FOOD CHEMISTRY
·
2019
·
IF 5.399
Min Xu,Jun Wang,Luyi Zhu
Electronic nose (E-nose), electronic tongue (E-tongue) and electronic eye (E-eye) combined with chemometrics methods were applied for qualitative identification and quantitative prediction of tea quality. Main chemical components, such as amino acids, catechins, polyphenols and caffeine were measured by traditional methods. Feature-level fusion strategy for the integration of the signals was introduced to integrate the E-nose, E-tongue and E-eye signals, aiming at improving the performances of identification and prediction models. Perfect results with an accuracy of 100% were obtained for qualitative identification of tea quality grades, based on fusion signals by support vector machine and random forest. Quantitative models were established for predicting the contents of the chemical components based on independent electronic signals and fusion signals by partial least squares regression, support vector machine and random forest. Random forest based on the fusion signals achieved the best performance in predicting the concentration of those chemical components.
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaojiao Zheng,Yulin Wang,Hongli Zhang,Qingrong Peng,Xianzhao Zhang,Xu Jing,Fanrong Zhao,Jiajun Han
A green, rapid, and efficient homogeneous liquid–liquid microextraction technique involving the use of bio-based solvent 2-methyltetrahydrofuran was developed to extract deltamethrin, beta-cypermethrin, and bifenthrin from medicine–food homology tea samples, including mint-, ginger-, cinnamon- and chrysanthemum-based tea. Various solvents were screened via a conductor-like screening model, and three superior solvents were optimised and validated. 2-Methyltetrahydrofuran was selected as the extractant and added to the sample, and phase separation was induced with ammonium sulfate, achieving extraction in under 1 min without centrifugation. Mechanistic studies using density functional theory calculations and molecular docking revealed that van der Waals forces and hydrogen bonds dominate the interactions. The method exhibited excellent linearity within the range of 0.005–0.5 μg mL −1 and recoveries between 80.6 % and 109.8 %. The environmental sustainability of the entire process was verified. These results emphasise the methold's potential for applications in the trace analysis of pesticides in diverse food matrices .
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2020
·
IF 3.232
Zhiming Guo,Alberta Osei Barimah,Chuang Guo,Akwasi A. Agyekum,Viswadevarayalu Annavaram,Hesham R. El-Seedi,Xiaobo Zou,Quansheng Chen
Black tea like other food crops is prone to mercury ion (Hg 2+ ) contamination right from cultivation to industrial processing. Due to the dangerous health effects posed even in trace contents, sensitive detection and quantification sensors are required. This study employed the surface-enhanced Raman scattering (SERS) enhancement property of 4-aminothiophenol (4-ATP) as a signal turn off approach functionalized on Ag-Au alloyed nanoparticle to firstly detect Hg 2+ in standard solutions and spiked tea samples. Different chemometric algorithms were applied on the acquired SERS and inductively coupled plasma-mass spectrometry (ICP-MS) chemical reference data to select effective wavelengths and spectral variables in order to develop models to predict the Hg 2+ . Results indicated that Ag-Au/4-ATP SERS sensor combined with ant colony optimization partial least squares (ACO-PLS) exhibited the best correlation efficient and minimum errors for Hg 2+ standard solutions (R c = 0.984, R p = 0.974, RMSEC = 0.157 μg/mL, RMSEP = 0.211 μg/mL) and spiked tea samples (R c = 0.979, R p = 0.963, RMSEC = 0.181 μg/g and RMSEP = 0.210 μg/g). The limit of detection of the proposed sensor was 4.12 × 10 −7 μg/mL for Hg 2+ standard solutions and 2.83 × 10 −5 μg/g for Hg 2+ spiked tea samples. High stability and reproducibility with relative standard deviation of 1.14% and 0.84% were detected. The potent strong relationship between the SERS sensor and the chemical reference method encourages the application of the developed chemometrics coupled SERS system for future monitoring and evaluation of Hg 2+ in tea.
