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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
Two-Dimensional Code of Tea Science Website

Table of Content

    15 February 2016 Volume 36 Issue 1
    Progress in the Prevention of Tea Polyphenols on Alzheimer's Disease and Their Mechanisms
    WEI Ran, XU Ping, YING Le, WANG Yuefei
    Journal of Tea Science. 2016, 36(1):  1-10.  doi:10.13305/j.cnki.jts.2016.01.001
    Abstract ( 131 )   PDF (739KB) ( 32 )  
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    Alzheimer's disease, a kind of neurodegenerative disease, is caused by the abnormal neurons associated with cognitive function, which can lead to the decline of memory, even affect the independent action and swallow. It has been reported that tea polyphenols showed positive effects on Alzheimer's disease by inhibiting the accumulation of abnormal proteins, antioxidative, modulating neurotransmitter levels, regulating cell signaling pathways and anti-inflammatory, etc. In the present paper, the prevention of tea polyphenols on Alzheimer's disease was summarized, and their mechanisms were discussed as well.
    Analysis on the Contents of Zhangping Shuixian Tea’s Aroma Precursors during Manufacturing Processes
    XIE Yunhai, ZHENG Deyong, YE Naixing, JIN Shan, ZENG Puyu
    Journal of Tea Science. 2016, 36(1):  11-17.  doi:10.13305/j.cnki.jts.2016.01.002
    Abstract ( 105 )   PDF (733KB) ( 97 )  
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    The glycosidic aroma precursors of Zhangping Shuixian tea were extracted by boiling ethanol, and the aroma substances, released from the precursors by biphase enzymolysis, was analyzed by GC-MS. The aroma substance was identified by the method of the standard mass library retrieval, the mass spectrogram of standard samples, and the retention time, 6 glycosidic aroma precursors were identified from Zhangping Shuixian tea: cis-3-Hexen-1-ol, linalool, methyl salicylate, geraniol, benzyl alcohol and phenylethyl alcohol. Furthermore, the glycosidic aroma precursors of Zhangping Shuixian tea in 12 manufacturing processes were extracted and identified. The results showed that spring tea and autumn tea have the same type of glycosidic aroma precursors in tea samples from different process, but the content of each component is different. The contents of components in the autumn tea are obviously higher than that of in the spring tea, while the content of glycosidic aroma precursors in withering leaves increase significantly than that in fresh leaves after plucking, the contents of glycosidic aroma precursors changed constantly during all the period of shaking and tossing, it suggested that the dynamic balance of glycosidic synthesis and enzymolysis were existed in this process.
    Study on the Effects of the Fixation Methods on the Chemical Components and Taste Quality of Summer Green Tea
    QI Dandan, DAI Weidong, TAN Junfeng, PENG Qunhua, ZHANG Yue, LIN Zhi
    Journal of Tea Science. 2016, 36(1):  18-26.  doi:10.13305/j.cnki.jts.2016.01.003
    Abstract ( 100 )   PDF (1074KB) ( 46 )  
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    As a key processing craft, fixation plays a key role in the formation of green tea quality. To study the effects of fixation methods on the summer green teas, a method based on ultra high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) combined with equivalent-quantification of the tea taste, in which caffeine, epigallocatechin gallate and sodium glutamate were used as bitter, astringent, and umami reference, respectively, was applied to investigate the difference of the chemical components and taste quality in summer green teas made by microwave fixation, rotary continuous fixation and steam fixation, respectively. Results of LC-MS analysis demonstrated that the contents of catechins, flavonol/flavone glycosides, procyanidins, theasinesins, amino acids, phenolic acids, and organic acids were significantly influenced by the fixation methods. Equivalent-quantification of the tea taste (umami, bitterness and astringency) also showed that fixation methods could change the taste quality of the summer green teas: the bitterness was higher in the green teas produced by rotary continuous fixation than by steam fixation then by microwave fixation; the astringency was higher in the green tea produced by steam fixation than by rotary continuous fixation then by microwave fixation; the umami scores did not exhibited statistical differences among these three groups of tea.
    Isolation and Identification of Variant Phytochemical in the Processing of Fu Tea by Fungal Fermentation with Loose Tea
    HUANG Hao, ZHAO Xi, HUANG Huaisheng, YIN Xia, SU Benwen, ZHONG Xinggang, HUANG Jian'an, ZHENG Hongfa, LIU Zhonghua
    Journal of Tea Science. 2016, 36(1):  27-37.  doi:10.13305/j.cnki.jts.2016.01.004
    Abstract ( 129 )   PDF (1449KB) ( 26 )  
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    Several kinds of Fu tea were obtained by the technology of “fungal fermentation with loose tea” with different tea samples such as Dahongpao tea, black tea, green tea, the raw material of Tianjian tea and the raw material of Jinxiangyi brick tea. With different properties of tea samples (fungal solid state fermentation) generated from “fungal fermentation” as the research objects, this article has searched the main variant phytochemical through comparative analysis with the help of HPLC overlay method. Meanwhile, targeted variant compounds have been constructed with preparative HPLC with preliminary identification by HR-MS and NMR. The experiment indicated that under the detached condition of this study, different kinds of Fu tea generated the same compounds after “fungal fermentation”. And the two added variant compounds are flavonols, named quercetin and kaempferol respectively.
