FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Yangyu Zhou,Jiuhong Du,Huan Guo,Yanping Wu,Kai Zhong,Yue Xiao,Yina Huang,Hong Gao
A novel Huangjinya dark tea was developed via Eurotium cristatum PW-1 fermentation. • Dynamic flavor shifts were identified throughout the dark tea fermentation process. • Significant metabolic transformations occurred at stage D9, shaping dark tea quality. • Pearson correlation and molecular docking analyses unveiled key taste compounds. Motivated by the escalating prevalence of high-end dark tea products, exploration into novel tea cultivars and optimized fermentation methodologies has seen a substantial upsurge. Here, we report the first systematic application of Eurotium cristatum PW-1 fermentation to the albino tea cultivar Camellia sinensis cv. Huangjinya for dark tea production, with a core focus on delineating the quality profile of this novel Huangjinya dark tea product. We systematically delineated temporal dynamic changes in metabolite profiles and flavor characteristics throughout the entire fermentation cycle. Day 9 of fermentation (D9) was recognized as the crucial quality inflection point for the product, characterized by significant metabolite disparities, a marked elevation in theabrownins, and concomitant reductions in total phenols, flavonoids, and amino acids. Volatile compound and taste analyses suggested that E. cristatum PW-1 fermentation may contribute to a distinctive chemical profile with compounds associated with floral, sweet, and minty aromas, alongside umami and mildly astringent taste attributes. Correlation analysis and molecular docking further linked key differential metabolites to these flavor attributes, offering preliminary insights into the molecular features that may shape the unique sensory profile of E. cristatum PW-1-fermented Huangjinya dark tea. Download: Download high-res image (361KB) Download: Download full-size image
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高影响因子
Foods
·
2026
·Vol. 15
·期 16
·2876
·
IF 6
Anran Yan,Weiyi Kong,Xinyu Feng,Ning Tang,Fangyuan Fan,Ping Chen,Binggan Lou,Qiang Chu,Ruili Zhang
Flavored teas have gained popularity because they combine sensory appeal with potential health benefits.Ganoderma lucidum(GL) is a promising functional beverage ingredient owing to its high medicinal value. However, its strong fungal off-flavor and bland taste limit consumer acceptance. Yellow tea (YT), characterized by a mild-sweet aroma and mellow mouthfeel developed during sealed yellowing, provides a suitable matrix for moderating the sensory defects of GL. This study designed a blend-brewing strategy, optimizing the YT to GL ratio (2:3,w/w) and comparing covered (CB), standard (SB), and open-topped brewing (OB) methods. SB achieved the most balanced sensory profile. In contrast, CB intensified bitterness and astringency, which were associated with higher concentrations of EGCG, gallic acid, and theobromine, whereas OB produced a relatively flat taste because of insufficient extraction. Brewing also reshaped self-assembled nanoparticles, with CB inducing pronounced aggregation and SB yielding a broader size distribution, smoother surfaces, and more balanced colloidal proteins, catechins, and caffeine. Removing nanoparticles substantially decreased infusion mellowness, supporting a contribution of the NP-enriched fraction to mouthfeel. These findings demonstrate thatGanoderma lucidumyellow tea (GY) blending and brewing method modulate sensory quality through chemical extraction and colloidal nanoparticle organization, providing a practical strategy to improveGanoderma lucidumpalatability and develop functional tea beverages.
