不同阻隔性包装材料对茶叶生化成分的影响  

Influence of Different Packaging Material on Biochemical Components of Tea

作　　者：赵素芬[1] 刘晓艳[1] 

机构地区：[1]中山火炬职业技术学院,中山528436

出　　处：《包装工程》2010年第3期38-39,78,共3页Packaging Engineering

摘　　要：选择了几种典型的包装材料进行了茶叶贮藏试验,从化学成份上比较了它们的处理效果。结果表明,包装材料的阻隔性与对茶叶的生化成分影响成正比,同时,不同包装材料对茶叶的化学成分含量的影响也各不相同,按照与原茶相比的相对值从大到小依次为抗坏血酸、水分含量、茶多酚、氨基酸、水溶性浸出物。Several packaging materials were tested for their fresh-keeping performance of West Lake Longjing Tea. The result showed that there was close relationship between barrier property of packaging material and changes of sensor quality and biochemical components; the effects of different packaging materials on biochemical components are not the same; considering the influence of the packaging material on every biochemical components,effect order from large to small were VC,water,free amino acids,water soluble,plyphenols.

关 键 词：阻隔性包装材料 茶叶 生化成分 

分 类 号：TB485.5[一般工业技术—包装工程] TB487