文献类型：期刊文章

作　　者：王白娟[1] 崔博俊[2] 刘艺佳[3] 赵艳[1] 蒋明忠[4]

机构地区：[1]云南农业大学基础与信息工程学院,云南昆明650201 [2]云南师范大学实验中学,云南昆明650200 [3]美国华盛顿大学西雅图校区,美国华盛顿98105 [4]云南警官学院,云南昆明650200

出　　处：《Agricultural Science & Technology》

基　　金：Supported by Scientific Research Fund from Department of Education of Yunnan Province(2012Z134C)~~

年　　份：2014

卷　　号：15

期　　号：5

起止页码：835-837

语　　种：中文

收录情况：CAB、CAS、CSA、CSA-PROQEUST、PROQUEST、普通刊

摘　　要：[Objective] This study aimed to test the effects of high-intensity pulsed electric field on the amino acid content in Pu’er tea leaves. [Method] The amino acid contents of fermented and unfermented the leaves of large-leaf Pu’er tea variety produced in Yunnan Mengku, were measured before and after the treatment with high-intensity pulsed electric field （HPEF）. [Result] The difference of amino acid contents was notable between fermented and unfermented tea leaves produced in the same year. The amino acid content of unfermented tea leaves was larger than that in fermented tea leaves. The amino acid content in tea leaves decreased over time during storage. HPEF treatment under al the conditions improved the amino acid content in tea leaves. [Conclusion] This experiment provides theoretical foundation for the application of HPEF in processing of Pu’er tea leaves.

关 键 词：Pu’er tea  HPEF  Amino acid content  

分 类 号：TS272.5]