就黑茶加工过程中的主要微生物、微生物的酶促作用及其品质形成机理进行综述。

The mechanism of quality formation, the main microorganism and its function of promotion on enzymic action in the processing course were summarized.

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对儿茶素通过体外酶促氧化和化学氧化定向制备茶黄素进行了研究，并对两种制备途径进行了比较。

Preparaing theaflavins from the oxidation of tea catechins in vitro simulated fermentation were studies. Two ways of preparing theaflavins was compared.

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目的观察茶黄素(TF)各单体在人中性粒细胞弹性蛋白酶(HNE)诱导气道黏液高分泌中的作用。

Objective To investigate the roles of theaflavins (TFs) in airway mucus hypersecretion induced by human neutrophil elastase (HNE).

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