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Basic Information about the Journal
Journal title: Journal of Tea science
Inscription of journal title: ZHU De
Responsible Institution: China Association for Science and Technology
Sponsored by: China Tea Science Society
Tea Research Institute, Chinese Academy of Agricultural Science
Editing and Publishing: Editorial Office, Journal of Tea science
Start time: 1964
No. of issues: Bi-monthly
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    Research Progress on Chemical Composition and Biological Activity of Liupao Tea
    MA Wanjun, MA Shicheng, LIU Chunmei, LONG Zhirong, TANG Baojun, LIN Zhi, LYU Haipeng
    Journal of Tea Science    2020, 40 (3): 289-304.   DOI: 10.13305/j.cnki.jts.2020.03.001
    Abstract464)      PDF(pc) (1369KB)(423)       Save
    Liupao tea is a kind of distinctive dark tea products in Guangxi Zhuang Autonomous Region with a long history of production and marketing. It has unique flavor quality characteristics and health-care effects, which has attracted much attention in recent years. In this paper, the research progress on chemical composition and biological activity of Liupao tea over the last 20 years was reviewed, and the future research interests of Liupao tea were also discussed preliminarily.
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    Recent Advance on Anti-cardiovascular Inflammation of Major Characteristic Compounds in Tea
    YAO Min, LI Daxiang, XIE Zhongwen
    Journal of Tea Science    2020, 40 (1): 1-14.   DOI: 10.13305/j.cnki.jts.20191202.004
    Abstract369)      PDF(pc) (632KB)(230)       Save
    Chronic inflammation is one of the important causes of cardiovascular diseases such as atherosclerosis, hypertension and myocardial infarction. Inflammatory factors such as IL-6, TNF-α and IL-1β can induce many cardiovascular diseases, including myocardial hypertrophy, myocardial fibrosis and abnormal proliferation of vascular smooth muscle cells. Tea is rich in characteristic compounds. These compounds play preventive and therapeutic roles for cardiovascular diseases by inhibiting proinflammatory cytokines production, and regulating the signal pathways such as NF-κB, MAPK and Tolls-like receptors. In this review, we summarized the recent advance of the main characteristic compounds in tea on preventing inflammation related cardiovascular diseases.
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    Analysis of the Tea Projects Supported by National Natural Science Foundation of China from 1999 to 2019
    XIONG Xingping, ZHANG Xinzhong, YANG Zhenwei
    Journal of Tea Science    2020, 40 (3): 305-318.   DOI: 10.13305/j.cnki.jts.2020.03.002
    Abstract360)      PDF(pc) (380KB)(319)       Save
    Based on the tea projects supported by National Natural Science Foundation of China (NSFC) from 1999 to 2019, a statistical analysis was carried out from the aspects of supporting year, category, department, nature of the supporting units, distribution of the supporting regions, project leaders and branches of disciplines. The current situation, characteristics and development trends of basic tea research in China were explored and the existing problems and shortcomings were discussed and analyzed. The purpose of study was to provide reference for the selection of ideas and scientific research development for tea scientists.
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    Research Progress of Tea Aroma Based on CiteSpace Visual Analysis
    YIN Xia, HUANG Jian'an, HUANG Jing, BAO Xiaocun, ZHOU Lingyun, LI Wei, LIU Hongyan, ZHANG Shuguang, LIU Zhonghua
    Journal of Tea Science    2020, 40 (2): 143-156.   DOI: 10.13305/j.cnki.jts.2020.02.001
    Abstract348)      PDF(pc) (1249KB)(233)       Save
    In this paper, the literatures collected by WOS (Web of science) and CNKI from 1979-2019 were taken as the research object. CiteSpace's bibliometric method was used to analyze the aroma quality of tea from the aspects of age, author, institution, country, research hotspot, evolution trend, etc. The results show that the literatures of tea aroma research had a significant growth trend since 2006. Currently, a stable core group of authors had been formed but there were little cooperation among these groups. China had the largest research influence in this field, followed by Japan and the United States. The hot research areas mainly focused on the following topics: the mechanism of aroma formation, the extraction and detection methods of aroma substances, and the key aroma compounds. According to the time zone map, the research progress and development stage of tea aroma at present were pointed out.
