食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
24期
209-211
,共3页
夏美茹%辛秀兰%郭淑文%陈亮
夏美茹%辛秀蘭%郭淑文%陳亮
하미여%신수란%곽숙문%진량
树莓叶茶%多酚%黄酮%鞣花酸%含量测定
樹莓葉茶%多酚%黃酮%鞣花痠%含量測定
수매협다%다분%황동%유화산%함량측정
raspberry leaf tea%polyphenols%flavonoids%ellagic acid%content determination
以树莓叶茶为材料，对其进行主要成分测定，测定结果显示：树莓叶茶中茶多酚、总黄酮、鞣花酸含量均较高，分别为8.676 g/100 g、2.960 g/100 g、0.566 g/100 g。
以樹莓葉茶為材料，對其進行主要成分測定，測定結果顯示：樹莓葉茶中茶多酚、總黃酮、鞣花痠含量均較高，分彆為8.676 g/100 g、2.960 g/100 g、0.566 g/100 g。
이수매협다위재료，대기진행주요성분측정，측정결과현시：수매협다중다다분、총황동、유화산함량균교고，분별위8.676 g/100 g、2.960 g/100 g、0.566 g/100 g。
In this paper,the raspberry leaf tea was used as material,the main ingredient in it were determined. Test results showed that the content of tea polyphenols , flavonoids and ellagic acid content in Raspberry leaf tea was 8.676 g/100 g, 2.960 g/100 g and 0.566 g/100 g respectively.
