摘要
测定几种不同种类的市售茶叶的茶多酚含量、粗纤维含量、透光率和pH值,进而对其做比较分析.实验结果表明几种绿茶中的茶多酚含量显著高于青茶,青茶又显著高于红茶,说明茶叶制作过程中的发酵处理可能会降低茶多酚含量;信阳毛尖在粗纤维含量、茶汤酸度和透光率这三个指标上显著区别于其他几种茶叶,可能原因是其源叶较为鲜嫩、优质。
In order to compare the quantity of several different teas, polyphenols content, crude fiber content, transparency and pH value were determined. The results showed that the polyphenols content of green tea is higher than that of black tea, which im- plied that tea fermentation production process may reduce the polyphenols content. Crude fiber content, transparency and pH value of Xing Yang Mao jian had significant differences with others, and implied its source leaves were superior.
出处
《山西师范大学学报（自然科学版）》
2012年第3期56-58,共3页
Journal of Shanxi Normal University(Natural Science Edition)
基金
山西师范大学教学改革项目(SD2009YBKT-41)
关键词
茶多酚
粗纤维
透光率
PH值
tea polyphenols
crude fiber
transparency
pH value
