采用电子显微镜,运用计算机图形学理论与方法描述了茶叶瞬时降压工艺和传统加工工艺以及新鲜叶片的组织结构特征,比较了它们的细胞破碎率,为瞬时降压叶拥有较高的内含物浸出率的以及较短的浸出时间提供理论依据,同时也为该技术的知识产权保护提供鉴别方法。

Using electron microscopy the tissue structure of tea leaves treated by controlled pressure drop process and traditional processing technology as well as the untreated fresh tea leaves were observed and described by the theory and method of computer graphics. The results showed different cell disruption rate, and this offered academic gist for that leaves of instantaneous controlled pressure drop process have higher inclusion leaching rate and little leaching time. It also provided a distinguishable method to protect of intellectual property of this technology.