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    Integrated Nutrient Management in Tea Plantation to Reduce Chemical Fertilizer and Increase Nutrient Use Efficiency
    RUAN Jianyun, MA Lifeng, YI Xiaoyun, SHI Yuanzhi, NI Kang, LIU Meiya, ZHANG Qunfeng
    Journal of Tea Science    2020, 40 (1): 85-95.   DOI: 10.13305/j.cnki.jts.20200117.003
    Abstract306)      PDF(pc) (1210KB)(201)       Save
    Tea is an important agricultural industry with great comparative advantage in southern China. However, there are some problems in tea fertilization inducing large nutrient loss, higher production cost and environmental risks. These problems are mainly excessive nutrient input, low proportion of specialized compound fertilizer for tea, low substitution rate of organic nutrients and low efficient application methods such as surface broadcasting. This paper summarized previous results and formulated a technical strategy of integrated nutrient management in tea plantation (INMT) including optimizing nutrient input amounts, properly replacing part of chemical fertilizer with organic fertilizers, choosing right fertilizer products, improving fertilization methods and ameliorating soil properties. Optimization of nutrient input amounts was achieved by controlling whole annual N input on the basis of tea type and yield level, and P and K on their relevant ratio to N and soil test if available. Limits of top input for these nutrients were suggested. Reasonable replacement ratio of organic fertilizer was recommended at 25%-50% of the total N input. A compound fertilizer with specialized formula for tea was developed and tested in more than 70 plantations across the main tea producing areas, efficiently increasing yield and quality while saving nutrient input. Fertilizer application was improved through changing topdressing period and adopting deep and mechanical application.Integrated nutrient management of tea was evaluated in 9 farmers’ and cooperative tea plantations. The average yield was increased by 9% in contrast with 42% reduction of average nutrient input. The tea quality was maintained or improved as indicated by slightly increased contents of amino acids and tea polyphenols.
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    Study and Prospect of Soil Acidification Causes and Improvement Measures in Tea Plantation
    FAN Zhanhui, TANG Xiaojun, ZHENG Dan, YANG Qin, CHEN Guangnian, LI Xiaowen, SUN Jiabin
    Journal of Tea Science    2020, 40 (1): 15-25.   DOI: 10.13305/j.cnki.jts.20200117.006
    Abstract283)      PDF(pc) (364KB)(131)       Save
    In recent years, the acidification of tea garden soil has become increasingly serious due to the influences of internal and external factors. Soil acidification of tea plantation mainly manifests as soil structural deterioration, reduced fertility and increased heavy metal content. These variations can affect the growth and development of tea trees and reduce the tea quality, and may even harm human health, seriously threaten the sustainable development of tea plantation. This paper reviewed the research advance on soil acidification of tea plantations in recent years, summarized the causes, harms and improvement measures for soil acidification, and finally proposed the future research directions.
