Aroma in tea infusions with different extracting methods was analyzed by GC.
采用GC法对不同浸提方法提取的茶汤的香气进行了分析。
The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples.
采用GC - MS色质联用归一化峰面积计算方法，对原料绿茶样品和制成的普洱茶样品进行挥发性成分比较检测。
The changes of aroma of Qimen raw black tea during processing were studied by SDE-GC/MS method.
采用SDE-GC/MS法对祁红毛茶初制过程中香气成分变化进行了跟踪分析。
The aromatic constituents of green tea heated at various temptures were analyzed by GC.
利用标样和Gc分析成品茶，经过不同温度复火处理前后的香气。
GC-analysis of the fatty acid components showed that two refining process, caustic refining and defatting, greatly influence the fatty acid components in tea seed oil, which decreased …
气相色谱分析表明，碱炼与冬化两个工序对茶籽油的脂肪酸组成影响比较大，碱炼茶籽油中硬脂酸含量降低，而冬化油中棕榈酸含量下降幅度较大。
GC-analysis of the fatty acid components showed that two refining process, caustic refining and defatting, greatly influence the fatty acid components in tea seed oil, which decreased …
气相色谱分析表明，碱炼与冬化两个工序对茶籽油的脂肪酸组成影响比较大，碱炼茶籽油中硬脂酸含量降低，而冬化油中棕榈酸含量下降幅度较大。
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