Aromatic components of the roasted green tea were assayed by simultaneous distillation and extraction(SDE)with gas chromatogram-mass spectrum methods.
以無水乙醚作為萃取溶劑,采用SDE法并結(jié)合氣相色譜-質(zhì)譜聯(lián)用技術(shù)分析了炒青綠茶香氣的化學(xué)組成,結(jié)果在綠茶精油的101個(gè)色譜峰中分離鑒定了90種揮發(fā)性成分,占該精油總量的96。
The aroma constituents of roasted green tea during second drying of different temperatures were analyzed by GC and GC/MS.
用氣相色譜（ＧＣ）、氣相色譜（ＧＣ）／質(zhì)譜（ＭＳ）法分析了炒青綠茶不同溫度輝鍋過程中茶葉香氣的變化，結(jié)果表明，提高輝鍋溫度能明顯增加芳香醇和萜烯醇類含量，而具青氣的脂肪醇、醛保留較少，有利于茶葉香氣的發(fā)展。
A thorough study was carried out on variation of Amadori compound and effect of temperature on it during processing of roasted green tea(RGT).
對(duì)炒青綠茶加工過程中糖胺化合物的變化以及溫度對(duì)糖胺化合物的影響作了較為深入的研究。
Analysis of the aroma of refined baked green tea using SPME/GC-MS;
烘青茶坯香氣成分的SPME/GC-MS分析
Variations of main biochemical components and quality of steaming green tea during processing;
蒸青綠茶加工過程中品質(zhì)生化成分的變化
Investigation on the Isolation, Identification and the Biological Characteristic of Eurotium Fungi in the Kangzhuan and Qingzhuan Brick Tea;
康磚和青磚茶中散囊菌的分離、鑒定及其生物學(xué)特性研究
The Chinese ilex is chosen as raw material, from which Flavonoid is isolated and purified by 2SI-106A type macroporous resin after microwave fragmentation and back-flow extraction.
以茶果冬青為原料,經(jīng)微波破壁,水作溶劑回流提取黃酮類化合物,并用2SI—106A型大孔吸附樹脂分離純化,研究了含水量、微波處理時(shí)間、處理次數(shù)及溶劑種類等因素對(duì)提取率的影響。
Quality of raw materials: the tea leaves from plants with big leaves are the best material for Pu-erh tea.
原料品質(zhì)：大葉種茶青是制作普洱茶的最佳原料。
Sipping "Green Fruit Juice" means sipping something special.
“青果”果茶給您特殊品位。
Baked green tea mainly selected for jasmine tea scenting, jasmine tea is the most popular flower-scented tea.
窨制花茶的茶坯以烘青綠茶為主，常見的為茉莉花茶。
The tea saint Lu Yu wrote in his voluminous grand work Tea Scripture:“ Tea that grows on Qingcheng Mountain Zhangren Peak, is the top-rank of teas.
茶圣陸羽于其煌煌巨著《茶經(jīng)》中寫道：“茶生青城丈人峰，為茶中上品”。
The farmers are getting into the process of curing tea-leaves.
茶農(nóng)們現(xiàn)在已經(jīng)進(jìn)行到了制茶的炒青階段。
STUDY ON THE NEAR-INFRARED SPECTRA FINGERPRINT OF DIANQING,QINGBING AND PU′ER TEA(SHUBING)
滇青、青餅和普洱茶(熟餅)近紅外指紋圖譜分析
The Longrun Tea Group strongly believes that the pu-erh tea favored by consumers must be tasteful, safe, healthy and hygienic.
龍潤(rùn)茶業(yè)堅(jiān)信，消費(fèi)者青睞的普洱茶，一定是好喝的普洱茶，一定是安全、康、生的普洱茶。
The glorious fame of Qingcheng Tea spreads far, the tea is transmitted into Yunnan Province, Tibet, and Nepal etc through the famous “Tea and Horse Old Way” in history from Qingcheng Mountain.
青城茶葉盛名遠(yuǎn)播，茶葉從青城山經(jīng)歷史上著名的“茶馬古道”傳入云南、西藏、尼泊爾等地。
Objective: To decide the best compatibility proportion.
目的：確定兒茶、青黛最佳配伍比例。
Study on RAPD Analysis of the Germplasm Resources of "Kudingcha Tea" in Holly;
冬青屬苦丁茶種質(zhì)資源的RAPD分析
TO EXERT THE SUPERIORITY OF GUIZHOU S GREEN HILLS AND BLUE WATERS,TO EXPEDITE ITS TEA INDUSTRY;
發(fā)揮青山綠水優(yōu)勢(shì) 加快茶產(chǎn)業(yè)的發(fā)展
Design and Application of Automatic Production Line on Roasted Green Tea
自動(dòng)化炒青綠茶生產(chǎn)線的設(shè)計(jì)與應(yīng)用
Fixation technique assisted by microwave-infrared ray of green tea
綠茶微波—遠(yuǎn)紅外輔助殺青技術(shù)研究
Effects of fixing technology on qualities of medlar leaves tea
不同殺青工藝對(duì)枸杞葉茶品質(zhì)的影響
Study on HPLC Fingerprint of Pu-erh Crude Tea in Yunnan
云南曬青毛茶HPLC指紋圖譜的研究
Study on Thermal Decomposition of Polysaccharide Fraction KPS Ⅲa Purified from Leaves of Ilex kudingcha C. J. Tseng
苦丁茶冬青葉多糖KPS Ⅲa的熱分析研究
Effect on the Quality of "Yong Chuan Xiu Ya" Famous Tea by Microwave De-enzyme
微波殺青對(duì)“永川秀芽”名茶品質(zhì)的影響
Effects of Zuoqing intensity and environment on quality of Oolong tea
做青強(qiáng)度與環(huán)境對(duì)烏龍茶品質(zhì)的影響