The blue and green landscape painting, which is a classical form of Chinese painting, possesses its own advantages and disadvantages.
青绿山水画作为我国山水画的一种古典绘画形式，有其特点与优点，但是却很早就退出了山水画发展的主流。
Aromatic components of the roasted green tea were assayed by simultaneous distillation and extraction(SDE)with gas chromatogram-mass spectrum methods.
以无水乙醚作为萃取溶剂,采用SDE法并结合气相色谱-质谱联用技术分析了炒青绿茶香气的化学组成,结果在绿茶精油的101个色谱峰中分离鉴定了90种挥发性成分,占该精油总量的96。
The aroma constituents of roasted green tea during second drying of different temperatures were analyzed by GC and GC/MS.
用气相色谱（ＧＣ）、气相色谱（ＧＣ）／质谱（ＭＳ）法分析了炒青绿茶不同温度辉锅过程中茶叶香气的变化，结果表明，提高辉锅温度能明显增加芳香醇和萜烯醇类含量，而具青气的脂肪醇、醛保留较少，有利于茶叶香气的发展。
A thorough study was carried out on variation of Amadori compound and effect of temperature on it during processing of roasted green tea(RGT).
对炒青绿茶加工过程中糖胺化合物的变化以及温度对糖胺化合物的影响作了较为深入的研究。
Variations of main biochemical components and quality of steaming green tea during processing;
蒸青绿茶加工过程中品质生化成分的变化