Variation of the main nutrition constituents in Pleioblastus amarus tea

YU Xue-jun; LIU Li; JIN Ai-wu; FANG Wei; HE You-zheng

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Volume 20 Issue 1

Jul. 2017

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Article Navigation > Journal of Zhejiang A&F University > 2003 > 20(1): 63-66

YU Xue-jun, LIU Li, JIN Ai-wu, FANG Wei, HE You-zheng. Variation of the main nutrition constituents in Pleioblastus amarus tea[J]. Journal of Zhejiang A&F University, 2003, 20(1): 63-66.

Citation:

YU Xue-jun, LIU Li, JIN Ai-wu, FANG Wei, HE You-zheng. Variation of the main nutrition constituents in Pleioblastus amarus tea[J]. Journal of Zhejiang A&F University, 2003, 20(1): 63-66.

Variation of the main nutrition constituents in Pleioblastus amarus tea

1.
Research Institute of Bamboos, Zhejiang Forestry College , Linan 311300, Zhejiang , China

Funds:

浙江省科学技术厅资助项目(001102204)

Received Date: 2002-10-15
Rev Recd Date: 2002-12-02
Publish Date: 2003-02-20

Abstract

Based on the studies of the ferment techniques , the comparison of the main nutrition constituents in the leaves of Pleioblastus amarus fermented in different time is conducted .The findings show thatPleioblastus amarus tea fermented for 48 h is at its best for its taste and retention of effective nutrient content .Pleioblastus amarus tea made with the best techniques has 14.00 mgg-1 soluble sugar , 0.91 mgg-1 polyphenols , 126.4 mgg-1 free amino acid , 21.6 mgg-1 flavonoid content and 60.4 mgg-1 ash .
- Pleioblastus amarus,
- leaves,
- tea processing,
- nutrition constituents

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Variation of the main nutrition constituents in Pleioblastus amarus tea

1. Research Institute of Bamboos, Zhejiang Forestry College , Linan 311300, Zhejiang , China

Funds:

浙江省科学技术厅资助项目(001102204)

Received Date: 2002-10-15
Rev Recd Date: 2002-12-02
Publish Date: 2003-02-20

Key words:

Abstract: Based on the studies of the ferment techniques , the comparison of the main nutrition constituents in the leaves of Pleioblastus amarus fermented in different time is conducted .The findings show thatPleioblastus amarus tea fermented for 48 h is at its best for its taste and retention of effective nutrient content .Pleioblastus amarus tea made with the best techniques has 14.00 mgg-1 soluble sugar , 0.91 mgg-1 polyphenols , 126.4 mgg-1 free amino acid , 21.6 mgg-1 flavonoid content and 60.4 mgg-1 ash .

YU Xue-jun, LIU Li, JIN Ai-wu, FANG Wei, HE You-zheng. Variation of the main nutrition constituents in Pleioblastus amarus tea[J]. Journal of Zhejiang A&F University, 2003, 20(1): 63-66.

Citation:

YU Xue-jun, LIU Li, JIN Ai-wu, FANG Wei, HE You-zheng. Variation of the main nutrition constituents in Pleioblastus amarus tea[J]. Journal of Zhejiang A&F University, 2003, 20(1): 63-66.

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