JOURNAL OF CHROMATOGRAPHY A
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2026
·
IF 4
Huiru Xu,Yuqing Zong,Kehan Yin,Rimao Hua,Xiangwei Wu,Jiaying Xue
Water resources are increasingly contaminated by industrial and agricultural pollutants, with pesticide residues posing a persistent challenge. Most existing methods were designed for a single purpose of either measuring or eliminating water pollutants, while integrated strategies containing both functions remain scarce. Here we reported a novel semi-automatic silicone rubber (SR) based multi-vial microextraction technique for the simultaneous determination and removal of fifteen pesticides from aqueous matrices. An integrated adsorption-desorption platform enabled effective in-situ extraction of the target pesticides via hydrophobic effects. Key parameters including ultrasonication extraction for 45 min and two sequential 5-min desorption with 5 mL of hexane/ethyl acetate (1:1, v/v) were employed. The quantitative analysis was validated in real waters of the Nanfei River, Chao Lake, and tap water with good recoveries (72.8–112.6 %) and relative standard deviations (0.1–7.5 %), superior limits of detection (0.0020–0.20 μg/L) and quantification (0.006 to 0.50 µg/L), and free matrix effects (87.5–102.1 %) by gas chromatography equipped with electron capture detector. Focusing on its selectivity and recyclability, the proposed approach was further applied to purifying green tea and chrysanthmum tea infusions, achieving over 90 % removal efficiency for most pesticides. These results demonstrated that the semi-automatic SR-based multi-vial microextraction is a robust and effective method for both quantifying and eliminating target pesticides from waters and tea infusions. The high throughput and low cost encourage its potential for customized commercial application in monitoring and remediating emerging pesticides in environment and food fields.
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高影响因子
ANALYST
·
2026
·
IF 3.6
Dongdong Cheng,Jia Li,Xin Wang,Yi Li,Pen Jin,Jun Lin,Meng Li,Ruojia Li,Yongquan Dai,Weicheng Qin,Binlian Jiang,Zegen Wang,Lina Lu,Xiao-Jun Yang
In this study, a novel electrochemical sensing interface was developed for the detection of triazophos (TAP) in tea. Notably, deep eutectic solvent (DES) was innovatively employed as the template eluting solvent for molecularly imprinted polymers (MIPs). Compared with common template eluting solvents, DES, composed of choline chloride and urea, yielded excellent elution effects. Diphenyl phosphoryl chloride (DCP) was employed as the dummy template molecule, and methacrylic acid (MAA) served as the functional monomer. Subsequently, the obtained MIPs combined with Astragalus biochar were deposited on a glassy carbon electrode (GCE) via the layer-by-layer self-assembly method to improve the performance of electrical sensors. The electrochemical behaviors of MIPs/BC@GCE are assessed via cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS), and differential pulse voltammetry (DPV). The sensor exhibits outstanding sensitivity and selectivity towards TAP, with a broad linear range from 1.0×10 -12 to 1.0×10 -8M, a low detection limit of 3.3×10-13 M, and a recovery rate ranging from 85.0% to 99.1%, demonstrating reliable reproducibility and stability. The transformation of plant waste into biochar for utilization in composite electrode-based sensing may hold a broad application prospect for trace analysis.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Yike Han,Wenzhi Lei,Xingnan Wang,Hongcai Li,Yuanye Liu,Chunfeng Guo,Zhenpeng Gao
Aspergillus strain OA3 raised OTA/AFB 1 degradation to 95.56%/90.38%. • Inoculation elevated sweet/umami amino acids by 7.4%–42.1% vs. natural fermentation. • 93 volatiles with 40 odor activity values >0.1 dynamically rebuilt flavor profiles. • Inoculation enriched flavonoid biosynthesis (13vs.5)/degradation (7vs.3) vs. natural. • OA3-inoculated final product raised ABTS + · 25.1%, DPPH 5.7%, FRAP 6.8% vs. natural. This study compared Aspergillus strain OA3 inoculated fermentation and natural fermentation of Fu tea for safety, composition, flavor and metabolism. The OA3-inoculated group exhibited superior safety, with ochratoxin A and aflatoxin B 1 degradation rates reaching 95.56 ± 1.32% and 90.38 ± 3.48%, far higher than 68.93 ± 0.78% and 56.11 ± 3.48% in natural fermentation. Physicochemical components changed regularly during fermentation, with more flavor amino acids retained and stronger antioxidant activity in inoculated samples. Gradually accumulated ketones, esters and alcohols formed the characteristic flavor of Fu tea. Metabolomic analysis identified 158 metabolites throughout fermentation, with a more complex metabolic network at the late stage. Pathways of flavonoid degradation and flavone and flavonol biosynthesis were significantly enriched in OA3-fermented samples. Correlation analysis confirmed altered flavonoid levels closely correlated with improved antioxidant capacity. Aspergillus strain OA3 fermentation is an effective way to produce safer, high-quality Fu tea and facilitates targeted process optimisation. Download: Download high-res image (250KB) Download: Download full-size image
