| 摘要: |
| 通过实验测试，生产小试和生产应用等研究结果表明：试剂１有促进红茶发酵过程中醌酚氧化还原体系的进行、缩短发酵时间和提高品质的作用；试剂２有抑制红茶发酵过程中醌酚氧化还原体系的进行，在绿茶加工时应用可起保鲜、增加于茶制率和提高产值等作用，并能提高绿茶品质。 |
| 关键词: 茶叶，醌酚氧化还原体系，化学调控 |
| DOI： |
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| 基金项目: |
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| The Chemical Regulation of Quinone phenol in Tea and Its Influence on the Quality of Tea |
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| Abstract: |
| The reagent one could accelerate proceeding of system of quinone-phenolredox couple during black tea fermentation, reduce fermantation time and improve quality;and the reagent two could restrain the proceeding,have effect of retaining green tea freshwhen spraied during rolling:and enhance green tea puality and production benefit. |
| Key words: Tea Quinone-phenol redox couple Chemical regulation |