The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes(rotary dr...The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes(rotary drumfiring,microwave,steam-blasting),rolling process(weight of rolling,gently press rolling and traditional rolling),drying process(stove drying,roasting dehydration,baked fried drying) were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.展开更多
Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their eva...Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their evaluations were reviewed in the present paper.The astringency arises from the interaction of salivary proteins with polyphenols which depends on the structure of both the polyphenols and the proteins.Bitter and astringent compounds in tea include phenolic acids,catechins and their oxidized products,flavonol glycosides and proanthocyanidins.There are many factors influencing on astringency and bitterness including the interaction between taste substances,repeated ingestion,saliva flow and its composition and acidity.Sensory assessment and instrumental evaluation were used in the evaluation of astringency.展开更多
Tea polyphenols is a natural antioxidant with a variety of biological activity.However,the weak liposolubility and low bioavailability limit their application.As a result,structural modification of tea polyphenols com...Tea polyphenols is a natural antioxidant with a variety of biological activity.However,the weak liposolubility and low bioavailability limit their application.As a result,structural modification of tea polyphenols comes into being.The prepared liposoluble tea polyphenols was suggested as a good candidate antioxidant for edible-oil and fats products.But,safety studies on liposoluble tea polyphenols are limited.The objective of the present study was conducted to synthesize liposoluble tea polyphenols and evaluate its toxicity in Sprague-Dawley rats on oral administration at dietary levels of 1,2 and 4% for 30 days.There were no adverse effects on general condition,growth,food intake,feed conversion efficiency,haematology parameters,clinical chemistry values and organ weights.High-dose males exhibited a higher haemoglobin concentration and a lower alanine aminotransferase levels,and high-dose females showed a lower albumin and globulin levels.These slight changes were considered of no toxicological significance.Necropsy and histopathology findings revealed no treatment-related changes in any of the organs.Thus,the results allowed us to conclude that the liposoluble tea polyphenols properly utilized in the oral administration could be devoid of any toxic risk.展开更多
Genetic diversity and relationship of 183 tea germplasms were assessed by inter-simple sequence repeat(ISSR) marker.The study optimized the ISSR-PCR system for tea plants.Results show that genetic similarity among 183...Genetic diversity and relationship of 183 tea germplasms were assessed by inter-simple sequence repeat(ISSR) marker.The study optimized the ISSR-PCR system for tea plants.Results show that genetic similarity among 183 tea ascensions was between 0.52-0.93,indicating a wide gene pool and a broad genetic variation of Wuling tea resources.The highest similarity of all materials between No1 and No2 was 0.93.Dendrogram of the183 tea germplasms were protracted by UPGMA clustering analysis also revealed the genetic diversity and relationship of the tea germplasms of Wuling mountainous area.Besides,fingerprint of the 183 tea germplasms were constructed.展开更多
Since caffeine possesses some well-unknown adverse effects,many attempts have been conducted to remove it from tea products,including selective extraction with different solvents,enzymatic degradation and inhibition t...Since caffeine possesses some well-unknown adverse effects,many attempts have been conducted to remove it from tea products,including selective extraction with different solvents,enzymatic degradation and inhibition the caffeine synthesis pathway.Reports showed that caffeine can be safely and efficiently removed from fresh tea leaves by hot water blanching,however this approach is not suitable for treating the rolled or dried leaves because of the unavoidable loss of catechins.Although microwave-enhanced vacuum ice water extraction can be used for decaffeination of dried tea,time consumption seems to be the main shortage of this method.Liquefied dimethyl ether might be used as another alternative solvent for selective extraction of caffeine from tea products because of its low toxicity and residum,but its decaffeination efficiency needs to be verified furthermore.It has been proved that supercritical carbon dioxide extraction is an effective approach for removing caffeine from different types of tea products,while the application of the technique is always limited as its expensive equipments and high running costs.Decaffeination with microbe incubation or enzymatic digestion is highly hopeful since many studies showed that some microorganisms can degrade the caffeine through induced demethylase and oxidase under gentle condition in some model systems,unfortunately,this approach is far away from application since security and quality of the decaffeinated products are rarely concerned.Low-caffeine tea products can be easily produced through normal manufacture by using the leaves harvested from some low-caffeine cultivars which are derived through genetic modification or conventional breeding,but these germplasms are very limited.展开更多
