茶水放置过程中茶叶品质成分动态变化研究_贾俊辉.pdfVIP

茶　叶　Journal of T a　2003, 29( 3): 151～ 154 　　 * 贾俊辉　沈生荣 (　　310029) 　　　　 24,、 、、、,。 , ,。 　;; ;; : S57 1. 1　　　　: A　　　　: 0577- 8921( 2003) 03- 15 1- 04 Dynamics Changes of Contents of Chemical Composition in Tea Infusion Released from Tea Leaf during Holding JIA Junhui　 SHEN Sh ngrong ( In stitut of T a Sci nc s, Zh jiang Unib rsity, Hangzhou 310029) Abstract　 Th dynamic chang s of ch mical composition in t a infusion r l as d to w at r from t a l af w r studi d, Also , w analyz d th chang s of th ir conc ntrations within 24h , standing and discuss d th xtraction dynamics during holding and its influ nc on t a food saf - ty. Th r sults show d that cont nts of t a polyph nols, amino acids, th arubigin, th aflavin and cat chins r l as d into th t a infusion w r not abviously chang d with standing tim . Key wrods　gr n t a; black t a; ff ctiv compon nts; dynamic chang s 1　 2　 、、 、、 2. 1　　()、(, [1] 、 ,,, 。 )、 1、3()、 , (,)。 [ 2] 。 2. 2　　A A-650 1, ,, 722, DGX-9053B-1 30min, 30min。 , LC-10A。 , 2. 　　 EGC、 EC、 ECG( [3] 。 Sigma, 98% )、EGCG( 。 , 98% ) 1mg ,`, 10ml 、。 。 2%　 1 , ,, g 25 ,