Foods
·
2024
·Vol. 13
·期 5
·635
·
IF 4.7
Aiping Li,Chen Wang,Zhenghao Wu,Yingying Liu,Zhenxia Hao,Chengyin Lu,Hongping Chen
Ningnanmycin is a widely used antibiotic in agricultural production that effectively controls fungal and viral diseases in tea trees and chrysanthemums. The polarity characteristic of ningnanmycin has posed limitations on the development of robust detection methods, thereby hindering effective monitoring and control measures. By combining cation exchange solid phase extraction (SPE) with hydrophilic interaction chromatography tandem mass spectrometry (HILIC-MS/MS), we have effectively tackled the issue pertaining to the separation and retention of ningnanmycin. The average recoveries of ningnanmycin in green tea, black tea, and chrysanthemum were 77.3–82.0%, 80.1–81.5%, and 74.0–80.0%, respectively. The intraday and interday relative standard deviations (RSDs) were below and equal to 7.7%. Good linearity was observed in the concentration range of 1–1000 μg/L (R2 > 0.998). The limits of detection (LODs) ranged from 1.1 μg/kg to 7.1 μg/kg, and the limits of quantification (LOQs) ranged from 3.6 μg/kg to 23.7 μg/kg for ningnanmycin. These results indicate the good accuracy, repeatability, reproducibility, and sensitivity of the method. It is suitable for detecting ningnanmycin in tea and chrysanthemum.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Lin Zeng,Yan-Qing Fu,Ying Gao,Fang Wang,Shuang Liang,Jun-Feng Yin,Marie-Laure Fauconnier,Lijing Ke,Yong-Quan Xu
In this study, widely targeted metabolomics and chemometrics were utilized to comprehensively analyse the formation of taste compounds in Longjing green tea. A total of 580 non-volatile metabolites were identified by using ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry, and alterations in three metabolic pathways were investigated. Notably, the fixation process reduced phosphatidic acid levels, resulting in the formation of lyso-phosphatidylcholine and lyso-phosphatidylethanolamine, as well as the release of esterified polyunsaturated fatty acids. Baiye No.1 had high levels of L-glutamic acid and l -glutamine, while Longjing 43 showed elevated levels of flavones. Correlation analysis and sensory verification indicated that the specific concentration of L-leucine could decrease the umami of the tea. These findings advance our understanding of Longjing green tea quality improvement and cultivar development.
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MOLECULES
·
2025
·Vol. 30
·期 2
·361
·
IF 4.6
Dan Su,Junyu Zhu,Yuchuan Li,Muxue Qin,Zhendong Lei,Jingtao Zhou,Zhi Yu,Yuqiong Chen,De Zhang,Dejiang Ni
Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor components, and bioactivity of Echa No. 10 Lichuan black tea (LBT) at different drying temperatures (70, 80, 90, 100, 110, 120, and 130 °C). During 80–120 °C, increasing the drying temperature enabled a higher sweet aroma concentration and enhanced the sweetness in the taste, in contrast to reducing the floral, fruity, and sweet aromas, and increasing the bitterness and astringency, at >120 °C. Additionally, with an increasing drying temperature, the contents of tea polyphenols and total catechins significantly decreased, with the theaflavins decreasing first and then increasing, and the alcohols, aldehydes, esters, and hydrocarbons increasing first and then decreasing. Meanwhile, compounds (including linalool, (Z)-linalool oxide (furanoid), (E)-linalool oxide (furanoid), cis-β-Ocimene, and methyl salicylate) contribute more to the floral and fruity aromas at <110 °C. Furthermore, low-temperature drying favors the antioxidant and inhibitory effects of the α-amylase, α-glucosidase, and glucose absorption activity. Both the tea quality and bioactivity results revealed 80–110 °C as the optimal drying temperature range for LBT.
