FOOD CHEMISTRY
·
2024
·
IF 8.5
Na Li,Junren Xu,Yiqiao Zhao,Mengmeng Zhao,Zhonghua Liu,Kunbo Wang,Jianan Huang,Mingzhi Zhu
Tea polyphenols transform under processing methods, but a systematic study on their changes in the same large-leaf tea cultivar is lacking. Here, Camellia sinensis var. assamica cv. Yunkang-10 leaves underwent six processing methods and were assessed using optimized nontargeted (UHPLC-Q-Exactive Orbitrap-MS) and targeted (UHPLC-QqQ-MS) polyphenomics, along with molecular networking analysis. 903 and 52 polyphenolic compounds (catechins, flavones and flavonols, and phenolic acids) were respectively relatively and absolutely quantified for the first time. Dark and black teas, with the lowest polyphenol content, differed from the other four tea types, although variations existed among these four teas. However, some flavonol and flavone aglycones (e.g. kaempferol, apigenin), as well as some phenolic acids (e.g. ellagic acid, gallic acid), exhibited higher levels in dark and black teas. Correlations between polyphenolic composition and electronic sensory characteristics were observed using E-tongue and E-eye. This study enriches understanding of polyphenol profiles in Chinese teas post diverse processing.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Ping Yang,Mingguang Yu,Huanlu Song,Yongquan Xu,Yanping Lin,Michael Granvogl
Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea. Roasting is a unique process that provides a comprehensive aroma to WRT. The key aroma-active compounds of rough Rougui WRT (RR) and Rougui WRT with moderate fire (RM) were characterized by sensory-directed flavor analysis. A total of 80 aroma-active compounds were identified by gas chromatography-olfactometry-time-of-flight-mass spectrometry (GC-O-TOF-MS) and two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS), and 42 of them revealing high flavor dilution (FD) factors (16-4096) during aroma extract dilution analysis were quantitated. Finally, the aroma recombination and omission experiments confirmed 26 odorants as key aroma-active compounds in Rougui WRT. Roasting enhanced the aroma of roasted, woody, burnt/smoky, and cinnamon-like odor impressions in RM evoked by 2- and 3-methylbutanal, furaneol, 3-methylbutanoic acid, propanoic acid, methional, β-myrcene, 2-pentylfuran, 5- and 6-methyl-2-ethylpyrazine, and furfural. In contrast, hexanal, linalool, (Z)-3-hexen-1-ol, (Z)-4-heptenal, (E)-2-heptenal, geraniol, pentanal, and β-nerolidol were responsible for the more intense floral, fruity, and grassy/fresh leaf-like aroma attributes in RR.
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INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Zhanjun Li,Yibin Xu,Yunwei Liu,Mingru Kong,Ke Ma,Jiarong Wang,Honggang Wang,Yuhong Zhao
In this work, in situ extraction of essential oil from Pinus koraiensis seed scales using tea saponin-induced ultrasonic pretreatment-microwave-assisted hydrodistillation (UP-MAHD) was studied. By fitting the extraction kinetic curves with different factors, a first-order kinetic model was determined to be more suitable. The key factors were screened and optimized via Plackett Burman Design (PBD) and BOX-Behnken Design (BBD). Under the optimization parameters of a liquid material ratio of 14 mL/g, power of 100 W, time of 15 min, temperature of 50 °C, and tea saponin dose of 0.4% for the ultrasonication and then microwave at 458 W for 18 min, the actual yield was 8.02 μL/g± 0.35% and was highly consistent with the theoretical yield of 8.21 μL/g. UP-MAHD-treated Pinus koraiensis seed scales essential oil (PKSSEO) had good inhibition functional activity of α-amylase . In addition, the chemical composition of the PKSSEO were determined using Gas chromatography mass spectrometry (GC MS) and Fourier transform infrared spectroscopy (FT IR), thermal gravimetry (TG), and differential scanning calorimetry (DSC), and its spatial structure characterization (SSC) obtained via UP-MAHD treatment was enhanced. In summary, this extraction method efficiently extracted PKSSEO with a lower effect on its activity and composition and could have solid future development prospects. Our study provided effective theoretical data support for the reuse and development of abandoned Pinus koraiensis seed scales resources.
