FOOD CHEMISTRY
·
2023
·
IF 8.8
Xiaoyu Yang,Zhichun Bi,Chenghui Yin,Shuyi Zhang,Donghui Song,Hui Huang,Yongxin Li
Tieguanyin (TGY) is one of top ten famous teas in China, but in the process of brand building there is the phenomenon of falsehood, thus harming the interests of consumers. To solve the adulterate problem of TGY, a colorimetric sensor array (CSA) based on peroxidase activity of nanozyme was constructed. Nanozymes can catalyze 3,3′,5,5′-tetramethylbenzidine (TMB) to 3,3′,5,5′-tetramethyl -[1,1′-bis(cyclohexyl)]-2,2′,5,5′-tetraene-4,4′-diimine (oxTMB), while the tea polyphenols (TPs) can inhibit this process, and the degree of inhibition varies significantly with the reaction time. We selected two nanozymes and three reaction time points to construct CSA. It can successfully distinguish TPs in TGY. The discriminative analysis can achieve: (1) distinction between TGY and adulterated tea, (2) discrimination of TGY in various seasons and seasonal adulteration in different degrees. The method constructed in this work is promising for both the class and quality differentiation of TGY and other teas with TPs as the main activity.
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PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Yuxin Huang,Ruyang Chen,Yulian Chen,Chi-Tang Ho,Aixiang Hou,Xilu Zhang,Mingzhi Zhu,Chunyan Zhang,Yuanliang Wang,Zhonghua Liu,Yu Xiao
Eurotium cristatum is a dominant fungus in the post-fermentation of Fu brick tea, however, its potential role in affecting the volatile profile and non-volatiles metabolites during the liquid-state fermentation of dark tea is not clear. In this study, dark tea was prepared by liquid-state fermentation with E. cristatum . A total of 51 volatile compounds were identified by HS-SPME-GC-MS, which mainly consisted of ketones, aldehydes, esters, and alcohols. There were 12 volatiles (ROAV >1) contributed to the overall aroma, including linalool, citral, methyl salicylate, etc. The overall flavor of tea infusion had been greatly improved after fermentation. The content of ester-type catechins , total phenols , total flavonoids , theaflavins, thearubigins, soluble sugars, and free amino acids decreased, while the content of theabrownins and soluble proteins increased. Meanwhile, the content of nonester type catechins and gallic acid increased and then decreased. The contents of various volatiles and metabolites change under the action of E. cristatum , coordinating to form a fermented dark tea infusion with mint, flower and fruit aroma and mellow and slightly astringent quality. The antioxidant activities showed a positive correlation with substances such as gallic acid and polyphenols. The results showed that the liquid-state fermentation with E. cristatum can effectively influence the flavor characteristics and antioxidant capacity of dark tea infusion.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Zhi-Quan Li,Xiao-Li Yin,Hui-Wen Gu,Dan Zou,Baomiao Ding,Zhenshun Li,Ying Chen,Wanjun Long,Haiyan Fu,Yuanbin She
It’s generally believed that the longer the storage, the better the quality of dark tea, but the chemical differences of Qingzhuan tea (QZT) with different storage years is still unclear. Herein, in this work, an untargeted metabolomic approach based on SWATH-MS was established to investigate the differential compounds of QZT with 0–9 years’ storage time. These QZT samples were roughly divided into two categories by principal component analysis (PCA). After orthogonal projections to latent structures discriminant analysis (OPLS-DA), 18 differential compounds were putatively identified as chemical markers for the storage year variation of QZT. Heatmap visualization showed that the contents of catechins, fatty acids, and some phenolic acids significantly reduced, flavonoid glycosides, triterpenoids, and 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) increased with the increase of storage time. Furthermore, these chemical markers were verified by the peak areas corresponding to MS2 ions from SWATH-MS. Based on the extraction chromatographic peak areas of MS and MS2 ions, a duration time prediction model was built for QZT with correlation coefficient R 2 of 0.9080 and 0.9701, and RMSEP value of 0.85 and 1.24, respectively. This study reveals the chemical differences of QZT with different storage years and provides a theoretical basis for the quality evaluation of stored dark tea.
