Most cited articles

Baidu Google scholar CSCD Crossref WebOfScience Sciencedirect

Published within: In last 1 years|  In last 2 years|  In last 3 years|  All

Condition： Baidu + All

Please wait a minute... For Selected: Download Citations EndNote Reference Manager ProCite BibTeX RefWorks Toggle Thumbnails Select Evaluation of Genetic Diversity in Oolong Tea Germplasms by AFLP Fingerprinting HUANG Fu-ping, LIANG Yue-rong, LU Jian-liang, CHEN Rong-bing, Mamati G. E., SUN Qing-lei Journal of Tea Science    2004, 24 (3): 183-189.   DOI: 10.13305/j.cnki.jts.2004.03.007 Abstract （508）      PDF（pc） （385KB）（302）       Knowledge map    Save Genetic diversity in 45 Oolong germplasms collected from three provinces, Fujian, Guangdong and Taiwan was evaluated by AFLP fingerprinting based on silver staining technique using 5 primer combinations. The 5 primer combinations generated 208 polymorphic bands. Largest genetic distance between germplasm was 0.481, and the smallest was 0.124. Estimated genetic diversity within the 45 germplasm was up to 0.311. Genetic diversity within Wuyi Mountain population was highest, while genetic diversity within Anxi population was higher than Guangdong and Taiwan populations and lowest within Taiwan population. A dendrogram generated by NT-SYS software indicated that the 45 Oolong tea germplasms could be divided as Wuyi type and Chaoan type. Genetic similarity determined by Popgene 32 software was highest between Anxi and Wuyi populations which was up to 0.9505, and lowest between Taiwan and Chaoan populations which was up to 0.77. It could be inferred that Fujian Oolong tea germplasms originated from Wuyi Mountains. Reference | Related Articles | Metrics Cited: Baidu(102) Select Evaluation on the Function and Toxicity of Extraction of Characteristic Components in Yunnan pu-erh Tea GONG Jia-shun, CHEN Wen-ping, ZHOU Hong-jie, DONG Zhao-jun, ZHANG Yi-fang Journal of Tea Science    2007, 27 (3): 201-210.   DOI: 10.13305/j.cnki.jts.2007.03.011 Abstract （617）      PDF（pc） （2116KB）（478）       Knowledge map    Save ：The anti-fatigue, reduced cholesterol function, acute toxicity and the mutagenicity of extraction of characteristic components in Yunnan pu-erh tea were studied using mouse as experimental animals. It had significant function of anti-fatigue and reduced cholesterol for mouse, its effects was better than that of water extracts of pu-erh tea. The oral acute toxicity in mouse,Ames test,micronucleus test in bone narrow and chromosome abnormality test of characteristic components extraction in Yunnan pu-erh tea were also carried out．The oral LD50 value of this extraction in mouse was more than 10.0βg/kg．The number of relevant strain colonies had no remarkable increase in the Ames test with and without S9 mixture, and the relationship of dose-response was also not found. The micronucleus rates and chromosome abnormality rates at all range of doses had no significant difference compared with the control group. At the dose of 500~5β000βμg/ml, the characteristic components extraction could not cause the increase of mutagenic rate of CHL (Chinese Hamster Lung Fibroblast, CHL) cells. It suggested that the extraction of characteristic components in Yunnan pu-erh tea has no mutagenicity for mouse． Reference | Related Articles | Metrics Cited: Baidu(71) Select Construction of AFLP Molecular Markers Linkage Map in Tea Plant HUANG Jian-an, LI Jia-xian, HUANG Yi-huan, LUO Jun-wu,GONG Zhi-hua, LIU Zhong-hua Journal of Tea Science    2005, 25 (1): 7-15.   DOI: 10.13305/j.cnki.jts.2005.01.002 Abstract （517）      PDF（pc） （962KB）（436）       Knowledge map    Save Based on an improved method of AFLP, AFLP markers were employed for construction of a linkage map used a set of 69 F1 progenies of Qi Men No.4×Chao An Da Wu Ye as a mapping population. In this work, all together 1925 bands were obtained by 22 pairs of primers and 87.5 bands each primer pair on average, a total of 485 (25.19%) polymorphic AFLP markers were detected. The 356 (73.40%) of polymorphic markers with Mendelian segregation ratio (P=0.01) were obtained. 247（69.38%）of the 356 loci were 1:1 segregation, 109（30.62%）of the 356 loci were 3:1 segregation. Furthermore, the AFLP molecular markers linkage maps of Qi Men No.4 and Chao An Da Wu Ye were constructed respectively by using Mapmaker/Exp (version3.0). The map of female parent included 17 linkage groups and located 208 markers, covered total map length of 2457.7 cM, and average distance between markers was 11.9 cM. The map of male parent included 16 linkage groups and located 200 markers,covered total map length of 2545.3 cM, and average distance between markers was 12.8 cM. Reference | Related Articles | Metrics Cited: Baidu(68) Select Research Progress on Resistance Breeding of Tea Plant WANG Xin-chao，YANG Ya-jun Journal of Tea Science    2003, 23 (2): 94-98.   DOI: 10.13305/j.cnki.jts.2003.02.002 Abstract （669）      PDF（pc） （385KB）（578）       Knowledge map    Save This paper summarized the progress of cold hardness resistance、drought resistance、resistance to disease and pest on tea breeding in china and abroad，and put forward some further research focal points on these aspects. Reference | Related Articles | Metrics Cited: Baidu(62) Select Elite Germplasm Evaluation and Genetic Stability of Tea Plants YANG Ya-jun, YU Fu-lian, CHEN Ling, ZENG Jian-ming, YANG Su-juan, LI Su-fang, SHU Ai-ming, ZHANG Zhi-fang, WANG Yu-shu, WANG Hai-si, WANG Ping-sheng, XU Mei, SONG Wei-xi, GUO Ji-chun, YANG Ru-xing, ZHANG Wen-jin, CHEN Zhi-hui Journal of Tea Science    2003, 23 (s1): 1-8.   DOI: 10.13305/j.cnki.jts.2003.s1.001 Abstract （432）      PDF（pc） （330KB）（567）       Knowledge map    Save The agronomy, made tea quality, chemical components, cold resistance of 200 accessions of tea germplasms were investigated during 1996-2000. Among six accessions of elite tea germplasms, their made tea quality exceeded national clones, four with high polyphenol content (>38%), six with high caffeine content (>5.2%) and two with low caffeine content (<1%) germplasms were selected. Based on the studies of RAPD marker, isozyme and pollen morphology, the heredity of tea germplasms and their cutting offsprings was basically stable. Reference | Related Articles | Metrics Cited: Baidu(60) Select Effect of Tea Polysaccharides on Immune Functions and Antioxdative Activity in Broilers HU Zhong-ze, JIN Guang-ming, WANG Li-ke, YANG Jiu-feng Journal of Tea Science    2005, 25 (1): 61-64.   DOI: 10.13305/j.cnki.jts.2005.01.011 Abstract （425）      PDF（pc） （312KB）（199）       Knowledge map    Save To study the effect of tea polysaccharide on immune function and antioxidative activity in broilers, 0%、0.2%、0.4% of tea polysaccharide were added into the drinking water for broilers respectively. Results showed that thymus index and serum IgG levels of broilers were increased obviously by TP（P<0.05）, furthermore lymphocyte transformation rate, macrophage activity, percentage of T cell numbers Serum SOD, GSH-Px and CAT activities in broilers were increased obviously by TP at same time（P<0.05）but not to index of fabricius bursa of broilers. Serum MDA levels of broilers were declined obviously by TP（P<0.05）. Reference | Related Articles | Metrics Cited: Baidu(60) Select The Bioactivities and Synthesis of Theanine LU Yi, GUO Wen-fei, NI Jie-er, YANG Xian-qiang Journal of Tea Science    2003, 23 (1): 1-5.   DOI: 10.13305/j.cnki.jts.2003.01.001 Abstract （702）      PDF（pc） （451KB）（1197）       Knowledge map    Save The recent researches have found that theanine, an unique and important component in tea plants, has many bioactivities, and made it get more and more attention. The property, bioactivities, and industrial preparation of theanine are reviewed. Reference | Related Articles | Metrics Cited: Baidu(58) Select Effect of Dietary Tea Polyphenols on Performances, Lipid Metabolism and Egg Quality of Laying Hens LOU Hong-xing, LIN Zi, WANG You-ming, LU Fu-zhuang, TANG Jun-feng, YING Jun-feng, YANG Zhong-ming Journal of Tea Science    2004, 24 (2): 135-140.   DOI: 10.13305/j.cnki.jts.2004.02.012 Abstract （591）      PDF（pc） （283KB）（458）       Knowledge map    Save There were two feeding trials in this research. 