期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

1996

22

5

456-460

10.13331/j.cnki.jhau.1996.05.009

湖南农业大学青年科研基金；

本校为第一机构

测定了3-5月份采收的湖南野生甜茶及初制品的水浸出物等常量成分, 研究了甜茶色素的稳定性。结果表明: 湖南甜茶的甜味是由黄酮甙类物质所致; 甜茶色素对光、热、弱酸弱碱及金属离子均较稳定。

Hunan wild Tiancha (Lithocarpus polystarch Wall.Rehd.) is plucked and made during the months of march to may.By exploring its constant components and pigment,this paper shows that the sweet taste of the plant comes from flavone glycoside,and that the pigment is stable under the conditions of ...