Stability of tea catechins and the antioxidant properties of green tea extracts as affected by boiling-treatment from 1 to 5h were studied.Green tea catechins were partially epimerized from epi-form to nonepi-form und...Stability of tea catechins and the antioxidant properties of green tea extracts as affected by boiling-treatment from 1 to 5h were studied.Green tea catechins were partially epimerized from epi-form to nonepi-form under boiling-treatment.Total phenolic compounds of the samples under the boiling-treatment for 1 to 4h showed the same statistically significant(P > 0.05) comparing with the untreated samples and there was no significant reduction(P > 0.05) of total catechins when the green tea extracts were boiling-treated for 1h.There were no significant(P > 0.05) reduction of the antioxidant capacity when the samples were boiling-treated for 1h,no significant(P> 0.05) reduction of the scavenging ability against DPPH and O-·2when treated for 2h,and no difference on scavenging ability against OH when treated even for 5h.The results indicated that boiling-treatment for 1h had limited effect on total catehins and phenols content in green tea extracts.Green tea extracts still remained excellent in antioxidant properties and free radical scavenging activity after boiling-treated for 1 h.展开更多
In order to reveal the cold resistant mechanism of tea plant,two varieties with different cold resistances were studied.The activities of catalase(CAT),peroxidase(POD),superoxide dismutase(SOD) and polyphenol oxidase(...In order to reveal the cold resistant mechanism of tea plant,two varieties with different cold resistances were studied.The activities of catalase(CAT),peroxidase(POD),superoxide dismutase(SOD) and polyphenol oxidase(PPO) were investigated,and the contents of soluble protein,sugar and malondialdehyde(MDA) were determined in fresh tea leaves in the autumn.The results showed that the activities of POD and the content of soluble sugar were both much higher in the variety with strong cold resistance,and the content of soluble protein was associated with the cold resistance,while the cold resistance of the plant was not related with the activities of the CAT,SOD and PPO,and the content of MDA.It is considered that the activity of POD and contents of soluble sugar could be used as indicators to identify the cold resistance of tea varieties.展开更多
For tea,which is predominantly out-breeding woody perennial,genetic improvement through conventional approaches is relatively ineffective,slow and costly.As a potential tool to enhance the process,Tea Research Institu...For tea,which is predominantly out-breeding woody perennial,genetic improvement through conventional approaches is relatively ineffective,slow and costly.As a potential tool to enhance the process,Tea Research Institute of Sri Lanka(TRISL) has integrated molecular biology to supplement the conventional program and is in progress.To date,a considerable progress has been achieved in the key areas such as genetic characterization and estimation of genetic diversity,isolation and characterization of EST and genomic SSRs,construction of SSR primers,construction of genetic maps and marker assisted selection and application of genomic approaches to understand the role of secondary metabolites disease resistance in tea and in this paper,a summarized version of above studies is presented.展开更多
Electronic nose has been applied in analysis of food products by monitoring their flavours.But it gives an overall response to a mixture of volatile components.In this work,multianalysis and chemometrics technique wer...Electronic nose has been applied in analysis of food products by monitoring their flavours.But it gives an overall response to a mixture of volatile components.In this work,multianalysis and chemometrics technique were employed to analyse the E-nose and GC-MS data of Longjing tea produced in different locations in Zhejiang province,China.A good discrimination of Longjing tea samples was obtained by E-nose according to the producing area,and a total of 38 compounds were commonly identified from the GC-MS data.Each individual volatile component was related to E-nose response using PLSR and the significance of each component was evaluated by the coefficient R2.Results indicated that isoamyl isovalerate,cis-3-hexenyl hexanoate,cadinene,phenylethylalcohol and linalool played an important role in response on E-nose sensors.It was possible to give a complementary information concerning the individual chemicals interacts with the sensors of E-nose instead of the total volatile components.展开更多
Tea seed is a byproduct in tea production and also a source of nutritional and bioactive compounds.There have been studies showing that extracts of tea seeds offered many physiological functions including anti-inflamm...Tea seed is a byproduct in tea production and also a source of nutritional and bioactive compounds.There have been studies showing that extracts of tea seeds offered many physiological functions including anti-inflammatory,anti-oxidant,anti-tumor,anti-obesity,hepatoprotective and gastroprotective effects.The tea seed oil is also an acceptable biodiesel and the saponin-rich tea seed meal can be used as vermicide to expel earthworms from the soil of golf courses and sports fields.The bioactive functions of tea seed extracts and their potential uses in agricultural and industrial sectors were reviewed in the present paper.展开更多
