In the new study, Dr. Chen and co-authors characterized the chemical components of hongyacha by using high-performance liquid chromatography.
在新的研究中,Chen博士与其他几位联合作者运用高性能的色谱分析法确定了洪崖茶的化学成分。
They found that buds and leaves of hongyacha contain several potentially health-promoting compounds and virtually no caffeine.
他们发现洪崖茶的芽和叶含有多种可能对健康有益的化合物,并且几乎不含咖啡因。
Digging deeper, the team found that hongyacha has a mutation in the gene encoding the enzyme tea caffeine synthase, which promotes caffeine production in most tea plants.
在更深入的研究之后,团队发现洪崖茶的一个基因发生了变异,这个基因正是编码茶叶咖啡因合成酶的基因,在大部分茶种种这个基因都会促进茶树分泌咖啡因。
“Naturally low-caffeine hongyacha could possibly become a popular drink because of its distinct composition and unique health benefits,” the scientists said.
这些科学家们说:“考虑到它独特的成分和保健功效,洪崖茶这种天然的低咖啡因茶或许能成为一种流行的饮品。”
今日词汇
mutation /mju:teiʃən/
n. 变异
这个词指的是生物学上的“基因变异”。
The mutation that causes blue eyes reduces pigment concentration.
【双语阅读:奶茶党的福音!可以大晚上喝的奶茶要出现啦】相关文章:
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