[Igama lesiLatini] Camellia sinensis

[Umthombo weZityalo] eTshayina

[Iinkcukacha]

Iyonke iti polyphenols 40% -98%

Itotali yeekhathekhini 20% -90%

I-EGCG 8%-60%

[Imbonakalo] Umgubo omdaka omthubi

[Inxalenye yesityalo esisetyenzisiweyo] Igqabi leti eluhlaza

[Ubungakanani besuntswana] 80 Mesh

[Ilahleko ekomisweni] ≤5.0%

[Intsimbi enzima] ≤10PPM

[Ugcino] Gcina kwindawo epholileyo neyomileyo, gcina kude nokukhanya okuthe ngqo kunye nobushushu.

[Ipakethi] Ipakishwe ngamadubhu ephepha kunye neengxowa ezimbini zeplastiki ngaphakathi.

[Yintoni isicatshulwa seti eluhlaza]

Iti eluhlaza sisiselo sesibini ngobukhulu esifunwa ngabathengi kwihlabathi jikelele. Isetyenziswa eTshayina naseIndiya ngenxa yeziphumo zayo zonyango. Kukho iikhompawundi ezininzi ezitsalwe kwiti eluhlaza kubandakanywa iikatechini eziqulethe isixa esikhulu se-hydroxyphenols ekhutshwa lula, idityaniswe kunye nekhontrakthi, ecacisa isiphumo sayo esihle sokuchasana ne-oxidation. Impembelelo yayo ye-anti-oxidation ngamaxesha angama-25-100 anamandla njengalawo e-vitamin C kunye ne-E.

Isetyenziswa kakhulu kumayeza, ezolimo, nakumashishini amachiza nokutya. Esi sicatshulwa sithintela isifo se-cardio-vascular, sehlisa umngcipheko womhlaza, kwaye sinciphisa iswekile yegazi kunye noxinzelelo lwegazi, kunye neentsholongwane. Kwishishini lokutya, i-agent echasene ne-oxidation esetyenziselwa ukugcina ukutya kunye namafutha okupheka.

[Umsebenzi]

1. Isicatshulwa seti eluhlaza sinokunciphisa uxinzelelo lwegazi, iswekile yegazi, i-lipids yegazi.

2. I-extract tea eluhlaza inomsebenzi wokukhupha i-radicals kunye nokuguga.

3. I-extract tea eluhlaza inokunyusa umsebenzi wokuzivikela kunye nokuthintela ukubanda.

4. Isicatshulwa seti eluhlaza siya kulwa nemitha, ukulwa nomhlaza, ukuthintela ukwanda kweseli yomhlaza.

5. I-extract tea ehlaza esetyenziselwa ukulwa ne-bacterium, kunye nomsebenzi we-sterilization kunye ne-deodorization.

[Isicelo]

I-1.Isetyenziswe kwintsimi yezimonyo, i-extract tea ehlaza inomnikazi wempembelelo yokuchasana nemibimbi kunye ne-anti-Aging.

I-2.Isetyenziswe kwintsimi yokutya, i-Green tea extract isetyenziswe njenge-antioxidant yendalo, i-antistaling agent, kunye ne-anti-fading agents.

I-3.Isetyenziswe kwintsimi yamachiza, i-Green tea extract isetyenziselwa ukukhusela kunye nokunyanga isifo senhliziyo, isifo sikashukela.

UCI Chem 51C: Organic Chemistry (Spring 2015)
ILec 24. I-Organic Chemistry — Uqikelelo lweFischer
Jonga ikhosi epheleleyo: https://ocw.uci.edu/courses/chem_51c_organic_chemistry.html
Umqeqeshi: USusan King, Ph.D.

Ilayisensi: Creative Commons CC-BY-SA
Imigaqo yokusetyenziswa: https://ocw.uci.edu/info
Ezinye izifundo apha https://ocw.uci.edu

Inkcazo: Le yikota yesithathu (kunye neyokugqibela) yochungechunge lwe-organic chemistry. Imixholo egqunyiweyo ibandakanya: Imiba esisiseko enxulumene neekhompawundi zekhabhoni kugxininiswa kwithiyori yolwakhiwo kunye nobume bekhemikhali bonding, stereochemistry, reaction mechanisms, kunye nespectroscopic, physical, and chemical properties of the principal classes of carbon compounds.

I-Organic Chemistry (iChem 51C) yinxalenye ye-OpenChem: https://ocw.uci.edu/collections/open_chemistry.html
Le vidiyo yinxalenye yesifundo se-27-lecture yenqanaba lesidanga esinesihloko esithi "Organic Chemistry" efundiswa e-UC Irvine nguNjingalwazi uSusan King.

Ibhalwe ngoMeyi 29, 2015

Isalathiso Sezihloko:
00:41 - Monosaccharides
01:08 - Uqikelelo lweFischer
12:16 – disaccharide
13:04-Oligosaccharide
13:35 -Iipolysaccharide
14:01 - I-Monosaccharide inokuhlulwa ngokwemigaqo emithathu
15:33 – Usapho luka-D lweswekile
17:39 – Usapho lukaL lweswekile
23:09 - Epimers
25:01 - Ulwakhiwo lwe-Cyclic ye-Monosaccharides
44:08 – Haworth Projection
45:15 – Uhlengahlengiso lwesitulo

Ukunikezelwa okufunekayo: UKumkani, uSusan.Chem 51C (UCI OpenCourseWare: IYunivesithi yaseCalifornia, e-Irvine), https://ocw.uci.edu/courses/chem_51c_organic_chemistry.html. [Umhla wofikelelo]. Ilayisensi: Creative Commons Attribution-ShareAlike 3.0 Ilayisensi yaseUnited States. (https://creativecommons.org/licenses/by-sa/3.0/deed.en_US).

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