本文就茶叶中茶多酚的感官性质、茶汤涩味分析及茶多酚对茶叶涩味的影响等方面进行综述。
This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions.
根据科学家所说，茶叶中的茶多酚是最强的抗氧化剂。
The polyphenols found in tea are, according to scientists, the most potent of all the antioxidants.
实验采用复合酶解法在低温下提取茶叶中的活性物质——茶多酚。
Using multiple enzyme to extract tea polyphenols (TP) from tea leaves at low temperature.
对茶叶中S-421的辐照去除效果远不及纯溶液明显，抗辐射剂茶多酚可能在其中起到了保护作用。
Effect of irradiation for degradiation of S-421 in tea was lower than the pure solution, and indicates that tea polyphenols play a role in protection from irradiation degradiation.
茶多酚是茶叶中主要生理活性物质，其制造方法一般采用液-液萃取工艺，以醋酸乙酯为溶剂，从茶汤中萃取出茶多酚。
Tea polyphenol is the major physiological active component in tea, and it is generally manufactured by liquid-liquid extraction technology, using ethyl acetate as solvent from water extract of tea.
对茶饮料中茶叶原料的微生物种类进行了分析、鉴定，并对茶多酚对茶叶中污染微生物的抑菌性进行了研究。
The type of microorganisms in tea used for tea drink production was analyzed and identified, and the bacteriostasis of tea polyphenols on the contaminant microorganisms in it was studied.
对茶饮料中茶叶原料的微生物种类进行了分析、鉴定，并对茶多酚对茶叶中污染微生物的抑菌性进行了研究。
The type of microorganisms in tea used for tea drink production was analyzed and identified, and the bacteriostasis of tea polyphenols on the contaminant microorganisms in it was studied.
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