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《Journal of Tea Science》 1991-S1
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Dynamics of Main Carbonacenous and Nitrogenous Compounds During the Processing of Fuzhuan Brick Tea

Wang Zengsheng;Tan Huwei;Zhang Ying;Shi Ling(Hunan Agricultural College,Changsha)  
Dynamics of the main carbonacenous and nitrogenous compoundsduring the processing of Fuzhuan Brick Tea and their influences on thequality formation of Fuzhuan Brick Tea were studied with liquid chroma-tography.Results showed that amino acids,purine bases,polyphynols andcatechins changed regularly.Moisture and thermal effect in the steaming,pile-fermenting and pressing processes,and the microbial enzymatic actionduring the fungus growing process accelerated the changes of these substan-ces,and,therefore,significantly influenced the formation of the charac-teristics of Fuzbuan Brick Tea.
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