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高影响因子
FOOD CONTROL
·
2023
·
IF 6
Jie Tang,Lincai Peng,Ahmad Ali,Siyu Zhao,Ziyue Zeng,Ke Yuan,Shun Yao
As the famous naturally occurring flavonoid , rutin exists in many foods , beverages, and their processed functional products. To realize highly efficient analysis for it, a novel supramolecular hydrogel was developed as the electrode modification material for sensor. Here 12 amino acid-based ionic liquids ([C n mim][AA]) were synthesized and 6 of them could self-aggregate to form hydrogels. Especially, all the hydrogels possessed dual sensitivities to temperature and pH, as well as relatively excellent electrocatalytic performance. A three-layer electrochemical sensor [C n mim][AA]/MWCNTs/CS/GCE was prepared by decorating glass carbon electrode (GCE) with hydrogels, multiwalled carbon nanotubes (MWCNTs) and chitosan (CS) to detect rutin. After comprehensive characterization, computation and systematic investigation, the results indicated that Ipa was linearly related to the concentration of rutin in the range of 0.5–5 μM and 5–100 μM with a limit of detection (LOD) of 0.05 μM (S/N = 3). The selectivity, repeatability, stability and potential in electrochemical analysis of the developed supramolecular sensor were proved after analysis of black tartary buckwheat tea and related health-care pills.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Bingsong Ma,Jiacai Wang,Binxing Zhou,Zihao Wang,Youyi Huang,Cunqiang Ma,Xinghui Li
To explore the impact of harvest season in white tea, high-performance liquid chromatography (HPLC) and amino acid analyzer were developed for the determinations of 17 phenolic compounds, 3 purine alkaloids, 19 amino acids, γ-aminobutyric acid (GABA) and 4 main quality components in 18 Bai mudan sub-type of Xinyang white teas harvested in spring, summer and autumn seasons, respectively. Additionally, the in vitro antioxidant capacity was evaluated by 5 various assays. Principal component analysis (PCA), hierarchical cluster analysis (HCA) and partial least squares-discriminant analysis (PLS-DA) could completely classify these white teas by the harvest season, and indicated its profound impact on chemical composition in white tea. 14 Characteristic compounds (VIP ≥1.0), such as (−)-epigallocatechin (EGC), gallic acid, caffeine, l -theanine, conduced to identify the harvest season of white tea. Through comparison, the spring tea was observed to possess the highest amino acids, catechins contents and in vitro antioxidant capacity. (−)-Epicatechin (EC), EGC, (−)-epicatechin gallate (ECG) and (−)-epigallocatechin gallate (EGCG) were considered as the major antioxidants in white tea due to their highly significantly ( p < 0.01) positive correlations. Overall, the research results provided support for the identification of harvest season in white tea.
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高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Xueying Song,Lei Wang,Liu Liu,Jianke Li,Xiaoxia Wu
The purpose of this study was to develop a novel antimicrobial packaging film by using chitosan (CS), deep eutectic solvent (DES, a plasticizer) and tea tree essential oil (TTO, a natural antibacterial agent). The physical properties of the films (i.e., water content, solubility, water vapor permeability, color, thickness, water contact angle, and mechanical properties) demonstrated that TTO reduced the hydrophilicity of the films. At the same time, DES significantly improved the flexibility of the films. Micro-structural characterization showed that DES and TTO interacted with the CS matrix and were uniformly dispersed in films. The interactions among these main components in the films were verified by Fourier transform infrared spectroscopy and X-ray diffraction analysis. Thermogravimetric analysis further confirmed that these films had good thermal stability. In addition, the antibacterial assays verified that the CS-DES-TTO films could inhibit the activity of planktonic Sh. flexneri . The films prepared in this study showed the characteristics required of active packaging materials.
