FOOD CHEMISTRY
·
2015
·
IF 3.391
Liping Du,Lijuan Ma,Yang Qiao,Yan Lu,Dongguang Xiao
Phthalate esters (PAEs), a group of environmental pollutants which are carcinogenic to human body, have been detected in teas. In this work, five PAEs in teas and tea infusions were quantitatively determined by a modified simultaneous distillation extraction (SDE) coupled with gas chromatography–mass spectrometry. After the optimization of SDE, the proposed method afforded a wide range of linearity and high linear regression coefficients with the limits of detection range of 0.24–3.72 μg/kg. The average recoveries were 79.83–116.67% for tea samples and 78.22–101.64% for tea infusions with all the relative standard deviations below 20%. The total content of five PAEs in teas was 1.135–3.734 mg/kg and the total dissolving ratio of five PAEs from tea to infusion was 19.05–28.07% for the selected tea samples. The risk assessment result of all the selected tea samples demonstrated that the population with the habit of drinking tea won’t cause risk to human health.
研究领域:
食品科学
·
环境科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jianhui Zhu,Jingyang Yu,Bingjie Zhang,Changsheng Li,Jianli Wang,Jiawen Ji,Desheng Liu,Rumin Gao,Jianzhang Li,Yongqiang Ma
The abuse of organophosphorus pesticides (OPPs) in tea planting makes it easy to transfer from tea into its infusion, bringing potential health risks to consumers. Thus, it is essential to adopt reliable techniques to remove OPPs from tea infusion. In this study, three treatment methods were used to modify carbonized bacterial cellulose (CBC) to improve its adsorption performance. Among them, CBC treated by hydrazine hydrate ( N -CBC) had the best adsorption effect, whose removal rate for dicrotophos is 13 times that of CBC. The in-depth study of adsorption mechanism proved that hydrophobic interaction dominated the adsorption of OPPs onto N -CBC. The pseudo-second-order kinetic model and Langmuir isotherm model were more suitable to describe the process. Additionally, there were no significant changes in tea infusion quality after N -CBC treatment. This work clarifies that N -CBC benefitted from simple preparation method, excellent adsorption performance and unique adsorption mechanism has potential applications in tea infusion.
研究领域:
食品科学
·
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Xiutan Peng,Yuqing Xu,Weiye Zhou,Yiting Tao,Haiyan Fu,Siying Che,Yuanbin She
Evaluation of glyphosate content in tea products is a food safety topic worthy of social attention due to most glyphosate is dissolved in water as well during tea brewing. So it requires that the probe can not only realize the sensitive detection of glyphosate, but also has good water solubility to realize the practical detection of glyphosate in water-based samples such as tea infusions. To better suit the demands of practical applications, a water-soluble quinoline fluorescent ionic liquid probe (EHQCA) was synthesized for the sensitive detection of glyphosate by fluorescence “turn-off-on”. Interestingly, the introduction of the imidazolium cation module easily achieved the switchable water solubility of the fluorophore without complex group modification. According to the different competitive coordination ability, EHQCA-Cu 2+ with fluorescence-off was first constructed, and then Cu 2+ was captured by glyphosate to restore fluorescence. The probe behaved a sensitive (detection limit of 2.2 × 10 −8 M), rapid (less than 5 s) and selective response (among 20 interferences) to glyphosate. Meaningfully, satisfactory recovery (98–103 %) and low RSD (< 1.27 %) were obtained in 12 green tea infusions from different varieties and origins. Therefore, the ionic liquid-based fluorescent probes offers strong technical support for the detection of pesticides in foods such as tea, and have broad prospects in the field of food safety monitoring and evaluation.
研究领域:
分析化学
·
食品安全
·
环境监测
·
荧光光谱
·
农药检测
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhen Wang,Waqas Ahmad,Songguang Zhao,Afang Zhu,Shuhao Huo,Quansheng Chen
The precise changes in the flavor quality of green tea before and after the optimal consumption period remain elusive. This study used HS-SPME-GC–MS to carefully examine the volatile compounds of green tea samples from multiple storage periods and simultaneously detected changes in taste and color during tea infusion. Notably, 16 compounds with VIP > 1.5 were identified, highlighting their significance in the overall analysis profile. Among these components, nonanoic acid, octanoic acid and hexanal were identified as potential contributors to off-flavors and rancid oil flavors in tea after storage. The color of the tea broth becomes darker. Bitter flavor is associated with increased amino acid content. The PSO-SVM model showed excellent accuracy for predicting the storage duration of green tea. These findings provide critical theoretical understandings of green tea manufacturing and quality control.