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    Leaching Pattern of Internal Substances and Xenobiotic Pollutants during Tea Brewing
    CHEN Hongping, LIU Xin, LU Chengyin, QIU Jing
    Journal of Tea Science    2020, 40 (1): 63-76.   DOI: 10.13305/j.cnki.jts.20200117.008
    Abstract226)      PDF(pc) (497KB)(457)       Save
    Based on the recent literatures, the dissolving, releasing and transformation patterns of tea internal compounds and exogenous contaminants were summarized and discussed in this study. Physicochemical properties of chemicals and tea brewing methods are the internal and external cause affecting extraction rates of chemicals during tea brewing. Internal cause plays a crucial role in extraction rates, while external cause is more prominent for the leaching of tea internal substances. Water solubility of chemicals is positively correlated with extraction rates, while octanol-water partition is negatively correlated with extraction rates. Increasing water temperature is helpful for increasing extraction rates of chemicals and their concentrations in tea infusion. Brewing time is negatively correlated with extraction rates in a period of time, while the concentrations of chemicals in tea infusion increase with the brewing time. Compared with other pesticides, most of neonicotine pesticides and carbamate pesticides have higher extraction rates over 60%. The results of extraction rates of metal elements in tea infusion are quite different, and extraction rates of fluorine, nickel and cobalt have high extraction rates over 50%, while extraction rates of lead range from 20% to 50%. Metabonomic analysis based-high resolution mass spectrometry technique is a promising and powerful method for profiling extracting pattern of chemicals during tea brewing. Meanwhile, extracting behavior of toxic compounds during tea brewing will be deeply understood by using thermodynamic theory and kinetic model of mass extraction.
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    Advances in Research on the Regulation of Tea Polyphenols and Effects on Intestinal Flora
    ZHOU Fang, OUYANG Jian, HUANG Jian'an, LIU Zhonghua
    Journal of Tea Science    2019, 39 (6): 619-630.   DOI: 10.13305/j.cnki.jts.2019.06.001
    Abstract225)      PDF(pc) (604KB)(155)       Save
    Metabolic syndrome (MS) is an abnormal multi-metabolic disease that comprises a combination of various diseases such as hypertension, abnormal blood sugar, dyslipidemia and obesity. Tea polyphenols (TPs) are the characteristics secondary metabolites in tea leaves. The latest studies show that TPs can improve the disorder of gut flora (GF) and modulate the co-metabolism of Host-GF by the intervention & treatment to achieve the goal of improving MS. This paper systematically summarized the absorption and metabolism of TPs and the effects of TPs on GF in in vitro fermentation models, animal experiments, and clinical trials. The underlying mechanism among TPs-GF-Host was described, which would facilitate further exploring the effects of TPs on human health based on the theory of intestinal flora and developing functional products of TPs. In addition, it also provided theoretical foundation for developing functional products associating with TPs.
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    Research on Main Physical Properties of Tea Leaves in High-quality Green Tea Processing
    LI Chen, AI Zeyi, YU Zhi, CHEN Yuqiong, NI Dejiang
    Journal of Tea Science    2019, 39 (6): 705-714.   DOI: 10.13305/j.cnki.jts.2019.06.009
    Abstract222)      PDF(pc) (580KB)(150)       Save
    Taking one bud and one bud with one leaf of tea as the test materials, the variations of physical properties of tea leaves such as bulk density, texture and tensile properties in needle-shaped green tea processing were studied by the method of constant weight and graduated cylinder, TPA and stress-strain tensile test. As a result, the bulk density of tea leaves was first increased and then decreased, with the peak in the rolled leaves (water content 56%-58%). it was sharply decreased during the post-forming, fixing and drying processes. The plasticity presented the same trend with the maximum appeared in the rolling process. It then remained a high level in the forming process (water content 58%-23%), and declined significantly during the fixing and drying processes. The trend of elasticity was opposite to the plasticity, with the lowest level in the rolling and forming processes (water content 58%-23%). Less variation was observed in flexibility during the whole processing. The tensile process of tea leaves undergoed linear, nonlinear and plastic deformation to fracture stages. The trend of maximum force was decreased first and then increased (water content 56%-57%). The tensile strength was increased during the whole processing. The elastic modulus varied a little before the rolling process and then increased significantly. The correlation analysis shows that the tensile strength of tea leaves was significantly and negatively correlated with water content in the processing, and the diversification of main physical properties of one bud and one bud with one leaf in processing were not exactly the same. Besides the similar level of plasticity and flexibility, the bulk density, elasticity and maximum force of one bud were higher than that of one bud with one leaf. While the plasticity, tensile strength and elastic modulus showed an opposite trend. In the whole processing, apart from the similar level of plasticity and flexibility, the bulk density and elasticity of one bud in each process were higher than that of one bud with one leaf, but the elastic modulus and tensile strength showed an opposite trend. the maximum force of one bud with one leaf was significantly higher than that of one bud after the rolling process. In conclusion, the differences in raw materials should be emphasized in the principles of mechanical design and processing techniques.
