茶叶氨基酸的影响因素与检测方法研究进展  

Research Progress on Influencing Factors and Detection Methods of Amino Acids in Tea

作　　者：马思蕊 康玉梅 田晓静[1] MA Sirui;KANG Yumei;TIAN Xiaojing(School of Life Science and Engineering,Northwest University for Nationalities,Lanzhou,Gansu 730124,China)

机构地区：[1]西北民族大学生命科学与工程学院

出　　处：《农产品加工》2019年第19期55-57,共3页Farm Products Processing

基　　金：中央高校基本科研业务费资金资助项目(Y18107,31920180001)

摘　　要：氨基酸作为茶清新口感的主要物质,决定了茶的香气和味道,是影响茶叶品质的重要因素。总结了茶叶中氨基酸的影响因素和氨基酸的检测方法。Amino acid definitely is the main substance of fresh taste of tea.It determines the aroma and taste of tea and is an important factor affecting the quality of tea. This paper summarized the influencing factors of amino acids in tea and the detection methods of amino acids.

关 键 词：茶叶 氨基酸 检测方法 影响因素 加工 冲泡 

分 类 号：TS272.7[农业科学—茶叶生产加工]