水洗对砖茶揉捻叶氟含量及主要品行成分的影响(国外英文资料).docVIP

水洗对砖茶揉捻叶氟含量及主要品质成分的影响(国外英文资料) But the contrast is significantly lower; However, the temperature of the tea leaves at room temperature of 6 or 8 min was significantly reduced by the temperature of the tea leaves at room temperature of 1, 2 and 4 min. In 1 min under the same water washing time, wash wash 40 ℃, 60 ℃ and room temperature water processing, no significant difference between the description rolling lobe in room temperature water treatment and warm water short short time basic is consistent with the effects of fluoride reduction. The effect of the different water temperature and time processing on the main quality content of tea leaves Rolling leaf water to wash the treatment on the influence of the main quality component content results are shown in table 1, from the table 1 shows, rolling processing of tea leaf water temperature and different time of water extract, amino acids and soluble sugar content has a significant impact, but the impact on the tea polyphenol content was not significant. As the time of washing was prolonged, the content of water, amino acids and soluble sugars were significantly reduced. Water treatment 1 min at room temperature and room temperature water treatment 2 min water extract, amino acid and soluble sugar content difference was not significant, room temperature water treatment 4 min of amino acid, soluble sugar content and the 1, 2 min processing difference reached significant level. Under the condition of same washing time, water extract, amino acids and soluble sugar content in 40 ℃ water washing and no obvious difference between room temperature water processing; And 60 ℃ washed 2 min water extract and amino acid levels were significantly lower than washed 2 min at room temperature. Rolling leaf water after the treatment of the effects of tea catechins content in the results are shown in table 2, from table 2 shows, rolling leaf water washing temperature and time to deal with different total contents of catechins in tea