225 37-week-old Lohamann laying hens were randomly divided into five treatments for trial one,fed a basal diet supplemented with 0, 0.05, 0.1, 0.2, 0.4 percentage tea polyphenols(TP) for a period of 59 days, respectively.600 51-week-old Lohamann laying hens were randomly divided into four treatments for trial two, fed a basal diet added with 0, 0.025, 0.05, 0.1 percentage TP for a period of 8 weeks, respectively. Dietary effects of TP supplementation on performance, lipid metabolism and egg quality were investigated in laying hens. The results showed that: (1) Egg production and feed conversion efficiency were improved to a certain extent by supplementing TP, but they were not improved with the increasing levels of added TP. (2) The addition of 0.1% TP in diet increased egg yolk VE and VA concentration by 58.99% and 20.96%, respectively. And TP was tended to increase whole egg amino acid levels containing S. The supplementation of 0.025%—0.1% TP in diet of layers at later period decreased broken and soft-shelled egg rates by 31.59%—47.09%. (3) The addition of 0.4% TP in diet decreased total cholesterol (TCH), triglyceride(TG), LDL-C contents of layer serum with 46 week old by 19.65%, 19.99% and 7.69%, respectively, and increased HDL-C by 45.35%. No significant change of 0.025%—0.1% TP supplementation on serum lipid levels was found in layers with 59βw old. Reference | Related Articles | Metrics Cited: Baidu(58) Select Analysis on Applicability of ISSR in Molecular Identification and Relationship Investigation of Tea Cultivars YAO Ming-zhe, HUANG Hai-tao, YU Ji-zhong, CHEN Liang Journal of Tea Science    2005, 25 (2): 153-157.   DOI: 10.13305/j.cnki.jts.2005.02.013 Abstract （581）      PDF（pc） （379KB）（349）       Knowledge map    Save Inter-simple sequence repeat (ISSR) is a recently developed PCR-based molecular technology. It has been widely used in genetic diversity, phylogenetic studies, gene tagging, genome mapping and evolutionary biology in a wide range of crop species due to its simple, quick, efficient, high reproducibility and low expense. In this study, the applicability of ISSR on molecular identification and relationship analysis of tea cultivars were investigated. A total of 99 bands were amplified by eight ISSR primers in six tea cultivars and the average polymorphism was 79.6%. The six tea cultivars could be clearly distinguished by ISSR fingerprinting amplified with primers TRI22 and TRI30, and also by the presence or absence of specific ISSR markers and their combination. Six cultivars were divided into two groups by cluster analysis. Maolu, Cuifeng, Qingfeng, Yingshuang and Jinfeng were in one group and Longjing 43 in the other. The relationship of six tea cultivars were validated by cluster analysis based on ISSR. The results indicate that ISSR is a useful tool for molecular identification and relationship analysis of tea cultivars. Reference | Related Articles | Metrics Cited: Baidu(56) Select Study on the Hypoglycemic Mechanism of Tea Polysaccharides and Tea Polyphenols DING Ren-feng, HE Pu-ming, JIE Guo-liang Journal of Tea Science    2005, 25 (3): 219-224.   DOI: 10.13305/j.cnki.jts.2005.03.011 Abstract （693）      PDF（pc） （399KB）（557）       Knowledge map    Save The investigation on the hypoglycemic mechanism of tea polysaccharides and tea polyphenol in diabetic SD rats induced by alloxan was conducted. Methods: After feeding tea polysaccharides or polyphenols for 3 weeks, the changes of the level of blood glucose, insulin and the activities of amylase, sucrase and maltase in small intestine were inspected in diabetic rats. Results about that the suppressive effect of high level of blood glucose induced by alloxan was observed in the groups feeded with tea polysaccharides or tea polyphenols obviously in the experimental period. Compared with control group, the level of blood insulin in the group feeded with tea polysaccharides was increased significantly (P<0.05), the activity of sucrase and maltase were decreased significantly. Almost the same change without significance was observed in the group feeded with tea polyphenols while compared with the control group. Investigation indicated that the tea polysaccharides and tea polyphenols have remarkable suppressive hyperglycemic effect on diabetic rats induced by alloxan. These results suggested that functionary mechanisms of the suppressive hyperglycemic effect of tea polysaccharides may be induced by controlling the activities of sucrase and maltase. Reference | Related Articles | Metrics Cited: Baidu(55) Select Genetic Diversity Estimates for Darjeeling Tea Clones Based on Amplified Fragment Length Polymorphism Markers Rajan Kumar Mishra, Swati Sen-Mandi Journal of Tea Science    2004, 24 (2): 86-92.   DOI: 10.13305/j.cnki.jts.2004.02.003 Abstract （378）      PDF（pc） （292KB）（170）       Knowledge map    Save Tea plants growing in Darjeeling area, in addition to all other factors described below, are unique due to their typical geographical isolation. DNA fingerprints revealed a high degree of polymorphism in genomes of different clones, and this demonstrated the suitability of using the Amplified Fragment Length Polymorphism (AFLP) method for genome analysis between closely related plants, such as vegetatively propagated (clonal) populations of tea. Cluster analysis exhibited a dendrogram that closely matched with earlier clonal grouping based on morphological characters. The extent of genetic relatedness between the clones was found to be at 70% level. Results also showed that the genetic variation (Hs) was higher among China type. The variation between and within the three types of clonal populations studied (viz. China, Assam and Cambod type) are 63% and 36% respectively. Reference | Related Articles | Metrics Cited: Baidu(54) Select Effect of Cold Acclimation and ABA on Cold Hardiness, Contents of Proline in Tea Plants YANG Ya-jun, ZHEN Lei-ying, WANG Xin-chao Journal of Tea Science    2004, 24 (3): 177-182.   DOI: 10.13305/j.cnki.jts.2004.03.006 Abstract （623）      PDF（pc） （158KB）（392）       Knowledge map    Save Effect of cold acclimation and ABA on cold hardiness resistance, contents of proline in tea plants was studied. The results showed that through cold acclimation and ABA treatment, the cold hardiness of tea plants was changed greatly during the process of acclimation to deacclimation, showing a trend from low to high then to low again. And ascertain 7℃and 9℃are the crucial temperature to finish acclimation or start declimation respectively.On the other hand, it can be concluded that the rising degree of cold hardiness resistance was lower during artificial or ABA treatment than that of natural cold acclimation. At the same time, changes of Proline content weren’t regular,the relationship between proline content and cold hardiness resistance was insignificant. It implied that changes of proline content during cold acclimation were an integrative response in tea plant. Reference | Related Articles | Metrics Cited: Baidu(53) Select Determination of the Total Content of Polyphenols in Kudincha by Folin-Ciocalteu Colorimetry LIU Li-xiang, Tanguy Laura, LIANG Xing-fei, SUN Yi, YE Hong, ZENG Xiao-xiong Journal of Tea Science    2008, 28 (2): 101-106.   DOI: 10.13305/j.cnki.jts.2008.02.006 Abstract （658）      PDF（pc） （236KB）（1004）       Knowledge map    Save A quantitative method for the determination of the total content of polyphenols in kudincha was studied by using FC method (Folin-Ciocalteu colorimetry ) with chlorogenic acid as standard. The results showed that the total polyphenol contents of kudincha could be well calculated according to their colorimetric absorption at 747 nm by applying Folin-Ciocalteu reagent 3.0 ml and saturated Na2CO3 4.5 ml at 30℃ for 30 min, and the linear range of standard curve was 20.0~100.0 mg/L. Stability, precision, repetition and recovery rate were in the range of 0.887%~1.416% by RSD (relative standard deviation). There are not any differences for the results obtained by FC method and ferrous tartrate colourimetry. Therefore, FC method is convenient, fast, and accurate to determine the total polyphenols of kudincha. Reference | Related Articles | Metrics Cited: Baidu(51) Select Genetic Mapping of First Generation of Backcross in Tea by RAPD and ISSR Markers HUANG Fu-ping, LIANG Yue-rong, LU Jian-lian, CHEN Rong-bing Journal of Tea Science    2006, 26 (3): 171-176.   