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2013
·
IF 2.906
Liping Du,Chao Wang,Jianxun Li,Dongguang Xiao,Changwen Li,Yongquan Xu
A method based on headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry was developed for the analysis of volatile methoxyphenolic compounds in pu-erh tea. Six fibers with different polarities were initially evaluated. The 75 μm carboxen/polydimethylsiloxane fiber exhibited the highest extraction efficiency and was selected for further optimization. A Plackett–Burman design was used to screen for the brewing proportion of tea and water, amount of pu-erh tea, ionic strength, extraction time, extraction temperature, desorption time, rate of agitation, and equilibrium time. A Box–Behnken design was then applied to optimize the significant factors. Under optimal conditions, the proposed method affords a wide range of linearity, high linear regression coefficients (0.996–0.999), less than 9.0% repeatability of relative standard deviation, and limits of detection ranging from 2.31 to 21.80 ng/g. The proposed method has satisfactory accuracy, with recoveries of 79.08–113.9%. This method was successfully applied for the analysis of pu-erh tea samples.
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2026
·
IF 5.3
Zhixuan Zou,Xuemei He,Dan Hou,Tingting Sun,Minxi Li,Xiaoning Liao
Fabricated a HrGO/MWCNTs-based electrochemical sensor for sensitive FT detection. • Enhancing electrocatalytic activity via synergistic effect between HrGO and MWCNTs. • Exhibiting good reproducibility, strong anti-interference and excellent stability. • The sensor shows a wide linear range (0.008–10.0 μM) and an ultralow LOD (6.6 nM). Sensitive and reliable detection of fenitrothion (FT) is still a challenge owing to its poor intrinsic electrochemical activity and the lack of stable advanced functional material. Herein, a novel electrochemical sensor was successfully fabricated using holey reduced graphene oxide/multi-walled carbon nanotube (HrGO/MWCNTs) nanocomposites as the functional modification material. The synergistic effect between HrGO and MWCNTs efficiently enhances electrocatalytic response and stability to the reduction of FT. The developed sensor achieves sensitive FT detection over two linear range of 0.008–1.0 μM and 1.0–10.0 μM, with a low limit of detection of 6.6 nM. The sensor also presents favorable reproducibility, high anti-interference performance, and excellent long-term stability. Moreover, the proposed method was successfully utilized for the determination of FT residue in commercial white, green, and black tea powder samples, with recoveries ranging from 90.93% to 100.9% and relative standard deviation (RSD) values of 0.5–4.8%. Its accuracy is in good agreement with that of conventional high-performance liquid chromatography, confirming that this sensing platform holds great promise for practical FT residue analysis.
✓ 已验证
DOI
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Jirui Wei,Xiaozheng He,Tingting Shi,Xiayu Jin,Jun Huang,Qingyao Du,Junda Huang,Tao Li,Xunjie Xie,Yuxin Huang,Chengtao Nie,Yiqi Fan,Xixiao Yang,Luyao Song,Waijiao Tang
Epidemiological studies indicate that Metabolic Associated Fatty Liver Disease (MAFLD) has become the most prevalent chronic liver disease globally. Identifying bioactive molecules from natural plants that can prevent and ameliorate MAFLD is an effective approach to discovering new MAFLD therapeutics. Liupao tea possesses antioxidant and metabolic regulatory properties. This study aimed to identify the active components of Liupao tea polyphenol extract (PLE), and its potential targets and mechanisms of action in the prevention of MAFLD. We performed experiments on MAFLD mice to establish the prevention efficacy of PLE against MAFLD and determine its optimal dosage. Furthermore, network pharmacology, molecular docking, and SPR were performed to predict that PLE’s targets for preventing MAFLD concentrate on the hepatic EGFR target. Knockout of EGFR in hepatocytes attenuated the effects of PLE. These findings indicate that PLE inhibits lipid accumulation by downregulating the EGFR/pEGFR-AKT/pAKT-SREBP-1-ACC1 pathway through binding to the EGFR receptor, thereby preventing MAFLD.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Collagen and Leather