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高影响因子
Journal of Materials Chemistry A
·
2022
·Vol. 10
·期 27
·14326-14335
·
IF 14.511
Qihua Sun,Zhaofeng Wu,Zhangjie Qin,Xuan Chen,Chuanchuan Zhang,Biaobing Cao,Haiming Duan,Jun Zhang
Inspired by the similarity between the pleated structure of rose petals and the pleated structure of a dog's maxillary turbinate, porous biomass carbon materials with a pleated structure have been successfully prepared from rose petals by direct carbonization. Detailed SEM and TEM characterization showed that the carbonized rose tea (CRT) at 600 °C exhibited a mimetic structure very similar to the dog's maxillary turbinate. The trace K element was detected in the prepared CRT materials, which effectively improved the adsorption capacity of the CRT materials for NH3 as revealed by density functional theory based on first-principles calculations. As a result, the CRT sensor showed an ultra-high response (60.16k%) to 500 ppm NH3 with a theoretical detection limit of only 4.82 ppb, in addition to showing a fast recovery (2.0 s), excellent repeatability and long-term stability. Moreover, the formation of nanopores in the pleated structure of the CRT and the sensing mechanism of NH3 were analyzed. Through a simple, inexpensive and efficient method, this study provides a new strategy for the preparation of a high-performance gas sensor with a bionic structure by directly using the similarity between the biomass structure and dog nose structure.
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Horticultural Plant Journal
·
2022
·
IF 4.24
Jingming Wang,Mingyue Zhao,Ting Gao,Yingying Feng,Feiquan Wang,Yuting Pan,Jieyang Jin,Tingting Jing,Mengqian Lu,Mengting Zhang,Danyang Guo,Xiaochun Wan,Wilfried Schwab,Chuankui Song
The carotenoid-derived volatile β -ionone makes an important contribution to tea fragrance. Here, we qualitatively and quantitatively analysed 15 carotenoids in tea leaves of 13 cultivars by UHPLC-APCI-MS/MS. The 13 cultivars were divided into two groups by PCA (Principal Component Analysis) clustering analysis of their carotenoid content, and OPLS-DA (Orthogonal projections to latent structures) indicated that the levels of β -carotene (VIP = 2.89) and lutein (VIP = 2.30) were responsible for much of the variation between the two groups. Interestingly, the β -carotene to β -ionone conversion rates in Group 1 were higher than in Group 2, while the β -carotene content was significantly lower in Group 1 than in Group 2. The β -ionone content was significantly higher in Group 1. Pearson Correlation Coefficient calculation between the transcription level of candidate genes ( CsCCD1 and CsCCD4 ) and the accumulation of β -ionone indicated that CsCCD1 may involve in the formation of β -ionone in 13 cultivars. Prokaryotic expression and in vitro enzyme activity assays showed that ‘Chuanhuang 1’ had an amino acid mutation in carotenoid cleavage dioxygenases 1 (CsCCD1) compared with ‘Shuchazao’, resulting in a significantly higher β -ionone content in ‘Chuanhuang 1’. Sequence analysis showed that ‘Chuanhuang 1’ and ‘Huangdan’ had different CsCCD1 promoter sequences, leading to significantly higher CsCCD1 expression and β -ionone accumulation in ‘Chuanhuang 1’. These results indicated that the promoter and coding sequence diversity of CsCCD1 might contribute to the differential accumulation of β -ionone in different tea cultivars.
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FOOD CONTROL
·
2021
·
IF 5.548
Hui-Wen Gu,Xiao-Li Yin,Tian-Qin Peng,Yuan Pan,Hui-Na Cui,Zhi-Quan Li,Weiqing Sun,Baomiao Ding,Xian-Chun Hu,Zi-Hong Zhang,Zhi Liu
Identifying the geographical origins of green teas produced in specific regions is of significance since the geographical origin of tea influences its quality and price greatly. In this work, a novel two-dimensional (2D) fingerprints acquired by high-performance liquid chromatography-diode array detector (HPLC-DAD) was firstly proposed to identify geographical origins of Chinese green teas. A total number of 62 chemical components were extracted from 2D HPLC-DAD fingerprints of 78 tea samples by multivariate curve resolution-alternating least squares (MCR-ALS) algorithm. Afterward, principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to classify tea samples based on the extracted components. Inspection of PCA score plots of two scaling types (UV and Par) showed that tea samples from two different geographical origins have an obvious clustering tendency. As for the OPLS-DA analysis, the Q 2 cum of two types-scaling OPLS-DA models are greater than 0.75, and the total recognition rates for test set are 92.86%. What's more, according to p value of t -test, VIP values, V-plot and S-plot, 17 characteristic components were screened and identified as chemical markers to distinguish between Zhejiang teas and Shandong teas. This work indicated that the proposed strategy is suitable for identifying geographical origins of Chinese green teas.
