Compared with the freezing tea and baked tea,the contents of linalool,aromadendrene,β-caryophyllene,isovaleric acid phenethyl ester,β-cadinene,nerolidol,farnesol and hexatriacontane were higher in the freezing-dry tea.

Methods Freeze-dried tea polyphenol liposome was prepared by using various stabilizers and determined for encapsulation efficiency and particle size, based on which the stabilizer and its concentration were optimized, and the form, structure, size distribution, Zeta electric potential and stability of prepared liposome were evaluated.

Objective:To prepare and evaluatethe Doxofylline for injection.

Dried bean curd is one of the preferred non-fermented soy products,which is a kind of historical and cultural food in China.

The shelf life of dried bean curd is often very short,due to the high nutrition and mild moisture which lead to the growth and propagation of microbes.

Compared with the freezing tea and baked tea,the contents of linalool,aromadendrene,β-caryophyllene,isovaleric acid phenethyl ester,β-cadinene,nerolidol,farnesol and hexatriacontane were higher in the freezing-dry tea.

The mathematic model relating to the changes of water and chlorophyll content in Wuyi frozen tea is established with the effects of drying factors,including temperature,time and weight of tea.