外源氨基酸对茶叶的影响  

Effect on the Tea by Adding Amino Acids

作　　者：周锡樑[1] 刘娟 祝爱 梅亚红 张卉 陈福林[2] 

机构地区：[1]武汉麦可贝斯生物科技有限公司 [2]湖北省农科院果茶蚕桑研究所,武汉430070

出　　处：《氨基酸和生物资源》2007年第2期46-48,共3页Amino Acids & Biotic Resources

摘　　要：添加氨基酸可改善茶叶的苦涩味且降低其酚氨比,本文通过3次试验的对比充分说明外源氨基酸对绿茶的影响,并分析了此氨基酸改良配方的实践意义及市场前景。Tea will taste better by adding some special amino acids,and the content ratio of tea polyphenol to amino acids will be lower. The effect on the tea after adding amino acids by three exprtiments was studied, and the practicability and foreground of this change to the tea are anylazed.

关 键 词：绿茶 氨基酸 茶多酚 酚氨比 

分 类 号：S571.101[农业科学—茶叶生产加工]