食品工业科技2013，Vol.34Issue(3)：81-83,89,4.
低氟砖茶与传统砖茶品质的比较分析
Contrastive analysis of quality between low-fluoride brick-tea and traditional brick-tea
摘要
Abstract
To make fluoride content of brick tea below 300mg/kg,one bud and four or five leaves as raw material were produced low-fluoride brick-tea which of fluoride content was 285 mg/kg. Then sensory quality, main chemical contents, catechin and amino acid between the low-fluoride brick-tea and traditional brick-tea (with 850mg/kg fluoride content) were compared.Results showed that sensory quality of low-fluoride brick-tea was better than traditional brick-tea's.Water extracts,tea polyphenols,water-soluble sugar,caffeine,TF,TR and TB of low-fluoride brick-tea also were higher than traditional brick-tea' s.Content and constituent of amino acids in low fluoride brick tea higher than traditional brick-tea,besides Met and Pro.Content and constituent of catechins in low fluoride brick tea higher than traditional brick-tea's,except L-CG.These suggested raising tenderness of material could produce low-fluoride brick-tea.关键词
低氟砖茶/传统砖茶/感官品质/化学品质Key words
low fluoride brick tea/traditional brick-tea/sensory quality/chemical quality分类
轻工纺织引用本文复制引用
何春雷,罗学平,魏晓慧,李建华,杜晓..低氟砖茶与传统砖茶品质的比较分析[J].食品工业科技,2013,34(3):81-83,89,4.基金项目
国家质量监督检验检疫总局公益性项目(200910083-02). （200910083-02）
