【摘要】 应用分光光度法研究了绿茶饮料中茶多酚的稳定性,证明添加L-抗坏血酸1.0g/L、半胱氨酸1.0g/L、无水亚硫酸钠0.5g/L,既能在贮存过程中保持绿茶饮料特有的汤色,又能稳定其营养成分茶多酚的含量。更多还原

【Abstract】 Study on stability of polyphenols of green tea beverages by spectrophotometric analysis, The results show that 1.0g/L L-ascorbic、1.0g/L cysteine and 0.5g/L sodium sulfite could significantly inhibit the degradation of polyphenols and reinforce its stability of green tea beverages. Therefore, it could maintain special color of green tea beverages during storage.更多还原