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《Journal of Anhui Agricultural Sciences》 2006-11
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Change of Contents of Main Components in Production of Sichuan Brick Tea

ZHANG Zhong et al (Xichang College,Xichang,Sichuan 615022)  
Change of contents of main components in production of Sichuan Brick Tea has been investigated.The results showed that the components of brick tea changed obviously in the process of fermentation.Contents of Soluble solid(SS),amino acid,total sugars increased in some degree from raw material to fermentation material.Contents of amino acid in brick tea were 1 590 mg/100 g,higher in the process of fermentation than other process.Contents of tea polyphenols(TP) and catechins reduced gradually with the processing carrying on,and the reduction of catechins above 50%.The extration rate of microelements had obvoius advance from raw material to fermentation material.Compared to raw material,the extration rate of Se,Mn,Zn,Mo,Cu in Kang zhuan tea exceeded 2.98%,7.62%,19.34%,8.64% and 6.48% respectively.
【Fund】: 四川省经贸委项目(99-科-101)
【CateGory Index】: TS272
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