茶类

Fire has been the main pot, tea, and wishful pots,suite, boutique small gift boxes, single cup, family Adiantum seven major types of crafts such as more than 460 varieties.

主要有直火壶、冲茶器、如意壶、水具套装、精品小礼盒、单杯、家庭铁线工艺品等七大类四百六十余个品种。

Join the acids matter, the brix to acid ratio high and joins the puerarin or the tea polyphenol, the effect of antialcoholism, avoid be drunk and corrects the ataxia function more obvious.

解酒配方中加入酸类物质的、糖酸比值较大的和加入葛根素或茶多酚的，解酒、防醉和纠正运动失调的作用效果更为明显。

Bergamot is a lovely citrus oil that is also used in the making of Earl Grey Tea.

佛手柑是一种可爱的柑橘类精油，也用于制作格雷伯爵茶。

Among 3 cultivars, B17 occupied the least green odor contents of aromatic constituents, such as 2-hexen-1-ol acetate, butanoic acid 3-hexenyl ester and butanoic acid 3-hexenyl ester, hut had the most fruity, flowery and woody odors such as β-Ionone, 1-nonanol, Acetic acid octyl ester, Methyl benzoate, Ethyl benzoate and theaspirane, which showed that B 17 was superior to the 2 other cultivars in aroma quality.

不同品种的杨桃果实中的所含的香气成分及含量不同，B17杨桃含乙酸－反－2-己烯酯、丁酸－反－2-己烯酯、丁酸－反－3-己烯酯等青香型酯类最低而含β-紫罗兰酮、1-壬醇、乙酸辛酯苯甲酸甲酯、苯甲酸乙酯、茶螺烷等花香型、果香型及木香型成分最高，因而其香气品质要优于B10和新加坡红肉种。

The hydrolysis was extracted with ethyl ether and concentrated, analyzed and determined with GC/MS.

为了研究不同的加工工艺对茶鲜叶香气和糖苷类香气前体的的影响，利用槠叶种群体的一芽二、三叶鲜叶为原料，按照传统的加工工艺分别制成红茶、绿茶，应用SDE提取、GC/MS对香气组成进行分析，同时应用溶剂提取、双相酶解和GC/MS对糖苷类香气前体物质进行系统分析。

Studies have shown that Tieguanyin of tea polyphenol compounds and vitamins can inhibit the oxidation of blood low-density lipoprotein.

研究证明，铁观音中的茶多酚类化合物和维生素类可以抑制血中低密度脂蛋白的氧化。

After 3 months storage, our result showed that (1) color a value of rose liqueur with sucrose treatment had a slower decreased than with fructose treatment,(2) the sample added with caffeic acid or ferulic acid or tea polyphenol showed no significant difference in the color, anthocyanins content, and antioxidant capacity during storage as compared to control, and (3) the total amount of volatile compounds of rose liqueur decreased gradually, however there was one ester volatile formed, hexadecanoic ethyl ester, during storage.

贮藏三个月发现，(1)以果糖勾兑者在储藏试验中，其红色度下降速度较以蔗糖处理者快，建议仍以非还原糖进行勾兑对日后酒液保存较易，且酒液最好能予以避光包装，以避免颜色品质的下降；(2)添加不同之多酚类化合物时发现，添加caffeic acid、ferulic acid和茶多酚对酒液色泽、花青素含量、以及抗氧化能力之降低速度与控制组并无显著性的差异。(3)酒液储藏三个月后，其香气高级醇均有减少之趋势；但有hexadecanoic acid， ethyl ester酯类出现。

Lipometabolism: There was different effect on male and female chickens lipometabolism.

脂类代谢添加不同剂量的茶多酚对肉公鸡和肉母鸡的脂类代谢的指标有不同的影响。

Melanoidin coloring substance came into existence more or less after long-term food storage or food thermal treatment.Such phenomenon was named as Maillard reaction because enzymes were not involved in the reaction.

食品在加热处理或长期贮存后，都会产生不同程度的类黑精色素，如面包、烤肉、熏鱼、咖啡、茶及酱油等调味品中，都有类黑精色素的产生，因为这一类反应没有酶的参与，故又称非酶褐变(N o-enzym atic Brow ning)反应。

Moreover,it was demonstrated that the threesubstances,E,DE and DA,increased dramatically and quickly after LPS treatment.Also,it was revealed that the changes of three substances were more quickly than thechanges of the above mentioned APPs during the same LPS treatment.Thesesuggested that the three substances existed as neurotransmitter.The presence and thechange of the CAs in amphioxus after treated with LPS indicated the evolutionaryexistence of CAs and acute phase response in the protochordate lineage.

第四，我们用高效液相色谱法(High Performance Liquid Chromatography，HPLC)，探讨了LPS感染文昌鱼儿茶酚胺类神经递质的变化，优化了同时测定文昌鱼体液中NE、E和DA三种CAs的HPLC方法，并首次发现，文昌鱼体液中同时存在NE、E、和DA三种CAs物质，其中，E在文昌鱼中首次报道，这三种物质在LPS感染文昌鱼后浓度升高非常明显，与同期的APPs相比变化更为迅速，也体现了神经递质的主导作用，文昌鱼的CAs系统也具有了类似脊椎动物CAs系统的功能，可以初步判断CAs系统的进化源头由脊椎动物可推回到头索类。

Plunder melds and run with this jewel!

掠夺melds和运行与此宝石！

My dream is to be a crazy growing tree and extend at the edge between the city and the forest.

此刻，也许正是在通往天国的路上，我体验着这白色的晕旋。