【摘要】 炒青绿茶品质检验标准,国内外至今尚未拟订。本文根据多年来对我国炒青绿茶品质的主要化学成分——茶多酚、氨基酸、咖啡碱、水浸出物以及粗纤维等进行的系统检测研究,在取得大量可靠资料的基础上,提出了我国炒青绿茶品质化学标准的建议。鉴于各类炒青一至六级级差的设置是不同的,故参照有关国际标准,拟订一级和六级的含量最高和最低的控制标准。经过一段时间的验证,证明所拟订的炒青绿茶化学标准是可行的,检验方法也是可靠的。更多还原

【Abstract】 Based on the long term and detailed investigation on the quality-relatedcomponents in roasted green tea,a set of chemical standards for assessingthe quality of roasted green tea is suggested in this paper.As the quality ofroasted green tea is divided into the 1st to the 6th grade with unequal gradedifference,the maximun and minimun limits of the quality-related componentsfor each grade are set up.The practical use shows that the standards areacceptable,and the analytical methods are reliable.更多还原