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ANALYTICA CHIMICA ACTA
·
2026
·
IF 6.1
Yali Yang,Hui Ding,Kaijun Quan,Hongwei Zhao,Mingxia Sun,Zhimin Yang,Xiuhui Liu,Hongdeng Qiu,Jia Chen
Background To address the limitations of traditional single-mode stationary phases in separating complex samples, mixed-mode or multi-mode chromatographic stationary phases, which can provide two or more interaction mechanisms, have attracted extensive research interest. Among them, sulfonated pyrene derivatives present a promising candidate ligand, as they synergistically retain the hydrophobicity and π-π interaction capability of the pyrene moiety along with the hydrophilicity and strong cation-exchange capacity provided by the sulfonic acid groups. This synergistic multi-mechanism design significantly enhances separation selectivity for diverse and complex components. Results A pyrene trisulfonic acid-functionalized silica stationary phase (Sil-PyTSa) was successfully prepared and evaluated. In hydrophilic interaction liquid chromatography (HILIC) mode, Sil-PyTSa could efficiently separate nucleobases and nucleosides, ginsenosides, and alkaloids. For nucleobases and nucleosides, it utilized hydrophilic, electrostatic, and π-π interactions, showing superior retention and selectivity over a control HILIC column. In reversed-phase liquid chromatography (RPLC) mode, favorable separation of PAHs was achieved via hydrophobic and π-π interactions, enabling faster analysis and lower solvent consumption than a C18 column. In ion-exchange chromatography (IEC) mode, baseline separation of 14 rare earth elements (REEs) and removal of Fe/U impurities were accomplished. The column efficiency reached 95,920 N/m for naphthalene. Additionally, Sil-PyTSa achieved effective separation for REEs and iron (Fe) in a simulated NdFeB leaching solution and detected nucleobases and nucleosides in Angelica, indicting promising potential for analyzing complex matrices. Significance and novelty This work developed a novel multi-mode chromatographic stationary phase with multiple interactions mechanisms to enable high-performance separations in HILIC, RPLC, and IEC modes. It demonstrates good separation efficiency and selectivity, low solvent consumption, and high stability. This offers a versatile and green solution for the separation of complex samples with diverse analytes.
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高影响因子
JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 3
·e70951
·
IF 4.1
Li Xiong,Yangyu Zhou,Ruishu Peng,Yue Xiao,Yina Huang,Hong Gao
This research conducts a systematic exploration of the impacts of three fixation methods—50-type electric heating tube roller fixation (CQ), mixed fixation (HC), and steam fixation (ZQ)—on the quality formation of green tea. By means of quantitative analysis of aroma components, catechins, free amino acids, and alkaloids, in combination with electronic tongue taste fingerprint and untargeted metabolomics analysis, it is discovered that distinct fixation methods exert significant influences on the volatile and non-volatile metabolite profiles of green tea. CQ notably elevated the content of total polyphenols and gallic acid to 3.57 mg/g, intensifying its bitter and astringent taste profile. In contrast, ZQ produced the brightest green infusion and yielded the highest electronic tongue response value for sweetness. HC achieved a superior balance, retaining the highest levels of key aroma compounds like linalool (1.42 mg/kg) and D-limonene, while also preserving the highest total free amino acid content (13,983.2 µg/g). Metabolomics analysis further disclosed that fixation methods affect metabolite composition by regulating pathways such as phenylpropanoid biosynthesis and caffeine metabolism. Molecular docking experiments verify that the disparity in binding affinity between key differential metabolites (e.g., Chrysophanol 8-(6-galloylglucoside)) and taste receptors (TRPM5, TAS2R14, T1R1/T1R3) serves as the material foundation for taste differentiation. This study provides a theoretical basis for the development of precision processing technologies and quality control of green tea. Practical Applications This study provides a decision-making framework for green tea producers to select fixation techniques based on desired sensory profiles. To enhance floral and citrus notes, mixed fixation (HC) is recommended. Steam fixation (ZQ) is ideal for preserving a bright green color and sweeter taste, suitable for premium-grade teas. Roller fixation (CQ) can be applied where a stronger, more astringent profile is targeted. These insights enable the precision manufacturing of green teas with customized flavor characteristics.