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    Study on the Characteristic Aroma Components of Jasmine Tea
    AN Huimin, OU Xingchang, XIONG Yifan, ZHANG Yangbo, LI Juan, LI Qin, LI Qian, LI Shi, HUANG Jian'an
    Journal of Tea Science    2020, 40 (2): 225-237.   DOI: 10.13305/j.cnki.jts.2020.02.009
    Abstract199)      PDF(pc) (521KB)(150)       Save
    Jasmine tea is unique to China reprocessing tea. The aroma is the most important factor for its quality. In this study, a Headspace solid phase microextraction (HS-SPME) and gaschromatography-mass spectrometry (GC-MS) technique was used for the qualitative and quantitative determination of volatile components in green tea and jasmine tea. Orthogonal partial least squares discriminant analysis (Orthogonal projections to latent structures discriminant analysis, OPLS-DA) and aroma activity value method (Odor activity value, OAV) were used to identify characteristic aroma of jasmine tea ingredients, and explore their effects on tea quality. The results show that: 70 kinds of volatile components were identified in green tea and jasmine tea. Totally 13 characteristic aroma components were identified in jasmine tea, namely 3-hexene-1-ol, benzyl alcohol, linalool, phenylethyl alcohol, leaf alcohol esters of acetic acid, methyl benzoate, benzyl acetate, methyl salicylate, cis-3-hexenyl isovalerate, methyl 2-aminobenzoate, cis-3-hexenyl benzene formate, indole and α-farnesene. These characteristic aroma components were closely correlated with the jasmine tea quality, except phenylethanol. The results of this study provided a theoretical basis for the evaluation, regulation and promotion of Jasmine tea quality.
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    Effects of Different Types of Water Quality on the Sensory Properties and Main Chemcial Compositions of Longjing Tea Infusions
    GONG Zhiping, YIN Junfeng, CHEN Gensheng
    Journal of Tea Science    2020, 40 (2): 215-224.   DOI: 10.13305/j.cnki.jts.2020.02.008
    Abstract198)      PDF(pc) (508KB)(134)       Save
    In order to understand the effect of water quality on the flavor of tea infusions, six typical drinking water (including tap water, Wahaha Purified water, Hupao cold spring water, C cell vitality small molecule group water, 5100 Tibet glacier mineral water, Jianlong volcano cold mineral water) were selected as the research objects. The effects of different types of water quality on the flavor quality and chemical composition of tea infusions were studied by sensory evaluation and component analysis. The results show that the purified water and Hupao cold spring water were weakly acidic, and had low Ca2+, Mg2+ and total ion contents, which were more suitable to brew Longjing tea. In terms of the quality of flavor, it could better control the bitterness, astringency and freshness of tea soup, and reflect the richness and purity of the unique aroma of the tea infusions. Through the analysis of flavor substances, with the increase of ion concentration of drinking water, the contents of tea polyphenols, amino acids, EGCG, ester catechins and oxalic acid in the tea infusions were significantly reduced. The contents of caffeine and total sugar were not significantly different. The flavonoid content slightly increased. The mineral water with higher concentrations of Ca2+ and Mg2+ effectively inhibited the release of 17 characteristic aroma components of Longjing tea infusions, such as linalool, Trans-butyrate-3-hexene ester, dodecane, tetradecyl, cis-3-Hexenyl isovalerate, geraniol and β-ionone. This study analyzed the effect of water quality on the composition of tea flavor substances and the volatility of aroma substances, and preliminarily determined that the water quality factor was the main reason for the taste difference of Longjing tea infusions. This research preliminarily illuminated the effect of water quality on the flavor composition and aroma volatilization of tea infusions,and the results provided a theoretical basis for tea flavor chemistry, scientific tea making and water selection for tea beverage manufacturing.