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Frontiers in Sustainable Food Systems
·
2025
·
IF 3.1
Wendi Zhang,Qianwen Sha,Mi Hu,Xinghua Wang
This study systematically optimized fermentation process parameters for China’s three major dark tea production regions and established a synergistic regulation model for quality enhancement. Single-factor experiments, orthogonal experiments, and response surface methodology were employed to investigate Anhua (Hunan), Chibi (Hubei), and Wuzhou (Guangxi) regions. Optimization effects were evaluated through sensory evaluation, physicochemical analysis, and correlation analysis. Results showed the optimal parameter combination for Anhua region was fermentation temperature of 55 °C and fermentation time of 20 days, achieving a sensory score of 91.2 points (highest among three regions), representing a 10.8% improvement over controls. Theaflavins showed highly significant positive correlation with sensory scores (r = 0.83), while tea polyphenols exhibited significant negative correlation (r = −0.66), establishing theaflavins as the core quality regulation factor. Under optimized conditions, theaflavin content increased by over 60% compared to traditional processes across all regions. Principal component analysis revealed the first two components explained 82.6% of total variance, with regions displaying gradient distribution in quality characteristics. Volatile compound analysis identified 45 compounds, with linalool showing strongest positive correlation with sensory scores (r = 0.69). This synergistic optimization model provides scientific evidence for standardized production and industrial development of dark tea.
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Frontiers in Nutrition
·
2026
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IF 5.5
Jin-Rong Ma,Lu-Lu Liu,Jiang-Miao Zhang,Yuan-Liang Wang,Ai-Xiang Hou,Lin Hu,Ming-Zhi Zhu,Yu-Lian Chen,Yu Xiao,Wen-Ping Kong
Debaryomyces and Bacillus are dominant microbial groups in dark teas such as Fu brick tea and play a key role in the formation of their characteristic flavors. In this study, dark tea infusion was co-fermented using Debaryomyces hansenii and Bacillus subtilis isolated from Fu brick tea. A comprehensive analytical approach was employed, including headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), high-performance liquid chromatography (HPLC), relative odor activity value (rOAV) analysis, molecular docking, and sensory evaluation, to systematically investigate changes in tea polyphenols, catechins profile, and volatile organic compounds (VOCs) during fermentation and to identify key aroma-active substances. The results demonstrated that co-fermentation significantly reduced the contents of total tea polyphenols (by 45.12%) and ester catechins (by 92.63%), while promoting the accumulation of gallic acid. Volatile component analysis revealed that the co-fermentation integrated the aromatic profiles of both monocultures, retaining key aroma compounds such as linalool and nonanal, and introducing unique constituents such as α-cadinol, collectively forming a complex aroma profile dominated by floral, fruity, and woody notes. Molecular docking analysis confirmed strong binding affinity between key floral aroma compounds (e.g., linalool) and the olfactory receptor OR1A1. Sensory evaluation indicated that the co-fermented tea infusion achieved the highest overall scores in aroma and taste, exhibiting a mellow and sweet aftertaste along with a pure, bright, and refreshing aroma, highlighting the synergistic effect of co-culture fermentation. This study reveals that co-fermentation with D. hansenii and B. subtilis can effectively improve the flavor quality of dark tea infusion through synergistic regulation of polyphenol transformation and volatile compounds formation, providing a controllable bioprocess for the development of flavor-oriented, quality-stable fermented tea beverages with potential for industrial scale-up and commercial application.
