Foods
·
2024
·Vol. 13
·期 24
·4145
·
IF 4.7
Yunpeng Wei,Huiqiang Hu,Minghua Yuan,Huaxing Xu,Xiaobo Mao,Yuping Zhao,Luqi Huang
The bioactive components of chrysanthemum tea are an essential indicator in evaluating its nutritive and commercial values. Combining hyperspectral imaging (HSI) with key wavelength selection and pattern recognition methods, this study developed a novel approach to estimating the content of bioactive components in chrysanthemums, including the total flavonoids (TFs) and chlorogenic acids (TCAs). To determine the informative wavelengths of hyperspectral images, we introduced a variable similarity regularization term into particle swarm optimization (denoted as VSPSO), which can focus on improving the combinatorial performance of key wavelengths and filtering out the features with higher collinearity simultaneously. Moreover, considering the underlying relevance of the phytochemical content and the exterior morphology characteristics, the spatial image features were also extracted. Finally, an ensemble learning model, LightGBM, was established to estimate the TF and TCA contents using the fused features. Experimental results indicated that the proposed VSPSO achieved a superior accuracy, with R2scores of 0.9280 and 0.8882 for TF and TCA prediction. Furthermore, after the involvement of spatial image information, the fused spectral–spatial features achieved the optimal model accuracy on LightGBM. The R2scores reached 0.9541 and 0.9137, increasing by 0.0308–0.1404 and 0.0181–0.1066 in comparison with classical wavelength-related methods and models. Overall, our research provides a novel method for estimating the bioactive components in chrysanthemum tea accurately and efficiently. These discoveries revealed the potential effectiveness for constructing feature fusion in HSI-based practical applications, such as nutritive value evaluation and heavy metal pollution detection, which will also facilitate the development of quality detection in the food industry.
研究领域:
食品科学
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植物化学
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分析化学
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产品关联
DOI
PubMed
高影响因子
DYES AND PIGMENTS
·
2025
·
IF 4.2
Di Wu,Chengpei Du,Lingyan Ma,Rui Xiao,Long Tan,Wenjing Qi
Owing to Zn 2+ -sensitized fluorescent effect, boric acid functionalized zinc-europium binuclear metal-organic frameworks ( Zn-Eu-MOFs ) are synthesized and applied in fluorescent quenching detection of luteolin in Chrysanthemum tea for the first time. Eu 3+ /Zn 2+ and 5-boronobenzene-1,3-dicarboxylic acid (BBDC) are utilized via a fast one-pot microwave process at 120 °C for 1 h. Due to energy transfer efficiency change by “antenna” effect and better effective energy transfer of Zn 2+ than Eu 3+ , Zn 2+ increases fluorescence of Zn-Eu-MOFs nearly 3.5 times. Different ligands and different metal ions are compared to synthesize Zn-Eu-MOFs . Highly specific binding affinity of boric acid towards cis-diol structure in luteolin and chelating of Zn 2+ with luteolin achieves fluorescent quenching detection of luteolin with low limit of detection of 16 nΜ and high selectivity. When it is utilized in fluorescent detection of luteolin in water and Chrysanthemum tea, mean recoveries are obtained from 99.5 % to 102.7 % and from 99.3 % to 100.6 %, respectively.