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PLANT FOODS FOR HUMAN NUTRITION
·
2009
·Vol. 64
·期 4
·293-296
·
IF 1.69
Chen Yulong,Duan Jun,Yang Shaoyu,Yang En,Jiang Yuming
Oolong tea is one of the most popular beverages due to the presence of significant amount of catechins. Experiments were conducted to investigate the effect of girdling treatment on levels of catechins in fresh tea leaf related to quality of the ‘Huang Zhi Xiang’ Oolong tea ( Camellia sinensis ). The variations in the levels of catechins in fresh tea leaf and the quality score (QS) of the ‘Huang Zhi Xiang’ Oolong tea were examined. The study demonstrated that girdling treatment increased significantly the levels of (−)-epicatechin, (−)-epigallocatechin, (−)-epigallocatechin gallate, (−)-epicatechin gallate, total catechins, simple catechin, and catechin gallate present in fresh leaf of tea trees. Furthermore, the girdling treatment improved significantly the quality of the ‘Huang Zhi Xiang’ Oolong tea. Thus, it was suggested that application of girdling treatment could be an effective agronomic practice to increase the quality of ‘Huang Zhi Xiang’ Oolong tea.
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JOURNAL OF SEPARATION SCIENCE
·
2024
·Vol. 47
·期 11
·2300730
·
IF 2.8
Hongmei Liu,Baogui Ye,Zhongwei Zhao,Mengyun Liu,Fangbin Fan,Caihong Tao
A fast and effective analytical method with biomass solid-phase microextraction sorbent combined with a high-performance liquid chromatography-ultraviolet detector was proposed for the determination of benzoylurea (BU) insecticides in tea products. The novel sorbent was prepared by activating and then carbonizing water hyacinth with a fast growth rate and low application value as raw material and showed a high specific surface area and multiple interactions with analytes, such as electrostatic action, hydrogen bonding, and π-π conjugation. After optimizing the three most important extraction parameters (pH [X 1 ], sample loading rate [X 2 ], and solution volume [X 3 ]) by Box-Behnken design, the as-established analytical method showed good extraction performance: excellent recovery (80.13%–106.66%) and wide linear range (1–400 µg/L) with a determination coefficient of 0.9992–0.9999, a low limit of detection of 0.02–0.1 µg/L and the satisfactory practical application results in tea products. All these indicate that the water hyacinth-derived material has the potential as a solid-phase extraction sorbent for the detection and removal of BU insecticides from tea products, and at the same time, it can also achieve the effect of rational use of biological resources, maintaining ecological balance, turning waste into treasure, and achieving industrial production.
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Plants-Basel
·
2024
·Vol. 13
·期 9
·1249
·
IF 4
Mengcong Zhang,Lixuan Zhang,Chengzhe Zhou,Kai Xu,Guangwu Chen,Linjie Huang,Zhongxiong Lai,Yuqiong Guo
The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea during the ECS, metabolomic studies were carried out using the leaf samples collected at different stages of the ECS of Aijiao oolong tea. Out of the identified 306 non-volatile metabolites and 85 volatile metabolites, 159 non-volatile metabolites and 42 volatile metabolites were screened out as key differential metabolites for dynamic changes during the ECS. A multivariate statistical analysis on the key differential metabolites showed that the accumulations of most metabolites exhibited dynamic changes, while some amino acids, nucleosides, and organic acids accumulated significantly after turning-over treatment. The evolution characteristics of 27 key precursors or transformed VOCs during the ECS of Aijiao oolong tea were clarified, and it was found that the synthesis of aroma substances was mainly concentrated in lipids as precursors and glycosides as precursor pathways. The results revealed the dynamic changes in the flavor metabolites in the ECS during the processing of Aijiao oolong tea, which provided valuable information for the formation of the characteristic flavor of Aijiao oolong tea.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Wen Ouyang,Jingming Ning,Xizhe Zhu,Yongwen Jiang,Jinjin Wang,Haibo Yuan,Jinjie Hua