研究领域:
食品科学
·
茶叶研究
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2019
·Vol. 10
·期 9
·5461-5472
·
IF 3.241
Xilian Yang,Yanli Ma,Lirong Li
β-Glucosidase (BG) was immobilized on the surface of bifunctionalized nano-magnetic iron oxide with silica and amine groups (Fe3O4@SiO2-NH2). The aroma and flavonoid aglycone enhancement effect of BG in tea soup was investigated. The immobilized BG-synthesized nanocomposite morphology and structure were characterized by using different analytical techniques, including Fourier transform infrared spectroscopy and scanning electron microscopy. The immobilized BG showed enhanced pH and temperature endurance at an optimum pH of 5.0 and temperature of 65 °C. After seven cycles of reuse, immobilized BG showed 51.8% initial activity. Immobilized-BG treatment in green tea and black tea soup elevated the aroma content by approximately 16% and 48%, respectively. In addition, flavonoid aglycones, such as myricetin, kaempferol, and quercetin, in green tea and black tea soup increased by approximately 65- and 5-fold, respectively. These results suggested that immobilized BG showed excellent potential in the enhancement of aroma and effectively hydrolyzed the flavonoid glycosides to release flavonoid aglycones in tea soup. Hence, this study provides a green and sustainable approach for the tea industry to efficiently enhance tea soup properties.
研究领域:
食品科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 16
·2759
·
IF 5.1
Mingming Zhang,Zhihui Feng,Fang Wang,Jianxin Chen,Yifan Li,Yuqiong Chen,Junfeng Yin
Appropriate aroma extraction methods are crucial prerequisites for accurately and objectively characterizing the authentic aroma profile of samples. Purified water and ionized water were used as brewing water, and the effects of different tea-to-water ratios, extraction temperatures, and extraction times on the aroma authenticity and component enrichment of tea infusions were compared. The conditions of a tea-to-water ratio of 1 g:10 mL, extraction at 30 °C for 30 or 45 min were identified as the optimal parameter range, which could maximize the enrichment of aroma while maintaining fidelity. The cosine value of the aroma attribute scores between the optimal parameter set and the control group (tea brewed at 1 g:10 mL ratio for 4 min) exceeded 0.979, and the correlation coefficient surpassed 0.828. Test evaluation results indicate the method had good reproducibility and effectively highlighted the differential impacts of ionic content in brewing water on tea aroma constituents. This approach effectively solved the problem of sensory distortion caused by conventional high-temperature and long-duration extraction, enabling precise analysis of how water quality authentically influences tea infusion aroma characteristics.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYTICA CHIMICA ACTA
·
2023
·
IF 6.2
Zi-Hui Shao,Aoqiang Zhai,Yue Hua,Hui-Lin Mo,Fuwei Xie,Xueli Zhao,Ge Zhao,Shuang-Quan Zang
Gold clusters with intriguing chemical/physical properties have great promise in applications such as sensing and bio-imaging due to their fascinating photoluminescence character. In this study, an immunofluorescence sensor based on levonorgestrel protected atomically precise Au 8 nanocluster (Au 8 NC) for aflatoxin B 1 (AFB 1 ) detection was fabricated due to its strong carcinogenic and mutagenic effect on humans. The prepared polymer-Au 8 NC nanospheres displayed bright luminescence and good stability in aqueous solution. The obtained AFB 1 fluorescent strip immunosensor achieved quantitative point-of-care detection of AFB 1 in less than 15 min, with high selectivity and detection limits down to 0.27 ng/mL. In addition, the recovery rates of AFB 1 from tea soup ranged from 96% to 105% with relative standard deviations less than 10%. This work not only realized high-sensitively fluorescent sensing for AFB 1 , but also expanded the bio-applications of atomic-precise metal clusters.
研究领域:
纳米技术
·
分析化学
·
生物医学工程
·
食品安全
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2019
·Vol. 9
·期 67
·39272-39281
·
IF 3.049
Xiaodong Huang,Yanan Liu,Huifang Liu,Guangyang Liu,Xiaomin Xu,Lingyun Li,Jun Lv,Haixiang Gao,Donghui Xu
A simple, sensitive, and reliable magnetic solid-phase extraction (SPE) method coupled with GC-MS/MS for the effective analysis of four pyrethroids from tea infusions was developed. A magnetic adsorbent, named ionic liquid-modified magnetic zeolitic imidazolate framework-8 (Fe3O4/ZIF-8/IL), was prepared by immobilizing an ionic liquid (IL) on the surface of Fe3O4/ZIF-8. The textures of Fe3O4/ZIF-8/IL were confirmed by material characterization, and the results suggested that the adsorbent possessed high magnetism (59.0 emu g−1), an adequate Brunauer–Emmett–Teller (BET) surface area (104 m2 g−1), and a large pore volume (0.68 cm3 g−1). To confirm the extraction performance of the prepared Fe3O4/ZIF-8/IL, several experimental conditions affecting the extraction efficiency were investigated. Under the optimum conditions, the limits of determination (LODs) for the four pyrethroids were in the range of 0.0065–0.1017 μg L−1 (S/N = 3 : 1) with an intra-day relative standard deviation (RSD) of ≤9.70% and inter-day RSD of ≤11.95%. The linear ranges were 0.5–50 μg L−1 for bifenthrin and 0.5–500 μg L−1 for permethrin, cypermethrin, and flucythrinate, with determination coefficients higher than 0.999. Finally, the proposed technique was successfully applied for the determination of pyrethroids in real tea infusions. This work could be extended to other IL-modified metal–organic frameworks (MOFs) and to the development of different sample pretreatment techniques.