The genome of common varieties of tea plant,with estimated size 4000 Mb,is not clearly yet.In order to understand the gene expression difference during certain biological process,we can use transcriptome which reflect...The genome of common varieties of tea plant,with estimated size 4000 Mb,is not clearly yet.In order to understand the gene expression difference during certain biological process,we can use transcriptome which reflects the gene expression level and is more closely related to current status instead of genome.This paper reviews several widely used techniques to screen differentially expressed genes in transcriptome level by comparing the characteristics of the methods and their application in tea plant research.展开更多
Tea plant absorbs from soil a large amount of fluorine(F) which is accumulated in leaf,resulting in elevated F concentration in tea.It is a controversial topic whether the fluoride in tea is associated with fluorosis....Tea plant absorbs from soil a large amount of fluorine(F) which is accumulated in leaf,resulting in elevated F concentration in tea.It is a controversial topic whether the fluoride in tea is associated with fluorosis.The research advances in F variation of various kinds of tea,factors influencing F level in tea and the associated health risk assessment were reviewed in the present paper.The F level in tea increases with the maturity of the tea leaf.Brick tea had a high F content because it was prepared using mature shoots and old tea leaves as raw material.Some low grade UK supermarket economy teas contained elevated F comparable to the Chinese brick tea.Tea F level is also affected by tea cultivar,soil condition,tea processing method and tea infusion preparation method.展开更多
Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspa...Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspartic acid.Trace of umami taste components adenosine monophosphate(AMP) and guanosine monophosphate(GMP) were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT(dose over threshold) is an important indicator evaluating its contribution to umami taste.展开更多
Green tea extract(GTE) is a rich source of tea catechins with antioxidative,anticarcinogenic and antiarteriosclerotic activities and it has been applied in food such as bakery products to provide health benefits and e...Green tea extract(GTE) is a rich source of tea catechins with antioxidative,anticarcinogenic and antiarteriosclerotic activities and it has been applied in food such as bakery products to provide health benefits and extend the shelf life.This review outlines the stability of green tea catechins during baking process of bakery products supplemented with GTE and the effects of GTE on the functional properties,sensory properties,physical characteristics and Maillard reaction of bakery products.展开更多
This paper summarized the quantitative analysis methods of tea saponin,including gravimetry,colorimetry,fluorescence spectrophotometry,thin layer scanning and HPLC method.Through the summary of quantitative analysis m...This paper summarized the quantitative analysis methods of tea saponin,including gravimetry,colorimetry,fluorescence spectrophotometry,thin layer scanning and HPLC method.Through the summary of quantitative analysis methods,this paper tried to compare different quantitative determination methods so as to provide a guidance to establish the standard quantitative analysis method of tea saponin from various sources.展开更多
Tea is one of the most widely consumed beverages in the world,among which green tea is most common in China and Korea.Green tea constituents possess a great value to human health wherein lots of clinical studies and i...Tea is one of the most widely consumed beverages in the world,among which green tea is most common in China and Korea.Green tea constituents possess a great value to human health wherein lots of clinical studies and investigations were conducted by researchers and experts.However,there are still increasing demands and interest on the health properties of green tea,especially its effects on mental state of human brains.Based on the collated clinical studies,green tea was used to improve mental alertness and thinking.Thus,higher consumption of green tea was associated with a lower prevalence of cognitive impairment.This review summarizes the effects of drinking green tea on the mental state of human brains.Green tea contains a unique set of L-theanine and epigallocatechin gallate(EGCG) that possess biological activities in antioxidant,anti-memory loss,and antiproliferative assays potentially relevant to the prevention and treatment of various forms of brain damage.Theanine in green tea may play a role in reducing stress.The use of highly innovative method of reading and mental behavior of the human brain's response with the intake of green tea thru neuroimaging was also covered in this review.展开更多
Effects of tannic acid on active aluminum species distribution in different pH tea soils in Yunnan and Jiangxi tea gardens were studied by field observation and laboratory analysis.There were 4 species of active alumi...Effects of tannic acid on active aluminum species distribution in different pH tea soils in Yunnan and Jiangxi tea gardens were studied by field observation and laboratory analysis.There were 4 species of active aluminum in the tea soil,i.e.,exchangeable aluminum Al3 +,unimer hydroxyl aluminum Al(OH)2 +Al(OH)+2,acid-soluble aluminum Al(OH)03and humic-acid aluminum Al-HA.Experimental results showed that tannic acid at levels 0 ~0.4 mmol/kg and 0 ~ 2.0 mmol/kg,with the rising of soil pH value,the content of exchangeable aluminum decreased significantly,hydroxyl aluminum,acid-soluble aluminum and humic-acid aluminum were increased