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1·Conclusion: tea polyphenol can improve the sugar tolerance in rats.

结论：茶多酚能改善大鼠的糖耐量。

2·The tea polyphenol content decreases with the rising of the elevation.

茶多酚含量随海拔升高而降低。

3·This article has introduced the antiseptic mechanism of tea polyphenol.

本文重点介绍了茶多酚防腐机制的研究进展。

4·Ingredients: collagen, VC, green tea polyphenol, amino acid peptide etc.

成份：胶原蛋白、VC、白毫银针多酚、氨基酸肽等。

5·Objective: To investigate the effect of tea polyphenol on sugar tolerance in rats.

前言： 目的：探讨茶多酚对大鼠糖耐量的影响。

6·The contents of tea polyphenol, flavonoid, tea green pigments, and the free amino acid;

利用紫外分光光度法测定其茶多酚、黄酮类化合物、茶绿色素、游离氨基酸的含量；

7·Combining the ion precipitation with column chromatography to prepare tea polyphenol was studied.

研究了离子沉淀法和大孔吸附树脂层析法结合制备茶多酚的工艺。

8·Main ingredients: coffee powder, dietary fibre, tea polyphenol, minerals group, a variety of vitamins.

主要原料：咖啡粉、膳食纤维、茶多酚、矿物质群组、多种维生素。

9·The antioxidant free group and anti-lipid overoxidation performance are similar to the tea polyphenol.

其抗氧自由基及抗脂质 过氧化性能与茶多酚相近。

10·Result: Tea polyphenol can restrain the increase of blood sugar in rat after taking oral sucrose and amylum.

结果：茶多酚能抑制大鼠口服蔗糖和淀粉后1和2小时的血糖的升高。