The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions ob...The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine （Y=0.85, P〈0.01） and polyphenols （Y=0.65, P〈0.05） in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect （P〈0.01） on green tea cream levels. Cream （g L-1）=-172.071＋ 0.129×Ccaffeine＋0.024×Ggallated catechins （R2=0.936）. The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.展开更多
Tea is a large part of modern Australian culture with its British origins.Australians drink tea and have afternoon tea and morning tea much the way the British do.Tea was introduced to Australia through colonisation b...Tea is a large part of modern Australian culture with its British origins.Australians drink tea and have afternoon tea and morning tea much the way the British do.Tea was introduced to Australia through colonisation by the British.In fact,tea was aboard the First Fleet in 1788.Tea was the staple drink and considered a necessity,even when other items were scarce.Much of the time tea drinking is not the delicate,refined cultural expression that the rest of the world imagines-like a more formal tea ceremony.Tea is usually black tea served with milk with or without sugar.Strong tea served with lots of milk and often two teaspoons of sugar.Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs.For most people,a cup(or commonly a mug) of tea is something drink very often.展开更多
In this paper, the preparation of tea tree oil and salicylic acid anti-acne cream was studied. The single emulsifier, compound emulsifier, thickener in the acidic system were screened, and the long-term thermal stabil...In this paper, the preparation of tea tree oil and salicylic acid anti-acne cream was studied. The single emulsifier, compound emulsifier, thickener in the acidic system were screened, and the long-term thermal stability was investigated. The experimental results show that when the ether emulsifier, NIKKOL BC-150 and MONTANOV 68, is compounded in a mass ratio of 2:1 and the thickener is SEPIPLUS 400, the obtained product has good thermal stability, and its functional ingredients (tea tree oil and salicylic acid) did not change significantly at high temperatures.展开更多
基金supported by the Special Scientific Research Funds for Commonweal Section of the Ministry of Agriculture, China (nyhyzx07-3-35)the Natural Science Foundation of Zhejiang Province, China (R3090394)the Key Laboratory of Processing and Quality Control of Tea & Beverage Plants Products, Ministry of Agriculture, China (2010K1004)
文摘The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine （Y=0.85, P〈0.01） and polyphenols （Y=0.65, P〈0.05） in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect （P〈0.01） on green tea cream levels. Cream （g L-1）=-172.071＋ 0.129×Ccaffeine＋0.024×Ggallated catechins （R2=0.936）. The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.
文摘Tea is a large part of modern Australian culture with its British origins.Australians drink tea and have afternoon tea and morning tea much the way the British do.Tea was introduced to Australia through colonisation by the British.In fact,tea was aboard the First Fleet in 1788.Tea was the staple drink and considered a necessity,even when other items were scarce.Much of the time tea drinking is not the delicate,refined cultural expression that the rest of the world imagines-like a more formal tea ceremony.Tea is usually black tea served with milk with or without sugar.Strong tea served with lots of milk and often two teaspoons of sugar.Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs.For most people,a cup(or commonly a mug) of tea is something drink very often.
文摘In this paper, the preparation of tea tree oil and salicylic acid anti-acne cream was studied. The single emulsifier, compound emulsifier, thickener in the acidic system were screened, and the long-term thermal stability was investigated. The experimental results show that when the ether emulsifier, NIKKOL BC-150 and MONTANOV 68, is compounded in a mass ratio of 2:1 and the thickener is SEPIPLUS 400, the obtained product has good thermal stability, and its functional ingredients (tea tree oil and salicylic acid) did not change significantly at high temperatures.