gently.When the concentration of tannic acid increased to above 2.0 mmol/kg,the inhibition of higher concentration of tannic acid on content of active aluminum was strengthened with the rising of soil pH value and variation law of 20 ~ 40 cm soil layer was similar to 0 ~ 20cm soil layer.Generally speaking,the content of active aluminum in upper layer of soil were more than subsoil and total content of active aluminum in Yunnan tea soils were higher than Jiangxi tea soils.The correlation analysis showed that the soil pH were positively correlated with hydroxyl aluminum,humic-acid aluminum,pHBC(r = 0.796,0.960,0.852;p < 0.01,0.01,0.01) in 0 ~ 20cm soil layer.pHBC were significant negative correlated with exchangeable aluminum(r =- 904,p < 0.01),hydroxyl aluminum(r =- 645,p < 0.05),and with humic-acid aluminum have a positive correlation,correlation coefficient was0.795(P < 0.05).Meanwhile,the tannic acid addition concentration were 0 ~ 0.4 mmol/kg soils pH were increased significantly,while samples attains a peak pH value afterwards decrease continuously,the relationship between the pH and the concentration of tannic acids accords with the equation:Y pH=- 0.04C DN+3.82(R2= 0.95,P < 0.01).When the concentration of tannic acid up to about 8.0 ~ 12.0 mmol/kg,soil pH keep unchanged.Therefore,we can clearly draw that effects of tannic acid on active aluminum content of the inflection point is not the same in different region of tea garden soil.Low concentration tannic acid can improve the soil content of various forms of aluminum,but with the increase in the amount of tannic acid,the various forms of aluminum content are inhibited.With the soil pH increased,high concentrations tannic acid on the inhibition of the release of active aluminum increased.pH and tannic acid on the total amount of active aluminum garden soil was mutual weakening effect relationship.展开更多
First order interaction of antioxidant capability of epicatechin was investigated in vitro by methods of response surface and central composite general rotary design.The results indicated that based on molar concentra...First order interaction of antioxidant capability of epicatechin was investigated in vitro by methods of response surface and central composite general rotary design.The results indicated that based on molar concentration,the ability to scavenge free radicals were in the order:ECG > EC > EGCG > ECG × EGCG > EGC.This suggests that the antioxidant ability of individual catechin had positively interacted effects under physiological condition.The free radical scavenging ability changed during tea processing.As compared with the fresh tea leaves,the leaves after indoor-spreading and Yao-Qing had a higher IC50of for DPPH free radical scavenge,being increased by 11.01%.It is deduced that the process technology of indoor-spreading might improve the quality of manufactured green tea.展开更多
Tea Polysaccharides(TPS) has been acknowledged of one of the most important components with various bioactivities in tea.The extraction of TPS from wide tea sources was the previous and determinant work before further...Tea Polysaccharides(TPS) has been acknowledged of one of the most important components with various bioactivities in tea.The extraction of TPS from wide tea sources was the previous and determinant work before further studies done.While the extraction procedures of TPS would be different due to the later utilization.In this work,the extraction conditions of TPS were previously optimized by respond surface methodology.A quadric model was obtained as Y = 3.16 + 0.31X1- 0.55X2- 0.47X3- 0.034X1X2+ 0.022X1X3- 0.041X2X3- 0.90X12-0.40X22- 0.73X32.The model was tested and proved through the ANOVA with F-value and p-value.Furthermore,the optimal condition was achieved as extraction temperature of 82℃,extraction time of 106 min and ratio of water to material of 33∶ 1(mL/g),meanwhile the highest yield of TPS showed 3.39% ± 0.08%.The crude TPS was later refined to be of purity of 81.3%.The refined TPS was incorporated with starch as to state the role of TPS in the starch retrogradation of starch-based food.The results showed that TPS-wheat starch mixture has a relatively low degree of retrogradation,which indicated that TPS has a delayed or resistant effect on wheat starch retrogradation.This work may provide a practical evidence for the promising starch-based food incorporated tea.展开更多
Tea consumption is a major source of flavanoids for a wide large population.Any physiological effects of tea,like antihypertension,could have a significant impact on population health.The effects of tea on blood press...Tea consumption is a major source of flavanoids for a wide large population.Any physiological effects of tea,like antihypertension,could have a significant impact on population health.The effects of tea on blood pressure are less consistent.Results of population studies and long term controlled studies are consistent with a blood pressurelowering effect of tea.However,some of the short-term intervention trials,mainly in normotensive individuals,have not demonstrated significant blood pressure reduction with tea.The focus of this review is on the mounting evidence from human studies that tea can lower blood pressure.展开更多
文摘The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes(rotary drumfiring,microwave,steam-blasting),rolling process(weight of rolling,gently press rolling and traditional rolling),drying process(stove drying,roasting dehydration,baked fried drying) were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.