    A Comparative Study of Different Polarity Chromatographic Column in Analysis of Aroma Components in Black Tea
    QIAO Yang, DU Liping, XIAO Dongguang
    Journal of Tea Science. 2016, 36(1):  38-44.  doi:10.13305/j.cnki.jts.2016.01.005
    Abstract ( 107 )   PDF (897KB) ( 103 )  
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    The aroma components in black tea were extracted and analyzed by headspace solid phase micro extraction (HS-SPME) coupled with capillary gas chromatography-mass spectrometry (GC-MS). Two different polarity chromatographic columns were used for the separation of the aroma components in black tea. The result of semi-standard non-polar chromatographic column HP-5MS and standard polar chromatographic column CP-Wax were compared by analysis. The results indicated that the separation effect of two different polarity chromatographic column are satisfactory, and there are some differences between the analysis results. Therefore, in the analysis of different aroma components in black tea, we should select suitable chromatographic columns according to the various analytes.
    Effects of Earthworm Bio-organic Fertilization Technology on Soil Microbial Characteristics and Enzyme Activities of Tea Plants
    TANG Jinchi, ZHOU Bo, LI Jianlong, TANG Hao, CAO Junxi
    Journal of Tea Science. 2016, 36(1):  45-51.  doi:10.13305/j.cnki.jts.2016.01.006
    Abstract ( 113 )   PDF (685KB) ( 97 )  
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    Tea garden soil which had been fertilized five years was chosen for the study, and soil microbial characteristics and enzyme activities were studied. The results showed that: Earthworm bio-organic fertilization treatment (100% FBO) could significantly increase soil microbial biomass carbon, respiration rate, microbial quotient, level of bacteria, fungi and actinomycetes in 0-20 cm soil level, and could significantly improve the activity of catalase, urease, invertase and alkaline phosphatases in soil (P<0.05). In 20-40 cm soil level, the indicators of microorganisms and enzyme activities under 100% FBO treatment were also higher than CK, but most of them did not reach significant level. Bio-organic fertilization technology could significantly increase the number and activity of soil microorganisms, and upgrading soil enzymes activity which was related to soil nutrient. This would help to restore or rebuild the damaged soil ecosystem of tea garden, and to enhance soil quality.
    Pesticide Deposit Characteristics and Its Field Efficacy Evaluation of A New Type of Tea Management Machine
    LUO Zongxiu, BIAN Lei, CAI Xiaoming, CHEN Zongmao
    Journal of Tea Science. 2016, 36(1):  52-58.  doi:10.13305/j.cnki.jts.2016.01.007
    Abstract ( 97 )   PDF (900KB) ( 29 )  
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    To evaluate the spray performance of 3CG-45 management machine, we used water sensitive paper test the droplets atomization effect and used allure red solution as tracer to investigate droplets deposit and distribution, finally, 3CG-45 management machine’s field efficacy trial was evaluated. The results showed the droplets of 3CG-45 management machine were smaller than Nongbang WBS-16 manual sprayer and the number of droplets were more than Nongbang WBS-16 manual sprayer in the same unit area. The droplet diameter on 45o front in half height of tea plant is (300.24±157.23) μm, droplets density is 141.25±23.85 per square centimeter. The deposition of allure red solution on upper, middle, lower and bottom is respectively (0.64±0.14) μg·cm-2, (0.20±0.05) μg·cm-2, (0.18±0.03) μg·cm-2 and (0.14±0.02) μg·cm-2. The result of field efficacy trial showed 3CG-45 management machine possesses good control effect even pesticide dose was reduced. In conclusion, 3CG-45 management machine showed good spray function to control tea diseases and insect pests.
