大仙们帮忙翻译一下这段内容啊，实在感谢··但不要用翻译工具粘贴复制过来啊。万分感谢！急用！！

Green tea leaves contain tea polyphenols, tea caffeine,amino acids, saponins, tannins, etc., with about 10
/30%(w/w) polyphenols and 2
/4% (w/w) caffeine. Tea polyphenolsinclude catechines, flavanols, flavanones, phenolicacids, glycosides and the aglycons of plantpigments. They are soluble in water, ethanol, methanol,acetone etc. Tea polyphenols isolated from green tealeaves, are natural antioxidant [1], and have a scavengingeffect on active oxygen radical [2]. Tea polyphenolshave important applications in food industry andmedicine for daily use. Tea polyphenols have a strongeranti-oxidative activity than butylated hydroxyanisole,butylated hydroxytoluene and DL-a-tocopherol; and thetoxicity of tea polyphenols is lower than butylatedhydroxyanisole, butylated hydroxytoluene and DL-atocopherol[3].Microwave digestion of matrices for their eventualelemental analysis has been routinely used for severalyears [4]. Recently, microwave-assisted extraction(MAE) has been used for the extraction of biologicallyactive compounds, such as extraction of essential oilsfrom the leaves of rosemary and peppermint [5],extraction of taxanes from Taxus biomass [6], extractionof ergosterol and total fatty acids from fungal hyphaeand spores, mushrooms, filtered air, artificially contaminatedcorn, naturally contaminated grain dust, andsoil [7] and the extraction of azadirachtin-relatedlimonoids from neem seed kernel [8].Extraction of tea polyphenols and tea caffeine fromgreen tea leaves has been reported [9
/11]. However, noreport has been done on the use of MAE for theextraction of tea polyphenols and tea caffeine fromgreen tea leaves. The purpose of this work was todevelop a MAE method and evaluate MAE andconventional extraction methods for the extractionof tea polyphenols and tea caffeine from green tealeaves.

绿茶叶中含有茶多酚，茶的咖啡因，氨基酸，皂甙，鞣质，约10等，/ 30％（W / W）茶多酚和2/4％（W / W）的咖啡因。茶polyphenolsinclude儿茶素，黄烷醇，黄烷酮，phenolicacids，苷和plantpigments的aglycons。它们易溶于水，乙醇，甲醇，丙酮等茶从绿茶叶中分离出多酚，天然抗氧化剂[1]，并有一个scavengingeffect对活性氧自由基[2]。茶polyphenolshave在日常使用的食品行业andmedicine的重要应用。茶多酚具有strongeranti氧化活性比丁基羟基茴香醚，二丁基羟基甲苯和DL- A-生育酚和thetoxicity茶多酚比butylatedhydroxyanisole，二丁基羟基甲苯和DL- atocopherol[3]矩阵微波消解他们的eventualelemental分析。经常用于severalyears[4]。近日，微波辅助萃取（MAE）已被用于提取biologicallyactive化合物，如提取必要oilsfrom的，迷迭香和薄荷叶[5]，提取红豆杉生物量[6]紫杉烷类，麦角甾醇extractionof和总脂肪hyphaeand真菌孢子，蘑菇，过滤空气，人为contaminatedcorn，自然污染的谷物粉尘，andsoil酸[7]和提取印楝素relatedlimonoids从印楝籽仁[8]。提取茶多酚和茶咖啡因fromgreen茶叶已[9/ 11]。然而，noreport已经做了茶叶中的茶多酚和茶的咖啡因fromgreen茶叶theextraction湄使用。这项工作的目的是todevelop一个MAE的方法和评价的MAE andconventional extractionof茶叶中的茶多酚和绿色茶叶的茶咖啡因提取方法。

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