基金financially supported by the Coca-Cola Beverage (Shanghai) Co.,Ltd
文摘Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their evaluations were reviewed in the present paper.The astringency arises from the interaction of salivary proteins with polyphenols which depends on the structure of both the polyphenols and the proteins.Bitter and astringent compounds in tea include phenolic acids,catechins and their oxidized products,flavonol glycosides and proanthocyanidins.There are many factors influencing on astringency and bitterness including the interaction between taste substances,repeated ingestion,saliva flow and its composition and acidity.Sensory assessment and instrumental evaluation were used in the evaluation of astringency.
基金Project of the National Twelfth-Five Year Research Program of China(2012BAD36B06)
文摘Tea polyphenols is a natural antioxidant with a variety of biological activity.However,the weak liposolubility and low bioavailability limit their application.As a result,structural modification of tea polyphenols comes into being.The prepared liposoluble tea polyphenols was suggested as a good candidate antioxidant for edible-oil and fats products.But,safety studies on liposoluble tea polyphenols are limited.The objective of the present study was conducted to synthesize liposoluble tea polyphenols and evaluate its toxicity in Sprague-Dawley rats on oral administration at dietary levels of 1,2 and 4% for 30 days.There were no adverse effects on general condition,growth,food intake,feed conversion efficiency,haematology parameters,clinical chemistry values and organ weights.High-dose males exhibited a higher haemoglobin concentration and a lower alanine aminotransferase levels,and high-dose females showed a lower albumin and globulin levels.These slight changes were considered of no toxicological significance.Necropsy and histopathology findings revealed no treatment-related changes in any of the organs.Thus,the results allowed us to conclude that the liposoluble tea polyphenols properly utilized in the oral administration could be devoid of any toxic risk.
基金supported by the earmarked fund for Modern Agro-industry Technology Research System of China (CARS-23)the Priority Academic Program Development of Jiangsu Higher Education Institutions+2 种基金the Science and Technology Program of Suzhou (SZGD201067,WZC65,WNZ1002)The PhD Gathering Program of Jiangsuthe Science and Technology Program of Jiangsu Province (BE2011319,BE2012440,BE2013426)
文摘Genetic diversity and relationship of 183 tea germplasms were assessed by inter-simple sequence repeat(ISSR) marker.The study optimized the ISSR-PCR system for tea plants.Results show that genetic similarity among 183 tea ascensions was between 0.52-0.93,indicating a wide gene pool and a broad genetic variation of Wuling tea resources.The highest similarity of all materials between No1 and No2 was 0.93.Dendrogram of the183 tea germplasms were protracted by UPGMA clustering analysis also revealed the genetic diversity and relationship of the tea germplasms of Wuling mountainous area.Besides,fingerprint of the 183 tea germplasms were constructed.
基金financed by the National Natural Science Foundation of China (31170644)Tea industry & technology innovation strategic alliance foundation of Zhejiang Province (Project No.7)
文摘Since caffeine possesses some well-unknown adverse effects,many attempts have been conducted to remove it from tea products,including selective extraction with different solvents,enzymatic degradation and inhibition the caffeine synthesis pathway.Reports showed that caffeine can be safely and efficiently removed from fresh tea leaves by hot water blanching,however this approach is not suitable for treating the rolled or dried leaves because of the unavoidable loss of catechins.Although microwave-enhanced vacuum ice water extraction can be used for decaffeination of dried tea,time consumption seems to be the main shortage of this method.Liquefied dimethyl ether might be used as another alternative solvent for selective extraction of caffeine from tea products because of its low toxicity and residum,but its decaffeination efficiency needs to be verified furthermore.It has been proved that supercritical carbon dioxide extraction is an effective approach for removing caffeine from different types of tea products,while the application of the technique is always limited as its expensive equipments and high running costs.Decaffeination with microbe incubation or enzymatic digestion is highly hopeful since many studies showed that some microorganisms can degrade the caffeine through induced demethylase and oxidase under gentle condition in some model systems,unfortunately,this approach is far away from application since security and quality of the decaffeinated products are rarely concerned.Low-caffeine tea products can be easily produced through normal manufacture by using the leaves harvested from some low-caffeine cultivars which are derived through genetic modification or conventional breeding,but these germplasms are very limited.
