| 8. 植物色素(Plant pigments) | ||||||
| 乾物量中% | -- | |||||
| 可溶分中% | -- | |||||
| 與品質之關係 |
|
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| 在製茶過程之變化 | 製茶過程中有部份損失,Carotenoids與香氣之生成有關(見VIT.A). | |||||
| 備註 | -- | |||||
| *** 附註: | 1. | 本表所列為茶菁(或綠茶)之成分組成. | |
| 2. | 生葉中約含有75-80% 之水分,乾物量占20-25%.成茶之水分含量則為3-5%. | ||
| 3. | 茶葉中可溶分約佔乾物量35-40%,以常法泡茶約可將80-90%之可溶分抽出. |
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