成品茶

应用Bradford法测定成品茶中水溶性蛋白质的含量，并研究了添加PVP试剂对测定方法以及对茶叶其它品质成分的影响。

Bradford Method was applied to determine the soluble protein content in commercial tea and the effect of adding PVP ( polyrinylpyrrolidone ) on the method of analysis and other quality components were also studied .

湘妃翠鲜叶与成品茶主要品质成分的季节变化

Changes of Main Quality Constituents in Fresh Shoots and Made Tea of " Xiangfeicui " with the Season

该研究为实现特殊品种加工成茶叶的鉴定以及成品茶的品种溯源提供了一种参考方法。

This study provided a reference method for the identification of tea manufactured with a specific material cultivar and the material cultivar traceability of the manufactured tea .

速溶茶是一种以成品茶、茶叶副产品或鲜叶为原料，经过一系列加工工序制成的易溶于水的固体饮料。

Instant tea is a kind of solid beverage produced by tea , tea by-product or fresh tea leaves through a series of processing technology , it is soluble in water .

细胞破碎是茶叶加工中的重要技术依据之一，细胞破碎程度不仅影响茶叶品质，也直接决定成品茶在饮用时功能性成分的浸出。

Cell-breaking extent is an important factor in tea processing , it not only has a great influence on the development of tea quality , but also directly determines the leaching behaviors of functional components in tea during tea making .

采用氨基酸自动分析仪、高效液相色谱和茶叶国标检测方法测定分析了不同季节湘妃翠鲜叶及其成品茶中游离氨基酸、儿茶素、咖啡碱、茶多酚和水浸出物的含量。

The contents of free amino acids , catechins , caffeine , tea polyphenols and water extracts in fresh shoots and made tea of " Xiangfeicui " in different seasons were analyzed by amino acid auto-analysis machine , HPLC and international standard of tea quality detection .

本文研究了不同浓度过氧化物酶（POD）对成品普洱茶品质的影响。

The effect of peroxidase ( POD ) concentration on the quality and contents of main chemical components in Puer tea were analyzed .