文摘Stability of tea catechins and the antioxidant properties of green tea extracts as affected by boiling-treatment from 1 to 5h were studied.Green tea catechins were partially epimerized from epi-form to nonepi-form under boiling-treatment.Total phenolic compounds of the samples under the boiling-treatment for 1 to 4h showed the same statistically significant(P > 0.05) comparing with the untreated samples and there was no significant reduction(P > 0.05) of total catechins when the green tea extracts were boiling-treated for 1h.There were no significant(P > 0.05) reduction of the antioxidant capacity when the samples were boiling-treated for 1h,no significant(P> 0.05) reduction of the scavenging ability against DPPH and O-·2when treated for 2h,and no difference on scavenging ability against OH when treated even for 5h.The results indicated that boiling-treatment for 1h had limited effect on total catehins and phenols content in green tea extracts.Green tea extracts still remained excellent in antioxidant properties and free radical scavenging activity after boiling-treated for 1 h.
文摘In order to reveal the cold resistant mechanism of tea plant,two varieties with different cold resistances were studied.The activities of catalase(CAT),peroxidase(POD),superoxide dismutase(SOD) and polyphenol oxidase(PPO) were investigated,and the contents of soluble protein,sugar and malondialdehyde(MDA) were determined in fresh tea leaves in the autumn.The results showed that the activities of POD and the content of soluble sugar were both much higher in the variety with strong cold resistance,and the content of soluble protein was associated with the cold resistance,while the cold resistance of the plant was not related with the activities of the CAT,SOD and PPO,and the content of MDA.It is considered that the activity of POD and contents of soluble sugar could be used as indicators to identify the cold resistance of tea varieties.
基金the financial support from SIDA/SAREC grant for capacity building in BiotechnologyCouncil for Agricultural Research Policy(CARP)-Sri Lanka+1 种基金National Research Council,Sri Lanka(Grant No:NRC 09-066)National Science Foundation-USA and the Tea Research Institute of Sri Lanka.
文摘For tea,which is predominantly out-breeding woody perennial,genetic improvement through conventional approaches is relatively ineffective,slow and costly.As a potential tool to enhance the process,Tea Research Institute of Sri Lanka(TRISL) has integrated molecular biology to supplement the conventional program and is in progress.To date,a considerable progress has been achieved in the key areas such as genetic characterization and estimation of genetic diversity,isolation and characterization of EST and genomic SSRs,construction of SSR primers,construction of genetic maps and marker assisted selection and application of genomic approaches to understand the role of secondary metabolites disease resistance in tea and in this paper,a summarized version of above studies is presented.
基金financial support from the China Agriculture (tea) Research System (CARS)Chinese Universities Scientific FundScientific Research Project of Zhejiang Education Department (Y201018805)
文摘Electronic nose has been applied in analysis of food products by monitoring their flavours.But it gives an overall response to a mixture of volatile components.In this work,multianalysis and chemometrics technique were employed to analyse the E-nose and GC-MS data of Longjing tea produced in different locations in Zhejiang province,China.A good discrimination of Longjing tea samples was obtained by E-nose according to the producing area,and a total of 38 compounds were commonly identified from the GC-MS data.Each individual volatile component was related to E-nose response using PLSR and the significance of each component was evaluated by the coefficient R2.Results indicated that isoamyl isovalerate,cis-3-hexenyl hexanoate,cadinene,phenylethylalcohol and linalool played an important role in response on E-nose sensors.It was possible to give a complementary information concerning the individual chemicals interacts with the sensors of E-nose instead of the total volatile components.
基金supported by National Key Technology R&D Program in the 12th Five Year Plan of China (Project No.2012BAD36B06-2)
文摘Tea seed is a byproduct in tea production and also a source of nutritional and bioactive compounds.There have been studies showing that extracts of tea seeds offered many physiological functions including anti-inflammatory,anti-oxidant,anti-tumor,anti-obesity,hepatoprotective and gastroprotective effects.The tea seed oil is also an acceptable biodiesel and the saponin-rich tea seed meal can be used as vermicide to expel earthworms from the soil of golf courses and sports fields.The bioactive functions of tea seed extracts and their potential uses in agricultural and industrial sectors were reviewed in the present paper.