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Foods
·
2026
·Vol. 15
·期 2
·212
·
IF 5.1
Dunchao Wu,Yufei He,Juanshu Wen,Hongfa Zheng,Xi Zhao,Penghui Yu,Ni Zhong,Li Niu,Shi Li,Yong Lin,Hao Huang,Zhonghua Liu
Pile fermentation is a crucial process for developing the characteristic mellow taste and aged aroma of dark tea, yet the internal quality transformation mechanism of this process is still unclear. This study employed a high-sensitivity analytical platform based on gas chromatography–mass spectrometry (GC-MS) to systematically investigate the dynamic interplay between key chemical components, enzyme activities, and volatile compounds during the pile fermentation of primary dark tea. Our findings revealed a significant decrease in ester-type catechins, crude protein, and protopectin, alongside a notable accumulation of non-ester-type catechins, gallic acid, and soluble components. The multi-enzyme system—comprising PPO/POD, pectinase/cellulase, and protease—cooperatively drove the oxidation of phenols, cell wall degradation, and the release of aromatic precursors. This was complemented by GC-MS analysis, which identified and quantified 103 volatile compounds across nine chemical classes. The total content of volatile compounds increased significantly, with alcohols, esters, and aldehydes/ketones being the dominant groups. Floral and fruity compounds such as linalool and geraniol accumulated continuously, while esters exhibited an initial increase followed by a decrease. Notably, carotenoid degradation products, including β-ionone, were significantly enriched during the later stages. This study revealed a “oxidation–hydrolysis–reconstruction” metabolic mechanism co-driven by microbial activity and a multi-enzyme system, providing a theoretical foundation for the precise regulation of pile fermentation and targeted quality improvement of primary dark tea.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2026
·
IF 4.6
Zheng-Yun He,Jun Xiang,Xing-Zi Ding,Qing-Qing Luo,Hui-Wen Gu,Xiao-Li Yin
This study investigated the distribution of signature components in renowned Chinese green teas to develop a method for authenticity identification. By employing high-performance liquid chromatography-diode array detection (HPLC-DAD) coupled with the alternating trilinear decomposition (ATLD) algorithm, a second-order calibration model was constructed that effectively addressed the challenge of co-elution peaks in complex tea matrices. The method demonstrated satisfactory accuracy, with spiked recoveries ranging from 93.5% to 119.6% and relative standard deviations (RSDs) below 1.10% for all analytes. Using the established ATLD-enhanced HPLC method, a quantitative analysis of ten major components in 37 Chinese green teas was conducted, and their distribution patterns were visualized. Based on these quantitative results, multivariate statistical analysis methods, principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) were subsequently employed to effectively utilize the data for authenticity discrimination concerning the geographical origin, variety, and grade of the teas. The results revealed that characteristic components varied significantly with tea origin, variety, and grade, enabling the authenticity identification of green tea. These findings not only confirm the efficacy of key catechins for authenticity identification but also establish an analytical strategy for quality evaluation, providing a powerful framework for industrial quality control and origin verification.