    A New Disease of Tea Plant Caused by Phoma adianticola
    YANG Wen, CHEN Yao, CHEN Xiaojun, YAO Yongjing, ZHOU Yufeng
    Journal of Tea Science. 2016, 36(1):  59-67.  doi:10.13305/j.cnki.jts.2016.01.008
    Abstract ( 90 )   PDF (1328KB) ( 111 )  
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    This paper aims to study the pathogen isolation and identification of a kind of disease causing browning on tea buds. The pathogenic strain was obtained according to Koch's Rule. The results of morphological observation of strains and the rDNA ITS molecular identification under the condition of PDA culture showed that the pathogen was a fungus of phoma. The pathogenic strain was further identified in according to the identification procedures of phoma. After 7 days on the OA and MA culture medium, the average diameter of colonies was 6.0-6.4 cm. Pycnidia were globose with 1-2 ostioles, glabrous or with some hyphal outgrowths. Conidia were ellipsoidal, aseptate, usually with two polar guttules, mostly (4.9-6.3) μm× (2.1-2.8) μm in size. The NaOH reaction was positive on OA and MA, the colour became yellow-green. The characteristics described above showed that the pathogen was preliminarily identified as Phoma adianticola. This disease of tea buds caused by P. adianticola may be a new disease of tea plant. According to the symptoms of infection, this disease was temporarily described as the buds-browning disease of tea.
    SSR Identification and Pedigree Analysis of PVP Application Cultivars in Tea Plant
    HUANG Danjuan, MA Jianqiang, CHEN Liang
    Journal of Tea Science. 2016, 36(1):  68-76.  doi:10.13305/j.cnki.jts.2016.01.009
    Abstract ( 100 )   PDF (1433KB) ( 36 )  
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    Thirty SSR markers were used in this study for molecular identification and pedigree analysis of 26 PVP application tea cultivars, and 13 similar cultivars and parents, for probing the possible application of PVP and DUS testing using SSR markers in tea plant. A total of 131 alleles were detected, the number of alleles detected by each SSR marker ranged from 3 to 7, with a mean of 4.4. The average values of Shannon index and polymorphism information content were 1.04 and 0.51, respectively. The genetic distance ranged from 0.03 to 0.70 between 39 cultivars. When the genetic distance was 0.15, they could be classified into 7 groups. Tea cultivars from the same province and genetic background were clustered into one group to some extent. The identification ability of the 30 SSR markers was quite different, each marker could identify 3-16 cultivars. The 39 tea cultivars could be clearly distinguished by 4 core primers which were used to construct the molecular fingerprinting of all cultivars.
    Leaf Functional and Photosynthetic Characteristics in Different Leaves Positions of Tea Plant
    WANG Feng, CHEN Yuzhen, WANG Xiuping, YOU Zhiming, CHEN Changsong
    Journal of Tea Science. 2016, 36(1):  77-84.  doi:10.13305/j.cnki.jts.2016.01.010
    Abstract ( 99 )   PDF (932KB) ( 32 )  
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    Taking 5 breeding lines tea as test material, the leaf functional and photosynthetic characteristics of the leaves at different positions were monitored, and correlations between the leaf functional and photosynthetic characteristic analyzed. The leaf functional characteristic included leaf area (LA), the leaf index(LI), specific leaf area (SLA), leaf dry matter content(LDMC), Chla, Chlb, Chl and Car, the photosynthetic indexes included net photosynthetic rate(Pn), stomatal conductance(Gs), intercellular CO2 concentration(Ci) and transpiration rate(Tr). The results showed that the LA, LMDC, Pn, Gs and Tr firstly increased and then decreased with the leaf position went up, whose maximum value emerged at the middle leaves(from 3rd to 4th). The 1 and 6 leaf measurements were substantially below other leaf position (P<0.05). The LI and SLA increased with the elevation of the leaf position, the maximum values of SLA was at 6th leaf (P<0.05). The Chla, Chlb and Chl of different position leaves (from 1st to 4th) were relatively high, and their amounts in leaves of the 6th leaf were usually lower than other leaf position (P<0.05). The variation trend of Car was not obvious with the leaf position went up. The correlation analysis indicated that the LA was significant and remarkably significant positive correlated with LI, LDMC, Chla, Chlb, Chl and Car, but significant negative with Ci, and not significant correlation with other indicators. LI had no significant correlation with other indicators (except LA). The SLA and LDMC, Chla, Chlb, Chl, Car were significant and remarkably significant negative correlation with Pn, but significant positive correlation with Ci, and not significant correlation with other indicators. The LDMC was significant and remarkably significant positive correlation with L Chla, Chl and Pn. The Chla, Chlb, Chl and Car were positively correlated with each other significantly, and the photosynthetic pigments were remarkably significant positive correlated with Pn. The Gs and Tr showed no significant correlation with other indicators. Our results suggest that: the LA, photosynthetic capacity and LDMC of middle leaves of (from 3rd to 4th) tea plants were relatively higher than those of other leaf positions, so the middle leaves should be the experimental material to test photosynthetic; SLA, LDMC and photosynthetic pigments were closely related with Pn, so they could be used as an index to evaluate the photosynthetic capacity.