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    Identification and Expression Analysis of Terpene Synthesis Related Genes during the Withering of White Tea
    CHEN Xuejin, WANG Pengjie, LIN Xinying, GU Mengya, ZHENG Yucheng, ZHENG Zhilin, YE Naixing
    Journal of Tea Science    2020, 40 (3): 363-374.   DOI: 10.13305/j.cnki.jts.2020.03.007
    Abstract197)      PDF(pc) (1459KB)(243)       Save
    Terpenes are the important secondary metabolites in plants and play an important role in the composition of the volatile aroma of tea plants. In this study, 141 tea plant terpenoid synthesis-related genes were identified from the tea plant genome database. Their expression specificities in different tissues were analyzed. Sixteen terpene synthetic genes which were highly expressed in the apical buds and young leaves of tea plants were screened. The results of bioinformatics methods show that the phylogenetic relationship divides the genes related to terpene synthesis of tea plant, Arabidopsis and grape into four subfamilies. The terpenoid synthesis related genes contain 5 to 14 exons and a large number of cis-related elements closely related to light response, plant growth and development, hormone and stress response according to the upstream promoter region analysis. Fluorescence quantitative detection showed that the expressions of CsMVK, CsDXS and CsGGPS were significantly up-regulated during the withering process of white tea. The expressions of CsDXR, CsMCT, CsCMK, CsMCS, CsHDS, CsGPPS and CsGGPPS showed the highest expressions at 4 h and 24 h after withering. The results of this study provided a theoretical basis for further exploring the functions of terpenoid synthesis related genes in tea.
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    Analysis of Arbuscular Mycorrhizal Fungal Community Structure in the Rhizosphere of Different Tea Cultivars
    HE Fei, LI Donghua, BU Fan
    Journal of Tea Science    2020, 40 (3): 319-327.   DOI: 10.13305/j.cnki.jts.2020.03.003
    Abstract194)      PDF(pc) (343KB)(100)       Save
    In order to enrich the arbuscular mycorrhizal (AM) fungal germplasm resources of tea plants (Camellia sinensis) in China, the community structure of AM fungi in the rhizosphere soil of different tea cultivars grown in Hanshuiyun tea garden of Ankang City, Shaanxi Province were analyzed. The results show that species richness, species and genera composition of AM fungi in the rhizosphere soil varied with tea cultivars. A total of six AM fungal species were isolated from the rhizosphere soil of Ziyang population. Likewise, five from Shancha 1, four from Longjing Changye, four from Longjing 43, and three species from Fuding Dabai. Soil collected from the rhizosphere of Longjing Changye had the highest spore density (3.57 spores per gram of dry soil), while the lowest spore density (1.10 spores per gram of dry soil) was found in the rhizosphere of Longjing 43. The highest Shannon-Wiener and Pielou evenness indices were found in the rhizosphere of Ziyang population (0.63 and 0.096), whereas the lowest values were observed in the rhizosphere of Longjing Changye (0.18 and 0.027). The maximum mycorrhizal colonization (29.5%) was found in the rhizosphere of Longjing Changye, whereas the minimum value (15.8%) was observed in the rhizosphere of Fuding Dabai. The Sorenson’s similarity coefficient of AM fungal species composition among five tested tea cultivars ranged from 0.111 to 0.750, with the highest between Longjing Changye and Longjing 43, and the lowest between Fuding Dabai and Ziyang population. The results reveal obvious differences in AM fungal community composition among the five tea cultivars. The identified AM fungal resources in rhizosphere soil are of great significance for further screening, researching AM fungi agent, and promoting the development of tea industrialization.