Fixation is crucial for green tea quality; previous studies were conducted on finished teas and focused on the volatile metabolites of green tea. However, non-volatile metabolites’ (NVMs) evolution and formation mechanisms during fixation remain unclear. Here, fixated tea samples were collected at seven different time points during the green tea fixation stage, the dynamic changes and formation mechanisms of NVMs investigated via ultra-performance liquid chromatography-tandem mass spectrometry and enzymatic activity analyses. The results showed that fixation contained enzymatic activity thermal and non-enzymatic thermal stages. Moreover, 1196 NVMs (10 classes) were detected, and significant NVM variations were observed during the "enzymatic activity thermal" fixation stages, with increasing trends in lipids and amino acids, except alkaloids. Furthermore, 160 common differential NVMs were identified. KEGG analysis revealed that unsaturated fatty acid, linoleic acid phenylpropanoid, and flavonoid metabolism pathways were essential during fixation and influenced green tea aroma, taste, and color formation. These results provide a theoretical basis to regulate green tea fixation technology and enrich the chemical theory of green tea processing.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Xia Liu,Xinxin Wang,Boya Hu,Yani Pan,Xinyu Feng,Anran Yan,Haowei Guo,Yiliang Wei,Tianyuan Chen,Yiqi Ruan,Yuye Yao,Hesham R. El-Seedi,Wen-Wen Zhou,Ping Chen,Qiang Chu
Focusing on the self-assembly process of black tea infusion nanoparticles helps elucidate the formation mechanism of tea cream. Brewing times ranging from 1 to 10 min were systematically assessed in this study, and the release pattern of the major components of the tea infusion was followed and related to the dynamic changes of the components of the black tea cream. The mean particle size of nanoparticles in the black tea infusion gradually increased with increasing brewing time, reaching a maximum (269.84 ± 11.25 nm) at 300 s. The results showed that soluble sugars were the most abundant substances of the tea cream at 60 s, and the proportion changed very little during the process. Proteins and flavonoids were rapidly incorporated into the tea cream, maintaining a concentration trend in accordance with the tea infusion. The percentages of caffeine, theobromine, gallic acid, and catechins in tea cream showed a sudden decrease at 240 s, followed by a gradual increase. This formation of tea cream is pH-dependent, with aggregation and precipitation at pH 0–7 and increased dissociation at pH 7–11. The findings will facilitate a more profound comprehension of the formation mechanism of black tea cream.
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Food Chemistry-X
·
2025
·
IF 8.2
Zixi Yang,Yanxia Xie,Yuanmin Zhu,Mengjie Lei,Xuemin Chen,Wenwen Jin,Chunhua Fu,Longjiang Yu
Ripened Pu-erh tea (RPT) is renowned for its distinctive flavor and health benefits. However, its complex fermentation process poses challenges in ensuring consistency in production. This study investigated RPT flavor formation through sensory evaluation, multi-omics analysis, and multivariate statistical approaches. By day 24, the tea exhibited a reddish-brown infusion and a mellow, thick taste (MT_RPT), achieving the highest sensory score (94.0, P < 0.05). Sixteen flavor-related chemical components exhibited significant changes ( P < 0.05). The contents of free amino acids, L -theanine, tea polyphenols, flavonoids, catechins, and thearubigins decreased. In contrast, the contents of total soluble sugars, caffeine, theobromine, epicatechin, and theabrownins (TBs) increased, reaching 74.1 mg/g, 65.38 mg/g, 3.13 mg/g, 3.33 mg/g, and 134.84 mg/g, respectively. Additionally, 33 nonvolatile metabolites (e.g., pelargonidin 3-O-glucoside, dihydroisorhamnetin, and puerarin) were significantly correlated with MT_RPT flavor (VIP > 1, |r| ≥ 0.8, P < 0.05) and influenced by key functional microbes, including Pantoea , Aspergillus , Brachybacterium , and Staphylococcus . By day 30, the infusion darkened, and sensory scores declined (81.4, P < 0.05), attributed to the dominance of Brevibacterium . This microbial shift reduced water-soluble pectin, free amino acids, and 11 metabolites while increasing TBs and theophylline (219.33 mg/g and 0.09 mg/g, respectively). Therefore, TBs were identified as a crucial indicator of optimal fermentation. Moreover, redundancy analysis indicated that the tea pile's central temperature, moisture content, and pH were essential fermentation parameters ( P < 0.05). These findings deepen our understanding of MT_RPT flavor development mechanisms and provide valuable insights into precise fermentation control.