    Effect of Natural Low-temperature on Endogenous Hormones of Camellia sinensis (L.) Kuntze Plant
    ZENG Guanghui, MA Qingping, WANG Weidong, ZHOU Lin, YIN Ying, LI Xinghui
    Journal of Tea Science. 2016, 36(1):  85-91.  doi:10.13305/j.cnki.jts.2016.01.011
    Abstract ( 91 )   PDF (708KB) ( 64 )  
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    To understand the changes of endogenous hormones in tea plant [Camellia sinensis(L.) O. Kuntze] under natural low-temperature, ten-year-old tea plants of the cultivar ‘Longjingchangye’ were used as the material and the changes of endogenous hormones content were determined by enzyme-linked immunosorbent assay (ELISA). The results showed that the fluctuation amplitude of indole acetic acid (IAA) content is highest among all detected hormones during overwintering period. The change of abscisic acid (ABA) content was smaller than IAA but higher than that of gibberellins (GA3) and zeatinriboside (ZR). In addition, the changing trends of IAA, ZR and GA3 content is consistent, while the trend of ABA is different from them. Furthermore, the changes between ZR and GA3, ZR and IAA, IAA and GA3 content were significantly related. As well, there are significant positive correlations between ABA and IAA, ZR, respectively. All of the above results suggest that endogenous hormones in tea plant are closely related under natural low-temperature. Tea plant may regulate the ratio of ABA/(GA3 + IAA + ZR) to adapt to low temperature.
    Screening and Validation of Reference Genes for Quantitative Real-time PCR Analysis in Tea Plant (Camellia sinensis) under Different Nitrogen Nutrition
    LIU Yuan, WANG Liyuan, WEI Kang, CHENG Hao, ZHANG Fen, WU Liyun, HU Juan
    Journal of Tea Science. 2016, 36(1):  92-101.  doi:10.13305/j.cnki.jts.2016.01.012
    Abstract ( 90 )   PDF (1081KB) ( 131 )  
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    The objective of this study was to select the most reliable reference genes for qRT-PCR analysis of target tea plant genes under varying nitrogen source and availability. We chose 6 housekeeping genes which included five commonly used and one new candidates to systematically assess their expression levels at three different tissues (young leaves, mature leaves and roots) under different nitrogen regimes by qRT-PCR. GeNorm and NormFinder software were used to analyze and evaluate the data for reference genes. The results indicated that GAPDH, β-actin and RPL13 are the best reference genes for normalizing target gene expression in tea plant under different nitrogen nutrition, whereas α-tubulin and RuBP are not suitable in many experimental conditions and the best combination (GAPDH+β-actin) was recommended. Meanwhile, the expression levels of CsNRT1.2 and CsAMT1.1 in young leaves of tea plants were analyzed. The results showed that the variation tendency of CsNRT1.2 and CsAMT1.1 are exactly consistent when using GAPDH and GAPDH+β-actin as reference genes. However, the expression levels of these genes are showed significant differences when α-tubulin was used as a reference gene. Thus, validation of suitable reference genes for specific condition can guarantee the accurate quantification of the target genes in qRT-PCR analysis.
    Comparative Study on Component Characteristics and Inhibitory Activities on α-glucosidase of Theabrownin from Fuzhuan Brick Tea
    HE Guowen, ZHONG Tongsheng, PENG Xiaoyun, LONG Liping, ZHAO Yunlin, ZHANG Weimin
    Journal of Tea Science. 2016, 36(1):  102-110.  doi:10.13305/j.cnki.jts.2016.01.013
    Abstract ( 112 )   PDF (1311KB) ( 42 )  
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    By using Fuzhuan brick tea as raw material, five kinds of theabrownin with different molecular weight (≤3.5 kDa、3.5-25 kDa、25-50 kDa、50-100 kDa and ≥100 kDa) have been obtained by membrane separation technology. The spectral and physicochemical properties and inhibition on the α-glucosidase activity of theabrownins were comparative studied. The results showed 39 components from pyrolysis of Fuzhuan theabrownines were identified. The results showed that the theabrownins possessed the advantageous hypoglycemic effect. Effects of biological activity influenced by the total content of acidic group, carboxyl, phenolic hydroxyl, polysaccharide and protein. Five kinds of theabrownin belong to phenolic compounds containing hydroxyl, alkyl, carboxyl and phenyl, and showed a characteristic absorption peak at the 230 nm in UV-vis spectrum. The polysaccharide contents increased with the increase of theabrownin molecular weight, while the protein decreased. The theabrownin with molecular weight 25-50 kDa showed highest inhibition rate to α-glucosidase, which is equivalent of 1.9 times to that of acarbose. It is suggested that the Fuzhuan brick theabrownine is a benzene substance containing polyphenols, polysaccharides and proteins, which constitute a half chair or the chair conformation.