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《JOURNAL OF SICHUAN AGRICULTURAL UNIVERSITY》 1997-04
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EFFECT ON THE COMPONENTS OF AMINO ACID IN THREE DIFFERENT PROCESSES DE-ENZYMING

Qi Guinian, Tang Qian, Liu Qinjin (Department of Tea Science, Sichuan Agricultural University/Yaan, Sichuan, China 625014)  
The components of amino acid of the flat-shaped special green tea in three different processes de-enzyming were investigated. The total content of the amino acid and the essential amino acids and the contents of threonine+theanine and methionine in steaming-blasting were more than those in rotary drum-firing or panfire, respectively,and there is a special freshy aroma in tea of steamingblasting. Results showed that there were effects on the components of amino acid in different processes de-enzyming and that it should been studied to adjust and control the components of amino acid through the measures of process and technology.
【Fund】: 四川省星火重点项目
【CateGory Index】: TS272.51
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