摘要
茶叶的吸香机理是当前有争议的问题 ,该方面的研究成果不但具有重要的理论价值 ,而且应用前景广阔。本文对物理吸附、化学吸附等各种茶叶吸香理论作一简要的评述 ,并根据物理化学和生物化学基础理论 ,提出茶叶中的蛋白质等高分子成分通过氢键束缚和空间位阻作用 ,吸附茶叶中香气成分的新观点 ,能较好地解释湿坯连窨。
The mechanism for tea to adsorb and retain aroma is currently disputed issue.Scientific achievements in this aspect not only possess important theoretical value,but also have broad prospect for application. According to the fundamental theories of physical chemistry and biochemistry,the author made a brief recitation on the correlative theoretics as physical adsorption, chemical adsorption and so on to put forward a new viewpoint that the inclusive high polymer components of tea like protein adsorb aroma components by the way of hydrogen bond and stereoscopic hindrance effect.The theory explained the efficiency of scenting damp basic tea in succession and insulated scenting techniques and why infused tea leaf had little adsorption ability.
出处
《茶叶》
2000年第3期132-135,共4页
Journal of Tea
关键词
香气吸附
蛋白质
空间位阻
氢键
茶叶
持香
aroma adsorption
protein
hydrogen bond
stereoscopic hindrance