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    Cloning and Expression Analysis of CssHSP18.1 Gene in Camellia Sinensis
    JIANG Junmei, FANG Yuanpeng, NING Na, CHEN Meiqing, YANG Zaifu, WANG Yong, LI Xiangyang, XIE Xin
    Journal of Tea Science    2020, 40 (3): 328-340.   DOI: 10.13305/j.cnki.jts.2020.03.004
    Abstract194)      PDF(pc) (1059KB)(67)       Save
    The sHSPs gene family encodes a class of small molecular heat shock proteins, which are widely distributed in plants, functioned as molecular chaperones, and play an important role in plant resistance to stresses. In this study, the open reading frame (ORF) of CssHSP18.1 gene cDNA was obtained by gene cloning, which is 480 bp in length and encodes 159 amino acids. Bioinformatics analysis showed that CssHSP18.1 protein contained a typical HSP20 domain. Its molecular weight and isoelectric point are about 18.25 kDa and 5.68 respectively. Phylogenetic tree analysis showed that CssHSP18.1 has the closest relationship with quercus and apple. It was predicted that CssHSP18.1 protein was does not have signal peptide and transmembrane structure. RT-qPCR analysis showed that the expression of CssHSP18.1 under D-Mannitol treatment was lower than that in the control group. GABA could enhance the expression of CssHSP18.1 with its peak at 1 h after GABA treatment. The expression of CssHSP18.1 was upregulated upon IAA and PEG 6000 treatments, and reached the peaks at 0.5 h. Thus, GABA、IAA、PEG 6000 could induce the expression of CssHSP18.1. To obtain CssHSP18.1 soluble protein, a recombinant plasmid pET-28a-CssHSP18.1 was constructed and expressed in prokaryotic system. The expression strains, induction temperatures and induction concentrations of IPTG (isopropyl- -D-thiopyranogalactoside) were optimized. The results showed that the best expression strain of CssHSP18.1 protein was BL21 (DE3), and the best induction temperature and IPTG concentration were 30℃ and 1.2 mmol·L-1 respectively. Finally, western blot was used to verify the expression of CssHSP18.1 protein. This study provided a basis for further study on the biological function of CssHSP18.1 gene.
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    Study on Soil Selenium Content and Its Influencing Factors in Typical Tea Garden of Fujian Province
    YU Wenquan, WANG Feng, CHEN Yuzhen, SHANG Riyang, YOU Zhiming, ZANG Chunrong, CHEN Changsong
    Journal of Tea Science    2020, 40 (2): 173-185.   DOI: 10.13305/j.cnki.jts.2020.02.004
    Abstract187)      PDF(pc) (350KB)(121)       Save
    A total of 60 samples of surface soils (0-20 cm) were collected from main tea producing areas of Fujian province to assess the total and available soil selenium. Their relations with soil physical and chemical properties were also discussed. The results show that content of total selenium in the surface soils ranged from 0.22 mg·kg-1 to 2.20 mg·kg-1 with an average of 0.73 mg·kg-1, and 86.67% of the soils belonged to Se-rich soils. The ranges of available selenium in soil were from 5.21 to 448.86 μg·kg-1, with a mean of 62.98 μg·kg-1. The available rate of selenium ranged from 1.10% to 31.64%, with a mean of 8.76%. The total and available selenium contents in soils from glutenite and tuff were higher, and those in soils from purple sandstone and river alluvium were lower. For different soil types, alpine meadow soil showed the highest total and available selenium content, while moisture sand yand paddy soils were relatively lower. The total and available selenium contents in mature and old tea gardens were the highest, and the young tea garden was the lowest. The total and available selenium contents in the middle-high elevation tea garden were the highest, and the low elevation tea garden was the lowest. Selenium content in tea garden soil was significantly positively correlated with soil organic matter and total nitrogen contents. Whereas the soil pH also significantly affect the selenium content in red soil and young tea garden. And, the soil available phosphate was also a significant effect on selenium content in mature and middle-high elevation tea garden. In general, the Se-enriched soils in the tea gardens provided a source guarantee for the development of Se-enriched tea. However, the effectiveness of soil selenium was not high and should be adjusted in tea garden via different cultivation measures (additional application of organic fertilizers, ameliorant and calcium magnesium phosphate fertilizers) to increase availability selenium content.
