【摘要】 本文根据实验结果,对炒青绿茶在不同贮藏条件下所发生的品质变化,进行了分析讨论,证明绿茶贮藏中的变质主要是品质成分的氧化作用,而水分和温度则是品质变化的氧化条件,仅起加速或延缓作用。研究还表明,在诸品质成分中,维生素C与感官品质的变化关系最为密切,因而,维生素C保留量可作为绿茶品质变化的重要化学指标。不过,维生素C保留量的下降率只有在10—15％以上时,感官品质的变化才能显示出来。更多还原

【Abstract】 The changes of quality and chemical constituents of green tea during storage under different conditions were investigated. The results showed that the decrease of green tea quality was due to oxidation of the chemical constituents, while the temperature and water content were only the conditions affecting the oxidation during storage. Among the investigated constituents,ascorbic acid(Vc) was the only indicator of the quality changes of green tea, and also as a major premise of organoleptic evaluation of green tea quality.更多还原