可以幫我看一下有需要修改的咩^^

Question

Tea preparation
Tea flavanol, theaflavin, and caffeine concentrations were measured
in the tea beverages, which were prepared in the same way as in a previous study that used HPLC analysis (3). For the intervention study, hot BT and GT were prepared by trained staff at theUCLAGCRC. Four bags ofBTor 3 bags ofGTwere added to 426mLboiling water and steeped for 5 min. The number of tea bags was chosen to match the EGCG content. Tea was served immediately with or without sugar or 45 mL milk.

茶準備
茶多酚，theaflavin 和茶鹼集中是 在茶飲料裡測量，在相同裡準備 如同在使用HPLC 分析的一項以前的研究裡的模式 ( 3 ) . 為 干涉研究，訓練的人員準備了熱BT 和GT 在theUCLAGCRC。 4 袋ofBTor 3 袋ofGTwere增加 在426mLboiling 水既沒適合5分使浸濕。 茶的數量 袋被選擇與EGCG 內容相配。 茶被提供 立即有或沒有糖或者45 mL牛奶。

Answer 1

Tea preparation
Tea flavanol, theaflavin, and caffeine concentrations were measured
in the tea beverages,
茶的沖泡
黃烷醇﹑茶黃素及咖啡因的濃度是從飲料形態的茶中測得的﹐

which were prepared in the same way as in a previous study that used HPLC analysis (3).
接受分析的茶飲料樣本製作方法和之前使用“高壓液相層析法”的研究中的樣品製作方法相同。

For the intervention study, hot BT and GT were prepared by trained staff at theUCLAGCRC.
為了達到介入研究的目的﹐請了加州洛杉磯大學一般臨床研究中心受過訓練的職員來沖泡熱騰騰的紅茶及綠茶﹔

Four bags ofBTor 3 bags ofGTwere added to 426mLboiling water and steeped for 5 min.
將4包紅茶茶包或3包綠茶茶包分別放入426毫升的滾水中浸泡
5分鐘﹐

Tea was served immediately with or without sugar or 45 mL milk.
再立即加入糖或45毫升的牛奶(準備成﹕不加糖也不加奶﹑只加糖﹑只加奶的三種樣品)﹐

The number of tea bags was chosen to match the EGCG content.
紅茶與綠茶茶包使用數量的差異是為了要使沖泡後的紅茶與綠茶達到相同的EGCG含量。
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flavanol=黃烷醇
theaflavin=茶黃素(紅茶多酚中的一種)
HPLC=High Performance Liquid Chromatography=高效液相層析法
BT=Black Tea=紅茶
GT=Green Tea=綠茶
UCLA-GCRC=加州洛杉磯大學一般臨床研究中心
E.G.C.G=Epigallocatechin gallate=表沒食子兒茶素沒食子酸脂﹐簡稱:EGCG﹐是
綠茶多酚中最重要的生物活性成分