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《China Tea Processing》 2007-03
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Study on the Changes of Water Soluble Matter, Tea Polyphenols and Total Amino Acids during Turning-over

Su Mi-ju, Mao Zhi-fang, Shi Hai-gen, Li Da-wei, Liu Zong-an ( Hangzhou Tea Research Institute of All-China Federation of Supply and Marketing Co-operatives Hangzhou 310020)  
Using JiuKeng (Camellia Sinensis (L.) var.) 2~3 banjhi shoots as material, the changes of water soluble matter, tea polyphenols, total amino acids were investigated during turning-over with two different turning-over processes. Results showed during the process of turning-over the content of water soluble matter and tea polyphenols were reduced and the total content of amino acids were increased. As a result the ratio of polyphenol to amino acid was decreased. There was no significant difference between two processes in the changes of the biochemical components.
【Fund】: 科技部农转资金项目《花香型蒸碎茶中试》
【CateGory Index】: TS272
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