DOI: 10.13305/j.cnki.jts.2006.03.003 Abstract （417）      PDF（pc） （545KB）（441）       Knowledge map    Save The segregation mode for 94 plants in first generation of back cross (BC1) of tea cultivar Fudingdabaicha were investigated using 14 RAPD primers and 20 ISSR primers. One hundred and seventy four segregation loci was identified. Among the 174 loci, 90 loci or 51.7% were segregated at the expected Mendelian ratio of 1:1, in which 63 belonged to ISSR loci and 27 belonged to RAPD loci, and 36 loci segregated in the ratios of 3:1 or 1:3. Sixty-two of the 126 loci with segregation ratios of 1:1, 3:1 and 1:3 were included in 7 linkage groups through linkage mapping by Mapmaker EXP 3.0 software and the other 64 loci were not included in the 7 linkage groups because of their far genetic distance. This map concluded 46 RAPD markers and 16 ISSR markers, covering distance of 1180.9βcM, with average distance of 20.1βcM. The linkage group LG4 covered the farthest genetic distance with 309.3βcM and group LG6 had the largest number of markers, with 18 loci and its average distance being 15.7βcM. Reference | Related Articles | Metrics Cited: Baidu(49) Select The Improvement of Isolation and The Method of Two-Dimensional Electrophoresis of Protein from Tea Plant LIN Jin-ke, ZHENG Jin-gui, YUAN Ming, ZHANG Xue-qin, WANG Feng Journal of Tea Science    2003, 23 (1): 16-20.   DOI: 10.13305/j.cnki.jts.2003.01.004 Abstract （465）      PDF（pc） （700KB）（417）       Knowledge map    Save Reference | Related Articles | Metrics Cited: Baidu(49) Select Study on the Characteristic of Aroma Components in Green Tea with Chestnut-like Aroma YE Guo-zhu, JIANG Yong-wen, YIN Jun-feng, YUAN Hai-bo, ZHANG Rui-lian, WANG Zhi-lan, SHEN Dan-yu, WANG Fang, CHEN Jian-xin Journal of Tea Science    2009, 29 (5): 385-394.   DOI: 10.13305/j.cnki.jts.2009.5.009 Abstract （655）      PDF（pc） （570KB）（456）       Knowledge map    Save E Mei MaoFeng tea with chestnut-like aroma was processed under different temperature and time to change the intensity and type of the aroma. The treated teas and E Mei MaoFeng tea were classified into two types—teas with chestnut-like aroma and others without chestnut-like aroma, according to the organoleptic evaluation. After analysis on the differences of the two types of teas using Duncan’s multiple tests, principal component analysis was applied to observe and analyze the distribution of the selected aroma components and the tea samples. The results demonstrated that the teas with chestnut-like aroma included remarkably high contents of β-ionone, nerolidol, phytol, 1,4-eicosadiene, 5,8,11,14-eicosatetraenoic acid, ethyl ester, (all-Z)-, 2,6-di-tert-butylbenzoquinone, pentadecane,2-methyl-, heptadecane, hexadecane,2,6,10-trimethyl-, but the content of dodecanol,3,7,11-trimethyl- was remarkably lower than the later. The ten aroma components have a good effect of distinguishing the teas with chestnut-like aroma from those without chestnut-like aroma. On the other hand, nonanal, and cis-jasmone are also worthy of attention. Reference | Related Articles | Metrics Cited: Baidu(49) Select Construction of Tender Shoots cDNA Library and Preliminary Analysis of Expressed Sequence Tags Sequencing of Tea Plant CHEN Liang, ZHAO Li-ping, GAO Qi-kang Journal of Tea Science    2004, 24 (1): 18-22.   DOI: 10.13305/j.cnki.jts.2004.01.003 Abstract （575）      PDF（pc） （423KB）（200）       Knowledge map    Save The construction of the first cDNA library of tea plant [Camellia sinensis cv. Longjing 43] in China and the analysis of expressed sequence tags sequencing successful ratio were reported. Total RNA was isolated from tender tea shoots using TRIZOL single-step method, mRNA separated and then the double-strand cDNA amplified by LD-PCR. After size fractionation, the ds-cDNA was ligated to λTripEX2 and recombinant bacteriophages were packaged. The cDNA library was tittered and amplified using XL1-Blue as receptor bacterium. The titer of the original library was 6.8×105pfu/ml with a recombinant rate of 98.05% and 3.5×105 clones in total, the amplified titer was 7.2×109pfu/ml. PCR amplification suggested the inserted cDNA fragments ranged from 0.5 kb to 2 kb, mostly from 1.0 kb to 1.5 kb. The data indicate that the tea cDNA library has high titer, high recombinant percentage and large inserted fragments. Totally, 4320 clones were sequenced, 2963 useful sequences were obtained, corresponding to 68.5%. The first batch of 1687 valid tea plant ESTs were generated. Reference | Related Articles | Metrics Cited: Baidu(49) Select Dynamic Change of Main Biochemical Components of Premium Green Tea Fresh Leaves during Spreading YIN Jun-feng, XU Yong-quan, YUAN Hai-bo, YU Shu-ping, WEI Kun-kun, CHEN Jian-xin, WANG Fang, WU Rong-mei Journal of Tea Science    2009, 29 (2): 102-110.   DOI: 10.13305/j.cnki.jts.2009.2.004 Abstract （673）      PDF（pc） （289KB）（718）       Knowledge map    Save By using of a leaf and a bud shoot as fresh tea leaves material, and spread continuously (78%~61%), spread leaves with different moisture content were fixed with liquid nitrogen and freeze-dried. then the contents of tea polyphenols and catechin components, total amino acids and free components, caffeine, total chlorophyll, Vc and total soluble sugar were determined to study the dynamic change of biochemical components of fresh tea leaves during spreading. Results showed that with increasing of spreading time, moisture content of fresh tea leaves decreased rapidly gradually, weight of dry substance decreased; contents of tea polyphenols and total catechins decreased at first and then increased during spreading, total esters-catechins decreased gradually, but GC could not be detected in fresh tea leaves and spread tea leaves, content of total amino acids increased, but different free amino acid have different changing trends during spreading; content of caffeine and total soluble sugar increased while total chlorophyll and Vc decreased gradually. Different biochemical components of fresh tea leaves changes in different rules during spreading. This study provides supplied some theory for improving the quality of premium green tea. Reference | Related Articles | Metrics Cited: Baidu(48) Select Effects on the Yield and Quality of Oolong Tea by Covering with Shading Net Journal of Tea Science    2004, 24 (4): 276-282.   DOI: 10.13305/j.cnki.jts.2004.04.010 Abstract （462）      PDF（pc） （87KB）（374）       Knowledge map    Save The effects of shading on ecology, physiology and biochemistry of Oolong tea by covering with black shading net in relative tea field in summer season were investigated by the authors. Results showed that in compared with control, the average temperature of daytime, maximum temperature, temperature difference and the relative humidity difference in plucking table of tea plant had been decreased remarkably, while the relative humidity of daytime and the daily minimum relative humidity in plucking table of tea plant in the shading treatment were remarkably increased. In compared with control, moisture content of shoots with one bud and three-leaves in the treatment of shading in summer and hot summer day was increased by 4.57％~6.47％ and 2.24％~2.78％ respectively. The content of total chlorophyll in leaves of the tea shoot in summer and hot summer day were respectively increased by 41.70％~48.92％and 52.38％~91.06％over the control. Similarly, chlorophyll a by 38.96％~47.25％ and 50.94％~72.52％,while chlorophyll b by 43.83％~54.58％and 67.98％~155.81％ were increased. Whereas the ratio of chlorophyll a and b was decreased by 0.1042~0.1868 and 1.10~3.54 respectively. After shading, the leaf epidermis, cuticle, palisade tissue, spongy tissue was thinned, while the lamina area was decreased, and the ratio of palisade tissue to spongy tissue was decreased. After shading, the contents of tea polyphenols, crude cellulose and caffeine in fresh leaves are all obviously reduced, while the contents of amino acid in fresh leaves are obviously increased. It was regarded that moderate shading could improve the quality and the yield of Oolong tea. Reference | Related Articles | Metrics Cited: Baidu(45) Select Biochemical and Molecular Biological Basis on The Anticarcinogenic Activity of Tea Polyphenolic Compounds CHEN Zong-mao Journal of Tea Science    2003, 23 (2): 83-93.   