信阳毛尖

目的：以信阳毛尖茶叶的浸提液为原料，研究ADS-8树脂吸附儿茶素的特性。

Objective : To study the static adsorption characteristics of resin ADS-8 to catechins from Xinyang Maojian tea extract .

本文在体外模拟胃液条件（pH3.4,37℃）下探讨了六种信阳毛尖茶对二甲胺和亚硝酸盐合成二甲基亚硝胺（DMN）的影响。

The effect of 6 kinds of Xinyang Maojian tea ( Chinese green tea ) on the formation ( pH3 . 4 , 37 ° C ) of DMN ) in vitro was studied .

本文以大鼠为实验对象，探讨河南信阳毛尖茶对MANA所诱发大鼠食管上皮增生、癌变的抑制作用。

Based on the experimental rats , this article is focused on the function of Mao - jian Tea from Xinyang in Henan to inhibit the hyperplasia and canceration caused by MANA in the esophagus epithelium of rats .

信阳毛尖储藏期间茶香气的变化

Changes of the aroma constituents of Xinyang Maojian tea in storage

信阳毛尖感官审评品质因子间的相关性研究

Studies on Correlation of Organoleptic Test Qualitative Factors of Xinyang Maojian Tea

信阳毛尖茶叶挥发性成分GC/MS分析

Analysis of Volatile Components in Xinyang MaoJian Tea by GC / MS

信阳毛尖中茶多糖的提取、纯化与组分研究

Study on extraction , purification and composition tea polysaccharide from Xinyang Maojian

信阳毛尖茶是中国传统名茶之一，品质优异。

Xinyang Maojian tea is one of the famous traditional Chinese teas .

信阳毛尖茶多糖提取条件的研究

Extraction Conditions Study of Tea Polysaccharides in Xinyang MaoJian

信阳毛尖茶的化学成分

The chemical components of xinyang maojian tea

以中低档信阳毛尖茶和桂花鲜花为原料研制成桂花毛尖茶，对桂花毛尖茶加工的关键技术参数进行了初步研究。

The critical technique parameter for processing osmanthus scented Maojian tea manufactured by middlelowlevel Xinyang Maojian tea and sweet osmanthus flowers was studied .

研究不同等级和不同存放时间信阳毛尖茶叶中的多糖含量及提取得率。

The content and extraction yield of polysaccharide from Xinyang Maojian teas of different grades and storage time were studied in the article .

从仪式的过程来看，诗意的仪式体现在以信阳毛尖茶艺表演为内容的仪式表演中。

According to the process of ritual , the performances , the content of Xinyang Maojian tea art , embodies the poetry of ritual .

出产中国十大名茶之一&信阳毛尖的河南省信阳地区，是中原历史悠久、著名的产茶区，信阳的茶文化是区域文化重要的组成部分。

Xinyang area , where produces Xinyang Maojian tea in Henan province , is a tea producing area with long histories and high reputation in the Central Plains .

本论文以信阳毛尖为研究对象，以水为溶剂，选取提取时间、温度、液固比、提取次数四个因素做单因素实验，研究它们对茶多糖提取得率的影响。

This thesis mainly studied Xinyang MaoJian tea , taking water as solvent , selecting extraction time , temperature , the ratio of liquid to solid , the times of extracting as factors to do mono-factor experiments , and studied their influences on the extraction ratio of tea polysaccharide .

本文着重介绍信阳以茶敬客的饮茶习俗、以茶为礼的风习及信阳毛尖茶艺。

The tea custom of recepting the guests and Xinyang Maojian tea art in Xinyang have been introduced .