Journal of Tea Science

Research Progress on the Health Functions of Tea Polyphenols and Development of Healthy Foods

WU Xin-rong, WANG Yue-fei, ZHANG Shi-kang, XU Ping, YANG Xian-qiang

Journal of Tea Science. 2010, 30(S1): 501-505.

Abstract ( 363 )

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As a great natural antioxidant, tea polyphenols (TP) and its health function has been one of hot-topic studies at home and abroad. This paper reviewed the new outcomes of epidemiological and clinical studies on tea and health, which including prevention and treatment of cancers, cardiovascular diseases, neurodegenerative diseases and other diseases by TP. Meanwhile the current development and prospects on healthy foods of TP were also mentioned.

Progress on the Application of Functional Component of Tea in Environmental Restoration

CUI Xiao-ning, YANG Xiao-ping

Journal of Tea Science. 2010, 30(S1): 506-510.

Abstract ( 272 )

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Tea is an international healthy drink and its functional components play roles in environmental restoration. The compositions of tea functional component, the applications in environmental restoration, the restoration mechanisms and their influencing factors were reviewed in this paper. The advantages and prospects of tea application in the environmental restoration were briefly described.

Progress on the Modification of Tea Polyphenols and Antioxidant Properties of Lipid-soluble Tea Polyphenols

YING Le, ZHANG Shi-kang, WANG Yue-fei, ZHU Yue-jin, YANG Xian-qiang

Journal of Tea Science. 2010, 30(S1): 511-515.

Abstract ( 371 )

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Producing good quality lipid-soluble tea polyphenols (LTP) was the research focus at home and abroad. Tea polyphenols’ modification by solvent, emulsion and molecular modification were reviewed in this paper. The advantages and disadvantages among these three methods were compared. The antioxidant properties of liphophilic tea polyphenols and its mechanism were introduced. Its antioxidant properties in different antioxidant systems were compared. And the application of LTP as antioxidants was forecasted. At the same time, the developing direction of LTP production was proposed.

Current Status and Prospect of Membrane Separation Technology Applied in Tea Industry

SUN Yan-juan, ZHU Yue-jin, ZHANG Shi-kang, LI Da-wei

Journal of Tea Science. 2010, 30(S1): 516-520.

Abstract ( 317 )

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Membrane separation technology has been considered as one of the most promising scientific technologies in the 21^th century. The application of membrane technology in food processing tends to be mature. The modern deep processing of tea, especially in the production of instant tea and tea drinking relies on membrane technology heavily. This review introduced the membrane separation technology and its application in food processing, focusing on MF, RF, NF, RO and their application in tea processing. The current status and drawbacks were analyzed and the development trend was also pointed out. The comprehensive performance of membrane in application needs to be enhanced. It is necessary to develop membrane technology combined with other technologies in order to overcome the shortages.

Application of Enzyme Engineering Technology in Tea Deep-processing and Its Perspectives

WANG Bin, JIANG He-yuan, ZHANG Jiang-yong, WANG Yan, HUANG Yong-dong

Journal of Tea Science. 2010, 30(S1): 521-526.

Abstract ( 267 )

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This paper summarized the application situation of enzyme engineering technology in the biosynthesis of theaflavins, theanine and catechins (EGCG) derivatives, the extraction of polyphenols and polysaccharide, the clarification and flavor preservation of tea beverage in recent years, and discussed the perspectives of enzyme engineering technology applying in tea deep-processing in the coming future.

Study on the Characteristics of Cream Formation in Green Tea Infusion

XU Yong-quan, YIN Jun-feng

Journal of Tea Science. 2010, 30(S1): 527-532.