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Food Bioscience
·
2023
·
IF 5.2
Su Zhou,Jiaying Yang,Yani Pan,Xinyu Feng,Hao Hu,Shicheng Ma,Cansong Ou,Fangyuan Fan,Shuying Gong,Yuefei Wang,Ping Chen,Qiang Chu
Numerous investigations have uncovered the outstanding therapeutic effect of tea extract on ulcerative colitis (UC). However, the therapeutic potential on UC of Pu’ er raw tea extract (PRTE) remains debated and need to be investigated. In our study, PRTE (100 and 300 mg/kg) was applied to the DSS-induced colitis mice via intragastric administration. Results have shown that PRTE treatment significantly ameliorated DSS-induced weight loss, loose stool, hematochezia, colon atrophy, splenomegaly and colon pathological injury. It could also inhibit UC by down-regulating pro-inflammatory cytokines (IL-1β, IL-6 and TNF-α) and increasing the expression of tight junction protein (zonula occludens-1, ZO-1) to reinforce intestinal barrier. Fecal microbiota transplantation has further confirmed that PRTE could maintain intestinal homeostasis and relieve UC by improve the abundance of beneficial bacteria such as Lactobacillus , Muribaculum , Lachnospiraceae and Rikenellaceae , and reduce the abundance of harmful bacteria such as Turicibacter and Romboutsia . This study suggested that PRTE exhibited a noteworthy therapeutic effect on UC via restoring intestinal barrier function and maintaining gut microbiota homeostasis, which develops a safe and efficient novel strategy for UC prophylaxis and therapy, and provides theoretical support for medical application of Pu’ er raw tea in the future.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yuming Wei,Jixin Zhang,Tiehan Li,Mengjie Zhao,Zhenshuo Song,Yujie Wang,Jingming Ning
An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.0%, respectively. A total of 21 aroma-active compounds were identified using gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O) combined with sensomics analysis. Quantification of the 15 aroma-active compounds and calculation of odor activity values (OAVs) showed that the OAVs of sweet and floral aroma compounds increased significantly by 986.2% and 46.4%, respectively, after the optimized yellowing process. Sensory-directed aroma reconstitution and omission experiments confirmed that dimethyl sulfide, 3-methylbutanal, β -ionone, β -damascenone, geraniol, phenylacetaldehyde, and linalool were the key odorants in YT after the optimized yellowing process. Odorant addition tests further demonstrated that β -damascenone (OAV 590.4) was the main odorant for YT sweet aroma enhancement, while β -ionone (OAV 884.6) was the main odorant for YT floral aroma enhancement.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Hongxia Liu,Yingying Liu,Haolei Han,Chengyin Lu,Hongping Chen,Yunfeng Chai
Phenolamides (PAs) are important secondary metabolites present in plants with multiple bioactivities. This study aims to comprehensively identify and characterize PAs in tea ( Camellia sinensis ) flowers using ultra-high-performance liquid chromatography/Q-Exactive orbitrap mass spectrometry based on a lab-developed in-silico accurate-mass database. The PAs found in tea flowers were conjugates of Z/E -hydroxycinnamic acids ( p -coumaric, caffeic and ferulic acids) with polyamines (putrescine, spermidine and agmatine). The positional and Z/E isomers were distinguished through characteristic MS 2 fragmentation rules and chromatographic retention behavior summarized from some synthetic PAs. 21 types of PAs consisting of over 80 isomers were identified, and the majority of them were found in tea flowers for the first time. Among 12 tea flower varieties studied, they all possessed tris -( p -coumaroyl)-spermidine with the highest relative content, and C. sinensis 'Huangjinya' had the highest total relative contents of PAs. This study shows the richness and structural diversity of PAs in tea flowers.
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高影响因子
危险品化学品经营许可证（带存储）