论文进一步研究茶树紫色芽叶内含成分的特征。
Then, the characteristic components of purple tealeaf were studied.
对茶树紫色芽叶呈色特征的研究结果表明，花青素是茶树紫色芽叶在酸性溶液条件下呈红色的主要原因。
The results of the research on the color-developing feature indicated that anthocyanidins were the main reason for the red of purple tealeafin acid condition.
这些结果表明，茶树诱导芽叶与正常芽叶的蛋白质组存在差异，这些特异蛋白可能在诱导过程中起着重要的作用。
The results showed that there were proteome difference between induced and normal tea shoots, that the specific protein might play an important part during inducing process.
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