【作者】 王怡林； 杨群；

【Author】 WANG Yi-lin YANG Qun Department of Physics and Electronic Science,Chuxiong Normal University,Chxiong 675000,China

【机构】 楚雄师范学院物理与电子科学系；

【摘要】 采用傅里叶变换红外光谱法(FTIR法)分别对普洱市生产的5个普洱茶(熟茶)样品,进了快速无损的比较研究。结果表明,由云南大叶种类加工的五种普洱茶(熟茶),由于发酵方法不同,或者贮存时间不同,虽然它们所含的化学成分相同,但各组分含量不同;它们的红外光谱比较相似,但仍存在差异。红外光谱分析法,从分子水平上反映了不同发酵方法和不同存留时间对普洱茶(熟茶)的影响。更多还原

【Abstract】 The Five kinds of Pu-er Tea (Black Tea) from Pu-er city were studied by FTIR.The result showed that although the five kinds of Pu-er Tea (Black Tea) belong to one Big Leafage there were some certain differences in their chemical components that were reflected in the IR spectra due to different methods of ferment and Save up.The result also proved that there was a re- lationship between the IR spectra and the chemical components of the Tea.FTIR spectra reflected change of molecular structures due to deferent’s methods of ferment and save up.更多还原