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茶叶中醌酚氧化还原体系的化学调控及其对品质的影响
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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:
基金项目:
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

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