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頁籤選單縮合
題 名 | 白毫烏龍茶製程色素成分變化之研究=Study on the Relation Among Pigments and Manufacturing Process of Bai-hau Oolong Tea |
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作 者 | 陳俊良; 陳國任; 楊志維; 許明晃; 黃文達; 楊棋明; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 25 民95.11 |
頁 次 | 頁145-155 |
分類號 | 473.4 |
關鍵詞 | 青心大冇; 官能評鑑; 白毫烏龍茶; 色素; Tea; Chin-shin Dapang; Sensory tasting; Bao-hau Oolong tea; Pigments; |
語 文 | 中文(Chinese) |
中文摘要 | 本計畫之目的在於了解白毫烏龍茶製程中,各個製茶步驟中茶葉色素含量之變化。試驗的結果顯示,未被小綠葉蟬叮咬的茶菁,其葉綠素含量較被危害的茶菁為高,而葉綠素含量在白毫烏龍茶製作過程中,並無明顯變化。而類胡蘿蔔素、花青素、類黃酮之含量,隨著攪拌及萎凋次數而增加,而多酚類則減少。 |
英文摘要 | The object of this research is to understand the withering and shaking effect on tea fermentation, appearance of tea, and the change of the pigments and liquor color, to help us to judge the flavor quality and grade the tea. Experimental results shoed that the teas that are not infected by green leaf hoppers that contain more chlorophyll than teas that are infected. The chlorophyll content did not change significantly during the manufacture process. The carotenoid content, anthocyanin content, and flavonoid content increase during the manufacturing process while the polyphenol content decreases during the manufacturing process. |
本系統中英文摘要資訊取自各篇刊載內容。