欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (2): 6-8.

所属专题： 园艺

• 畜牧 动物医学 蚕 蜂 • 上一篇    下一篇

不同温度和时间处理对茶多酚损失率的影响

徐玮,王利华,聂宁   

  • 收稿日期:2008-10-13 修回日期:2008-10-16 出版日期:2009-01-20 发布日期:2009-01-20

The influence of different heating temperatures and heating times on loss rate of tea polyphenols

Li-hua Wang,ning Nie   

  • Received:2008-10-13 Revised:2008-10-16 Online:2009-01-20 Published:2009-01-20

PDF (PC)

930

摘要： 本试验采用两因素四水平完全交叉试验设计研究实际生产过程加热温度和时间对茶多酚损失的影响，不同温度处理为80℃、100℃、120℃、140℃和不同加热时间处理为60min、90min、120min、150min。试验结果表明，加热时间控制在60min以内，加热温度100℃至140℃，茶多酚的损失率可控制在15%以内。

关键词: 农民教育, 农民教育, 农村经济, 信息素养, 信息能力, 农业信息化

Abstract: The present experiment was conducted to determine influence of different heating temperature and heating time on loss rate of tea polyphenols. Two factors four levels completed cross experimental design was adopted in this experiment. Heating temperature and heating time were 80℃, 100℃, 120℃, 140℃ and 60min, 90min, 120min, 150min, respectively. It could be concluded from results that the loss rate of tea polyphenols was less 15% when heating temperature was controlled under 100℃ to 140℃ and heating time was less 60min.

中图分类号: