摘要
本文对4种降氟剂浓度、效果、降氟机理及茶叶制造中的稳定性、对品质影响诸方面进行了研究,提出在确保黑茶品质前提下,Ⅰ-C、Ⅲ一C2个处理降氟效果好,且稳定。揭示了运用降氟剂与工艺配合,以降低黑茶茶汤中游离氟含量是可能的。
This article deals with the concentration, effect, fluorine-reducing, stability during manfacture and the influence on the tea quality of four fluorine-reducing agents. Combinations Ⅰ-C and Ⅲ-C guarantee good quality and have stable and satisfactory fluorine-reducing effects. It is possible to cut down the available free fluorine content in dark green tea soup by fluorine-redncing agents combined with proper technology.
出处
《四川农业大学学报》
CSCD
1991年第3期411-416,共6页
Journal of Sichuan Agricultural University
关键词
氟
茶叶
栽培
浓度
生物化学
黑茶
FLOURINE
TEA LEAVES
CILTIVATE
CONCENTRATION
BIOCHMISTRY。