研究领域:
化学
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食品科学
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产品关联
DOI
高影响因子
Future Foods
·
2025
·
IF 8.2
Jiao Wu,Xiaoyan Du,Fangchao Tong,Shuangling Zhang,Jiaojie Guo,Changchun Zhu,Rui Cui,Qirong Bai,Mengyao Chen,Li Meng,Linlin Song,Haichuan Yu
Lonicerae Japonicae Flos (LJF), a widely consumed functional tea ingredient, was investigated for its phytochemical composition and bioactive properties. Ten LJF tea varieties were systematically analyzed for six bioactive compounds (chlorogenic acid, secoxyloganin, sweroside, cynaroside, isochlorogenic acid A, and isochlorogenic acid C) using high-performance liquid chromatography (HPLC) quantification. Multivariate statistical approaches including principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA), were employed, with 80% of variance being explained by PCA (PC1+PC2), while isochlorogenic acid C (VIP=1.32) and secoxyloganin (VIP=1.18) were identified by PLS-DA as the most significant markers for varietal differentiation. Comprehensive bioactivity evaluation included: (1) in vitro antioxidant capacity assessment via DPPH and ABTS∙ + assays, revealing significant free radical scavenging capacities (0.38-0.71 mmol VCE/g and 1.22-6.35 mmol TE/g, respectively); (2) in vivo anti-inflammatory evaluation using zebrafish models, demonstrating superior efficacy against pathogen-induced versus wound-induced inflammation. Meaningful relationships between specific phytochemical components and observed bioactivities were established by Spearman correlation analysis and heatmap clustering. Notably, the cultivar Fenghua No.1 exhibited optimal bioactive performance, achieving peak antioxidant values and significant anti-inflammatory effects. The results validate LJF's functional tea status while highlighting enhanced bioactivity in newer cultivars, particularly Fenghua No.1, supporting their potential nutraceutical applications.
研究领域:
植物学
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药理学
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食品科学
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DOI
高影响因子
CHEMISTRY & BIODIVERSITY
·
2025
·
IF 2.5
Yiyi Ye,Hongbing Liu,Manman Xin,Yingwei Liu,Jun Tong,Jichao Liang,Lijuan Sun
Chrysanthemum morifolium Ramat. (CM) and Coreopsis tinctoria Nutt. (CT), known as "Juhua" in China, are frequently consumed as tea. However, comparative studies on their chemical composition and biological activity are lacking. This study analyzed the chemical constituents of CM and CT aqueous extracts using high-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (HPLC-DAD-ESI-QTOF-MS) and assessed their hypoglycemic and antioxidant activities. Both extracts primarily contained flavonoids and phenolic acids; CM contained 35 flavonoids (27 flavones, 4 flavonols, 3 flavanones, and 1 flavanonol) and 14 caffeoylquinic acids (CQAs), while CT contained 41 flavonoids (3 flavones, 6 flavonols, 20 flavanones, 5 flavanonols, and 7 chalcones) and 12 CQAs. CT demonstrated significantly higher total phenolics and flavonoids—three times more phenolics and two times more flavonoids than CM. It showed greater α-glucosidase inhibition, glycosylation reduction, and 2-NBDG uptake enhancement compared to CM. Additionally, CT's antioxidant capacity was superior to that of CM. These findings indicate that while both CM and CT are rich in flavonoids and phenolic acids, their compositions differ significantly. The higher concentration of these compounds in CT contributes to its more pronounced hypoglycemic and antioxidative effects, providing valuable insights for the future use of Juhua in diabetes treatment.
研究领域:
植物化学
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药理学
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代谢病研究
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产品关联
DOI
PubMed
高影响因子
TALANTA
·
2018
·
IF 4.244
Yayun Zhao,Yuhai Tang,Jun He,Yuan Xu,Ruixia Gao,Junjie Zhang,Tie Chong,Li Wang,Xiaoshuang Tang
Novel water-compatible magnetic molecularly imprinted polymers were developed. The magnetic core was firstly grafted by methyl acrylate and ethanediamine to increase the number of amino groups, which could immobilize more templates and form high-density recognition sites. Dopamine was adopted as functional monomer and crosslinker to retighten templates and prepare hydrophilic polymers. The characterization, adsorption capability, selectivity, and reusability were investigated in detail. The limit of detection and quantification of the method were 0.01 μg mL −1 and 0.038 μg mL −1 . The experimental results exhibited that the resultant nanomaterials had high crystallinity , satisfactory magnetic property, fast kinetics, favorable adsorption capacity, excellent specificity, and pleasing recovery after a mild elution. In addition, the recoveries of the proposed method at four spiked levels analysis were between 98.4% to 101.3%. The obtained imprinted nanoparticles were used as sorbents for selective separation and determination of chlorogenic acid in Honeysuckle tea.
