根据临床研究表明茶叶内含有抗氧化剂和其它有益成分，可能可以预防癌症、心脏病、衰老和其它与年龄增长有关的疾病。
The tea contains antioxidants and other healthful components shown in clinical studies to possibly prevent cancer, heart disease, senility and other diseases associated with aging.
草本茶叶，或冲剂，因为他的成分是水溶性，而且精确的使用剂量对其并不是那么重要，所以用作草药是最适合的。
Herbal teas, or infusions, are best used for herbs whose ingredients are water-soluble or where precise dosage is relatively unimportant.
茶叶中富含多酚、以及抗氧化剂等元素，这些成分都能抑制癌细胞的增长。
Tea contains polyphenols, antioxidants that can stop cancer cells growing.
茶叶中的植物营养成分虽然不能保证你永不生病，但至少可以降低你患心脏病和中风的几率。
The phytonutrients in tea leaves may not predict your future, but they may help reduce the risk of heart disease and stroke.
一则最近的消费者新闻揭露到：瓶装的茶类饮料所含的抗氧化成分比茶叶中含有的要少得多。
A recent Consumer Reports review found that all bottled tea beverages had fewer antioxidants than brewed teas.
科学家们报告说，茶叶含有320种以上的化学成分。
Scientists reported that tea leaves contain more than 320 kinds of chemical components.
本文研究了茶叶及其主要成分的降血糖作用，探讨了其降血糖机理。
This study will investigate the suppressive hyperglycemic effect of tea and tea components and discuss the hypoglycemic mechanism in diabetic SD rats induced by alloxan.
本文介绍了滤光片型近红外光谱茶叶成分分析系统的应用软件研制。
A software was developed for tea content analysis based on filter near-infrared spectrometry.
同属酚类化合物的绿原酸在茶叶中是次要成分。
Chlorogenic acid, also a phenolic compound, is a minor constituent in tea.
本论文将微波、超声波应用于茶饮料浸提过程中，研究其对茶叶主要化学成分浸出的影响。
The effects of microwave and ultrasound extracting methods on the main components of tea infusion were studied.
同时从茶叶中提取的功能性成分也正越来越广泛应用于食品和医药领域。
Functional components extracted from tea are now widely used in medicines and functional food productions and their demand are increasing.
这组成分占茶叶中总多酚类物质的80%。
This group constitutes 80 percent of the total polyphenols in tea.
结果表明，该茶叶含有丰富的氨基酸、维生素和无机元素等营养成分，且其药用成分总黄酮的含量为28.4％，明显高于其它茶叶。
The result showed that Shi-Ya-Cha's nutrients were rich in amino acid, vitamins and minerals etc… And its content of flavonoids was 28. 4% which was higher than that of other tea.
用R型聚类分析、多元线性回归分析，研究了茶叶中微量香气成分与质量等级间的数理关系。
The mathematical relation was studied between micro amount of fragrant components and quality of Zhenmei tea by using R-type cluster and multiple regression.
综述了超声在萃取植物中酶、中草药和茶叶中特定成分、溶液中金属等所产生的影响。
The effects of ultrasound on the enzyme in plants, herbal medicine, inclusion of tea and metallic solvent are also reviewed.
为克服SDE法分析茶叶香气成分的局限性，采用顶空吸附法对速溶绿茶加工过程中香气的变化进行了跟踪分析。
To reduce the influences on aroma by SDE, the changes of aroma of instant green tea during the process by headspace absorption were studied.
本文主要对茶叶功能成分及茶叶年糕的品质特性进行了分析，并对新型茶叶年糕加工技术作了初步探索。
The function ingredient of tea and quality characteristic of tea-rice cake was analyzed, and the novel tea-rice cake processing technology was preliminary studied in this paper.
由此可以认为，茶叶中影响N -亚硝化反应的主要成分为茶多酚，尤为茶儿茶素。
Thus, it might be concluded that blocking effect on NPRO formation was mainly due to tea polyphenolic compounds especially tea catechin in tea.
茶叶既有营养作用，又有药理作用，茶多糖是其中的重要功效成分之一。
Tea not only has nutrition, but also has pharmacological effects, and tea polysaccharide is one of the important effective components in tea.
茶多酚为茶叶的主要功效成分，对人体具有独特的保健和治疗作用。
The tea polyphenols (TP), an important functional composition of tea, possesses particular healthy and therapeutic functions for people.
茶氨酸是茶叶特有的化学成分之一，对茶叶品质有重要影响。近年的研究发现茶氨酸有多种保健作用，非常具有开发前景。
The recent researches have found that theanine, an unique and important component in tea plants, has many bioactivities, and made it get more and more attention.
茶树鲜叶中的生化成分决定了茶叶品质的优次以及茶叶的适制性，从而决定了茶树品种资源的利用价值和茶叶的经济效益。
The biochemical components in tea fresh leaf decide the quality of tea and the tea type for tea fresh leaf, and also determine the value in use of tea germplasm resources and economic benefit.
对不同级别的晒青茶和烘青茶茶叶主要成分进行了测定，探讨了加工方式、茶叶等级与茶叶成分之间的关系。
In this study, the main components of different grade sun-dry tea and basket-fired green tea were determined and the correlation between process, classes and components of tea was discussed.
一种银杏茶制剂，有效成分由银杏叶提取物、茶叶组成，银杏提取物与茶叶的重量配比为1∶160。
Disclosed is a gingko tea preparation whose effective compositions include ginkgo leaves extract and tea by the weight ratio of 1:160.
考察了茶叶主要活性成分茶多酚的抗氧化性抗自由基特性。
The properties of tea polyphenols against free radical and antioxidant are investigated.
本发明公开了一种金花茶叶中有效成分的高效提取方法及其在卷烟制备中的应用。
The invention discloses a high-efficiency extraction method of effective ingredients in golden camellia tea and the application thereof in cigarette preparation.
本发明提供的方法高效、低成本的提取了金花茶叶中有效成分。
By adopting the extraction method, the effective ingredients in the golden camellia tea are extracted with high efficiency and low cost.
香气是茶叶品质的重要组成成分，一直以来都是茶叶研究的热点领域。
Aroma is an important factor of the tea quality, and is hot fields in tea science for a long time.
茶叶能消醛是因为茶叶中含有生物碱、 茶多酚、 氨基酸等活化成分能与甲醛反应，同时茶叶对甲醛有一定的吸附作用。
Tea-leaf is purely natural material, harmless and doesn't produce secondary pollution. Tea-leaf can eliminate formaldehyde that is because it contains same activation composition, s…
茶叶能消醛是因为茶叶中含有生物碱、 茶多酚、 氨基酸等活化成分能与甲醛反应，同时茶叶对甲醛有一定的吸附作用。
Tea-leaf is purely natural material, harmless and doesn't produce secondary pollution. Tea-leaf can eliminate formaldehyde that is because it contains same activation composition, s…
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