DOI: 10.13305/j.cnki.jts.2003.02.001 Abstract （686）      PDF（pc） （496KB）（986）       Knowledge map    Save The progress in the investigation of anticarcinogenic activity of tea polyphenols and its biochemical and molecular biological mechanisms in the world in recent 5 years were analyzed and reviewed in this paper. The mechanism of anticarcinogenic activity was discussed from the following 5 aspects: antioxidative activity, modulation on the key enzymes, blockage of signal transduction, antiangiogenic activity and the apotopsis of cancer cells. The developmental prospect and the investigational tendency of tea polyphenols in the future were discussed. Reference | Related Articles | Metrics Cited: Baidu(44) Select Effect of Drying Methods on the Aromatic Character of Pu-erh Tea ZHANG Ling-zhi, CHEN Wei-xin, WANG Deng-liang, ZHOU Li-min, CHEN Yu-fen Journal of Tea Science    2007, 27 (1): 71-75.   DOI: 10.13305/j.cnki.jts.2007.01.011 Abstract （570）      PDF（pc） （374KB）（559）       Knowledge map    Save With the aim to study the effect of drying methods on the aroma Characteristics of Pu-erh tea, the headspace solid-phase microextraction (HS-SPME) coupled with capillary gas chromatography-mass spectrometry (GC-MS) was used for the determination of volatiles in Pu-erh tea dried by baking, air-drying and sun-drying respectively. Results showed: Thirty-five compounds representing 95.4% of aroma contents of air-dried sample were identified with lower contents of terpenes and alcohols but higher contents of esters. Some biphenyls compounds which contributed to the stale odor of Pu-erh tea were distinct compounds of the air-dried sample. As for the sun-dried sample, Twenty-eight compounds representing 96.5% of aroma contents were identified with higher contents of ketones and lower contents of esters. In the baked sample, Twenty-four compounds representing 98.6% of aroma contents were identified with more alcohols compounds such as epoxylinalol, α-terpineol, 2-hydroxy-3,5,5-trimethyl-cyclohex- 2-enone contributed to the camerlsed and sweet flower odor of tea. The results were consistent with that of sensory tests. Sensory tests showed: The characteristic aroma of sun-dried tea, baked tea and air-dried tea were pungent, high-fired and stale odour, respectively. Results showed both baking methods and sun-drying methods were not suitable for Pu-erh tea, but the air-drying methods were the best method of the formation of Pu-erh tea aroma. Reference | Related Articles | Metrics Cited: Baidu(44) Select Study on the Hypolipidemic Effect of Flavones and Dihydromyricetin From Tengcha CHEN Yu-qiong, NI De-jiang, CHENG Qian, HUANG Hai-bo, MENG Yan, WU Mou-cheng Journal of Tea Science    2007, 27 (3): 221-225.   DOI: 10.13305/j.cnki.jts.2007.03.015 Abstract （648）      PDF（pc） （593KB）（639）       Knowledge map    Save The effects of Tengcha flavones and dihydromyricetin(DMY) on hypolipidemic mice were investigated. The results showed, compared with the hyperlipidemia control group, DMY reduced the weights of mice significantly; Tengcha flavones and DMY decreased serum TC、TG、LDL-C、malondiadehyde(MDA) contents and Liver coefficient, increased HDL-C levels and the activities of SOD distinctly. The pathological observation on the liver tissue showed that Tencha flavones and DMY could lighten the denaturation liver cell. As results, Tengcha flavones and DMY could prevent hypolipidemia in mice and protect myocardial cells from oxidation and the liver harmful from of high lipid. Reference | Related Articles | Metrics Cited: Baidu(43) Select 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 （473）      PDF（pc） （244KB）（487）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(42) Select Effect of Chemical Insecticides on the Diversity of Arthropods in Tea Garden WANG Guo-hua, LIANG Yuan-fa, TIAN Yong-hui, WANG Jia-lum, ZHOU Guo-lan Journal of Tea Science    2004, 24 (2): 99-104.   DOI: 10.13305/j.cnki.jts.2004.02.005 Abstract （540）      PDF（pc） （386KB）（490）       Knowledge map    Save The effect of chemical insecticides on the structure and diversity of arthropods in various tea gardens were investigated. Results showed that the effect of chemical insecticides on the arthropods in tea gardens reflected in the structure and the constitution of species, the diversity index and the distributive evenness of species. The index of population density of dominant insect pest was increased greatly in those tea gardens with higher chemical insecticide expense, especially for tea leaf hopper (Empoasca vitis Gotho). The regulatory effect of natural enemies on major insect pest was increased in those tea gardens with lower expenses of insecticides. Besides, the diversity index and the evenness index were increased at the same time. Reference | Related Articles | Metrics Cited: Baidu(41) Select Extraction of Tea-polyphenols from Tea Leaves by Ultrahigh Pressure Technique ZHANG Ge, ZHANG Ling-ling, WU Hua, ZHANG Shou-qin Journal of Tea Science    2006, 26 (4): 291-294.   DOI: 10.13305/j.cnki.jts.2006.04.011 Abstract （649）      PDF（pc） （326KB）（536）       Knowledge map    Save The extactrion of tea-polyphenols from tea leaves by using the ultrahigh pressure extraction technology (UPE) was studied. The experiment was designed with orthogonal method, and the yield of tea-polyphenols is used as the testing index. The extract conditions, including of the solvent concentration, pressure, the holding time of pressure and the soaking time before extraction, were investigated. The optimum extraction conditions are as follow, 60% ethanol, 200βMPa holding 3βmin., soaking 0.5 hr. The yield of tea-polyphenols is 28.92% under the optimum extraction condition. After separation, the yield of crude product of tea extraction is higher 25.3% than that of heat reflux method and the total of tea-polyphenols is higher 32% than that of heat reflux method. In addition, the extraction liquid of UPE is clear, easily to filter and no turbid after stored a long time. As a new extraction technology, UPE showed the great economic benefit if applied to extract tea-ployphenols from tea leaves in industrial scale. Reference | Related Articles | Metrics Cited: Baidu(40) Select Study on Chemistry and Bioactivities of Tea Polysaccharides XU Zhong-xi, WANG Kun-bo Journal of Tea Science    2004, 24 (2): 75-81.   DOI: 10.13305/j.cnki.jts.2004.02.001 Abstract （560）      PDF（pc） （280KB）（777）       Knowledge map    Save The recent researches have found that tea polysaccharide has many bioactivities, such as anti-thrombosis, reducing blood-sugar, blood-lipid and pressure depressing and strengthening the body's immunity. It can be used in curing diabetes and cardiovascular disorder as healthy foods and subsidiary medicine. The methods of extraction and purification, determination of purity and molecular weight, chemical composition, and bioactivities of tea polysaccharide are summarized. Reference | Related Articles | Metrics Cited: Baidu(39) Select Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods DOU Hong-liang, LI Chun-mei, GU Hai-feng, HAO Ju-fang Journal of Tea Science    2007, 27 (1): 51-60.   DOI: 10.13305/j.cnki.jts.2007.01.008 Abstract （574）      PDF（pc） （501KB）（282）       Knowledge map    Save ：Volatile components of green tea and fresh green tea berverage was extracted using HS-SPME and the major flavor compounds were identified by GC-MS/GC-Olfactometry/RI. The difference of aromatic constituents in composition and relative content between green tea and fresh green tea beverage was also compared.The results showed that the sort、intensity and contribution to total aroma of an aromatic compound could be identified and affirmed effectively by GC-MS/GC-Olfactometry/RI methods; The aromatic constituents of green tea were different from fresh green tea beverage in composition and relative content. Green tea contained 34 kinds of smell compounds, in which 3-Hexen-1-ol, 2-Ethyl-1-hexanol, Benzylalcohol, 1-Octanol, linalool, cis-Linalool oxide, Phenylethyl alcohol, Hexanal, (E)-2-Hexenal, Benzaldehyde, Acetophenone et al were the primary aromatic compounds. Fresh green tea beverage contained 37 kinds of smell compounds, in which linalool, trans-Linalool oxide, Phenylethyl alcohol, Geraniol, Nerol, Nerolidol, (Z)-2-Heptenal, Benzaldehyde, Acetophenone were the essential aromatic constituents. Reference | Related Articles | Metrics Cited: Baidu(38) Select Establishment of ISSR-PCR Reaction Conditions in Tea Plant YAO Ming-zhe, WANG Xin-chao, CHEN Liang, YANG Ya-jun Journal of Tea Science    2004, 24 (3): 172-176.   