基金financially supported by the National Science Foundation of China (Project No.31170643)
文摘The genome of common varieties of tea plant,with estimated size 4000 Mb,is not clearly yet.In order to understand the gene expression difference during certain biological process,we can use transcriptome which reflects the gene expression level and is more closely related to current status instead of genome.This paper reviews several widely used techniques to screen differentially expressed genes in transcriptome level by comparing the characteristics of the methods and their application in tea plant research.
基金financially supported by the National Science Foundation of China (Project No.31170643)
文摘Tea plant absorbs from soil a large amount of fluorine(F) which is accumulated in leaf,resulting in elevated F concentration in tea.It is a controversial topic whether the fluoride in tea is associated with fluorosis.The research advances in F variation of various kinds of tea,factors influencing F level in tea and the associated health risk assessment were reviewed in the present paper.The F level in tea increases with the maturity of the tea leaf.Brick tea had a high F content because it was prepared using mature shoots and old tea leaves as raw material.Some low grade UK supermarket economy teas contained elevated F comparable to the Chinese brick tea.Tea F level is also affected by tea cultivar,soil condition,tea processing method and tea infusion preparation method.
基金financially supported by the Coca-Cola Beverage (Shanghai) Co.,Ltd
文摘Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspartic acid.Trace of umami taste components adenosine monophosphate(AMP) and guanosine monophosphate(GMP) were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT(dose over threshold) is an important indicator evaluating its contribution to umami taste.
基金financially supported by National Key Technology R&D Program in the 12th Five Year Plan of China (Project No.2012BAD36B06-2)
文摘Green tea extract(GTE) is a rich source of tea catechins with antioxidative,anticarcinogenic and antiarteriosclerotic activities and it has been applied in food such as bakery products to provide health benefits and extend the shelf life.This review outlines the stability of green tea catechins during baking process of bakery products supplemented with GTE and the effects of GTE on the functional properties,sensory properties,physical characteristics and Maillard reaction of bakery products.
基金supported by National Key Technology R&D Program in the 12th Five Year Plan of China (Project No.2012BAD36B06-2)
文摘This paper summarized the quantitative analysis methods of tea saponin,including gravimetry,colorimetry,fluorescence spectrophotometry,thin layer scanning and HPLC method.Through the summary of quantitative analysis methods,this paper tried to compare different quantitative determination methods so as to provide a guidance to establish the standard quantitative analysis method of tea saponin from various sources.
基金supported by National Key Technology R&D Program in the 12th Five Year Plan of China (Project No.2012BAD36B06-2)
文摘Tea is one of the most widely consumed beverages in the world,among which green tea is most common in China and Korea.Green tea constituents possess a great value to human health wherein lots of clinical studies and investigations were conducted by researchers and experts.However,there are still increasing demands and interest on the health properties of green tea,especially its effects on mental state of human brains.Based on the collated clinical studies,green tea was used to improve mental alertness and thinking.Thus,higher consumption of green tea was associated with a lower prevalence of cognitive impairment.This review summarizes the effects of drinking green tea on the mental state of human brains.Green tea contains a unique set of L-theanine and epigallocatechin gallate(EGCG) that possess biological activities in antioxidant,anti-memory loss,and antiproliferative assays potentially relevant to the prevention and treatment of various forms of brain damage.Theanine in green tea may play a role in reducing stress.The use of highly innovative method of reading and mental behavior of the human brain's response with the intake of green tea thru neuroimaging was also covered in this review.