Abstract ( 370 )

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The characteristic of green tea cream formation was studied by comparing the amount of tea cream, the contents and participation ratio of the main chemical components in cold green tea infusion. The results showed that the amount of tea cream from different green tea infusions vary significantly. Protein, caffeine, polyphenols, flavones, ester-catechins (including EGCG, GCG, ECG and CG), Ca²⁺, Na⁺ and Ni²⁺ were found to be prone to participate in green tea cream formation. Stepwise regression analysis shows caffeine and ester-catechins were the principal constitutes of green tea cream, and the amount of tea cream could be forecasted by their contents: Cream (g/L)=-172.071+0.129×C_caffeine+0.024×C_{esters-catechins} (R²=0.936). The results of this study will help to reveal the mechanism of green tea cream formation.

Effect of Raw Tea’s Fermentation Degree and Biochemical Substrates on Tea Cream Stability of Tea Drink

ZHANG Yan-zhong, ZHANG Ling-yun

Journal of Tea Science. 2010, 30(S1): 533-543.

Abstract ( 269 )

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Different raw tea materials made by 3 tea plant cultivars (BaiyeDancong, Jinxuan and Jiukeng) with different fermentation degrees were adopted to process tea beverages in the research. The quality stability of the tea drinks were studied by analyzing the physical and chemical components and the evaluation of organoleptic quality. Effects of raw tea’s fermentation degree and biochemical substrates on tea cream stability of tea drink were also carried out. The results showed that: Because of different biochemical substrates, the effect of tea beverages processed by different tea varieties is obviously different for Transparency, Jinxuan was better than Jiukeng, and Baiyedancong was worst. There is no clear boundary between tea beverage and the floc settling. Tea cream increased significantly and it become darker in color as the severity of fermentation. Delamination of brown cream and white cream can be found in Jinxuan tea beverage. Of the same species, with the increasing degree of fermentation, content of tea cream first increased and then decreased. Contents of tea cream in raw tea made by production process of black tea which is fully fermented is relatively small amount, indicated that black tea was more suitable for the production of tea drinks. TP concentration in tea cream averaged 36.47%, which indicated that tea polyphenol is one of the main control factors in cream formation. With the extent of tea fermentation, TP concentration in tea cream increased and then decreased; also the same trend with the content of EGC. Therefore, EGC may be the main factor determining the cream formation volume.

Study on the Beverage Suitability of Two Different Flavour Types of Raw Teas

YUAN Hai-bo, XU Yong-quan, DENG Yu-liang, YIN Jun-feng

Journal of Tea Science. 2010, 30(S1): 544-550.

Abstract ( 284 )

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Two beverages made from raw teas with pure and high-fire flavors respectively were studied for their suitability before and after sterilization with high temperature, and stored at the temperature of 37℃ and 4℃ for 7 d, respectively, by measuring polyphenols, amino acids, protein, total sugar and other chemical components, and catechin components, aroma components as well as color, turbidity, combined with color, aroma, taste and other sensory evaluation. The results showed that (1) Sterilization at high temperature was easy to produce cooked taste or frowzily smell, resulting in adverse effects on aroma and taste. (2) Different storage methods had significant impact on the aroma and taste, tea beverage with high-fire aromatic taste should be consumed in a short period storage; tea beverage with pure flavor could be saved at low-temperature for relatively long time, and the flavor could be deteriorated at high temperature. (3) Cold storage to a certain extent could effectively alleviate the color deterioration of tea beverage, and hot would accelerate etiolation of tea drink.

Studies on the Extraction of White Tea Polysaccharide and Its Structure

ZHENG De-yong, YANG Jiang-fan, PAN Xiao-yun, LIN Hong-yong, LIN Qing-xia

Journal of Tea Science. 2010, 30(S1): 551-555.

Abstract ( 305 )

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A polysaccharide preparation was obtained from white tea by using hot water extraction, condensation, alcohol-sedimentation, dialysis and protein isolation. The results showed that the product is a white tea oligosaccharide with a molecular weight of 1453~1468. The white tea oligosaccharide is consist of 1 rhamnose, 2 arabinose, 1 unknown monosaccharide, 1 Glucose and 3 Galactose. There is no amino acid or other acid group in the structure of white tea oligosaccharide.