DOI: 10.13305/j.cnki.jts.2004.03.005 Abstract （623）      PDF（pc） （156KB）（307）       Knowledge map    Save The optimal ISSR-PCR reaction conditions in tea was established by studying the main parameters. Results showed that the optimum concentration of five important components i.e. template DNA, primer, Mg++, dNTP, Taq DNA polymerase in 20βµl reaction mixture was 10ng, 150βnmol/L, 1.5βmmol/L, 150βµmol/L, 0.5βU, respectively. The appropriate annealing temperature was average 4.5℃ higher than Tm of corresponding primer, and at least 30 PCR cycles should be carried out to ensure sufficient PCR products. ISSR polymorphism between thirteen tea germplasm was 77.6%, and 12 out of 13 tea germplasm could be identified by ISSR fingerprinter established with primer TRI18. Reference | Related Articles | Metrics Cited: Baidu(37) Select Studies on the Quality Chemical Components in Sichuan Brick Tea QI Gui-nian, TIAN Hong, LIU Ai-ling, SHI Zhao-peng Journal of Tea Science    2004, 24 (4): 266-269.   DOI: 10.13305/j.cnki.jts.2004.04.008 Abstract （541）      PDF（pc） （33KB）（507）       Knowledge map    Save The contents and constituents of amino acids, catechins, caffeine, tea polyphenols and water extracts in raw material, fermented leaves, Kang Zhuan tea from Sichuan province were studied using amino acid auto-analysis and HPLC analysis. The content of amino acids, essential amino acids, theanine,catechins, caffeine, tea polyphenols and water extracts in raw materials were 1424.00βmg/100g, 547.00βmg/100g, 87.15βmg/100g, 27.63βmg/g, 1.30%, 8.18% and 26.94%,respectively; those in fermented leaves were 1590.00βmg/100g, 668.00βmg/100g, 67.62βmg/100g. 27.52βmg/g, 1.24%, 7.90% and 24.53% respectively, and those in Kang Zhuan tea were 1420.00βmg/100g, 529.00βmg/100g, 66.88βmg/100g, 13.65βmg/g, 1.27%, 5.99% and 23.92%, respectively. Reference | Related Articles | Metrics Cited: Baidu(37) Select Genetic Diversity of Ancient Tea Plant in Yunnan Province of China Revealed by Inter-simple Sequence Repeat(ISSR) Polymerase Chain Reaction JI Peng-zhang, ZHANG Jun, WANG Ping-sheng, HUANG Xing-qi, XU Mei, TANG Yi-chun, LIANG Ming-zhi Journal of Tea Science    2007, 27 (4): 271-279.   DOI: 10.13305/j.cnki.jts.2007.04.001 Abstract （588）      PDF（pc） （544KB）（473）       Knowledge map    Save Tea plant [Camellia sinensis var. assamica] populations in Yunnan province of China cultivated since ancient times are important genetic resources for future breeding of new tea cultivars. To evaluate the genetic diversity within and between Yunnan ten representative populations and to formulate conservation strategies for the ancient tea populations in Yunnan was conducted by ISSR technique in this study. The genetic diversity within populations calculated from Nei's genetic diversity (He) was estimated to be 0.281, on average, at the population level and 0.461 at the variety level, while Shannon indices (Ho) of population level and Assam variety level were 0.418 and 0.653, respectively and the percentage of polymorphic loci (P) of the ten populations ranged between 56.5% to 90.9%, respectively. Coefficients of gene differentiation (Gst) within the population was 0.391, in agreement with the result of Shannon’ diversity indices analysis (36.0%) and analysis of molecular variance (AMOVA) among population (39.7%), which illuminated that 60.9% of the variation in Assam variety were from the individuals of the population, and 39.1% of the genetic variation were from the population. The result indicated Camellia var. assamica variety possesses high genetic diversity and medium genetic differentiation was existed in the genetic variation between population. This could be caused by the highly outcrossing nature and habitat fragmentation of tea species. Conservation strategy are suggested including in situ strategies and ex situ strategies based on the observed genetic information of population. Reference | Related Articles | Metrics Cited: Baidu(36) Select Study on the Aroma Components in Pu-erh Tea with Stale Flavor LU Hai-peng, ZHONG Qiu-sheng, LIN Zhi Journal of Tea Science    2009, 29 (3): 219-224.   DOI: 10.13305/j.cnki.jts.2009.3.007 Abstract （722）      PDF（pc） （239KB）（541）       Knowledge map    Save Five Pu-erh tea samples with stale flavor were selected from 36 samples by sensory tests, and the aroma constituents of these samples were determined by HS-SPME/GC-MS. Furthermore the mainly difference in aroma constituents between Pu-erh tea with stale flavor and other Pu-erh tea samples was discussed in the paper. Results showed that the aroma constituents of Pu-erh tea with stale flavor were mainly heterocyclic oxygen compounds and alcohols, and the sum of the two mentioned above occupied 40% of the total, the major aromatic compounds of Pu-erh tea with stale flavor were 1,2,3-Trimethoxybenzene, Benzene,4-ethyl-1,2-dimethoxy-,β-Terpineol, Epoxylinalol, Linalool oxideⅠ, 3,4-Dimethoxytoluene, Benzene, 1,2-dimethoxy-, Cedrol, Butylated Hydroxytoluene, Benzene, 1,2,3-trimethoxy-5-methyl-, β-Linalool, 1,2,4-Trimethoxybenzene, β-Ionone, α-Farnesene. The contents of β-Linalool, Decanal, Nonanal, Methyl Salicylate, 3,4-Dimethoxytoluene, Benzene, 4-ethyl-1,2-dimethoxy-, Butylated Hydroxytoluene were much higher than that of other Pu-erh tea samples. However, the contents of β-Terpineol, Cedrol, β-ionone, 1,2,4-Trimethoxybenzene, Benzene, 1,2-dimethoxy-, 1,2,3-Trimethoxybenzene and Longifolene were much lower than that of other Pu-erh tea samples. Reference | Related Articles | Metrics Cited: Baidu(36) Select Genetic Diversity and Relationship of Huangjincha Cultivar Based on EST-SSR Markers YANG Yang, LIU Zhen, ZHAO Yang, LIANG Guo-qiang, ZHAO Xi Journal of Tea Science    2009, 29 (3): 236-242.   DOI: 10.13305/j.cnki.jts.2009.3.010 Abstract （525）      PDF（pc） （347KB）（340）       Knowledge map    Save The 19 pairs of EST-SSR primers were used to analyze the genetic polymorphism and genetic relationship of 38 Huangjincha individuals. Totally 37 alleles were amplified using 19 EST-SSR primers, the number of alleles per primer ranged from 1 to 3, on average of 1.95. The expected heterozygosity (He) varied from 0.03 to 0.65, and the observed heterozygosity (Ho) ranged from 0 to 0.97, on average of 0.32 and 0.33, respectively. The Shannon index of the Huangjincha was 0.55. All of the results showed that the genetic polymorphism of Huangjincha was relatively poor. The 38 individuals were classified into 6 groups based on the UPGMA method with the similarity coefficient at 0.77. The results of the similarity coefficient among different individuals can give some implications to the genetic improvement of Huangjincha. At the same time, analysis of molecular variance (AMOVA) showed that variance component among groups and within populations were 21.77% and 78.23% each other, gene flow among the groups is 1.80, which all can give us some supports to protect the Huangjincha. Reference | Related Articles | Metrics Cited: Baidu(36) Select Effect of Exogenous Methyl Jasmonate-induced Tea Volatiles on Host-selection Behavior of Insects GUI Lian-you, CHEN Zong-mao, LIU Shu-sheng Journal of Tea Science    2004, 24 (3): 166-171.   