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高影响因子
Foods
·
2026
·Vol. 15
·期 11
·2027
·
IF 6
Xuefei Peng,Xin Huang,Jihan Zhang,Ruoyu Chen,Wuji Yu,Yuxuan Zhang,Tiehan Li,Jingming Ning,Shaode Hu
This study introduced freeze-withering to resolve the conflict in traditional Taiping Kuihong black tea processing, where rolling enhances flavor but damages the integrity of the leaf shape. Using sensory evaluation, high-performance liquid chromatography, and gas chromatography–mass spectrometry, the effects of three freezing treatments (−20 °C, −80 °C, and liquid nitrogen at −196 °C) were analyzed and compared with traditional withering (CK). The results demonstrated that low-temperature treatments better preserved the morphological integrity of ‘two leaves and one bud.’ Compared to the CK group, the −20 °C low-temperature treatment group had a significantly higher proportion of esters among the volatile compounds in Taiping Kuihong black tea. Key floral fragrance components were abundant, while grassy undertones were greatly decreased. Concurrently, this group had the highest levels of theaflavins and TF/TR ratios. The −80 °C treatment was highly effective in preserving thearubigins; however, it resulted in a less complex fragrance profile with a reduced theaflavin level. Liquid nitrogen treatment caused aberrant accumulation of theabrownins, poor aroma harmony, and the lowest theaflavin level. This study indicates that −20 °C freezing withering is the best method for harmonizing the appearance and internal quality of Taiping Kuihong, giving critical evidence for targeted processing of unique black teas.
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Frontiers in Plant Science
·
2026
·
IF 5.9
Jialin Chen,Binghong Liu,Jiaxin Li,Yixin Chen,Yide Zhou,Hui Meng,Xindong Tan,Peng Zheng,Binmei Sun,Hongbo Zhao,Shaoqun Liu
Goldsands Black Tea (GBT), a premium black tea from northern Guangdong, exhibits seasonal sensory variations with unclear chemical basis. This study integrated sensory evaluation, volatile and untargeted metabolomics to characterize the flavor profiles of spring, summer, and autumn GBTs. Spring tea achieved the highest sensory score, characterized by sweet aroma and fresh, mellow taste; autumn tea presented complex floral-fruity notes; summer tea showed pronounced astringency. Volatile metabolomics identified 66 compounds, with nine showing significant seasonal differences. Five compounds—geraniol, methyl salicylate, linalool, (E)-β-ionone, and β-myrcene—were key aroma contributors. 82 core differential compounds were identified from 9894 ion features detected by non-volatile metabolomics. Amino acids accumulated predominantly in spring tea, positively correlating with freshness/sweetness, while flavonoids accumulated in summer/autumn teas, positively correlating with astringency. Pathway analysis identified phenylpropanoid metabolism, amino acid metabolism, and flavonoid biosynthesis as key regulatory pathways. This study provides initial insights into the chemical basis of seasonal quality variations and offers guidance for optimizing production.
