Tea As a natural and healthy beverage, tea is rich in polyphenol, theine, aromatic hydrocarbons, carbohydrate, protein, multiple amino acids, vitamins, minerals and pectin. 茶:茶是一种富含多元酚、咖啡碱、芳香烃、碳水化合物、蛋白质、多种氨基酸、维他命、矿物质和果胶的天然饮料。
In1838, it was found that theine, a substance in tea, was identical to caffeine. 1838年发现茶中的一种物质叫咖啡碱与咖啡因有相同的效用。
DrinkTeaThe excited effect that causes, it is the effect of theine. 饮茶所引起的兴奋作用,是咖啡碱的功效。
Phosphorus can promote the contents of flavone. tea-Poly phenols, amino acid and theine. 磷能促进类黄酮物质的形成以及增加茶多酚、氨基酸和咖啡碱的含量。
Quantitative sensitivity of theine and catechin are 0. 1 μ g and 0. 08 μ grespectively. 茶碱及儿茶素组分的定量灵敏度分别为0.1μg和0.03μg。