DOI: 10.13305/j.cnki.jts.2004.03.004 Abstract （504）      PDF（pc） （46KB）（301）       Knowledge map    Save The effects of volatiles from tea plants induced by exogenous methyl jasmonate (MJA) spraying or MJA-exposure on host-selection behavior of the parasitoid Apanteles sp. and the geometrid Ectropis obliqua as well as the percentage of E. obliqua caterpillars parasitized by Apanteles sp. under field condition were studied. Tea volatile organic compounds (VOC) induced by exogenous MJA-spraying or MJA-exposure exhibited a significant increase of attractiveness to female adults of Apanteles sp., but not to female adults of E. obliqua; and also significantly increased the percentage of E. obliqua caterpillars parasitized by Apantele sp in field condition. Reference | Related Articles | Metrics Cited: Baidu(35) Select Chemical Communication Between Tea Plant-Herbivore-Natural Enemies CHEN Zong-mao, XU Ning, HAN Bao-yu, ZHAO Dong-xiang Journal of Tea Science    2003, 23 (s1): 38-45.   DOI: 10.13305/j.cnki.jts.2003.s1.008 Abstract （699）      PDF（pc） （435KB）（580）       Knowledge map    Save The relation of chemical communication between the host-herbivore-natural enemies is the basis of existence of the member in the food chain. The chemical communication between tea plant and the three major insect pests (tea geometrid, tea aphid, tea leafhopper) as well as the seven natural enemies was investigated by the authors. Results indicated that the location of insect pest on the tea plant depended on the volatiles emitted from the tea shoots, such as the z-3-hexen-1-ol, linanool, n-pentanol etc. Bioassay and EAG estimation showed that these compounds showed strong attractiveness and electrophysiological response to tea pests, however, they showed only a weak activities to the natural enemies. The metabolism in tea plants was changed and released the specific synomone after damaged by the pests. For example, the damage of tea geometrid induced more C5-C6 aldehyde compounds liberated and tea aphid damage induced the liberation of benzyaldehyde. The damage of tea shoots by tea leafhopper induced the release of 2,6-dimethyl-3,7-octadien-2,6-diol and indole. These compounds showed a strong attractiveness and electro-physiological response to their respective natural enemies under a very low concentration of 10-6-10-9βg/ml, however, they showed only a weak or no activities to leafhopper. The enzymes in the oral regurgitate secreted by the tea pests was the elicitor inducing the release of specific volatile synomone from tea shoots. These synomones possessed the systemic activity of translocation in tea plant. Reference | Related Articles | Metrics Cited: Baidu(35) Select The Composition and Chemiluminescence Analysis of Theaflavins in Enzymatic Oxidation Products of Tea Polyphenols DING Zhao-tang, WANG Xiu-feng, YU Hai-ning, SHEN Sheng-rong Journal of Tea Science    2005, 25 (1): 49-55.   DOI: 10.13305/j.cnki.jts.2005.01.009 Abstract （471）      PDF（pc） （315KB）（223）       Knowledge map    Save In this paper, theaflavins extracts from black tea and tea polyphenols were used as control, composition of theaflavins in enzymatic oxidation products was analyzed by HPLC, and the antioxidant activity was investigated by the technique of chemiluminescence. Results showed that, TF2A was the main composition in enzymatic oxidation products. In theaflavins extracts from black tea, there mainly existed four kinds of theaflavins and their contents were not greatly fluctuated. By employing CuSO4-Vc-H2O2-yeast and Fe2+-H2O2-yeast systems, antioxidant activity of enzymatic oxidation products was better than theaflavins extracts from black tea and tea polyphenols. Reference | Related Articles | Metrics Cited: Baidu(33) Select Productivity and Quality Response of Tea to Balanced Nutrient Management Including K and Mg RUAN Jian-yun, WU Xun Journal of Tea Science    2003, 23 (s1): 21-26.   DOI: 10.13305/j.cnki.jts.2003.s1.005 Abstract （589）      PDF（pc） （294KB）（754）       Knowledge map    Save This paper summarized results of experiments with potassium and magnesium fertilization on different tea types, carried out in various tea growing areas of China. Analysis of typical soil samples from various tea growing regions indicated that the supplying capacities of K and Mg in more than half samples were classified as deficient and did not meet the demands of tea plant under present production levels. Fertilization with K and Mg greatly increased yields of the major tea types, e.g. green tea, black tea, and Oolong tea. In addition to improved productivity, it is shown that quality, e.g. free amino acids, polyphenols, caffeine as well as theaflavin and thearubigin contents of black tea were largely increased. Resistances to drought and diseases were also improved by K application. Field experiments showed that potassium chloride had similar effect as potassium sulphate. The overall results confirmed that balanced nutrition including the nutrients K and Mg is an important measure to improve productivity of tea. A preliminary recommendation of K and Mg fertilization rates based on soil K and Mg status was proposed. Reference | Related Articles | Metrics Cited: Baidu(32) Select Systematic Separation, Purification of Water-soluble Green Tea Polysaccharides and Their Immunological Activities KOU Xiao-hong, JIANG He-yuan, CUI Hong-chun, ZHANG Jian-yong, GAO Qing-qing, YUAN Xin-yue, SHU Ai-min, LIU Xiao-hui, GAO Qi Journal of Tea Science    2008, 28 (3): 172-180.   DOI: 10.13305/j.cnki.jts.2008.03.011 Abstract （449）      PDF（pc） （341KB）（310）       Knowledge map    Save Water-soluble green tea polysaccharides were separated and purified by Ultrafiltration membranes with pore diameter of 150 kD, 20 kD, 6 kD in turn. All the three fractions were further separated and purified by DEAE-cellulose ion-exchange chromatography and Sephacryl S-300 column chromatography, and more than 20 green tea polysaccharide components totally were obtained. Their purity and molecular weight distribution were determined with high performance gel permeation chromatography (HPGPC) equipped with ELSD detector, and five components of homogeneous polysaccharide were obtained. The immunological activities of these green tea polysaccharides were determined by stimulated phagocytosis and nitric oxide production on RAW264.7 macrophage cell line of mice. Results showed that the tea Polysaccharides with 20 kD MW possessed significant immunological activities on NO production or phagocytosis of mice macrophage Raw 264.7 cells. Reference | Related Articles | Metrics Cited: Baidu(32) Select Study on the Change of Aroma Constituents During Pu-erh Tea Process LU Hai-peng, ZHONG Qiu-sheng, WANG Li, LIN Zhi Journal of Tea Science    2009, 29 (2): 95-101.   DOI: 10.13305/j.cnki.jts.2009.2.003 Abstract （521）      PDF（pc） （254KB）（732）       Knowledge map    Save The change of aroma constituents in Pu-erh raw tea during the pile-fermentation process were determined by HS-SPME/GC-MS. Results showed that the alcohols and hydrocarbons decreased distinctively, however, the heterocyclic oxygen compounds and esters increased distinctively during the pile-fermentation process. 1,2,3-Trimethoxybenzene was the most abundant component among the heterocyclic oxygen compounds, and its content reached the highest when the pile-fermentation process finished, and some main aromatic components, and relative contents which were obvious differences in Pu-erh raw tea and Pu-erh tea were analyzed. Reference | Related Articles | Metrics Cited: Baidu(32) Select Study on the Expression of Caffeine Synthase Gene mRNA in Tea Plant LI Yuan-hua, JIANG Chang-jun, WAN Xiao-chun Journal of Tea Science    2004, 24 (1): 23-28.   DOI: 10.13305/j.cnki.jts.2004.01.004 Abstract （484）      PDF（pc） （434KB）（496）       Knowledge map    Save The expression of caffeine synthase gene mRNA in tea plant by means of in situ hybridization was investigated. Results showed that the expressional sites is mainly located in the cell cytoplasm and nucleus of palisade tissue, but not in vacuole. The expressional sites of leaf vein are mainly in parenchyma and phloem, however, that in phloem is weaker. The expressional sites in young stalk are in phloem. The expressional sites in different cultivars are basically similar, but the expressional signal is different. Results also showed that the expressional signal of the first fresh leaf in spring is stronger than that in autumn. In terms of processing technique, the green teas which are spread 0.5 h、1 h、2 h showed apparent expressional signal, but the signal was not observed in the black teas withered for 6 h、8 h、10 h and Oolong teas shaken for 6 h、8 h、10 h. Reference | Related Articles | Metrics Cited: Baidu(31) Select Investigation and Comparison of the Aroma Components in Guangdong Black Tea WANG Qiu-shuang, CHEN Dong, XU Yong-quan, YIN Jun-feng Journal of Tea Science    2012, 32 (1): 9-16.   