1) quality compositions
品质化学成分
1.
Effect of two methods of de-enzyming on quality compositions in famous green tea;
两种杀青方式对名茶品质化学成分的影响
2) Chemi cal Character
化学组分品质
4) quality and ingredient
品质成分
1.
The effects of different temperature (80,100,120 ℃) and duration (1,2 and 3 hours) of second drying on the quality and ingredient composition of Eucommia green tea during refined processing were studied.
试验设计了复火温度(80、100、120℃)和复火时间(1、2、3h)二因素三水平试验对杜仲绿茶精制加工过程中品质成分变化的影响。
2.
Through the analysis of some quality and ingredient of green tea that is made by different processing craft,the result shows: (I)Compared with the comprehensive factors of four craft test, the full-automatic steamed green tea processing craft line is excellent.
经过对不同加工工艺所制绿茶部分品质成分的分析,结果表明:①在四种工艺试验综合因素比较中,以1#全自动蒸青线加工工艺为优,其次分别为2#全烘制工艺,3#烘炒结合型工艺,4#传统炒制工艺。
5) Quality components
品质成分
1.
This paper probes into a comparison between the main quality components of Fenghuang-Dancong.
对广东凤凰单丛34个样茶进行了主要品质成分的分析比较。
2.
The application of metabolomics in the research of fruit quality, is helpful for not only revealing the mechanism of formation, transformation and relationship of the major characteristic quality components in fruits such as sugar, organic acid, amino acid, anthocyanin, aroma and so on, but also for supplying the clue for fruit breeding and quality improvement using modern biotechnique methods.
代谢组学技术在果实品质研究上应用,不仅可以揭示糖、酸、氨基酸、花色苷、香气物质等特征品质成分在果树体中的形成、转化及其相互关系的本质规律,阐明果实品质的形成机理,而且有助于利用现代生物技术进行水果品种改良和品质调控。
6) chemical quality
化学品质
1.
Effect of instantaneous high pressure treatment on chemical quality of pear juice;
瞬时高压作用对梨汁化学品质的影响
2.
Physical quality of cathode copper effects on its chemical quality which determines its characteristics of processing.
阴极铜的物理品质直接影响其化学品质,而阴极铜化学品质的高低决定了其加工性能的好坏。
3.
The results showed that the output value and score of smoking quality of tobacco were significantly increased,the influence on yield and chemical quality of tobacco could not be observed obvio.
结果表明:烤烟移栽前增施小麦秸秆(田烟:7500kg/hm2,地烟:6000kg/hm2),极显著地增加烟叶产值;评吸综合得分最高;对烤烟产量和烟叶化学品质无明显影响。
补充资料：茶汤成分化学
茶汤成分化学
chemical components of tea infusion
表l绿茶冲泡一次主要成分的泡出率%茶汤中的主要化学成万一l一袍出率%多肠类物质总t表没t子儿茶素衰没t子儿茶素没 t子陇目游离氛蓦酸总t精氮酸谷氮酸茶氮酸翻啡旅可溶.44.9655.88，.人8，19，‘户勺j，d38 81 758981.1666。7135.61 (中川致之.1973年) 茶叶冲泡时化学成分的泡出量与冲泡时的水温、时间有很大关系。茶叶中各个成分的溶解度与水温呈正相关。水沮高，泡出量多，60℃热水的泡出量只相当于100’C沸水泡出童的45一65%(见表2)。浙江西湖龙井用不同温度的水冲泡后，其主要化学成分的泡出量不同。绿茶中富含维生素，其泡出量也随水温的提高而增加。茶叶冲泡水温以100℃为好，能使茶叶中对人体有益的成分较充分地浸泡出来。 表2冲泡时不同水温叶茶叶主要成分池出1的影响┌───┬─────┬───────┬────────┬────────┐│样品 │成分 │100’C │80’C │60’c ││ │ ├────┬──┼────┬───┼────┬───┤│ │ │含t │相对│含t │相对 │含t │相对 ││ │ │(%) │(%) │(%) │(%) │(%) │(%) │├───┼─────┼────┼──┼────┼───┼────┼───┤│龙井 │水漫出物 │16.66 │100 │13.43 │80。61│7。49 │44.96 ││特一级│游离抓墓徽│ 1 .81 │1oo │ 1 .58 │87.29 │1 .21 │66.85 ││ │多肠类物质│9.33 │loo │6.70 │71。81│4。31 │46.20 │├───┼─────┼────┼──┼────┼───┼────┼───┤│龙井 │水漫出物 │2 1.83 │1oo │19。50 │89.33 │14.16 │64.86 ││一级 │游离氮荃酸│ 2。20 │100 │ l。97 │89.55 │ l。54 │70.00 ││ │多盼类物质│1 1.29 │100 │8.36 │74.05 │ 5.59 │49.51 │└───┴─────┴────┴──┴────┴───┴────┴───┘ (王月根1980年) 冲泡茶叶的时间在10分钟内，对化学成分的泡出t形响是随着冲泡时间的延长，浸出量随之增大。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条