论文部分内容阅读
本实验采用先进的测试手段,研究了茶叶吸附茉莉花芳香成份的规律.茶叶吸附的茉莉花芳香成份与茉莉花本身所含的芳香成份基本一致;茶叶表面积的增加可以增多对茉莉花芳香成份的吸附;茶坯颗粒大小与水浸出物的含量是极显著负相关;茶坯含水量在3～10%之间,吸附量与茶坯含水量呈直线相关.茶叶吸附量与配花量之间的关系,符合龚伯兹曲线模型;本实验采用隔离窨制的方法,研究了在45～85℃条件下,茶叶吸附茉莉花芳香成份的变化,各处理之间的差异均未达显著水平.
In this experiment, we used the advanced testing methods to study the regularity of tea’s adsorption of the aroma components of jasmine.The aroma components of jasmine adsorbed by tea are basically the same as the aroma components of jasmine itself; the increase of surface area of tea can increase the adsorption of aroma components of jasmine; The particle size and the content of water extract is extremely significant negative correlation; water content of the tea dough is between 3 ~ 10%, the amount of adsorption and the water content of tea dipped a linear correlation between the amount of tea adsorption and the relationship between the amount of flowers, in line with Gong Bozi curve model; In this experiment, the method of isolation system, the study of 45 ~ 85 ℃ conditions, the adsorption of tea aroma changes of jasmine, the differences between the treatments did not reach significant level.