胡圆圆, 杨云忠, 蒲泓君, 车涛. 普洱茶中水分测定方法的探讨[J]. 云南大学学报(自然科学版), 2011, 33(S2): 474-476.
引用本文: 胡圆圆, 杨云忠, 蒲泓君, 车涛. 普洱茶中水分测定方法的探讨[J]. 云南大学学报(自然科学版), 2011, 33(S2): 474-476.
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HU Yuanyuan, YANG Yunzhong, PU Hongjun, CHE Tao. The method exploration of moisture determination in Puer tea[J]. Journal of Yunnan University: Natural Sciences Edition, 2011, 33(S2): 474-476.
Citation: HU Yuanyuan, YANG Yunzhong, PU Hongjun, CHE Tao. The method exploration of moisture determination in Puer tea[J]. Journal of Yunnan University: Natural Sciences Edition, 2011, 33(S2): 474-476.
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普洱茶中水分测定方法的探讨

The method exploration of moisture determination in Puer tea

    摘要
  • 摘要: 主要叙述了恒重法和快速法基本原理，通过用103℃恒重法和120℃快速法对同一普洱茶干燥失重进行测定，以及在同一温度下同一样品不同的制备，均会对检测结果产生不同影响. 

     

    Abstract: The basic principle of constant legalists method and rapid method have been described in this paper.The drying loss of the same Puer tea have been determined by 103℃ constant legalists method and 120℃ rapid method,and the different preparation of the same sample on the same temperature will have different influence to the result of the determination.

     

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