TALANTA
·
2013
·
IF 3.498
Yuanpeng Wang,Ying Sun,Yan Gao,Bo Xu,Qiong Wu,Hanqi Zhang,Daqian Song
The polyaniline-coated magnetic particles with bowl-shaped morphology (Fe 3 O 4 /C/PANI microbowls) were successfully prepared and characterized by scanning electron microscopy, transmission electron microscopy and vibrating sample magnetometry . The prepared microbowls were used as the magnetic adsorbent in dispersive solid phase extraction of five pyrethroids , including cyhalothrin , beta-cypermethrin, esfenvalerate , permethrin and bifenthrin in plain tea drinks. The effects of experiment factors, including amount of Fe 3 O 4 /C/PANI microbowls, pH value, ultrasound extraction time and desorption conditions, were investigated. The extraction recoveries obtained with 8 mg of magnetic microbowls were satisfactory, and the microbowls can be reused after easy washing. Thus, a simple, selective and effective method for the determination of the pyrethroids was established successfully. The results showed that the method had good linearity ( r =0.9992–0.9998), and the limits of detections (LODs) were from 0.025 to 0.032 ng mL −1 . The intra-day and inter-day relative standard deviations (RSDs) were in the range of 2.4–6.1% and 3.5–8.8%, respectively. Recoveries obtained by analyzing the real tea drinks were in the range of 72.1–118.4%.
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DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Chuanjie Tang,Lixue Ren,Yixuan Wang,Wanjun Long,Shuo Wang,Luyu Wei,Wei Lan,Hengye Chen,Haiyan Fu,Yuanbin She
In this study, by optimizing the gas chromatography-tandem mass spectrometry (GC–MS/MS) in GB 23200.8–2016, data of 382 pesticides (including organophosphorus, organochlorine, pyrethroids, etc.) of 80 categories were collected in the multi-reaction monitoring mode (MRM). The pesticide residue status and safety risks in representative edible medicinal and aromatic plants (Hangbaiju and green tea) were evaluated based on the GC–MS/MS method. Seventeen samples of Hangbaiju from 6 production areas and 39 samples of green tea from 15 production areas were analyzed. A total of 358 pesticide residues were detected in the Hangbaiju samples, among which 33 exceeded the standard. A total of 263 pesticide residues were detected in the green tea samples, among which 5 exceeded the standard. The extent of the excess varied depending on the geographical location and growth period. To further assess the risks, the hot water brewing experiment was conducted by optimizing the liquid chromatography-mass spectrometry (LC-MS/MS) method in GB 23200.121–2021 in the MRM. Only trace amounts of monocrotophos in the selected pesticides could be transferred to the tea soup, and the content was far lower than the limit in GB 2763–2021. Meanwhile, the target hazard quotient (THQ) and aggregate hazard index (AHI) models for whole-leaf intake assessment were constructed. Among them, 6.7 % of the adult samples and 13.3 % of the child samples had AHI values exceeding the safety threshold (AHI > 1). These results indicate that the pesticide residue situation in Hangbaiju and green tea is relatively serious. We have established a systematic detection method and evaluation model to provide a scientific basis for the subsequent formulation of pesticide residue control standards in Hangbaiju and green tea.
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Hongli Zhang,Liyong Luo,Jiayue Liu,Fang Wei,Yan Liu,Liang Zeng
The key components contributing to the cinnamon-like fragrance of Rougui Wuyi Rock Tea (RGT) and the reasons behind its intensification during roasting remain unclear. In this study, the primary compounds contributing to the cinnamon-like fragrance were identified as β-myrcene, (E)-nerolidol, β-cyclocitral, jasmone, geraniol, phenylacetaldehyde, and geranylacetone through molecular sensory techniques. Subsequently, the roasting process samples of RGT were analyzed using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Gas Chromatography-Mass Spectrometry (GC-MS) to clarify the formation patterns and potential mechanisms of the cinnamon-like aroma compounds. Results indicate that β-myrcene is a key component in the formation of the cinnamon-like fragrance, and its content increases with the intensity of this aroma. The accumulation of β-myrcene during roasting is likely attributed to the interconversion of geraniol, linalool, and β-myrcene at high temperatures.