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    Effects of ‘Eurotium cristatum Loose Tea’ and ‘Eurotium cristatum Powder’ on the Expressions of JAK2/STAT3 Inflammation and Phosphorylated Proteins in Lung Tissue of Passive Smoking Mice
    ZENG Hongzhe, HUANG Xiangxiang, YU Lijun, ZHOU Yufei, XU Shuai, QU Furong
    Journal of Tea Science    2020, 40 (2): 165-172.   DOI: 10.13305/j.cnki.jts.2020.02.003
    Abstract185)      PDF(pc) (1655KB)(143)       Save
    In order to investigate the prevention and recovery mechanism of ‘Eurotium cristatum Loose Tea’ and its ‘Eurotium cristatum powder’ on mouse lung tissues which were injured by passive smoking, passive cigarette smoking environment (CSE) model on SPF C57BL/6 female mice were established. Mice were fed by 600 mg∙kg-1 Eurotium cristatum tea extract (ECTE) and Eurotium cristatum powder extract (ECPE). Comparing with the CSE model mice, the morphology integrity of lung tissue in passive smoking mice feeding with ECPE and ECTE were significantly protected by observing the pathological slice of lung tissue. The up-regulation levels of IL-6, IL-8, IL-1β, IFN-γ and TNF-α in the serum of mice were inhibited by ELISA analysis. Western blot results show that the expression levels of p-JAK2, p-STAT3, p-JAK2/JAK2, p-STAT3/STAT3 in lung tissues of passive smoking mice fed with ECPE and ECTE were inhibited. These results reveal the prominent protective roles of ECPE and ECTE in the lung injury of passive smoking mice. As a whole, ECPE feeding groups were superior to ECTE feeding groups, while prevention groups were better than treatment groups.
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    Coupling and Coordinated Development between Tea Industry and Tourism——A Case Study of 8 Provinces and Regions along the Chinese Section of “Tea Road”
    WANG Gongwei
    Journal of Tea Science    2020, 40 (4): 555-564.   DOI: 10.13305/j.cnki.jts.2020.04.010
    Abstract175)      PDF(pc) (401KB)(85)       Save
    The study took 8 provinces and regions along the Chinese section of the “Tea Road” as an example, constructed a coupling coordination degree model to analyze the coordinated development of tea industry and tourism based on the provincial panel data from 2000 to 2016. The results show that: (1) The coupling coordination degree of tea industry and tourism of the Chinese section of “Tea Road” was relatively low and in a slightly disordered state, but the level of integration and interaction gradually improving. (2) The coupling coordination degree of tea industry and tourism in the areas along the route showed spatial differentiation. Fujian and Hubei were in a state of primary coordination and reluctant coordination. Hunan and Henan were on the verge of imbalance. Jiangxi was in a state of moderate imbalance, and Hebei, Shanxi and Inner Mongolia were in a state of serious imbalance. (3) In addition to a slight decline in Fujian, the coupling coordination degree of tea industry and tourism in the areas along the route gradually improved. (4) There were three types of coupling coordination degree between tea industry and tourism in the areas along the route: Fujian, Hubei and Hunan belonged to the dominant type of tea industry. Henan, Hebei, Shanxi and Inner Mongolia belonged to the dominant type of tourism. Jiangxi belonged to the advantage type of tea industry and tourism. Finally, relevant countermeasures and suggestions were proposed according to the research conclusion.