·
2026
·Vol. 8
·期 1
·39
·
IF 10.1
Li Can,Zhang Yuanhang,Li Wan,Wang Li,Xiang Jun,Fan Haojun,Jiang Hongmei,Sun Lijuan,Tang Jinsong
Unsaturated vegetable fatty acids, as a renewable resource, are abundantly present in vegetable oils, exhibiting significant potential for the synthesis of bio-polyols and bio-based polyurethanes (PUs). Herein, castor oil (CO) and tea seed oil (TSO) were selected as feedstocks to fabricate bio-based hydrophilic chain extenders (HCEs) for water-based polyurethane (WPU). Firstly, the raw oils were treated through a three-step process involving saponification, acidification and urea inclusion purification, yielding unsaturated ricinoleic acid (RA) and oleic acid (OA) with high purities of 93.99% and 92.72%, respectively. Subsequently, an efficient thiol-ene click reaction was carried out to prepare amphiphilic ricinoleic acid-based chain extender (RACE) and amphiphilic oleic acid-based chain extender (OACE) under ambient conditions (1 h, room temperature) with relatively lower molecular weight ( M w ) and accurate functionality ( f − OH = 2 ). The activation energies for the reactions of RACE/OACE and dimethylolpropionic acid (DMPA) with isophorone diisocyanate (IPDI) were evaluated via non-isothermal DSC kinetic analysis (Kissinger method and Ozawa method), and the apparent activation energy ( Ea from Kissinger/ Eo from Ozawa) values were found to be 76.66/78.88 kJ·mol − ¹ for RACE and 74.58/76.91 kJ·mol − ¹ for OACE, respectively, which were slightly higher than that of DMPA (Ea/Eo = 73.01/75.32 kJ·mol − ¹). Application of these bio-HCEs for preparing WPU revealed that the particle size and absolute zeta potential of emulsion with more than 0.0248 mol bio-HCEs were equivalent to those of the emulsion with 0.0192 mol DMPA, and the resultant WPU films showed enhanced broken elongation, increased water contact angles, and reduced water absorption ratio. Collectively, the significance of this work resides in providing a feasible and potentially universal strategy for fabricating bio-HCEs from natural unsaturated oils and offering a sustainable alternative for the advancement of WPU. Graphical
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Rui Zhang,Huahong Liu,Jinfang Nie,Zhusheng Liu,Yuelan Pang,Haiyan Fu,Yun Zhang
The 100 to 500 nm spherical nanoparticles were confirmed in Liupao tea infusions. • The aging exerted a significant influence on the morphology and activity of LTNs. • LTNs5 exhibited the smallest diameter and the strongest antioxidant activity. • Glycosylated flavonoids and amino acids were significantly up-regulated in LTNs5. • K was the most abundant element and rich in the LTNs aging for 5, 10, and 15 years. Nanoparticles are bioactive carriers with significant application value, and the aging influence on the formation and bioactivity of Liupao tea nanoparticles (LTNs) was investigated in this study. Stable spherical nanoparticles with diameters of 100–500 nm were present in Liupao tea infusions, and polysaccharides as well as proteins were their primary components. Multi-omics analysis showed that glycosylated flavonoids accumulated in LTNs5 and LTNs15, and amino acids and K were enriched in LTNs5, LTNs10, and LTNs15, which were associated with smaller particle size and higher antioxidation. In contrast, methylated flavonoids, methylxanthine alkaloids, Ca, Al, and Mn concentrated in samples with larger particle sizes and lower antioxidation, such as LTNs0, LTNs3, and LTNs8. Interestingly, consistent changes of polyphenols and Cu suggested a potential synergistic role in the formation and bioactivity of LTNs. Overall, these findings enhanced the understanding of the connection between vintage quality and functional value in Liupao tea. Download: Download high-res image (323KB) Download: Download full-size image