研究领域:
分析化学
·
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Peipei Zhou,Wei Zhang,Xuedong Wang
Inevitably, the residues of polycyclic aromatic hydrocarbons (PAHs) in tea leaves will be transferred to hot tea infusion, constituting a certain drinking risk; consequently, it is imperative to develop rapid, sensitive, and robust approaches for their trace-level detection. Herein, we developed a syringe membrane-based microextraction (SMME) method for preconcentration/extraction of PAHs in tea infusions. This method utilized metal–organic framework-mixed matrix membranes (MOF-MMMs) as adsorbents, which anchored the nanoparticles of MOFs onto the surface of PVDF membrane. The UiO-66 (Zr)-based MMM possessed high Brunauer-Emmett-Teller (BET) surface area (320.5 m 2 g −1 ) and pore volume (0.18 cm 3 g −1 ), thus enhancing extraction/adsorption efficiency. Under optimized conditions, the limits of detection for PAHs reached as low as 0.02–0.08 μg L −1 with extraction recoveries of 85.5–102.1%, and the inter-day and intra-day precision was lower than 8.4% in tea infusions. Consequently, the SMME/HPLC-DAD method shows a great potential in conventional monitoring of PAHs in tea samples.
研究领域:
分析化学
·
环境科学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Liyang Wei,Qian Hu,Lei He,Guoping Li,Jiukai Zhang,Ying Chen
The folk proverb “the older, the better” is usually used to describe the quality of Citrus grandis “Tomentosa” (CGT) in China. In this study, CGT aged for 6-, 12-, 16-, and 19-years were collected for the investigation of infusion color, main bioactive components, antioxidant activity, metabolic composition, and pathway. The results found that infusion color, the total phenolic and flavonoid, and antioxidant activity of CGT were obviously changed by aging process. Through untargeted metabolomics, 55 critical metabolites were identified to in discrimination of CGT with different storage ages, mainly including phenylpropanoids, lipids, and organic oxygen compounds. Twenty compounds that showed good linear relationships with storage ages could be used for year prediction of CGT. Kyoto encyclopedia of genes and genomes enrichment pathway analysis uncovered important metabolic pathways related to the accumulation of naringin, kaempferol, and choline as well as the degradation of benzenoids, thus supporting that aged CGT might be more beneficial to health. Correlation analysis provided that some key metabolites with bitter taste and biological activity were involved in the darkening and reddening of CGT infusion during aging, and total phenolic and flavonoid were more strongly associated with the antioxidant activity of CGT. This study systematically revealed the quality changes and key metabolic pathways during CGT aging at first time. Practical Application This study reveals the differences in quality attributes and metabolic profile between CGT with different storage ages, providing guidance for consumers' consumption, and also providing more scientific basis for the quality evaluation and improvement of CGT.
研究领域:
食品科学
·
代谢组学
·
药理学
·
植物科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Meiqin Li,Zhihui Feng,Fang Wang,Jianxin Chen,Jie Fan,Jieqiong Wang,Zhengquan Liu,Junfeng Yin
There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impact of brewing water on the aroma of tea infusions made from Camelia senensis , the three tea infusions of green, oolong and black tea brewed by six different drinking waters were analyzed by sensory evaluation, solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics. Brewing water with high pH values (>8.10) and high TDS content (>140 ppm) resulted in a lower overall aroma acceptability for tea infusion, where HCO 3 – , Ca 2+ and Mg 2+ were key influencing ions. A total of 86, 106, and 131 volatiles were identified in green, oolong and black tea infusions, respectively, which were strongly influenced by six different brands of waters. Decanal, dimethyl sulfide, β-ionone and linalool were potent volatiles in tea aroma changes caused by brewing water.
研究领域:
食品科学
·
化学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）