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BIOMEDICAL CHROMATOGRAPHY
·
2019
·Vol. 33
·期 9
·e4599
·
IF 1.748
Jing Zhang,Quan Wen,Kai Qian,Yulin Feng,Yun Luo,Ting Tan
Rosmarinic acid (RA) is a caffeic acid derivative and one of the most abundant and bioactive constituents in Java tea ( Orthosiphon stamineus ), which has significant biological activities. However, relatively few studies have been conducted to describe this compound's metabolites in vivo . Therefore, an ultra-high-performance liquid chromatography coupled to quadrupole-time-of-flight tandem mass spectrometry (UHPLC–QTOF–MS/MS) analysis with a three-step data mining strategy was established for the metabolic profile of RA. Firstly, the exogenously sourced ions were filtered out by the MarkerView software and incorporated with Microsoft Office Excel software. Secondly, a novel modified mass detects filter strategy based on the predicted metabolites was developed for screening the target ions with narrow, well-defined mass detection ranges. Thirdly, the diagnostic product ions and neutral loss filtering strategy were applied for the rapid identification of the metabolites. Finally, a total of 16 metabolites were reasonably identified in urine, bile and feces, while metabolites were barely found in plasma. The metabolites of RA could also be distributed rapidly in liver and kidney. Glucuronidation, methylation and sulfation were the primary metabolic pathways of RA. The present findings might provide the theoretical basis for evaluating the biological activities of RA and its future application.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yilong Li,Ruoxian Wang,Tian Xiao,Lubin Song,Yu Xiao,Zhonghua Liu,Kunbo Wang,Jianan Huang,Mingzhi Zhu
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By optimizing HS-SPME methods, utilizing GC–MS, GC-O, sensory analysis, aroma recombination and omission experiments, and bacterial sequencing, we revealed the primary volatiles and bacterial communities in 41 samples from 7 major producing regions. A total of 63 volatiles and 32 odor-active compounds were quantitatively analyzed using GC–MS and GC-O, respectively. Sensory analyses discriminated the quality of the samples. Differential analysis indicated that poor aroma FBTs had either low volatile content or excessive “green” notes. Key odor-active compounds in high-quality aroma FBTs include 1-octen-3-ol, phenylethylalcohol, β -ionone, dihydroactindiolide, and 1,2,3-trimethoxybenzene. Sequencing results identified Bacillus , Pseudomonas , and Streptococcus as dominant genera. Functional prediction analyses suggest that bacteria contribute to the formation of FBT aroma. This study offers new insights into the quality characteristics of FBT.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Qiankun Guo,Tianjin Sun,Yulu Wang,Zhiyong Xie,Xia Fan,Haoyu Zhang,Zhipeng Wang,Xiaoxiong Zeng
Sea buckthorn leaf tea is an herbal beverage made from the leaves of sea buckthorn plant ( Hippophae rhamnoides L.). However, the sea buckthorn leaf green tea suffers from drawbacks such as a pronounced grassy odor. In the present study, therefore, the processing techniques for Fuzhuan brick tea were applied to produce Fuzhuan brick sea buckthorn leaf tea, aiming at improving the flavor profile of sea buckthorn leaf tea. In Fuzhuan brick sea buckthorn leaf tea, 105 and 58 volatile compounds, primarily composed of alcohols, aldehydes, esters, and ketones, were identified by HS-SPME-GC-MS and GC-IMS, respectively. With the help of aroma activity value and a random forest classification model, α-terpineol, linalool, nerol, trans-2-nonenal, and methyl salicylate were identified as the key flavor compounds for Fuzhuan brick sea buckthorn leaf tea. These compounds were the primary contributors to the floral, fungal, woody, and minty aromas of Fuzhuan brick sea buckthorn leaf tea.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Jialing Xie,Lilei Wang,Yuliang Deng,Haibo Yuan,Jiayi Zhu,Yongwen Jiang,Yanqin Yang
To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (∼53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.
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高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2023
·
IF 4.1
Qian Wang,Miao Wang,Minghong Jia,Yongxin She,Jing Wang,Lufei Zheng,A.M. Abd El-Aty
Glyphosate, a widely used herbicide, and its primary metabolite aminomethyl phosphonic acid have been found to cause environmental and ecological issues and threaten human health. The conventional pretreatment method was insufficient for the extraction, concentration, and enrichment of trace substances, resulting in poor specificity. Thus, our objective was to develop a method for glyphosate pesticide detection using dummy molecularly imprinted solid-phase extraction (DMI-SPE) combined with liquid chromatography-tandem quadrupole mass spectrometry (DMI-SPE-LC/MS/MS). The sol-gel method was used to prepare the molecularly imprinted material, using glyphosine as the dummy template molecule, to achieve specific adsorption to glyphosate and reduce costs. The optimized polymerization conditions achieved maximum adsorption of 28.6 µg/mg glyphosate by the molecularly imprinted material. The established DMI-SPE-LC/MS/MS method was used to detect glyphosate and its metabolite (aminomethyl)phosphonic acid in tea. The concentration ranges of glyphosate and (aminomethyl)phosphonic acid (from 0.05 to 4 µg/mL) were linear with correlation coefficients of 0.999 and 0.991, respectively. The recoveries of (aminomethyl)phosphonic acid at three spiked levels ranged from 79.95% to 83.74%, with RSDs between 6.40% and 7.45%, while the recoveries of glyphosate ranged from 98.69% to 106.26%, with RSDs between 0.91% and 1.18%. Our results demonstrate that the developed DMI-SPE-LC/MS/MS method achieves high sensitivity and specific detection of glyphosate and its metabolite (aminomethyl)phosphonic acid in tea matrices.