研究领域:
材料科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wenyuan Pang,Qinyuan Fu,Caixia Xu,Chunyan Zhang,Lu Wang,Shoujing Zheng,Jie Pang,Jiebo Chen
The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). 179 and 73 volatile compounds were identified by HS-SPME-GC–MS and HS-GC-IMS. 18 key differential compounds were selected using multivariate statistical analysis, OAV, and ROAV, while 8 key compounds highly positively correlated with the aroma of jasmine tea infusions were identified through PLSR analysis. Methyl benzoate and benzyl alcohol were recognized as key compounds for assessing the durability of tea leaves by plotting the trend of the decay rate of OAV values. The findings offer novel insights into grading jasmine tea and direct enterprises on improving aroma quality throughout the processing of jasmine tea.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
An Peng,Lianzhu Lin,Mouming Zhao
Submicroparticles are important components generally existed in chrysanthemum tea infusion, but their functionality, chemical composition, structure and self-assembly mechanism are unclear due to lack of suitable preparation method and research strategy. This study showed that submicroparticles promoted the intestinal absorption of phenolics in chrysanthemum tea infusion by comparison of chrysanthemum tea infusion, submicroparticles-free chrysanthemum tea infusion and submicroparticles. Submicroparticles efficiently prepared by ultrafiltration mainly consisting of polysaccharide and phenolics accounted for 22% of total soluble solids in chrysanthemum tea infusion. The polysaccharide, which was determined as esterified pectin with a spherical conformation, provided spherical skeleton to form submicroparticles. A total of 23 individual phenolic compounds were identified in submicroparticles with the total phenolic content of 7.63 μg/mL. The phenolics not only attached to the external region of spherical pectin by hydrogen bonds, but also got into hydrophobic cavities of spherical pectin and attached to the internal region by hydrophobic interactions.
研究领域:
食品科学
·
化学
·
药理学
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产品关联
DOI
PubMed
高影响因子
Open Chemistry
·
2019
·Vol. 17
·期 1
·841-848
·
IF 1.512
Xiao-Fang Hu,Zong-Bao Ding,Yue Chen,Jiang-Fu Luo,Jian-Min He,Tian-Peng Yin
Flower teas are widely consumed across the world because of their beneficial health effects. The antioxidant activities of methanol extracts from ten common flower teas in China were evaluated using four antioxidant assays. The total phenolic (TPCs) and total flavonoid contents (TFCs) were also investigated. Most of these flower teas exhibited potent antioxidant effects, of which rosae rugosae flos exerted the strongest antioxidant effects in four assays. Rosae rugosae flos also exerted the highest TPC, while fragrans showed the highest TFC. Correction analysis indicated that phenolics play a key role in the antioxidant effect of flower teas, while flavonoids were poorly correlated with antioxidant activity. The results supported the consumption of flower teas as functional foods and their application as sources of natural antioxidants in the food industry.
研究领域:
食品科学
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药理学
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植物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yafeng Jin,Fangming Han,Didi Tong,Xinyue Song,Di Wang,Tao Wang,Xiangquan Qin,Na Chen,Xiaobo Li,Guangri Xu
High-performance electrode materials are crucial for electrochemical sensing of bioactive food compounds. We report an eco-friendly synthesis of coral-like cobalt/nitrogen-doped porous carbon (Co/N-PC) via hydrothermal-pyrolysis, integrated with MnO₂ to construct a Co/N-PC@MnO₂/GCE sensor for ultrasensitive luteolin (LU) detection. Synergy between the conductive Co/N-PC framework (electron transport) and MnO₂ nanoparticles (Mn 2+ /Mn 3+ /Mn 4+ catalysis) delivers exceptional performance: dual linear ranges (0.01–1 μM; 1–100 μM) and a record-low 4 nM detection limit. Kinetic studies confirm the apparent electron transfer number (n app = 4) arises from MnO₂ mediation. The sensor demonstrated high practicality in complex floral teas (honeysuckle, chrysanthemum), achieving 77.2–103.6 % recoveries. This work provides both a sensitive, green LU detection method and elucidates a MnO₂ catalytic cycle mechanism, revealing new insights into LU's electrochemical pathway.