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JOURNAL OF CHROMATOGRAPHY A
·
2025
·
IF 4
Yi-Xin Zhong,Chun-Ying Xu,Yi-Fan Cao,Hong-Liang Li,Cheng-Xiong Yang
Aromatic amines (AAs) are a typical class of carcinogenic contaminants frequently present in food packaging materials. Considering the huge consumption of tea beverages in our daily life and the frequently usage of packaging materials in tea beverages, establishment of sensitive and selective method to detect polar and trace AAs in tea beverages is urgently needed. Herein, a sulfonamide-functionalized magnetic microporous organic network (MMON-SO 2 NH 2 ) was synthesized for the efficient magnetic solid-phase extraction (MSPE) of AAs from tea beverages through the pre-designed electrostatic attraction, π-π, hydrophobic, and hydrogen bonding interactions. MMON-SO 2 NH 2 demonstrated large surface area (304.4 m 2 g -1 ), rapid magnetic responsiveness (38.3 emu g -1 , < 15 s), and good stability and reusability (> 8 times), being an ideal magnetic adsorbent for AAs. The established MMON-SO 2 NH 2 −MSPE-HPLC-UV method gave wide linear ranges (1–1000 µg L -1 ), low limits of detection (0.3–1.0 µg L -1 ) and limits of quantitation (1.0–3.0 µg L -1 ), large enrichment factors (80.3–85.6), and good anti-interference ability. Satisfactory recoveries were obtained, which demonstrated the potential of MMON-SO 2 NH 2 for efficient enrichment of trace AAs in complex samples and uncovered the promising of sulfonamide-functionalized magnetic adsorbent in sample pretreatment.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Chen Yang,Zhaojun Wang,Minghui Xu,Kaikai Wei,Qianying Dai,Xiaochun Wan,OiPo Leong,Runze Lin,Chuanjian Cui,Ruyan Hou
In this study, metabolomics and chemometrics were utilized to comprehensively investigate chemical mechanisms of aroma, taste, and color formation in cold-brewed green tea (4 °C). The results showed that the typical flavor of cold-brewed green tea (tea-to-water ratio: 1:50 g/mL) developed gradually after 1 h. Compared with the hot-brewed (80 °C) condition, volatile alcohols accumulated more under cold-brewing conditions. The extraction rate of bitter compounds such as caffeine decreased by more than 40 %, while the umami compound L -theanine increased about 9.2 % compared to hot-brewed green tea. The low temperatures also reduced flavonoid extraction ratio and retained high level of chlorophyll, resulting in a greener infusion. These differences led to cold-brewed green tea exhibiting a floral aroma, umami, sweet taste, and green color. This study revealed the impact of extraction temperature on the extraction efficiency of compounds from green tea. These findings can provide analysis methods for controlling quality of cold-brewed green tea.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Usman Ali,Shahzad Farooq,Muhammad Ijaz Ahmad,Quancai Sun,Ye Peng,Meiyu Chen,Hui Zhang
This work aimed at developing a stable oil-in-water microemulsion by electrostatically assembling tea saponin (TS) with varying concentrations of gum arabic (AG). Particular emphasis has been given to rheology, droplet size distribution, ζ-potential measurements, and microscopy to investigate their underlying relationship with emulsion properties. A small concentration (0.1–0.4 %) of AG efficiently interwoven with TS to produce synergistic effects, such as reduced droplet size, improved viscosity, and homogenous appearance, endowed final emulsions with enhanced stability. Across fluctuating pH, temperature, freeze-thaw cycles, and ionic strengths, AG-added emulsions sustained significantly lower droplet growth and maintained higher ζ-potential values after fourteen days. In addition, Fourier transform infrared (FTIR) analysis identified strong intermolecular hydrogen bonding between AG and the sugar chains of TS, which reinforced the fibrous interfacial network of TS, resulting in excellent rheological properties. These findings suggest that TS/AG co-stabilized emulsions foster promising potential as innovative fat replacers in food formulations.
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