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ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2023
·Vol. 415
·期 18
·4533-4543
·
IF 4.3
Sun Hao-Fei,Cui Yuan-Yuan,Li Hong-Liang,Yang Cheng-Xiong
Recently, the good physical and chemical properties, well-defined pore architectures, and designable topologies have made microporous organic networks (MONs) excellent potential candidates in high-performance liquid chromatography (HPLC). However, their superior hydrophobic structures restrict their application in the reversed-phase mode. To solve this obstacle and to expand the application of MONs in HPLC, we realized the thiol-yne “click” postsynthesis of a novel hydrophilic MON-2COOH@SiO 2 -MER (MER denotes mercaptosuccinic acid) microsphere for reversed-phase/hydrophilic interaction mixed-mode chromatography. SiO 2 was initially decorated with MON-2COOH using 2,5-dibromoterephthalic acid and tetrakis(4-ethynylphenyl)methane as monomers, and MER was then grafted via thiol-yne click reaction to yield MON-2COOH@SiO 2 -MER microspheres (5 μm) with a pore size of ~1.3 nm. The -COOH groups in 2,5-dibromoterephthalic acid and the post-modified MER molecules considerably improved the hydrophilicity of pristine MON and enhanced the hydrophilic interactions between the stationary phase and analytes. The retention mechanisms of the MON-2COOH@SiO 2 -MER packed column were fully discussed with diverse hydrophobic and hydrophilic probes. Benefiting from the numerous -COOH recognition sites and benzene rings within MON-2COOH@SiO 2 -MER, the packed column exhibited good resolution for the separation of sulfonamides, deoxynucleosides, alkaloids, and endocrine-disrupting chemicals. A column efficiency of 27,556 plates per meter was obtained for the separation of gastrodin. The separation performance of the MON-2COOH@SiO 2 -MER packed column was also demonstrated by comparing with those of MON-2COOH@SiO 2 , commercial C18, ZIC-HILIC, and bare SiO 2 columns. This work highlights the good potential of the thiol-yne click postsynthesis strategy to construct MON-based stationary phases for mixed-mode chromatography. Graphical Abstract
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FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Xiao-Hua Zhang,Hui-Na Cui,Jing-Jing Zheng,Xiang-Dong Qing,Kai-Long Yang,Ya-Qian Zhang,Lu-Meng Ren,Le-Yuan Pan,Xiao-Li Yin
The flavor and aroma quality of green tea are closely related to the harvest season. The aim of this study was to identify the harvesting season of green tea by alcohol/salt-based aqueous two-phase system (ATPS) combined with chemometric analysis. In this paper, the single factor experiments (SFM) and response surface methodology (RSM) optimization were designed to investigate and select the optimal ATPS. A total of 180 green tea samples were studied in this work, including 86 spring tea and 94 autumn tea. After the active components in green tea samples were extracted by the optimal ethanol/(NH 4 ) 2 SO 4 ATPS, the qualitative and quantitative analysis was realized based on HPLC-DAD combined with alternating trilinear decomposition-assisted multivariate curve resolution (ATLD-MCR) algorithm, with satisfactory spiked recoveries (86.00 %–112.45 %). The quantitative results obtained from ATLD-MCR model were subjected to chemometric pattern recognition analysis. The constructed partial least squares-discriminant analysis (PLS-DA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) models showed better results than the principal component analysis (PCA) model, and the R 2 X cum values (>0.835) and R 2 Y cum (>0.937) were close to 1, the Q 2 cum values were greater than 0.75 (>0.933), and the differences between R 2 Y cum and Q 2 cum were not larger than 0.2, indicating excellent cross-validation prediction performance of the models. Furthermore, the classification results based on the hierarchical clustering analysis (HCA) were consistent with the PCA, PLS-DA and OPLS-DA results, establishing a good correlation between tea active components and the harvesting seasons of green tea. Overall, the combination of ATPS and chemometric methods is accurate, sensitive, fast and reliable for the qualitative and quantitative determination of tea active components, providing guidance for the quality control of green tea.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jianhui Zhu,Jingyang Yu,Bingjie Zhang,Changsheng Li,Jianli Wang,Jiawen Ji,Desheng Liu,Rumin Gao,Jianzhang Li,Yongqiang Ma
The abuse of organophosphorus pesticides (OPPs) in tea planting makes it easy to transfer from tea into its infusion, bringing potential health risks to consumers. Thus, it is essential to adopt reliable techniques to remove OPPs from tea infusion. In this study, three treatment methods were used to modify carbonized bacterial cellulose (CBC) to improve its adsorption performance. Among them, CBC treated by hydrazine hydrate ( N -CBC) had the best adsorption effect, whose removal rate for dicrotophos is 13 times that of CBC. The in-depth study of adsorption mechanism proved that hydrophobic interaction dominated the adsorption of OPPs onto N -CBC. The pseudo-second-order kinetic model and Langmuir isotherm model were more suitable to describe the process. Additionally, there were no significant changes in tea infusion quality after N -CBC treatment. This work clarifies that N -CBC benefitted from simple preparation method, excellent adsorption performance and unique adsorption mechanism has potential applications in tea infusion.