✓ 已验证
DOI
高影响因子
International Journal of Gastronomy and Food Science
·
2026
·
IF 3.7
Li Li,Zijian Jiang,Ran Qiu,Li Xuan,Chunli Liu,Xuyan Zong
The development of tea beer has become a current research hotspot in the brewing industry. In this study, following standard beer production procedures, varying amounts of green tea were added during wort boiling to replace hops. The aim was to eliminate hop-related interference, investigate how adding tea affected the fermentation process, and assess the feasibility of using tea as a substitute for hops in beer brewing. The effects of green tea addition on physicochemical properties, volatile compounds, and sensory characteristics were compared both during fermentation and after fermentation was completed. The results indicated that a tea addition level of 8 g/L was the most suitable for brewing tea beer. Tea addition increased the total phenolic content in wort (182-415 mg/L), enhanced the yeast growth rate and maximum cell density, and improved both alcohol content (3.71-4.82%) and real degree of fermentation (54.79-68.42%). Antioxidant indices were also markedly improved, including DPPH radical scavenging capacity (2.58-4.12 mmol/L), ABTS radical scavenging capacity (2.80–18.28 mmol/L), and total reducing power (2.55-3.47 mmol/L). Volatile compounds in tea beer were further analyzed by HS-SPME-GC-MS, showing that tea addition increased the levels of common aroma-active compounds (ethyl acetate, ethyl hexanoate, and ethyl heptanoate), resulting in a richer aroma profile. In addition, several characteristic aroma compounds were identified (heptyl acetate, ethyl benzoate, and ethyl phenylacetate). Overall, these findings could serve as a reference for industrial production of tea beer and the development of novel beer products.
✓ 已验证
DOI
高影响因子
ACS Applied Bio Materials
·
2026
·
IF 5.6
Xiao Li,Jingjing Yu,Jingyi Li,Qian Chen,Jiaqi Zhou,Lihui Chen,Cuicui Ding,Yonghao Ni,Min Zhang
Psoriasis is a severe, chronic inflammatory skin disease that significantly impairs patients’ quality of life and can potentially be life-threatening. However, current treatments are often limited by strong side effects, short therapeutic efficacy, and a risk of secondary tissue damage. To address these limitations, this study developed a fully biomass-based, hydro-responsive adhesive dressing with controlled tea tree oil (TTO) release for psoriasis treatment. TTO was encapsulated within collagen Pickering emulsions (COLPE) and subsequently coated onto a mycelium (MYC) film to form a TTO-releasing MYC/COLPE composite patch. The optimal TTO concentration was determined to be 8%, selected based on a trade-off among encapsulation efficiency (75% at 6% TTO vs reasonably reduced to 55% at 8% TTO), droplet size uniformity (6.5 μm), and biocompatibility (cell viability >80%). The COLPE effectively encapsulated TTO and enabled sustained release. Upon hydration, the COLPE layer became adhesive, enabling the film to firmly adhere to the skin. Meanwhile, the hydrated MYC/COLPE dressing demonstrated a nearly fourfold enhancement in toughness from 2.5 MJ/m3 in its dry state to 10.0 MJ/m3 in its hydrated state, accompanied by improved flexibility, thereby ensuring robust mechanical support and excellent skin conformability. Antibacterial tests revealed over 90% inhibition rates against both Escherichia coli and Staphylococcus aureus. Biocompatibility tests indicated cell viability above 80% and a hemolysis rate below 5%, confirming favorable biosafety. In a mouse model of psoriasis, the MYC/COLPE film effectively alleviated psoriatic skin lesions. Overall, this work presents a promising therapeutic strategy for psoriasis and offers a paradigm for integrating fungal MYC and collagen in the design of functional wound dressings.
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）