1.
Objective To compare the effect of tea-pigment and tea polyphenolon oral bacteria.
目的为比较茶多酚和茶色素对口腔主要致病菌作用。
2.
Optimizing Preparation Process of TP and Chemical Oxidizing Method of Producing TFs;
茶多酚制备工艺优化及化学氧化生产茶色素工艺研究
3.
Preventive and Curative Effect of Tea Polyphenols and Tea Pigments on Skin Photoaging of Mice Induced by Ultraviolet Irradiation;
茶多酚、茶色素对紫外线诱发小鼠皮肤光老化的防治作用
4.
Also the company produced such extracts of plants as tea pigment and so on.
同时公司也有植物提取物的生产，如茶色素等等。
5.
Studies on Selection of PPO Enzyme Source and Preparation of Tea Pigments by Enzymatic Method;
多酚氧化酶酶源筛选及酶法制取茶色素研究
6.
Investigation on Inhibitory Effect of Tea Pigments on Mutans Streptococci and Dental Caries;
茶色素抑制变形链球菌和龋病的实验研究
7.
The Protection and Mechanism of Tea Pigments on Obesity-induced Insulin Resistance Rats;
茶色素对肥胖致胰岛素抵抗大鼠的干预作用及机制研究
8.
Results It was showed that tea polyphenol could inhibit the bacteria growth more obviously than tea-pigment.
结果对所选的12种口腔主要致病菌，茶多酚的抑菌和杀菌作用都明显强于茶色素。
9.
Methods Sensitivity test of bacteria was carried out by dilution method.
方法采用体外实验的方法比较了茶多酚和茶色素对口腔主要致病菌的抑制作用。
10.
The Experimental Study of Suppressing Effects of Tea Polyphenol and Tea Pigment on Diabetic Retinal Neovascularization;
茶多酚及茶色素对四氧嘧啶诱导的糖尿病小鼠视网膜新生血管的抑制作用
11.
The bright orange theaflavins give sparkle to tea and the rusty brown thearubigins depth to the color.
鲜橙色的茶黄素使茶色艳丽，而锈棕色的茶红素使茶色加深。
12.
Study on Chemical Composition of Catechu ( I )--Distinction Between Catechin and Epicatechin by TLC
薄层色谱法鉴别儿茶中儿茶素和表儿茶素
13.
Determination of Catechin in Tea Products by High Performance Liquid Chromatography (HPLC)
高效液相色谱法测定茶叶中儿茶素组分的含量
14.
Extraction of Tea Green Pigment and Effects of It on Low Temperature Extraction Tea Juice;
茶绿色素提取及其对低温浸提茶汤增色作用的研究
15.
Study on the physical and chemical properties of the red pigment generated by the tea endophytic fungus H8
茶树内生真菌H8产红色色素理化性质研究
16.
Eumelanin is responsible for the darker colours such as black, blue, chocolate brown and phaeomelanin causes the lighter yellow/ red colours such as tan, red, yellow.
真黑素决定了深色系，如黑、、克力色；棕黑素则影响浅色的红黄系，如茶色、色、色。
17.
Study on Composition of Pigments of Fresh Green Tea Juice and the Color-keeping Technology;
绿茶鲜汁饮料色素物质组成及其护绿措施研究
18.
Study on the Relationship of Six Mental Elements and the Color of Green Tea;
六种金属元素与绿茶色泽相关性的研究