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MOLECULES
·
2023
·Vol. 28
·期 14
·5573
·
IF 4.6
Ling-Xiao Chen,Shi-Jun Yin,Tong-Qing Chai,Jia-Li Wang,Guo-Ying Chen,Xi Zhou,Feng-Qing Yang
A core–shell-derived structural magnetic zeolite imidazolate framework-67 (Fe3O4[email protected]) nanocomposite was fabricated through a single-step coating of zeolite imidazolate framework-67 on glutaric anhydride-functionalized Fe3O4nanosphere for the magnetic solid-phase extraction (MSPE) of theophylline (TP). The Fe3O4[email protected]nanocomposite was characterized through scanning electron microscopy, transmission electron microscopy, energy dispersive X-ray spectrometry, Fourier transform infrared spectroscopy, Zeta potential analysis, X-ray diffraction, Brunauer–Emmett–Teller, and vibrating sample magnetometer. The material has a high specific surface area and good magnetism, which maintains the regular dodecahedron structure of ZIF-67 without being destroyed by the addition of Fe3O4-COOH nanospheres. The Fe3O4[email protected]can rapidly adsorb TP mainly through the strong coordination interaction between undercoordinated Co2+on ZIF-67 and –NH from imidazole of TP. The adsorption and desorption conditions, such as the amount of adsorbent, adsorption time, pH value, and elution solvent, were optimized. The kinetics of TP adsorption on Fe3O4[email protected]was found to follow pseudo-second-order kinetics. The Langmuir model fits the adsorption data well and the maximum adsorption capacity is 1764 mg/g. Finally, the developed MSPE-HPLC method was applied in the enrichment and analysis of TP in four tea samples and rabbit plasma. TP was not detected in oolong tea and rabbit plasma, and its contents in jasmine tea, black tea, and green tea are 5.80, 4.31, and 1.53 μg/g, respectively. The recoveries of spiked samples are between 74.41% and 86.07% with RSD in the range of 0.81–3.83%. The adsorption performance of Fe3O4[email protected]nanocomposite was nearly unchanged after being stored at room temperature for at least 80 days and two consecutive adsorption–desorption cycles. The results demonstrate that Fe3O4[email protected]nanocomposite is a promising magnetic adsorbent for the preconcentration of TP in complex samples.Keywords:magnetic zeolite imidazolate framework;core–shell-derived structure;theophylline;magnetic solid-phase extraction;tea
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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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NEW JOURNAL OF CHEMISTRY
·
2022
·Vol. 46
·期 27
·12934-12940
·
IF 3.925
Hansen Yang,Zhimiao Wang,Hualiang An,Qiusheng Yang,Wei Xue,Fang Li,Yanji Wang
Theobromine is an important pharmaceutical intermediate and food additive. We have developed a green method for theobromine synthesis, namely catalyst-free methylation of 3-methylxanthine with dimethyl carbonate (DMC). The effects of various solvents on the reaction were investigated; H2O was found to be the most appropriate solvent. The bond energies of C–O in DMC and N–H in 3-methylxanthine were calculated at the M06-2x/6-311G(d,p) level, and the role of the solvent was examined theoretically. The use of H2O as the solvent and the effects of DMC hydrolysis on the reaction were investigated. The results show that DMC hydrolysis was, to some extent, beneficial to theobromine synthesis. The reaction conditions were optimized. When the molar ratio of DMC to 3-methylxanthine was 11 : 1 and the 3-methylxanthine dosage was 0.1 g per mL-H2O, reaction at 160 °C for 9 h gave a 3-methylxanthine conversion of 89.9% with 98.2% theobromine selectivity.
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危险品化学品经营许可证（带存储）