中国食品学报2012，Vol.12Issue(12)：98-102,5.
浸提时间对绿茶茶汤沉淀形成的影响
Effect of Extraction Time on Tea Sediment Formation in Green Tea Infusion
摘要
Abstract
The effect of different extraction time (5～60 min) on the main chemical components content, reversible sediment amount and irreversible sediment amount of green tea infusion was investigated. The results showed that, with the increasing of extraction time, the solid concentration, content of main chemical components and the amount of reversible and irreversible tea sediment all increased. When the extraction time was less than 40 min, the solid concentration, content of main chemical components and the amount of tea sediment increased significantly. When the extraction time was more than 40 min, the solid concentration, content of main chemical components and the amount of tea sediment reached steady. If the extraction time is around 40 min, the extract of the effective components reached the most.关键词
浸提时间/不可逆沉淀/可逆沉淀/绿茶茶汤Key words
extraction time/ irreversible sediment/ reversible sediment/ green tea infusion引用本文复制引用
许勇泉,陈根生,袁海波,邓余良,尹军峰..浸提时间对绿茶茶汤沉淀形成的影响[J].中国食品学报,2012,12(12):98-102,5.基金项目
国家自然科学基金项目(31070615) （31070615）
浙江省茶叶加工工程重点实验室开放课题(2010K1004) （2010K1004）