Combination of Both Basic Water Saturated Butanol Extraction System and Macroporous Resin for Purification of Tea-Saponin

TU Yun-fei, YANG Xiu-fang, KONG Jun-hao

Journal of Tea Science. 2010, 30(S1): 556-560.

Abstract ( 305 )

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Tea-saponins as the glycoside of pent-acyclic triterpenoid, which are extracted from camellia seeds, have a high molecule weight, strong polar, and easily water solubility characteristics. They are not only effective in decontamination, foaming, emulsification, decentralization and saturation, but also with function of diminishing inflammation, easing pain and resisting epiphyte. However, for the dark brown pigments of crude extraction from tea-cake were hard to remove using traditional methods, the saponins in the field of food, drink, hair care products and high-end daily health products are strongly restricted. In this paper, we employed basic water saturated butanol extraction system combined with macroporous resin for purification of tea-saponins. The results showed that tea-saponins were preferred to dissolve in the upper phase of basic water saturated butanol extraction system under the water solution containing moderate alkali. And the D280 was the optimum macroporous resin for removing the pigments after the extraction of basic water saturated butanol system. Finally, the product of purified tea-saponin is colorless (the light-absorbance value of the pigments in end-product was down from 0.15 to 0.02) and high purity (91 %, w/w). In conclusion, basic water saturated butanol extraction system combined with macroporous resin is suitable for purifying crude tea-saponins.

Effect of Water Quality on the Storage Characteristics of Green Tea Beverages

JIANG Chun-liu, SUN Yun, YUE Pengxiang, ZHANG Nan-fei

Journal of Tea Science. 2010, 30(S1): 561-566.

Abstract ( 258 )

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The change of the liquor color, main biochemical composition and sensory quality of green tea beverages during storage was studied. Results showed that tea liquor color brightness decreased, liquor color deepened, the total catechins decreased during the storage. The change of the liquor color, the total catechins and sensory quality of green tea beverages made by distilled water and pure water was far less than that made by soft water, mineral water and tap water. Green tea beverages made by distilled water had a lighter color, but astringent and less refreshing. Purified water and soft water were suitable for tea production and processing.

Effect of Enzymatic Modification Green Tea Polysaccharide on Immune Function of the Immunosuppressant Mice

YU Zhi, SHI Yu-tao, NI De-jiang

Journal of Tea Science. 2010, 30(S1): 567-572.

Abstract ( 247 )

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Green tea polysaccharides was modified by using glycosidase extracted from tea, the effect of enzymatic modification of green tea polysaccharides on immune function of the immunosuppressant mice inhibited by cyclophosphamide was studied. The results showed that, TPS and ETPS were positive in the cell immune function, humor immune function, mononuclear macrophage function and NK cell activity tests. So it can be concluded that they could obviously improve both the cell immune function and humor immune function in immunosuppressant mice. The results also made clear that the enzymatic modification could significantly enhance the immune activity of green tea polysaccharides. With the same dose, ETPS could improve the spleen index, the phagocytosis rate and index of peritoneal macrophage, the level of ear swell in DTH, HC50 in serum and NK cell activity compared with the original TPS. Collectively, these data proved that the immune activity of green tea polysaccharides after enzymatic modification was significantly improved.

Effect of Pu-erh Tea on Liver Pathology of High-fat Rats

HOU Yan, XIAO Rong, SHAO Wan-fang, TIAN Yang

Journal of Tea Science. 2010, 30(S1): 573-578.

