1) yellow tea
黄茶
1.
Study on quality variation during the yellow tea processing;
黄茶加工过程品质变化的研究
2.
Evaluation on in vitro anticancer effect of Yellow Tea by MTT-assay;
MTT法评价黄茶的的体外抗癌效果
2) theaflavins
茶黄素
1.
Comparison of RP-HPLC and Roberts method on theaflavins quantitation;
Roberts法和RP-HPLC法测定茶黄素的比较研究
2.
Research Progress on the Influence Factors of Preparing Theaflavins by Means of Oxidation in Vitro;
茶黄素体外氧化制备方法的影响因子研究进展
3.
Studies on Preparing Theaflavins from Oxidation of Tea Catechins in Vitro;
儿茶素体外氧化制备茶黄素的研究
3) theaflavins(TFs)
茶黄素
1.
The results showed that there was higher content of theaflavins(TFs)in tea pigments from magnified test compared with optimized test.
结果表明 :放大实验较优化实验茶色素中茶黄素 (TFs)含量更高 ;反应液中TFs萃取效率以第 1次最高 ,其他各次效率依次降低。
2.
The results showed that tea polyphenols could be oxidized and produced theaflavins(TFs)under the three oxidation conditions,and there was lower content of TFs when oxidized by polyphenol oxidase than that by chemical oxidants.
进行茶多酚酶 (PPO)促氧化、碱性氧化、酸性氧化试验 ,结果发现 :茶多酚在 3种氧化条件下均可氧化并形成茶黄素 (TFs) ;酶促氧化形成茶黄素的含量比化学氧化形成量低。
4) Coptis inflorescence tea
黄连花茶
5) theaflavins
茶黄素类
1.
Analysis of black tea theaflavins by HPLC-photodiode array detector.;
红茶茶黄素类化合物的高效液相色谱-光电二极管阵列检测
2.
Study on fingerprint chromatogram analysis of theaflavins by HPTLC;
茶黄素类高效薄层色谱指纹图谱研究
3.
Studies on Isolation & Purification of Theaflavins and Its Physiological Activity;
茶黄素类分离纯化技术及其生理活性研究
6) theaflavin
茶黄素
1.
Extraction and concentration of theaflavin by integrating membrane processes;
膜过程集成提纯茶黄素的研究
2.
The anti-inflammatory effect of theaflavin on focal ischemia-reperfusion injury in Rats;
茶黄素对大鼠脑缺血再灌注炎性细胞因子的影响
3.
The effect of PPO isoenzyme on the formation of theaflavin during in vitro oxidation;
梨多酚氧化酶同工酶组成及其对茶黄素合成的影响
补充资料：黄茶品质特征(quality characteristics of yellow tea)
| 黄茶品质特征(quality characteristics of yellow tea) 黄茶色黄、汤黄、叶底黄，香味清悦醇和。按嫩度不同分为黄芽茶、黄小茶、黄大茶。黄芽茶有君山银针、蒙顶黄芽、莫干黄芽等。君山银针芽头肥硕，满披白毫，色金黄闪银光，誉为“金镶玉”；汤杏黄、香清鲜、味甘鲜。冲泡后芽头能三起三落，有欣赏价值。黄小茶有鹿苑茶、平阳黄汤、沩山毛尖、北港毛尖等，都采一芽一、二初展鲜叶制成。鹿苑茶与北港毛尖的条索紧直略弯、显毫、色金黄、汤杏黄、香幽味醇。平阳黄汤细紧显毫、色嫩黄、汤金黄，叶底嫩绿成朵，香清幽，味醇爽。黄大茶一芽三、四叶制成，叶肥梗壮，梗叶相连成条，色金黄，有锅巴香，味浓耐泡。广东大叶青采大叶种一芽三、四叶制成，外形肥壮紧结显毫，色青褐泛黄，汤橙黄，香味浓醇。 |
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条