摘要
本文研究了不同浓度过氧化物酶(POD)对成品普洱茶品质的影响。结果表明:POD对成品普洱茶具有显著作用,其中水浸出物、游离氨基酸、茶多酚、儿茶素含量有一定程度减少,茶色素总量有一定程度增加。
The effect of peroxidase （POD） concentration on the quality and contents of main chemical components in Puer tea were analyzed, Results indicated that the effect of POD concentration on puer-tea was significant. Improving the POD concentration decreased the contents of water-extracted substances, including amino acid, tea polyphenols and catechins, but increased the gross of tea pigments.
出处
《现代食品科技》
EI
CAS
2007年第7期29-31,共3页
Modern Food Science and Technology