Abstract ( 259 )

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To investigate the effect of Pu-erh tea on liver pathology of high-fat rats, SD rats were divided into eight groups, namly control group, hyperlipidemia model group, and six dose groups including the low, medium and high doses groups of fermented Pu-erh tea and unfermented Pu-erh tea (0.5 g/kg, 1.5 g/kg, 3.0 g/kg). After administered by gavage for 30 d, the rats were sacrificed and the liver pathology was observed. Simultaneously, the level of TC, TG and HDL-C in blood were determined. The result showed that after given the Pu-erh tea, hepatic steatosis caused by high-fat diet in rats had been improved correspondingly in a dose-dependent manner and the blood-fat of rats with hyperlipidemia was reduced remarkably.

Effect of Fuzhuan Tea on Small Intestine Motility of Mice

XIAO Li-zheng, YU Zhi-yong, HUANG Jian-an, FU Dong-he

Journal of Tea Science. 2010, 30(S1): 579-582.

Abstract ( 222 )

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Effect of extracts of Fuzhuan tea produced in different years and with different doses on the small intestine motility of normal mice, on the suppression of mice small intestine motility caused by atropine sulfate, and on the propulsion of mice small intestine movement caused by neostigmine methylsulfate were studied. The results showed that Fuzhuan tea extracts could advance the motility of normal mice small intestine. All doses of Fuzhuan tea produced in different years could inhibit normal mice alvine propulsive motility caused by atropine sulfate. High-dosage of Fuzhuan tea extracts could restrain the mice small intestine propulsive movement caused by neostigmine methylsulfate.

Aroma Components of Oolong Tea by HS-SPME-GC-MS and GC-O

MIAO Ai-qing, LU Hai-peng, SUN Shi-li, WANG Li, PANG Shi, LAI Zhao-xiang, ZENG Qiong, LIN Zhi

Journal of Tea Science. 2010, 30(S1): 583-587.

Abstract ( 353 )

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The aroma components of four Oolong teas were estimated by HS-SPME-GC-MS and GC-O. The results showed that the main volatile aroma components of Baiye Dancong were linalool and its oxide (I), indoles for Jinxuan, linalool, methyl salicylate, (Z)-hexanoic acid-3-hexenyl ester and alpha-farnesene for Tieguanyin, and linalool oxide (I), (Z)-hexanoic acid-3-hexenyl ester and alpha-farnesene for Huangjingui, respectively.

Development Trends and Technical Requirements of Tea Beverage in China Mainland

YIN Jun-feng, XU Yong-quan, YUAN Hai-bo

Journal of Tea Science. 2010, 30(S1): 588-592.

Abstract ( 316 )

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Through discussing the development model of beverage in the world and analyzing the development trends of tea beverage industry in China mainland, the main technical requirements for promoting development of tea beverage in China mainland are put forward.

On the Interaction of the Development of Tea Industry between Fujian and Taiwan

WU Hui-zhen, ZHOU Ju-gen, WU Xiao-yu, CHEN Zhi-fu, LIN Yi-shan, RUAN Yi-ming, CAI Rong-zhang

Journal of Tea Science. 2010, 30(S1): 593-598.

Abstract ( 261 )

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The development course of tea industry of Fujian and Taiwan was introduced from the tea production history, its current developing situation, characteristics, tea species structure and the interaction development. It shows us the situation of the interblending and inter-stimulating on tea culture, tea technique and tea industry between Fujian and Taiwan. The paper also shares the cross-strait tea-person’s relationship and feelings of blood, relatives, popularity, geography and dependency on each other, as well as coexistence and common prosperity, co-creations of brilliant future of tea industry.

Study on the Processing Technology of Laoshan Congou Black Tea

KUANG Xin, LIU Jing

Journal of Tea Science. 2010, 30(S1): 599-603.

Abstract ( 269 )

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Black tea is one of six tea kinds in China. It is welcomed by its high aroma, fresh brilliant and heavy mellow. The processing technology of Laoshan congou black tea was studied in this paper, and the Laoshan congou black tea was successfully made. The quality of the black tea was compared with that of Qimen black tea, and similar quality was got with its first grade tea. Consumers liked the Laoshan congou black tea.

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