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Daoliang Wang,Zhibin Liu,Weiying Su,Yuan Lu,Xiaoxiao Feng,Yuan Liu,Jinsu Lin,Bo Wen,Meijuan Xiao,Li Ni
Summer tea leaves, characterized by thick cell walls, low aroma, and strong bitterness, are generally considered unsuitable for high-quality tea production. This study investigated the potential of steam explosion technology (SET), which exposes the leaves to high-pressure steam followed by rapid depressurization, for processing these leaves. Under optimal condition (0.6 MPa, 180 s), SET led to significant cell wall disruption, enhancing the release of polyphenols. Sensory analysis showed that steam-exploded tea achieved a flavor profile comparable to white tea made from spring leaves. GC–MS analysis revealed markedly increased extraction of desirable volatile compounds. UPLC-QTOF-MS confirmed that reductions in flavanols, phenolic acids, and caffeine (by up to 15.61 % ∼ 35.28 %) contributed directly to reduced bitterness. Furthermore, steam-exploded tea was suitable for cold-water brewing, achieving high extraction rates of key compounds compared to hot-water brewed tea. These findings highlight SET as a sustainable solution for enhancing summer tea quality and usability.
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 21
·3787
·
IF 5.1
Jinlong Luo,Siyu Liao,Fengjiao Ding,Yuqiao Dai,Zhongying Liu,Ting Yang,Tuo Zhang,Shimao Fang,Yan Li,Lulu Pu,Ke Pan,Wanping Fang,Qiang Shen
‘Qiancha 1’ is an excellent raw material for manufacturing white tea. The effects of different drying parameters on the quality performance of ‘Qiancha 1’ white tea remain poorly understood, which restricts the precise regulation of the quality of ‘Qiancha 1’ white tea. In this research, we systematically investigated the influence of drying temperature (65 °C, 75 °C, and 90 °C) and drying duration (1 h, 2 h, and 3 h) on its non-volatile and volatile compositions, using sensory evaluation, E-tongue, and non-volatilomic and volatilomic analyses. The results showed that the tea sample dried at 65 °C for 3 h had a sweet, mellow, and fresh flavor and scored 95 points, but high-temperature drying (90 °C) could promote increased bitterness and decreased sweetness. High-temperature drying was closely related to a caramel-like and milk-like flavor, which promoted an increase in the content of terpenoids, heterocycle compounds, and esters. During drying, the flavonoid and phenolic acid content increased markedly, contributing to bitterness and astringency, while nucleotides, amino acids, and their derivatives decreased, leading to a reduced umami intensity. A total of 37 key taste-active metabolites were identified, including bitter compounds (e.g., alkaloids), sweet compounds (e.g., phenolic acids), and umami compounds (e.g., nucleotides), whose dynamic changes directly influenced the taste profile of white tea. High-temperature drying promoted an increase in the content of volatile metabolites, such as terpenoids, heterocyclics, and esters, while low-temperature and long-duration drying was beneficial for preserving volatile metabolites like heptanal. 2-Methoxy-3-(1-methylethyl)-pyrazine was determined as the volatile compound with the highest rOAV, providing a sweetness and caramel-like flavor. Overall, the metabolomic analysis revealed that the content of flavonoids and phenolic acids increased after the drying process, which was related to the bitter and astringent taste of the tea liquor. The content of nucleotides, amino acids, and their derivatives decreased after drying, which caused the umami of the tea liquor to weaken. This study provides a theoretical basis for the optimization of the ‘Qiancha 1’ white tea drying process.
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产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES B-BIOINTERFACES
·
2025
·
IF 5.6
Xin Zhao,Jingjing Jiao,Man Ao,Lin Huang,Peng Xu,Yan Shi,Jiao-jing Shao,Yuanlong Guo,Haibo Xie,Long Li,Qiuyue Ding,Zhu Chen
Bacterial infection, excessive inflammation, and insufficient tissue remodeling capacity are major factors to delayed or impaired wound healing. This study synthesized Mg-doped bioactive glass (MBG) using the sol-gel method. Subsequently, based on polycaprolactone (PCL), MBG and tea polyphenols (TP), a Janus wound dressing with an enhanced hydrophilic and antibacterial outer layer of PCL-TP (PT) and a hydrophobicity-preserved and tissue generation-promoting inner layer of PCL-MBG (PB) was further fabricated using a sequential electrospinning method. This design endowed the dressing with directional fluid transport property to effectively prevent tissue adhesion and exudate infiltration. In vitro drug release results demonstrated that ions such as Si, Mg, Ca, and P were sustainably released up to 5 days at least, while TP could be slowly released for over 7 days. The fibrous membrane loaded with TP showed significant inhibition against S. aureus and E. coli, with increasing antibacterial activity as the increase of TP content. The cytological evaluation confirmed that dressings incorporating with MBG and TP did not exhibit cytotoxicity but significantly promoted cell proliferation. The PB/PT Janus dressing demonstrated an apparent repair area exceeding 99 % in animal experiments, along with a significantly higher number of new hair follicles and collagen ratio compared to the blank and PCL groups. These results indicate the potential of this Janus wound dressing in effectively promoting wound healing.
