| 普洱茶(熟茶)的FTIR分析 |
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| 引用本文： | 王怡林,杨群.普洱茶(熟茶)的FTIR分析[J].楚雄师范学院学报,2008,23(9). |
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| 作者姓名： | 王怡林 杨群 |
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| 作者单位： | 楚雄师范学院物理系,云南,楚雄,675000 |
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| 摘 要： | 采用傅立叶变换红外光谱法(FTIR法)分别对普洱市生产的5个普洱茶(熟茶)样品,进了快速无损的比较研究。结果表明,由云南大叶种类加工的5种普洱茶(熟茶),由于发酵方法不同,或者贮存时间不同,虽然它们所含的化学成分相同,但各组分含量不同;它们的红外光谱比较相似,但仍存在差异。红外光谱分析法,从分子水平上反映了不同发酵方法和不同存留时间对普洱茶(熟茶)的影响。该法无损、快速、准确,所需样品少,为客观评价普洱茶(熟茶)的研究,提供了一种新的方法和手段。实验表明,普洱茶(熟茶)中茶多酚和氨基酸的含量变化反映在红外图谱中1238cm-1吸收峰和1518cm-1吸收峰的变化上面。
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| 关 键 词： | 傅里叶变换红外光谱 普洱茶 |
The Study on the Pu -er Tea (Black Tea) by FTIR |
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| WANG Yi-lin,YANG Qun.The Study on the Pu -er Tea (Black Tea) by FTIR[J].journal of chuxiong normal university,2008,23(9). |
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| Authors: | WANG Yi-lin YANG Qun |
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| Abstract: | The Five kinds of Pu-er Tea (Black Tea) from Pu-er city were studied by FTIR.The result shows that although the five kinds of Pu-er Tea (Black Tea) belong to one Big Leafage there are some certain differences in their chemical components that are reflected in the IR spectra due to different methods of ferment and Save up.The result also proved that there is a relationship between the IR spectra and the chemical components of the Tea.FTIR spectra reflect change of molecular structures due to deferent's metho... |
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| Keywords: | FTIR Pu-er Tea (Black Tea) |
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