文摘Effects of tannic acid on active aluminum species distribution in different pH tea soils in Yunnan and Jiangxi tea gardens were studied by field observation and laboratory analysis.There were 4 species of active aluminum in the tea soil,i.e.,exchangeable aluminum Al3 +,unimer hydroxyl aluminum Al(OH)2 +Al(OH)+2,acid-soluble aluminum Al(OH)03and humic-acid aluminum Al-HA.Experimental results showed that tannic acid at levels 0 ~0.4 mmol/kg and 0 ~ 2.0 mmol/kg,with the rising of soil pH value,the content of exchangeable aluminum decreased significantly,hydroxyl aluminum,acid-soluble aluminum and humic-acid aluminum were increased gently.When the concentration of tannic acid increased to above 2.0 mmol/kg,the inhibition of higher concentration of tannic acid on content of active aluminum was strengthened with the rising of soil pH value and variation law of 20 ~ 40 cm soil layer was similar to 0 ~ 20cm soil layer.Generally speaking,the content of active aluminum in upper layer of soil were more than subsoil and total content of active aluminum in Yunnan tea soils were higher than Jiangxi tea soils.The correlation analysis showed that the soil pH were positively correlated with hydroxyl aluminum,humic-acid aluminum,pHBC(r = 0.796,0.960,0.852;p < 0.01,0.01,0.01) in 0 ~ 20cm soil layer.pHBC were significant negative correlated with exchangeable aluminum(r =- 904,p < 0.01),hydroxyl aluminum(r =- 645,p < 0.05),and with humic-acid aluminum have a positive correlation,correlation coefficient was0.795(P < 0.05).Meanwhile,the tannic acid addition concentration were 0 ~ 0.4 mmol/kg soils pH were increased significantly,while samples attains a peak pH value afterwards decrease continuously,the relationship between the pH and the concentration of tannic acids accords with the equation:Y pH=- 0.04C DN+3.82(R2= 0.95,P < 0.01).When the concentration of tannic acid up to about 8.0 ~ 12.0 mmol/kg,soil pH keep unchanged.Therefore,we can clearly draw that effects of tannic acid on active aluminum content of the inflection point is not the same in different region of tea garden soil.Low concentration tannic acid can improve the soil content of various forms of aluminum,but with the increase in the amount of tannic acid,the various forms of aluminum content are inhibited.With the soil pH increased,high concentrations tannic acid on the inhibition of the release of active aluminum increased.pH and tannic acid on the total amount of active aluminum garden soil was mutual weakening effect relationship.
基金supported in part by Agriculture Science Technology Achievement Transformation Fund,P.R.China (No.459 in 2006.http://www.agrifund.cn/www/Agro/bulletin/200610/index.html)General Administration of Quality Supervision,inspection and Quarantine,P.R.China (201110210)Zhejiang Provincial Natural Science Foundation,P.R.China (No.Y3100683)
文摘First order interaction of antioxidant capability of epicatechin was investigated in vitro by methods of response surface and central composite general rotary design.The results indicated that based on molar concentration,the ability to scavenge free radicals were in the order:ECG > EC > EGCG > ECG × EGCG > EGC.This suggests that the antioxidant ability of individual catechin had positively interacted effects under physiological condition.The free radical scavenging ability changed during tea processing.As compared with the fresh tea leaves,the leaves after indoor-spreading and Yao-Qing had a higher IC50of for DPPH free radical scavenge,being increased by 11.01%.It is deduced that the process technology of indoor-spreading might improve the quality of manufactured green tea.
基金supported by the National Key Technology R&D Program (2012BAD36B06)
文摘Tea Polysaccharides(TPS) has been acknowledged of one of the most important components with various bioactivities in tea.The extraction of TPS from wide tea sources was the previous and determinant work before further studies done.While the extraction procedures of TPS would be different due to the later utilization.In this work,the extraction conditions of TPS were previously optimized by respond surface methodology.A quadric model was obtained as Y = 3.16 + 0.31X1- 0.55X2- 0.47X3- 0.034X1X2+ 0.022X1X3- 0.041X2X3- 0.90X12-0.40X22- 0.73X32.The model was tested and proved through the ANOVA with F-value and p-value.Furthermore,the optimal condition was achieved as extraction temperature of 82℃,extraction time of 106 min and ratio of water to material of 33∶ 1(mL/g),meanwhile the highest yield of TPS showed 3.39% ± 0.08%.The crude TPS was later refined to be of purity of 81.3%.The refined TPS was incorporated with starch as to state the role of TPS in the starch retrogradation of starch-based food.The results showed that TPS-wheat starch mixture has a relatively low degree of retrogradation,which indicated that TPS has a delayed or resistant effect on wheat starch retrogradation.This work may provide a practical evidence for the promising starch-based food incorporated tea.
基金supported by National Key Technology R&D Program in the 12thFive Year Plan of China (Project No.2012BAD36B06-2)
文摘Tea consumption is a major source of flavanoids for a wide large population.Any physiological effects of tea,like antihypertension,could have a significant impact on population health.The effects of tea on blood pressure are less consistent.Results of population studies and long term controlled studies are consistent with a blood pressurelowering effect of tea.However,some of the short-term intervention trials,mainly in normotensive individuals,have not demonstrated significant blood pressure reduction with tea.The focus of this review is on the mounting evidence from human studies that tea can lower blood pressure.