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Ding-Tao Wu,Wen Liu,Qin Yuan,Ren-You Gan,Yi-Chen Hu,Sheng-Peng Wang,Liang Zou
In this study, dynamic variations in physicochemical characteristics of polysaccharides from ‘ Wuyi rock’ tea (WYP) at different simulated digestion and fecal fermentation stages in vitro were studied. Results revealed that physicochemical characteristics of WYP were slightly altered after the simulated digestion in vitro , and its digestibility was about 8.38%. Conversely, physicochemical characteristics of the indigestible WYP, including reducing sugar, chemical composition, constituent monosaccharide, molecular weight, and FT-IR spectrum, were obviously altered after the fecal fermentation in vitro , and its fermentability was about 42.18%. Notably, the indigestible WYP could remarkably modulate the microbial composition via promoting the proliferation of profitable intestinal microbes, such as Bacteroides , Lactococcus , and Bifidobacterium . Moreover, it could also enhance the generation of short-chain fatty acids. The results showed that WYP was slightly digested in the gastrointestinal tract in vitro , but could be obviously utilized by intestinal microbiota, and might possess the potential to improve intestinal health.
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DOI
高影响因子
JOURNAL OF ELECTROANALYTICAL CHEMISTRY
·
2018
·
IF 3.235
Lei Gao,Ruirui Yue,Jingkun Xu,Zhen Liu,Jingdang Chai
In this paper, Pt-PEDOT/reduced graphene oxide (Pt-PEDOT/rGO) nanocomposites were facilely prepared by a simple and cost-effective one-pot method. The obtained nanocomposites were characterized and confirmed by scanning electron microscopy, transmission electron microscopy, energy dispersive X-ray spectroscopy, X-ray diffraction, X-ray photoelectron spectroscopy and Raman spectra . As expected, the Pt-PEDOT/rGO nanocomposites modified glassy carbon electrode (Pt-PEDOT/rGO/GCE) exhibited higher charge transfer efficiency and electrocatalytic activity to the oxidation of caffeic acid (CA) in comparison with the bare GCE, rGO and Pt-PEDOT modified electrodes (rGO/GCE and Pt-PEDOT/GCE). Furthermore, the Pt-PEDOT/rGO/GCE showed a wide linear range of 5.0 × 10 −9 to 5.0 × 10 −5 M with a low detection limit of 2.0 × 10 −9 M (S/N = 3) for the determination of CA. More experiments indicated that the Pt-PEDOT/rGO/GCE performed superior reproducibility, selectivity and long-term stability. Finally, the modified electrode was also applied to detect CA in green tea and black tea samples with promising recovery and application prospect.
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DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Mingyan Jia,Yixuan Pan,Jianbo Zhou,Mei Zhang
In this work, we developed an optical colorimetric sensor array for the discrimination of Chinese teas. The sensor array was carefully designed based on tea polyphenol induced indicators displacement assay (IDA), using phenylboronic acids with different substituents as the receptors to polyphenols. The accurate identification for polyphenols with different species or concentrations proved the potential of the sensor array. The sensor array successfully distinguished tea samples within different categories, grades and origins, coupling with PLS-DA. This work offered an efficient and rapid method to distinguish teas and tea-related products. Besides, the assay is supposed to be suitable for the identification of other polyphenol-related natural products.
