Study on Effects of the Fixing Technology on the Active Components of Green Eucommia Tea

Abstract

Abstract: Effects of the fixing technology on the active components of green Eucommia tea were discussed.The results showed:1)It was helpful to abate the loss of the active components of green Eucommia tea fixed by redrying machinery directly;2)Low fixing temperature and short fixing time were more useful to retain theactive components of green Eucommia tea,while the optimum fixing conditions were 100℃,3min

Key words: Fixing technology , Green Eucommia tea , Active components , Effect

HUANG You-Yi, LUO Xin-Fei, YANG Yong-Xue, LIU Bo, LI Hong-Fa, JI Zhi-Xia. Study on Effects of the Fixing Technology on the Active Components of Green Eucommia Tea[J]. FOOD SCIENCE, 2002, 23(1): 80-84.

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Study on Effects of the Fixing Technology on the Active Components of Green Eucommia Tea

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