Taste components of Pu'er tea and its relationship with quality;

Study on influence of tea-polyphenols by using the microwave to dry the Pu'er tea;

Discussion on the regularization and standardization of Pu'er tea production in Simao;

Study on tea polysaccharides extraction methods and content on different piles of Yunnan Pu-erh tea;

The Production of Pu-Erh Tea and Research of This Market;

Study on lixiviation rules of tea polyphenols and dissociated amino acids about Pu-erh tea;

A primary study on extraction and antioxidant activity of Pu-er tea polysaccharide, Single factor analysis was used to optimize the extraction conditions of tea polysaccharide (TPS), and the antioxidant activity of TPS was also studied through the method of pyrogallic acid’s own oxidating.

The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples.

assamica and its producing Pu-Er tea were determined by this method.

Studies on the extract technology of tea polyphenols and tea polysaccharide from Puer tea;

The vector making of Aspergillus niger in Puer tea fermentation;

Review on functional components and mechanism of quality formation of Puer tea;

By means of column chromatographic techniques, 8-oxocaffeine, together with pyrimidine alkaloids (deoxythymidine, thymine and uracil), flavonoidal glycoside (engeletin) and simple phenols (1, 2, 4-benzenetriol, 1, 3-benzenediol and 4-methyl-1, 2-benzenediol) were isolated for the first time from Pu-Er ripe tea.