digallate
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The impact of caffeine and bovine serum albumin on the formation of theaflavin-3, 3'-digallate was compared and analyzed.
对咖啡碱和牛血清白蛋白在双酯型茶黄素形成中的影响进行了研究分析。
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The results on chemical oxidation showed that CAF and BSA had obvious inhibitory action on the formation of Theaflavin-3,3'-digallate. Under identical condition, BSA showed the same inhibitory action as CAF.
结果表明，咖啡碱和牛血清白蛋白对TFDG的形成均有明显的抑制作用，而且相同条件下，牛血清白蛋白和咖啡碱表现出相似的抑制作用。
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The results revealed that there was a significant triple linear re-gression relationship between the HPLC peak areas(1×10￣5mm￣2)of theaflavin(TF,x_1),theaflavin-3-gallate(TF3G,X_2)and theaflavin-3,3′-digallate(TF3,3′DG,X_3) and the organoleptic total score for tea qualityY_(totalor taste ...
结果表明，茶黄素（TL，X＿1）、茶黄素－3－没食子酸酯（TF3G，X＿2）和茶黄素－3.3′双没食子酸酯（TF3.3'DG，X＿3）的HPLC峰面积（1×10￣5mm￣2）与红碎茶感官审评品质总分和滋味得分分）之间存在显著的（P＜0.05）三元线性回归关系。