1) tea catechines(flavanols)
茶儿茶素(黄烷醇)
2) Tea catechin
茶儿茶素
1.
Tea catechin is a high effective and low toxic scavenger of free radical and has various pharmacological and healthy functions Its absorption,distribution,biologic transformation and excretion were summarized in this paper,so as to provide some theoretical reference for further study of tea catechi
茶儿茶素是一种高效低毒的自由基清除剂 ,具有多种药理和保健功能。
3) tea catechins
茶儿茶素
1.
Studies on effects of tea catechins on neuron and Ca~(2+) concentration in the brain of cerebral ischemia and reperfusion rats;
茶儿茶素抗大鼠脑缺血再灌注损伤与对脑细胞内Ca~(2+)的作用
2.
The antioxidant activity of tea catechins′ oxy polymers(TCOP) was investigated in both soy liposomes and lard oil systems by Na 2S 2O 3 I 2 titrimetric method.
用Na2 S2 O3 I2 滴定法测定了茶儿茶素氧化聚合物对猪油和豆油的抗氧化作用 ,并以茶多酚作比较。
3.
object: The protective effects of tea catechins on the injury of cerebral ischemia and reperfusion in rats were observed with rat cerebral ischemia and reperfusion model produced by bilaterally clamping the common carotid arteries and vagus nerves for 60 min and then removing the occlusion for 30 min.
目的 :观察茶儿茶素对脑缺血再灌注损伤的保护作用。
4) Green tea catechin(GTC)
绿茶儿茶素
1.
Green tea catechin(GTC) is the most active component of green tea.
绿茶儿茶素是绿茶中主要的一类活性物质 ,现有资料表明其具有一定的肿瘤预防及治疗作用。
5) EC/C
表儿茶素/儿茶素
1.
We can locate the loss of CO2 and C2H2O in MS2 spectra from EC/C to A ring and B ring,respectively.
在二级质谱中,表儿茶素/儿茶素(EC/C)丢失的CO2发生在A环,丢失的C2H2O发生在B环。
6) catechin
[英]['kætitʃin] [美]['kætɪ,kɪn]
儿茶素
1.
Polymer Characteristics of Catechin and Catechin-Ge~(4+) Measured with a Technology of Mass Spectrometry;
质谱技术研究儿茶素及儿茶素-锗多聚体特性
2.
Electrocatalytic action of catechin at modified electrode of multi-walled carbon nanotube;
多壁碳纳米管修饰电极对儿茶素的电催化作用
3.
The Optimization and Comparison of two Extraction Processes for Production of Tea Catechins;
儿茶素的两种浸提工艺的优化及比较
补充资料：黄茶审评(examination and evaluation of yellow tea)
| 黄茶审评(examination and evaluation of yellow tea) 黄茶因品种和加工技术不同，形状有明显差别。如君山银针以形似针、芽头肥壮、满披毛的为好，芽瘦扁、毫少为差。蒙顶黄芽以条扁直、芽壮多毫为上，条弯曲、芽瘦少为差。鹿苑茶以条索紧结卷曲呈环形、显毫为佳，条松直、不显毫的为差。黄大茶以叶肥厚成条、梗长壮、梗叶相连为好，叶片状、梗细短、梗叶分离或梗断叶破为差。评色泽比黄色的枯润、暗鲜等，以金黄色鲜润为优，色枯暗为差，评净度比梗、片、末及非茶类夹杂物含量。黄大茶干嗅香气以火功足有锅巴香为好，火功不足为次，有青闷气或粗青气为差。评内质汤色以黄汤明亮为优，黄暗或黄浊为次。香气以清悦为优，有闷浊气为差。滋味以醇和鲜爽、回甘、收敛性弱为好；苦、涩、淡、闷为次。叶底以芽叶肥壮、匀整、黄色鲜亮的为好，芽叶瘦薄黄暗的为次。 黄大茶(huangdacha) |
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