研究领域:
分析化学
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食品科学
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电化学
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生物传感
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材料科学
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天然产物分析
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2023
·
IF 5
Ping Tang,Jie-Qiong Wang,Yong-Feng Wang,Jian-Chang Jin,Xin Meng,Yan Zhu,Ying Gao,Yong-Quan Xu
Introduction In recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile. Methods In this study, the flavor metabolic profiles of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas were investigated using full-spectrum metabolomics analysis method, the first time that the flavor profiles of scented black tea were characterized in detail. Results and Discussion The results revealed that a total of 3,128 metabolites were detected in the three teas. Based on the criteria of variable importance in the project >1 and fold change ≥2 or ≤ 0.5, 761 non-volatile metabolites and 509 volatile metabolites were filtered as differential metabolites. Many differential non-volatile metabolites belonged to flavonoids, phenolic acids, and terpenoids. Floral, fruity and herbaceous volatile metabolites were significantly up-regulated in Chloranthus spicatus scented Congou black tea while sweet and fruity volatile metabolites were significantly down-regulated in Osmanthus fragrans (Thunb.) Lour. scented Congou black tea. The results contribute to a better understanding of the scenting techniques on the flavor quality of scented black teas and provide some information on the flavor chemistry theory of scented black teas.
研究领域:
食品科学
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代谢组学
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农业化学
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茶叶研究
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2020
·Vol. 25
·期 2
·380
·
IF 3.267
Shuyan Wang,Feng Zhao,Wenxi Wu,Pengjie Wang,Naixing Ye
Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with theJasminum sambacflower repeatedly. Both the total amount and composition of volatiles absorbed from theJasminum sambacflower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatography-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data analysis is conducted. Consequently, specific VOCs with a positive or negative correlation to the grades are screened out. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea.Keywords:Chinese jasmine tea;tea grade;volatile organic compounds;electronic nose (E-nose);automatic thermal desorption-gas-chromatography- mass spectrometry (ATD-GC-MS);multivariate statistical analysis
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Quality and Safety
·
2024
·
IF 3
Dai Binwei,Chen Weixuan,Huang Weihong,Liu Junsheng,Li Bo,He Puming,Grierson Donald,Tu Youying,Wu Yuanyuan
Osmanthus black tea (OBT) is produced by reprocessing black tea while it absorbs the fragrance of Osmanthus fragrans (O. fragrans) and this scenting process is crucial for forming the unique aroma of OBT. In this study, more than eighty volatile compounds of OBT were analyzed by gas chromatography-mass spectrometry (GC-MS) and six compounds, α-ionone, β-ionone, γ-decalactone, dihydro-β-ionone, dihydro-β-ionol, and 6-pentyl-2-pyrone, were identified as the key volatiles of OBT by weighted gene co-expression network analysis (WGCNA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Variations in the amounts of these compounds occurred with different scenting process conditions such as scenting time (ST) and the ratio of flower to tea (RFT) were discussed. In addition, base teas with a high proportion of pekoes produced higher quality OBT by absorbing more key volatile compounds from O. fragrans. Comparing OBTs made from the fast-scenting process (FS) and the traditional scenting process (TS), showed that a higher aroma quality was obtained through repeated scenting rounds of TS. This study provides valuable insights into the volatile compounds and base tea requirements for an effective scenting process and a theoretical basis for improving scenting technology.
研究领域:
食品科学
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农学
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化学
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植物科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）