【摘要】 本文研究了不同浓度过氧化物酶(POD)对成品普洱茶品质的影响。结果表明:POD对成品普洱茶具有显著作用,其中水浸出物、游离氨基酸、茶多酚、儿茶素含量有一定程度减少,茶色素总量有一定程度增加。更多还原

【Abstract】 The effect of peroxidase(POD) concentration on the quality and contents of main chemical components in Puer tea were analyzed.Results indicated that the effect of POD concentration on puer-tea was significant.Improving the POD concentration decreased the contents of water-extracted substances,including amino acid,tea polyphenols and catechins,but increased the gross of tea pigments.更多还原