茶叶中胡萝卜素含量的测定,始于1932年山本氏等。1946年王氏等曾测定我国四川茶叶的胡萝卜素含量。1952年中央卫生研究院营养学系测定北京茶叶的胡萝卜素含量平均为5.46毫克/100克市品(最高为9.89毫克,最低为1.92毫克)。我国所产茶叶品种甚多,本实验之目的在于进一步比较我国各种茶叶中胡萝卜素的含量。 本实验所用茶叶,除少数外,皆系购自上海中国茶叶公司。此等样品经磨碎后,以40纲眼 Determination of carotene content in tea, began in 1932 Yamamoto and so on. In 1946 Wang et al. Had determined the content of carotene in Sichuan tea in China. In 1952, the Department of Nutrition of the Central Research Institute of Health determined that the average carotene content of Beijing tea was 5.46 mg / 100 g (up to 9.89 mg and the lowest was 1.92 mg). China produces many varieties of tea, the purpose of this experiment is to further compare the content of China’s various tea carotene. The tea used in this experiment, except for a few, was purchased from Shanghai China Tea Company. After these samples were ground to 40 eyes