DOI: 10.13305/j.cnki.jts.2012.01.002 Abstract （690）      PDF（pc） （911KB）（389）       Knowledge map    Save For the purpose of studying the volatile aroma components in Guangdong black tea and determine the main aroma components, the headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry were used to determine the aroma compounds in black tea samples and their contribution to the total aroma. Results showed that more than 50 aroma compounds were identified including alcohol, ester, aldehyde, ketone, terpene, hydrocarbon etc., among which the alcohol was the most important compounds and ester and aldehyde were next to flower-like, fruit-like, refreshing and sweet aroma were the main character of Guangdong black tea. Linalool, gerariol, methyl salicylate, linalool oxide and nonanal were the five most important compounds, representing 37.55%, 11.90%, 8.89%, 5.4% and 5.21% of the total aroma respectively. The alcohol was the most important compounds in Yingde tea population, the contents of aldehyde and ketone were more in Baimao tea population. Dancong and Fujian tea plant contained more terpene compounds. Reference | Related Articles | Metrics Cited: Baidu(31) Select The Effect of Different Extracts of Fuzhuan Tea on the Activities of Digesting Enzyme FU Dong-he, LIU Zhong-hua, HUANG Jian-an, CHEN Hui-heng Journal of Tea Science    2008, 28 (1): 62-66.   DOI: 10.13305/j.cnki.jts.2008.01.003 Abstract （441）      PDF（pc） （340KB）（481）       Knowledge map    Save Fuzhuan Tea was extracted by chloroform, ethyl acetate, 1-butanol in turn. The effect of Fuzhuan Tea on the activities of metabolize enzyme was investigated. The results showed that different fractions of Fuzhuan Tea had different effects on pancreatic lipase activity. The sample extracted by chloroform could restrain pancreatic lipase a little and the relative activity was 0.82. The water extracts, the sample extracted by ethyl acetate and 1-butanol showed obvious activation, that of the sample extracted by 1-butanol was the most active. The multiple was 2.54. All fractions of Fuzhuan Tea were active to α-amylase, among them, the sample extracted by ethyl acetate was the most active. The relative activiy was 4.09. The water extracts was the second one and its relative activity was 2.99. That of the layer of water sample was not obvious. The sample extracted by chloroform could restrain α-amylase a little and the relative activity was 0.88. The samples separated from the sample extracted by ethyl acetate and the sample extracted by 1-butanol were active to α-amylase and pancreatic lipase respectively. Reference | Related Articles | Metrics Cited: Baidu(31) Select Molecular Cloning and Sequence Analysis on cDNA of Cystatin Gene from Tea Leaves WANG Zhao-xia, LI Ye-yun, JIANG Chang-jun, YU You-ben Journal of Tea Science    2005, 25 (3): 177-182.   DOI: 10.13305/j.cnki.jts.2005.03.004 Abstract （535）      PDF（pc） （232KB）（171）       Knowledge map    Save Two degenerate primers were designed according to the conserved region among the known plant cystatins. A cDNA fragment of 204βbp was amplified by RT-PCR (reverse transcription polymerase chain reaction) of total RNA extracted from fresh leaves of Tea plant (Camellia sinensis cv Longjing43). A full-length cDNA of the cystatin gene was obtained by 3’/5’RACE (rapid amplification of cDNA ends). The cDNA sequence of this 627βbp clone contained an open reading frame encoding a polypeptide of 101 amino acid residues with a predicable molecular mass of 11.026βKDa. The deduced amino acid sequence contained the motif QXVXG conserved among most members of the cystatin superfamily. By using the program of Blast on GenBank database, the sequence presented a high match with the cystatin genes from other plants, such as European chestnut, Cassava, Cowpea, Tomato, Soybean et al. All researched out sequences were all cystatins, so we can conclude that the cloned sequence is a member of cystatin gene from Tea plant. Reference | Related Articles | Metrics Cited: Baidu(31) Select A Comparative Study on Bioactivities of Tea Polyphenols and Chlorogenic Acid ZHANG Xing-hai, WANG Yue-fei Journal of Tea Science    2007, 27 (1): 39-44.   DOI: 10.13305/j.cnki.jts.2007.01.006 Abstract （648）      PDF（pc） （544KB）（568）       Knowledge map    Save Objectiveto study the differences of bioactivities of tea polyphenols (TPs) and chlorogenic acid (CHA), methods of POV assay、spectrophotometric determination and MIC were used to compare the antioxidation、scaventing free radicals and antibacterial action of TPs & CHA. Resultsin the six weeks showed that TPs (100βµg/g、200βµg/g) could restrain the POV of lard below 10βmeq/kg, antioxidation rises with concentrations of TPs, as resemble the effect of CHA (81%). On the free radicals, CHA showed selective scaventing ability, IC50(DPPH、·OH) of CHA (81%) is 65βmg/L and 135βmg/L, and CHA (20%) is 327βmg/L and 1β432βmg/L, but TPs is 52βmg/L and 1908βmg/L; In the antibacterial action, TPs and CHA can obviously inhibit both staphylococcus aureus and escherichia coli., The MIC of CHA (81%) is twice as that of CHA (20%) on staphylococcus aureus, 500βμg/g and 1β000βμg/g respectively, that of TPs is 250βμg/g, on escherichia coli.. Conclusion:TPs (95%) exceeds CHA (81%) and CHA (20%) in the antioxidation、scaventing DPPH and antibacterial activity on staphylococcus aureus, but the reverse was in the scaventing ·OH. It was regarded that TPs may play a more important role than CHA in the food and drug. Reference | Related Articles | Metrics Cited: Baidu(30) Select Study on the Gallic Acid in Pu-erh Tea LU Hai-peng, LIN Zhi, GU Ji-ping, GUO Li, TAN Jun-feng Journal of Tea Science    2007, 27 (2): 104-110.   DOI: 10.13305/j.cnki.jts.2007.02.002 Abstract （854）      PDF（pc） （484KB）（949）       Knowledge map    Save Gallic acid is a characteristic phenolic compound in Pu-erh tea with notable bioactivity. The content of gallic acid in Pu-erh tea, the change of gallic acid during the pile-fermentation, and the relation between extract fraction bioactivity and its gallic acid content were studied. Results showed that the average content of gallic acid in Pu-erh tea was 9.01βmg/g, but striking dissimilarity existed between the different samples; The gallic acid content first increased to some extent then decreased during the pile-fermentation of the solar green tea of [Camellia sinensis (Linn.) var. assamica (Masters) Kitamura]. It was found that the extracted fractions which rich in gallic acid showed higher antioxidative activities by DPPH radical scavenging assay. Reference | Related Articles | Metrics Cited: Baidu(29) Select Analysis of Differential Expression Genes in Cold-induced Tea Plant ZOU Zhong-wei, FANG Wan-ping, ZHANG Ding, DUAN Yun-shang, LI Xing-hui Journal of Tea Science    2008, 28 (4): 249-254.   DOI: 10.13305/j.cnki.jts.2008.04.011 Abstract （404）      PDF（pc） （515KB）（239）       Knowledge map    Save The differential expression was investigated between cold-induced and normal environment in tea plant (Camellia sinensis) with cDNA-AFLP (cDNA Amplified Fragments Length Polymorphism). Expression profiles were generated around 86 special cDNA fragments (16 pairs primer, 256 primer combinations). Ten differentially expressed transcript-derived fragments were isolated. Cha1 revealed similarities (77%) to one kind of low temperature and salt responsive protein in Arabidopsis thaliana. Cha5 revealed similarities (89%) to Arabidopsis thaliana 60 S ribosomal protein L7 (RPL7B), ChaH8 had high similarities (79%) to Nicotiana tabacum A10 mRNA for stress-inducible H1 histone-like protein. Cha9 had high similarities to Populus EST from severe drought-stressed opposite wood. Other 6 fragments showed no homology to the known sequences in GenBank, perhaps they were new genes. Reference | Related Articles | Metrics Cited: Baidu(29) Select Studies on Lipid-depressing Function of Water Insoluble Tea Protein HUO Po, HUANG Guang-rong, ZHANG Xiao- hui, XIA Yong, JIANG Jia-xin, FU Jian-yun, ZHANG Ke-chang Journal of Tea Science    2005, 25 (2): 95-99.   