1) block {Puerh} tea
普洱方茶
2) Pu'er tea
普洱茶
1.
Taste components of
Pu'er teaand its relationship with quality;
普洱茶滋味成分及其与品质的关系
2.
Study on influence of tea-polyphenols by using the microwave to dry the
Pu'er tea;
微波干燥普洱茶对茶多酚的影响
3.
Discussion on the regularization and standardization of
Pu'er teaproduction in Simao;
思茅普洱茶生产规范化与标准化探讨
3) Pu-erh tea
普洱茶
1.
Study on tea polysaccharides extraction methods and content on different piles of Yunnan Pu-erh tea;
云南普洱茶多糖提取工艺及翻堆样中含量测定的研究
2.
The Production of Pu-Erh Tea and Research of This Market;
中国普洱茶的生产与市场研究
3.
Study on lixiviation rules of tea polyphenols and dissociated amino acids about Pu-erh tea;
普洱茶的茶多酚和氨基酸冲泡浸出规律研究
4) Pu-er tea
普洱茶
1.
A primary study on extraction and antioxidant activity of Pu-er teapolysaccharide, Single factor analysis was used to optimize the extraction conditions of tea polysaccharide (TPS), and the antioxidant activity of TPS was also studied through the method of pyrogallic acid’s own oxidating.
用单因素实验研究茶多糖(TSP)提取工艺条件,并进一步通过连苯三酚自氧化测定所得普洱茶茶多糖的抗氧化活性。
2.
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。
3.
assamica and its producing Pu-Er tea were determined by this method.
assamica)生产的晒青毛茶及其加工的普洱茶中二者的含量进行分析。
5) Puer tea
普洱茶
1.
Studies on the extract technology of tea polyphenols and tea polysaccharide from Puer tea;
普洱茶中茶多酚和茶多糖的提取工艺研究
2.
The vector making of Aspergillus niger in
Puer teafermentation;
普洱茶发酵中黑曲霉载体的制备
3.
Review on functional components and mechanism of quality formation of
Puer tea;
普洱茶功效成分及其品质形成机理研究进展
6) Pu-Er ripe tea
普洱熟茶
1.
By means of column chromatographic techniques, 8-oxocaffeine, together with pyrimidine alkaloids (deoxythymidine, thymine and uracil), flavonoidal glycoside (engeletin) and simple phenols (1, 2, 4-benzenetriol, 1, 3-benzenediol and 4-methyl-1, 2-benzenediol) were isolated for the first time from Pu-Er ripe tea.
应用柱层析分离技术,从普洱熟茶中首次分离到8-氧化咖啡因,嘧啶类生物碱(胸腺嘧啶脱氧核苷、胸腺嘧啶和尿嘧啶) ,黄酮类配糖体(黄杞甙) ,以及简单酚类化合物(1 ,2 ,4-苯三酚、1 ,3-苯二酚和4-甲基-1 ,2-二苯酚)。
补充资料：普洱方茶(Puer fangcha)
普洱方茶(Pu'er fangcha)
方砖形蒸压绿茶之一。创制于1940年前后。规格为10×10×2.2cm，正面压有“普洱方茶”字样，反面压有八个“中”字围绕“茶”字的中茶商标图案。每块净重250g，外形平整、白毫显露，香味浓厚甘和。在加工中不经潮水汇堆，故仍属绿茶。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条
专业词汇(按中图法分类)