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Food Bioscience
·
2025
·
IF 5.9
Guipeng Jia,Ning Deng,Tingting Ouyang,Yanyan Wang,Ximing Huang
Catechin is one of the main antioxidants in tea, and its mechanisms of action have been extensively studied. However, the inhibitory effects of metal ions remain unclear. In this study, the interaction between catechin and ferric ions (Fe 3+ ) was systematically investigated to clarify the mechanism behind their reduced antioxidant activity. Results showed that Fe 3+ significantly reduced the antioxidant capacity of catechin – for example, the DPPH scavenging rate dropped from 79.8 % (in the absence of Fe 3+ ) to 60.9 % with 0.1 mM Fe 3+ . Structural and spectroscopic analyses confirmed the formation of coordination complexes, while density functional theory (DFT) calculations revealed that Fe 3+ coordination altered the electron distribution and reduced the HOMO–LUMO energy gap. Based on these findings, a coordination–passivation–oxidation mechanism was proposed, whereby Fe 3+ binding modified the electron density and oxidation potential of catechin, weakened their antioxidant function. These results offer new insight into the redox behavior of tea polyphenols and may inform the development of targeted metal–polyphenol-based antioxidant strategies in functional foods.
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Journal of Future Foods
·
2025
·
IF 7.2
Zhen Liu,Yu-mei Zhai,Wen-zhu Guo,Lu Chang,Chong Yu,Sheng-Ming Lei,Yun-Guo Liu
Ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) was used to detect the metabolites during the withering process of rose white tea to find out the differential metabolites, and headspace solid-phase microextraction–gas chromatography–mass spectroscopy (HS–SPME–GC–MS) was used to detect flavor compounds during the withering process of rose white tea and identify characteristic aroma compounds. By studying the flavor characteristics during the withering process, the reasons for the formation of the aroma of rose white tea can be revealed, providing a theoretical basis for the development of new tea products. There was a significant positive correlation (p<0.05) between total flavonoids and benzoids, organoheterocyclic compounds. The contents of compounds such as linalool, trans-cinnamic acid, L-phenylalanine, tyramine, indole-3-acrylic acid, and valine gradually rose during withering, yet declined subsequent to drying. The moisture content, total phenol content, and hydroxyl radical scavenging activity showed a negative correlation with the withering time. GC-MS results showed that 148 flavor compounds were identified in rose white tea, with linalool, citronellol, geraniol, phenylethanol, citral, phenylacetate, and methyl eugenol identified as the main contributors to the aroma characteristics of rose white tea. Citronellyl acetate and 2-undecanone were characteristic aroma compounds during the rose withering stages (WT0-WT48). The concentrations of citronellyl acetate exhibited an initial increase followed by a subsequent decline (WT0: 2.347mg/kg; WT12: 2.455mg/kg; WT24: 3.646mg/kg; WT36: 3.176mg/kg; WT48: 1.217mg/kg;). Phenylacetaldehyde and cyclotridecanone were unique aroma compounds found in dried rose white tea (HAD).
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Horticulture Research
·
2025
·
IF 8.5
Zhang Wen-Wen,Xiao Feng-Yi,Li Cun-Yu,Yang Hong-Zhiyuan,Zhao Dong,Ye Jian-Hui,Zheng Xin-Qiang,Liang Yue-Rong,Fang Zhou-Tao,Lu Jian-Liang
Flavonol glycosides have many prominent benefits to human health and significant contributions to the growth and development of tea plant as well as the color and taste of tea infusion. In this study, a gene has been isolated from tea plant and encodes a 52.2 kDa protein located on the plasma membrane and in cytoplasm with an activity of flavonol glycosyltransferase(CsFGT). The prokaryotically expressed recombinant CsFGT (rCsFGT) exhibits its main glucosyl-transfer activity towards rutin to produce quercetin 3-O-β-D-glucopyranosyl-(1→3)-α-L-rhamnopyranosy-(1→6)-β-D-glucopyranoside(Q-g-r-g), and shows a minor galactosyl-transfer activity towards delphinidin to produce delphinidin 3-O galactoside. The maximum activity of the rCsFGT has been observed at 30 °C and pH 8.0. Main function of the rCsFGT seems to catalyze the biosynthesis of Q-g-r-g rather than delphinidin 3-O galactoside since its affinity and catalytic efficiency are much higher towards rutin than towards delphinidin. The molecular docking and site-directed mutation reveal amino acid residues G290, E292, R319 and Q352 play important roles in catalytic specificity of the CsFGT. The Q-g-r-g content in leaves of different tea cultivars is significantly correlated with the CsFGT expression level. Injection of antisense oligodeoxyribonucleotides remarkably downregulates the endogenous CsFGT expression and consequently reduces the Q-g-r-g content significantly. These findings will help elucidate the differential accumulation mechanism of flavonol glycosides in different tea germplasms.
