【摘要】 通过对普洱茶的特级、三级、九级三个茶样进行五分钟沸水冲泡处理,测出相应的茶多酚和游离氨基酸含量.探讨普洱茶在冲泡过程中,茶多酚和游离氨基酸的浸出规律.研究表明:随着级别的降低,茶多酚和氨基酸含量明显减少;随着冲泡次数的增加,茶多酚和氨基酸的浸出含量也随之减少.更多还原

【Abstract】 This test works out content of tea polyphenols and dissociated amino acids in a special grade,third grade and ninth grade of the local standards of Yunnan Pu-erh tea samples after 5 minutes stewing in the boiled water.This exprement discusses dynamic changes of the brewing and reveals lixiviation rules of tea polyphenol and dissociated amino acid during the brewing of Pu-erh tea in order to provide scientific basis and reference for a right drinking way of Pu-erh tea.The content of tea polyphenols and dissociated amino acids reduce along with rank depression and times of brewing added.更多还原