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DOI
高影响因子
PLANT JOURNAL
·
2021
·Vol. 109
·期 6
·1489-1506
·
IF 6.486
Mingyue Zhao,Jieyang Jin,Jingming Wang,Ting Gao,Yu Luo,Tingting Jing,Yutong Hu,Yuting Pan,Mengqian Lu,Wilfried Schwab,Chuankui Song
SUMMARY Cold and drought stress are the most critical stresses encountered by crops and occur simultaneously under field conditions. However, it is unclear whether volatiles contribute to both cold and drought tolerance, and if so, by what mechanisms they act. Here, we show that airborne eugenol can be taken up by the tea ( Camellia sinensis ) plant and metabolized into glycosides, thus enhancing cold and drought tolerance of tea plants. A uridine diphosphate (UDP)-glucosyltransferase, UGT71A59, was discovered, whose expression is strongly induced by multiple abiotic stresses. UGT71A59 specifically catalyzes glucosylation of eugenol glucoside in vitro and in vivo . Suppression of UGT71A59 expression in tea reduced the accumulation of eugenol glucoside, lowered reactive oxygen species (ROS) scavenging capacity, and ultimately impaired cold and drought stress tolerance. Exposure to airborne eugenol triggered a marked increase in UGT71A59 expression, eugenol glucoside accumulation, and cold tolerance by modulating ROS accumulation and CBF1 expression. It also promoted drought tolerance by altering abscisic acid homeostasis and stomatal closure. CBF1 and CBF3 play positive roles in eugenol-induced cold tolerance and CBF2 may be a negative regulator of eugenol-induced cold tolerance in tea plants. These results provide evidence that eugenol functions as a signal in cold and drought tolerance regulation and shed new light on the biological functions of volatiles in the response to multiple abiotic stresses in plants.
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DOI
高影响因子
Heliyon
·
2023
·
IF 4
Ying Li,Ming-Wang Kong,Nan Jiang,Chen Ye,Xiao-Wei Yao,Xiao-Juan Zou,Hai-Ming Hu,Hong-Tao Liu
Gut microbiota disturbance, autophagy dysregulation, and accumulation of hepatic bile acids (BAs) are essential features of liver injury. Therefore, regulating autophagy and BA metabolism are potential strategies for treating liver diseases. Vine tea has been seen beyond a pleasant tea in food science. Our previous study found that vine tea extract (VTE) intervention alleviated acute liver injury (ALI) by restoring gut microbiota dysbiosis. In this study, we aim to investigate the effect of VTE on carbon tetrachloride (CCl 4 )-induced hepatic autophagy and BA metabolism disorder in mice. The results showed that VTE effectively suppressed CCl 4 -induced liver fibrosis and hepatic autophagy. LC-MS/MS assay suggested that VTE affected fecal BA production by reducing the fecal BA levels and improving cholestasis in ALI mice. Besides, VTE inhibited BA synthesis, promoted BA transport in the liver, and enhanced BA reabsorption in the ileum through the farnesoid X receptor (FXR)-related signaling pathway. The hepatic expressions of Fxr and Abca1 were elevated by VTE. Finally, the depletion of gut microbiota in ALI mice had a negative impact on abnormal autophagy and BA metabolism. It was also noted that the administration of VTE did not provide any additional improvement in this regard. Overall, VTE ameliorated ALI by reversing hepatic autophagy and abnormal BA metabolism, and the beneficial effects of VTE on liver injury depended on the existence of gut microbiota.
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DOI
高影响因子
Materials
·
2018
·Vol. 11
·期 5
·710
·
IF 2.467
Guanquan Lin,Huayao Chen,Hongjun Zhou,Xinhua Zhou,Hua Xu
Using butyl methacrylate (BMA) and styrene (St) as monomers and divinylbenzene (DVB) as a crosslinking agent, P(St-BMA) microspheres were prepared by suspension polymerization. Tea tree oil (TTO) microspheres were prepared by adsorbing TTO on P(St-BMA) microspheres. The structure and surface morphology of P(St-BMA) microspheres and TTO microspheres were characterized by Fourier transformed infrared spectroscopy (FTIR), optical microscopy, and Thermogravimetric analysis (TGA). In doing so, the structural effect of P(St-BMA) microspheres on oil absorption and sustained release properties could be investigated. The results show that the surface of the P(St-BMA) microspheres in the process of TTO microsphere formation changed from initially concave to convex. The TTO microspheres significantly improved the stability of TTO, which was found to completely decompose as the temperature of the TTO increased from about 110 °C to 150 °C. The oil absorption behavior, which was up to 3.85 g/g, could be controlled by adjusting the monomer ratio and the amount of crosslinking agent. Based on Fickian diffusion, the sustained release behavior of TTO microspheres was consistent with the Korsmeyer-Pappas kinetic model. After 13 h of natural release, the anti-bacterial effect of the TTO microspheres was found to be significantly improved compared to TTO.
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DOI
高影响因子
危险品化学品经营许可证（带存储）