the taste is slightly thick, synthesizing to evaluate the best. But along with pouring times increment, the valid composition reduce, suggesting the bag to make tea with pour three times is good.

关 键 词：新颖袋泡茶 绿茶 绞股蓝 品质 

分 类 号：TS272[农业科学—茶叶生产加工]