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    Quantitative Analysis on Brand Premium Factors of Tea Enterprises Based on AHP and PSO
    SHEN Xuezheng, JIN Yujie, SU Zhucheng
    Journal of Tea Science    2020, 40 (1): 133-142.   DOI: 10.13305/j.cnki.jts.20200117.005
    Abstract169)      PDF(pc) (385KB)(100)       Save
    Brand premium is of great significance in the marketing operation of tea companies, and it is affected by many factors. Through 150 questionnaires and expert reviews, three first level factors, namely product quality, brand uniqueness and brand strength, and nine second level factors, including origin ecology, processing technology, production scale and brand personalized image were established. Meanwhile, the Analytic Hierarchy Process (AHP) was used to quantitatively analyze each factor. The Particle Swarm Optimization (PSO) was applied to improve the accuracy of results. A quantitative model of tea brand premium was built. It was found that brand awareness and origin ecology were the most important factors affecting brand premium. Then, according to different brand types, four brands of tea enterprises were selected to conduct empirical research, analyze their brand premium capabilities, and make recommendations.
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    Aroma Profiling of Oolong Tea by SDE and HS-SPME in Combination with GC-MS
    CHEN Lin, YU Wenquan, ZHANG Yinggen, XIANG Lihui, WANG Lili, YOU Zhiming
    Journal of Tea Science    2019, 39 (6): 692-704.   DOI: 10.13305/j.cnki.jts.2019.06.008
    Abstract168)      PDF(pc) (781KB)(105)       Save
    To better understand the aroma characteristics of oolong tea, the volatile compounds of three representative Fujian oolong tea samples (Tieguanyin, Rougui and Shuixian) were isolated by simultaneous distillation-extraction (SDE) and head space solids-phase microextraction (HS-SPME) coupled with three different fiber coatings, and analyzed by gas chromatography-mass spectrometry (GC-MS). 262 aroma components were detected by different extraction methods. The number of aroma components detected from high to low was 204 (Rougui), 175 (Shuixian), and 120 (Tieguanyin), respectively. HS-SPME with dry samples were detected with 186 aroma components, followed by HS-SPME with wet samples (139), and SDE method detected 33 aroma components. Different extraction methods can complement each other on the detection of aroma components. A 65βμm PDMS/DVB (Polydimethylsiloxane/Divinylbenzene) fiber showed good reproducibility, and some common or characteristic aroma components in oolong tea samples were robustly detected, such as nerolidol, indole, alpha-farnesene, phenylethyl alcohol, benzyl nitrile, methyl salicylate, etc. Compared with Tieguanyin, Rougui and Shuixian had higher number of aroma components, and the aroma compositions of Rougui were the most complex. These results were in consistent with the sensory evaluation of oolong tea produced from north and south of Fujian province, and Rougui showed higher aroma quality than that of Shuixian.
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    Research Progress of Gallic Acid in Puer Tea and Its Improvement of Diet Induced Glucose and Lipid Metabolism Disorder
    WANG Shaomei, LI Xiaojun, SONG Wenming, PAN Lianyun
    Journal of Tea Science    2020, 40 (4): 431-440.   DOI: 10.13305/j.cnki.jts.2020.04.001
    Abstract168)      PDF(pc) (327KB)(91)       Save
    The disorder of glucose and lipid metabolism is one of the important causes of cardiovascular diseases, diabetes and fatty liver. Gallic acid of Puer tea can ameliorate diet induced glucose and lipid metabolism disorder through regulating energy metabolism and adipocyte differentiation, promoting glucose absorption and utilization, and increasing insulin sensitivity. Gallic acid regulates mitochondrial energy metabolism, insulin sensitivity and glucose absorption to maintain glucose and lipid metabolism homeostasis through AMPK and IR-Akt pathway and PPAR gamma receptor. In this review, we summarized gallic acid in Puer tea and its mechanism to improve the disorder of glucose and lipid metabolism induced by diet.
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