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Aquaculture Reports
·
2025
·
IF 3.7
Hengyang Song,Xiangxiang Suo,Wanting Huang,Yubin Liu,Xiaojuan Huang,Wenshan Cai,Hao Liu,Beiping Tan,Xiaohui Dong
High-fat diets (HD) are extensively used in aquaculture due to saving feed cost, reducing protein level, and improve better fish growth and health conditions. However, the harmful impacts of HD, especially on health, limit application of HD in aquaculture. Due to the harmful effect of HD on hepatic health can be alternatively used α-lipoic acid and tea polyphenols, which exhibit great beneficial effect. This study investigated the effects of α-lipoic acid, tea polyphenols, and their combination on growth performance, antioxidant capacity, and inflammation-related indices in hybrid groupers ( ♀ Epinephelus fuscoguttatus × ♂ E. lanceolatus ) fed a high-fat diet. A basic diet (CK group) with 50 % protein and 17 % lipid content was prepared. α-lipoic acid (LA) and tea polyphenols (TP) were used as additives, and 1000 mg/kg additive was added to the basic diet respectively, and the addition method was LA (LA group), TP (TP group), LA:TP = 1:1 (LA:TP group), LA:TP = 1:2 (LA:2TP group), LA:TP = 2:1 (2LA:TP group). Six experimental diets were fed to hybrid grouper (8.68 ± 0.22 g) for 8 weeks. These results showed that the addition of LA:TP = 1:2 (LA:2TP group) to the diet significantly increased final body weight (FBW), weight gain rate (WGR), specific growth rate (SGR) ( P < 0.05). Compared with CK, LA, TP, LA:TP and 2LA:TP groups, the serum triglyceride (TG) content in the LA:2TP group was obviously decreased ( P < 0.05), and the ratio of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) was enhanced. In addition, the complements C3 and C4 contents in liver of the LA:2TP group were obviously increased, and the total cholesterol (TC) level was significantly decreased ( P < 0.05). Meanwhile, compared with the CK group, the serum contents of malondialdehyde (MDA) in each group were markedly reduced ( P < 0.05). The results of genes related to inflammation and antioxidation showed that compared with CK, LA, TP and LA:TP groups, the antioxidant genes ( sod , cat ) and anti-inflammatory cytokine genes ( tgf-β , il-10 ) in liver and head kidney of LA:2TP group were obviously up-regulated ( P < 0.05), while those in LA, TP and LA:TP groups were obviously greater than those in CK group ( P < 0.05), and the expression level in 2LA:TP group was the lowest ( P < 0.05). Correspondingly, the pro-inflammatory cytokine genes ( il-6 , tnf-α ) in the 2LA:TP group were significantly up-regulated and greater than those in other groups ( P < 0.05), and the expression level in the LA:2TP group was the lowest ( P < 0.05). In conclusion, adding LA:TP = 1:2 can effectively enhance growth performance, improve antioxidant capacity and reduce the harmful effects of HD diet in hybrid grouper.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Di Zhang,Yujie Huang,Xia Fan,Xiaoxiong Zeng
Aspergillus cristatus , the predominant microbe of Fuzhuan brick tea (FBT) , is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
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Inorganic and Nano-Metal Chemistry
·
2017
·
IF 0
Huimin Li,Shasha Li,Yuanrui Wang,Yafeng Li,Qian Qiao
In this article, two novel metal-organic frameworks (MOFs) have been constructed by tuning the metal ions using identical ligand—FDA. Although both of them contain linear trinuclear secondary building unit (SBU) and infinite chain along with SBU, the different metal ions as node can result in the different connection of FDA. As a result, compound I shows 4,4-networks, and compound II contains 3-ring and 4-ring.
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危险品化学品经营许可证（带存储）