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Updated: Jun 21, 2026

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干燥时间规则的多学分析 关于缩积累和丰富黑茶的风味化合物变化

Mi Li1, Wei Jia1,2, Xin Wang1

  • 1School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.

Journal of agricultural and food chemistry
|November 2, 2025
PubMed
概括

富含的黑茶在热空气中进行最佳干燥,可以保持像甲 (SeMet) 这样的关键风味化合物. 在 70°C 干燥 36 分钟,最大限度地减少了 SeMet 损失,提高了茶叶的质量.

关键词:
在UHPLC-Q-Orbitrap中使用HRMS-MS/MS.干燥时间 干燥时间味道 味道 味道 味道富含的黑茶加的茶.单甲氨酸 (Selenomethionine) 是一种含有氨酸的物质.热降解降解的热性降解

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