食品科学 ›› 2000, Vol. 21 ›› Issue (3): 36-38.
• 工艺技术 • 上一篇 下一篇
刘宗林
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LIU Zong-Lin
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摘要: 茶叶的主要成分为嘌呤类生物碱和茶多酚,以它们的理化性质为基础,提出了影响提取率的几个因素,并进行均方分析从而达到较为理想的结果。
关键词: 嘌呤类生物碱, 茶多酚, 均方分析, 提取率, 浸提比
Abstract: The main functional components of tea are purine base and tea polyphenol. In this paper on the basis of physical and chemical properties of tea the factors affecting the extracting rate were brought forward and mean sware analysis studies were made for obtaining ideal results.
Key words: Parine base, Tea polyphenol, Mean sware analysis, Extracting rate, Leaching rate.
刘宗林. 茶叶功效成分的提取及均方分析[J]. 食品科学, 2000, 21(3): 36-38.
LIU Zong-Lin. Extraction and Mean Square Analysis Study of Functional Components in Tea[J]. FOOD SCIENCE, 2000, 21(3): 36-38.
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