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Food Bioscience
·
2026
·
IF 6.2
Shiyu Zhang,Xinzhuan Yao,Yanxia Wang,Muhammad Safiullah Virk,Shiyu Tian,Zhenkedai Yuan,Qihong Zou,Linlin Li,Shenyuan Ye,Hu Tang,Litang Lu
This study comprehensively evaluated Baiye No.1 (BY1H), a temperature-sensitive tea cultivar. Normally, it whitens in early spring and gradually regreens in autumn, accompanied by declining free amino acids and rising catechin and caffeine levels. We reevaluated the common belief that autumn tea is inferior. The feasibility of producing premium yellow tea from autumn-harvested BY1H was assessed, and the mechanisms underlying its quality formation were elucidated. The menhuang yellowing step played a central role. Driven by non-enzymatic thermal oxidation and hydrolysis, it reduced typical autumn defects by lowering phenolic and caffeine levels and increasing sweet-tasting free amino acids. Sensory evaluation, targeted metabolite profiling, and multivariate statistics were integrated to compare BY1H with four reference yellow teas (Ya’an Yellow Tea, Weishan Maojian, Yuan’an Luyuan Yellow Tea, and Pingyang Huangtang). BY1H yellow tea exhibited superior sensory attributes for its mellow-sweet taste and layered floral bouquet. Chemically, this profile was supported by a high water-extract yield, low levels of caffeine and ester-catechins, and abundant serine and phenylalanine. Together, these components contributed to its mellow-sweet taste. Gas Chromatography-Mass Spectrometry (GC-MS) analysis further identified 18 key volatiles, among which benzaldehyde, β-ionone, and methyl 2-(2-methylpropoxy)benzoate were the major contributors to the sweet-floral aroma. Partial Least-Squares Discriminant Analysis (PLS-DA) and Mantel tests confirmed BY1H’s unique chemical signature, clearly separating it from the other traditional yellow teas. These findings demonstrate that autumn BY1H leaves can be valorized through yellow tea processing, providing a scientific basis for cultivar innovation and sustainable utilization of seasonal tea resources.
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CyTA-Journal of Food
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2012
·
IF 0.632
Xinlin Wei,Xuan Cai,Shuangli Xiong,Yuanfeng Wang
This article mainly focused on the hypoglycemic effects of green tea flower polysaccharides (TFPS) and their possible mechanisms about regulating concentration of blood glucose. An alloxan-induced Sprague–Dawley (SD) rat model was used to observe the change in blood glucose. Inhibition rate of α-amylase and α-glucosidase, and antioxidant ability of TFPS were also tested to explain the possible mechanism. The results showed that TFPS could reduce blood glucose in alloxan-treated rats. TFPS had strong hydrogen donor ability and could protect cell membrane from overoxidation. TFPS could also inhibit the activity of α-amylase and α-glucosidase in vitro. But the inhibition of α-amylase by TFPS was comparatively low. It suggested that TFPS could protect against rapid blood glucose rise in alloxan-induced SD rats. The possible mechanism was that TFPS not only could donate hydrogen to protect SD rats from oxidative damage, but also inhibit digestive enzymes activities.
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