大意 發問時間: 社會與文化語言 · 1 0 年前

拜託幫忙翻譯這一段~感激不盡

拜託~幫我翻譯這一段...

A comparison was also made between using a 1.25% infusion (2.25 g tea, 180 mL), an illustrative extraction efficiency, and analytical data on a ‘‘2 minute’’ brewed tea (Table 2, Fig. 2).

Fig. 2 compares the flavonoid content of tea determined by these three methods. The first methods uses a common algorithm, namely that brewing produces a beverage with 1.25% solids (called a 1.25% infusion, 1.25 g dry tea per 100mL water) and these solids contain flavonoids in the proportion present in the USDA nutrient database. The second method assumes that brewing extracts 50% of the flavonoids present in the tea leaves. The third method is the measured flavonoids extracted experimentally by Lakenbrink, who used a US teabag containing 2.25 g tea in 180mL of water and brewing time of 2 min. The figure shows that using a theoretical extraction rate of 50% of available flavonoids in the tea leaves is closer to the experimental results of Lakenbrink et al. (2000) than is using the USDA data with the assumption of a 1.25% infusion.

This suggests that short (2 min) as opposed to longer (4 min) brewing times causes differences in the flavonoid content of a tea serving that were significant.

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  • 1 0 年前
    最佳解答

    A comparison was also made between using a 1.25% infusion (2.25 g tea, 180 mL), an illustrative extraction efficiency, and analytical data on a ‘‘2 minute’’ brewed tea (Table 2, Fig. 2).

    也比較了使用1.25%泡製(2.25克的茶,180毫升)的茶(作為萃取效率的對照),以及"2分鐘"沖泡的茶之分析數據。

    Fig. 2 compares the flavonoid content of tea determined by these three methods.

    圖2比較以這三種方法偵測茶的類黃酮含量。

    The first methods uses a common algorithm, namely that brewing produces a beverage with 1.25% solids (called a 1.25% infusion, 1.25 g dry tea per 100mL water) and these solids contain flavonoids in the proportion present in the USDA nutrient database.

    第一個方法使用常見的演算法,即以1.25%固體(稱做1.25%泡製,1.25克的乾燥茶加100毫升的水)釀製的飲料,且這些固體類黃酮的含量比例顯示在USDA營養物資料庫中。

    The second method assumes that brewing extracts 50% of the flavonoids present in the tea leaves.

    第二個方法假定在茶葉裡釀造萃取50%的類黃酮。

    The third method is the measured flavonoids extracted experimentally by Lakenbrink, who used a US teabag containing 2.25 g tea in 180mL of water and brewing time of 2 min.

    第三個方法,是由Lakenbrink使用包含2.25克茶的美國茶包在180毫升的水裡泡2分鐘,實驗性萃取估計的類黃酮。

    The figure shows that using a theoretical extraction rate of 50% of available flavonoids in the tea leaves is closer to the experimental results of Lakenbrink et al. (2000) than is using the USDA data with the assumption of a 1.25% infusion.

    此圖顯示在茶葉裡使用假設的50%可得之類黃酮萃取速率(方法二),比使用USDA資料以假定的1.25%泡製(方法一)更接近Lakenbrink等人的實驗結果(方法三)。

    This suggests that short (2 min) as opposed to longer (4 min) brewing times causes differences in the flavonoid content of a tea serving that were significant.

    這顯示短時間(2分鐘)而不是更長時間(4分鐘)的泡茶,導致奉茶的類黃酮含量的不同是值得注意的。

    參考資料: 自己,Dr. eye,網路
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  • 1 0 年前

    建議如有更長的 (4 分鐘) 的釀造時間,短r時間2分鐘)引起重要的黃酮內容的不同

    圖 2 比較茶的黃酮內容決定這三個方法. 第一個方法使用一個普通的運算法則, 即那一個釀造生產一種飲料在 USDA 營養物資料庫中的比例禮物中用 1.25% 固體 (加入了一個 1.25% 注入,1.25 每 100 g 乾茶毫升水) 和這些固體包含黃酮. 第二個方法假定釀造在茶葉中吸取 50% 的黃酮禮物. 第三個方法是實驗式地被 Lakenbrink 吸取的標準的黃酮, 使用了美國茶包在水和釀造的 180 毫升中包含 2.25 g 茶 2 分鐘的時候. 數字出示在茶樹葉中使用 50% 的可得黃酮的理論上抽出率接近 Lakenbrink 以及其他人的實驗結果.(2000) 比較正在和假定一起使用 USDA 資料一 1.25% 注入。

    這建議如更長的 (4 分鐘) 的釀造時代所反對的短 (2 分鐘) 引起重要茶的黃酮內容不同

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