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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dongzhu Huang,Hong Wang,Yuhan Wu,Chenyi Sun,Maoyin Fu,Ying Zhang,Yunqiu Yang,Xiaochun Wan,Yeyun Li,Qi Chen
GABA black tea (GABT), produced by the combination of anaerobic treatment and Chinese traditional black tea processing technology, has a unique flavor and health benefits. However, how to manufacture high-quality GABT efficiently is the major challenge for this area. In this study, a processing improvement of multiple rolling-anaerobic treatment cycle was applied to prepare tailored GABTs, and their comprehensive quality including aroma, taste and color were analyzed. The sensory evaluation results showed that the improvement significantly optimized the overall GABT quality. The accumulation of linalool oxide Ⅰ, citronellol, etc. was the main reason for the superior aroma of tailored GABT, while the dynamic changes of sweet/umami amino acids, catechins and tea pigments played critical roles in the GABT taste and color quality formation during processing. Furthermore, correlation analysis was applied to determine the contribution of various processing steps. These findings provide a novel manufacturing method for high-quality GABT products.
✓ 已验证
产品关联
DOI
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Yu He,Suqing Liu,Feng Xie,Yan Zhou,Xiaosheng Yang
In this study, we successfully synthesized green luminescent carbon dots by using green tea residue as the precursor of carbon source. Based on the internal filter effect (IFE), the fluorescence emission intensity of the probe decreased significantly with the increase of Fe 3 + concentration. Based on this, a linear relationship between Fe 3 + concentration and the fluorescence emission intensity of the probe was established to semi-quantitatively detect Fe 3 + . The results showed that the linear range was 1–400 μM, and the detection limit was 3.58 μM. In addition, the probe was further applied to actual samples, and it was found that the recovery rate was between 97.75% and 104.59%, and the relative standard deviation was below 1.81%. These findings underscore the considerable potential of the carbon dots for practical Fe 3+ detection applications. In a further application, the fluorescent carbon dots were diluted and directly employed to stain Caco-2 cells. Remarkably, even after 10 and 20-fold dilutions, the Caco-2 cells displayed vivid fluorescence at the green excitation wavelength. This outcome suggests a promising avenue for the application of fluorescent carbon dots in the field of biology.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2012
·
IF 3.655
Huanshun Yin,Xiaomeng Meng,Haichao Su,Minrong Xu,Shiyun Ai
A simply electrochemical method based on CdSe microparticles modified glassy carbon electrode (GCE) was developed to determine theophylline using cyclic voltammetry and differential pulse voltammetry. Theophylline showed a well-defined oxidation peak at the fabricated electrode in phosphate buffer solution and the oxidation peak current is much higher than that at the bare GCE, indicating that CdSe can effectively improve the oxidation of theophylline. Several effect factors on theophylline determination were optimised, such as CdSe amount, solution pH, scan rate and accumulation time. Under the optimal conditions, the oxidation peak current of theophylline was proportional to its concentration in the range of 1.0–40 and 40–700 μM with a correlation coefficient of 0.9974 and 0.9956, respectively. The limit of detection was estimated to be 0.4 μM ( S / N = 3). The developed method showed good reproducibility and excellent selectivity. The fabricated electrode was successfully used to determine theophylline in tea, carbonated cola drink, fruit juice drink, fermented milk drink and preserved fruit with acceptable recovery.
✓ 已验证
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2025
·
IF 9
Lijiao Yu,Lihong Deng,Jieyu Wu,Subhan Mahmood,Ke Yuan,Haoran Wu,Xiaodong Wang,Jing Zhang,Shun Yao
As a key component in tea tree oil (TTO), terpinen-4-ol exhibits ideal physiological activities. However, the high content of terpenes in crude TTO makes it challenging to enrich terpineol-4-ol. In this study, molecular simulations combined with experimental methods were used to select the optimal hydrogen bond acceptor (HBA), tetrabutylammonium chloride (TBAC), which forms a deep eutectic solvent (DES) with terpinen-4-ol in situ. Combined with necessary post-treatment process, it provided a feasible way for purification of TTO. Related DESs were prepared and characterized, and their main properties were also investigated. When the amount of TBAC was three times that of terpinen-4-ol, the formation of hydrogen bonds became more pronounced. At this point, the DES achieved its highest distribution coefficient for terpinen-4-ol (D t = 15.02), as well as superior selectivity for terpinen-4-ol (S t/c = 24.59, S t/γ = 57.69). Water as the back-extractant and n-hexane as the auxiliary extractant facilitated the deep purification of terpinen-4-ol. Response surface analysis and experimental results confirmed that the optimal enrichment conditions were 30 min of enrichment time, an enrichment temperature of 60℃, and 0.5 g/g of n-hexane dosage. The back-enrichment and recovery of TBAC also proved to be satisfactory, and when applied to real tea oil, the developed method achieved over 90 % enrichment efficiency for terpinen-4-ol.
✓ 已验证
产品关联
DOI
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Omega
·
2025
·
IF 4.3
Hang Yin,Jingkai Nie,Yifan Wang,Shicheng Zhang,Ming Sun,Yi Tian,Chao Fan,Qiang He
Rubber vibration dampers in transformers require high oil resistance to ensure long-term stability in power facilities. Hydrogenated nitrile butadiene rubber (HNBR), characterized by its strong polarity and superior oil resistance, serves as an ideal matrix material. However, its high polarity often leads to poor carbon black (CB) dispersion and weak interfacial interactions with conventional oil-resistant additives, causing additive migration and reduced oil resistance. To address these challenges, tea polyphenol (TP), a polar small-molecule compound, was introduced as a multifunctional modifier and oil-resistant additive to improve the performance of CB/HNBR composites. The study demonstrated that TP acts as an interfacial bridge, where hydrogen bonding between the phenolic hydroxyl groups in TP and the nitrile groups in HNBR, along with π–π interactions between TP and CB, significantly enhances the CB-HNBR interface and promotes uniform CB dispersion. At an optimal TP content of 2 ppm rubber (phr), the CB/HNBR composites exhibited remarkable improvements in mechanical properties, with the 300% modulus, tensile strength, and tear strength increasing by 8.9, 9.4, and 18.5%, respectively, compared to the CB/HNBR composite without TP. Moreover, the formation of a polar network between TP and HNBR further enhanced the oil resistance of the CB/HNBR composites. Oil resistance tests revealed that the volume and mass change rates of the CB/HNBR composite with 2 phr TP decreased by 48.1 and 57.1%, respectively, indicating that TP effectively mitigates additive migration while reinforcing the oil resistance of the composites.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 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）