本文综述了茶多酚的降血脂作用。
This paper summarized the function of lowering blood fat of tea polyphenols.
研究了茶多酚对菠萝蛋白酶特性的影响。
Tea a polyphenols had influences on the properties of bromelain.
研究了茶多酚对菠萝蛋白酶特性的影响。
Tea polyphenols had influences on the properties of bromelain.
本文重点介绍了茶多酚防腐机制的研究进展。
This article has introduced the antiseptic mechanism of tea polyphenol.
介绍了茶多酚的一般特性，对茶多酚的提取方法及其应用进行了综述。
The general properties of tea polyphenols have been introduced. The extraction and application of tea polyphenols are reviewed.
综述了茶多酚的提取方法研究进展，并且简要介绍其功能、性质和结构。
This paper mainly reviewed the extraction of tea polyphenols, its structure, character and uses were also briefly introduced .
研究了茶多酚粗品的聚酰胺色谱法分离条件，考察了聚酰胺的粒度和上样量与聚酰胺的量比对(-)-EGCG提取率的影响。
The polyamide chromatography separation conditions of crude polyphenol were investigated. The influence of particle size and amount of polyamide used on extraction yield of (-) -egcg were studied.
利用对比试验和强制氧化方法研究了茶多酚和特丁基对苯二酚（TBHQ ）等抗氧化剂对压榨一级花生油、花生大豆调和油的抗氧化作用。
The antioxidative action of tea polyphenol and TBHQ to squeeze peanut oil and peanut and soybean reconciled oil is studied by contrast experiments of accelerating oxidation.
康普茶中的红茶和绿茶也提供了一些有益抗氧化物和茶多酚——尽管你得到的如同简单的茶袋。
The black and green tea in kombucha also offers some beneficial antioxidants and polyphenols — although you could get the same with a simple tea bag.
利用复配非离子表面活性剂作为溶剂，制备了增效脂溶性茶多酚溶液。
The fat soluble synergic tea polyphenols solution was prepared by using mixed nonionic surfactants as solvent.
再通过正交实验和二次回归正交实验确定了大蒜油、脂溶性茶多酚等作为抗氧化剂在调和油中的最佳添加量。
The optimum dosage of antioxidant such as garlic oil and liposoluble tea polyphenols(LTP) in blend oil is ascertained by orthogonal test and quadratic orthogonal test.
以皮胶原纤维制备吸附材料，研究了这种吸附材料对茶多酚中各组分的吸附特性。
The collagen fibers of animal skin were used to prepare adsorbent material and its adsorption properties to functional components and caffeine of tea polyphenols were investigated.
绿茶的高浓度茶多酚决定了它能快速成为全世界最流行的抗氧化剂。
Due to its high concentrations of polyphenols, green Tea has quickly become one of the most popular antioxidants in the world.
本实验通过月桂酰氯酰化制备了脂溶性茶多酚。
In this experiment, Liposoluable tea polyphenols(LTP) have been synthesized by means of acylation with lauroyl chloride.
研究了漆酚树脂吸附茶多酚的动力学和热力学特性。
The kinetic and thermodynamic characteristics of adsorption of urushiol resin were systematically studied for tea -polyphenols (TP).
研究了离子沉淀法和大孔吸附树脂层析法结合制备茶多酚的工艺。
Combining the ion precipitation with column chromatography to prepare tea polyphenol was studied.
本文较全面地综述了目前国内外以茶多酚、茶氨酸、茶碱、茶色素等茶叶提取物作为天然食品添加剂，所进行的研究和应用情况。
Th paper summed on the researches and applications of tea abstracts such as tea Polyphenols, Theamine etc. in natural food additives.
为茶多酚的进一步开发利用提供了参考。
It gives reference for the further exploitation and implication of Tea Polyphenols.
研究了豆奶中胰蛋白酶抑制剂的三种失活方法：热处理失活、木瓜蛋白酶水解失活及茶多酚络合失活。
Three kinds of inactivation methods by heat treatment, papain, tea polyphenols were studied on trypsin inhibitor in soybean milk, which can all inactivate trypsin inhibitor effectively.
采用分子修饰法制备了豆油脂肪酸酐修饰的茶多酚，通过红外光谱对分子修饰的茶多酚进行了结构表征。
Bean oil acid radical capped tea polyphenols were prepared using modification method. The structure of the prepared product was characterized by infrared spectroscopy.
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.
因为绿茶属于不发酵茶，茶多酚含量较高，并保持了其原始的性质，刺激性比较强；
Because it belongs to is not fermented tea, tea polyphenol content is higher, and keep its original nature, excitant stronger;
因为绿茶属于不发酵茶，茶多酚含量较高，并保持了其原始的性质，刺激性比较强；
Because it belongs to is not fermented tea, tea polyphenol content is higher, and keep its original nature, excitant stronger;
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