摘要
研究了龙井皇袍茶散茶、饼茶及其原料茶的主要功能性生化成分。结果表明：龙井皇袍茶散茶、饼茶和原料茶的茶氨酸含量分别为5．60、1．80和16．37mg／g，游离氨基酸含量为32．06、15．27和46．00mg／g；三者茶多糖中性糖含量分别为17．87、13．79和15．61mg／g，茶多糖酸性糖含量分别为28．17、22．90和28．81mg／g；没食子酸含量分别为22．36、11．73和0．87mg／g；咖啡碱含量分别为37．16、24．11和33．49mg／g；茶多酚含量分别为205．48、124．39和270．85mg／g，并分析了儿茶素的组成及其含量；水浸出物含量分别为387．33、216．37和431．33mg／g；并检测到散茶含有微量乳酸菌（1．24×10^4个／g）。
This research studied the main functionally biochemical components in casual tea, tea cake and Longjing Huangpao tea. The theanine contents in casual tea , tea cake and raw tea were 5.60, 1.80 and 16.37mg/g respectively. The free amino acid contents were 32.06, 15.27 and 46.00 mg/g. The neutral polysaccharide contents were 17.87, 13.79 and 15.61 mg/g. The acidic polysaccharide were 28. 17, 22.90 and 28.81 mg/g. The gallic acid contents were 22.36,11.73 and 0.87 mg/g. The caffeine contents were 37.16, 24.11 and 33.49 mg/g. The tea polyphenols contents were 205.48, 124.39 and 270.85 mg/g, and the compositions and contents of catechin were also determined. The water extracts were 387. 33,216.37and 431.33 mg/g. Trace lactobacillus was detected in casual tea.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第11期48-51,共4页
Food and Fermentation Industries