DOI: 10.13305/j.cnki.jts.2005.02.003 Abstract （517）      PDF（pc） （211KB）（376）       Knowledge map    Save Alkali extraction technology of water insoluble protein from tea was studied. The extracting rate of tea protein was around 61.1%. The crude tea protein was prepared by adjusting pH of the extract and its purity was 54.45%.The effects of water insoluble tea protein on decreasing blood lipids were studied on the hyperlipidemia rats. Results showed that the protein had significant effects on decreasing TC、TG、LDL-C、AI and R-CHR in the hyperlipidemia rats(p<0.05). It could also modulate the HDL-C indexes. The results confirmed that the water insoluble tea protein had remarkable effects on decreasing the blood lipid of hyperlipidemia and possibly is preventing atherosclerosis and coronary heart disease. Reference | Related Articles | Metrics Cited: Baidu(29) Select Study on the Status of Lead Content in Tea Gardens of Zhejiang Province SHI Yuan-zhi, MA Li-feng, HAN Wen-yan, RUAN Jian-yun Journal of Tea Science    2003, 23 (2): 163-166.   DOI: 10.13305/j.cnki.jts.2003.02.015 Abstract （417）      PDF（pc） （292KB）（201）       Knowledge map    Save The Lead content in tea leaves from main tea producing areas of Zhejiang Province and its affecting factors have been investigated. The results showed that the air deposit was one of the main sources for lead in tea leaves coming from. It could decrease the lead content to a certain extent when fresh leaves were washed. The lead contents in tea leaves had a significantly positive relationship with the available lead contents in the soil, therefore, reducing the available lead content in the soil would be one of the effective ways to reduce the lead content in tea leaves. Reference | Related Articles | Metrics Cited: Baidu(28) Select The Development and Tendency on the New Technology Application in Tea Quality Evaluation ZHOU Yi-bin, WANG Jun Journal of Tea Science    2004, 24 (2): 82-85.   DOI: 10.13305/j.cnki.jts.2004.02.002 Abstract （643）      PDF（pc） （362KB）（589）       Knowledge map    Save Basically, the quality of tea is evaluated by the tea experts through senses. The sensitivity of human’s sense, however, is liable to be changed by external factors, therefore, it is not easy to make an accurate evaluation through human’s sense. The paper presents the new research development in evaluating tea quality such as the shape of tea, the color of tea infusion, the aroma and taste of tea by instruments, especially the application of the machine vision to the shape of tea and the color of tea infusion, the electronic nose to the tea aroma and the electronic tongue to the taste of tea, it put forwards the tendency of the new technology application to tea quality evaluation. Reference | Related Articles | Metrics Cited: Baidu(28) Select Analysis of Anatomical Structure on Tea Leaves in Shandong Province FANG Yong, MENG Zhen-nong, LI Xiu-fen, QIAO Yong-jin, MEI Li, LIANG Yu Journal of Tea Science    2004, 24 (3): 190-196.   DOI: 10.13305/j.cnki.jts.2004.03.008 Abstract （655）      PDF（pc） （44KB）（652）       Knowledge map    Save The significance and present situation on the morphology and anatomical structure of tea leaves were described in this paper. The anatomic structure of 51 tea cultivars and breeding materials were compared and the cold resistance between different cultivars and various regions were analyzed to provide theoretical basis for introduction of tea cultivar and the selection in cold resistance in northern tae area. Reference | Related Articles | Metrics Cited: Baidu(28) Select Effect of Processing on the Pb and Cu Pollution of Tea HAN Wen-yan, LIANG Yue-rong, YANG Ya-jun,SHI Yuan-zhi, MA Li-feng, RUAN Jian-yun Journal of Tea Science    2006, 26 (2): 96-101.   DOI: 10.13305/j.cnki.jts.2006.02.004 Abstract （530）      PDF（pc） （409KB）（248）       Knowledge map    Save The effect of processing on the Pb and Cu pollution of tea was studied in this paper. Results showed that tea processing was one of the main pollution sources of Pb and Cu. The extent of pollution was varied with the working procedure, machine and its metal composing. Almost every working procedure, including fresh leaves spreading out or withering, deenzyming, rolling or cutting, fermentation and drying could increase the Pb and Cu concentrations of tea. However, rolling and spreading out were the most important procedures resulting in Cu and Pb pollution, respectively. With the increase of rolling pressure and time, the Cu and Pb concentrations steadily increased. Due to different procedures, especially the rolling pressure and time, the Cu and Pb concentrations of made teas were different, oven dried and roast green tea were the highest, followed by CTC (Crushing, Tearing, Curling) and Orthodox black tea, almost no change in Longjing tea processing. The pollution sources were quite different between Cu and Pb. Cu pollution was mainly from rolling machine and the Cu content of the machine. Cu pollution from rolling procedure accounted for 90% of total one. Pb pollution was mainly due to dust, which came from unclean ground and air in the workshop. Therefore, keeping clean in workshop and regulating the metal constitution of rolling machine could reduce the Pb and Cu pollution during tea processing. In addition, clearing the mature leaves and tea dust away after tea primary processing also could decrease the Pb concentration of tea. Reference | Related Articles | Metrics Cited: Baidu(28) Select Study on Clarification of Oolong Tea Beverage by Ultra-filtration YIN Jun-feng, QUAN Qi-ai, LUO Long-xin, QIAN Xiao-jun Journal of Tea Science    2003, 23 (s1): 58-62.   DOI: 10.13305/j.cnki.jts.2003.s1.011 Abstract （475）      PDF（pc） （310KB）（180）       Knowledge map    Save The Oolong tea juice was ultra-filtrated by using the plate-frame module and choosing three kinds of CA membrane with three pore diameter . Study on effect of different ultra-filtration process on the contents of main compounds including tea polyphenols, amino acids, caffeine, soluble sugar, pectin, protein etc in Oolong tea juices and colour difference, sensory quality, pH, ultra-filtration flux, etc. The results showed that ultra-filtration can clarify the Oolong tea juice effectively. The ultra-filtration can obstruct high-molecular mass that easy to participate higher retaining rate of the main compounds under the suitable ultra-filtration parameter. Sensory quality of the green tea juice ultra-filtrated was fine. Reference | Related Articles | Metrics Cited: Baidu(27) Select Effects of Acidification and Organic Matter Accumulation on Lead Bio-availability in Tea Garden Soils ZHANG Ming-kui, FANG Li-ping, ZHANG Lu-qing Journal of Tea Science    2005, 25 (3): 159-164.   DOI: 10.13305/j.cnki.jts.2005.03.001 Abstract （475）      PDF（pc） （73KB）（282）       Knowledge map    Save The increased accumulation of lead (Pb) in tea is widely concerned. The study on the factors influencing Pb concentration in tea is necessary for the production of high quality tea. In this study, soils of two tea gardens (Yellowish red soil and Red soil) were collected and incubated by adding acid and organic manure for studying the effects of acidification and organic matter accumulation on Pb bio-availability of tea garden soils. Water-soluble Pb, NH4OAc extractable Pb and chemical forms of Pb in the incubated soils were characterized. The results showed that soil acidification promoted transformation of other forms of Pb into exchangeable Pb, and thus increased water solubility and bio-availability of Pb in the soils. Accumulation of organic matter could activate Pb in soils with pH>4, whereas accumulation of organic matter decreased Pb bio-availability in lower pH soils (pH<4). The effects of pH and organic matter on Pb bio-availability were more significant in sandy soil than that in clayey soil. Reference | Related Articles | Metrics Cited: Baidu(27) Select Combination of Particle Bombardment-mediated and Agrobacterium-mediated Transformation Methods in Tea Plant WU Shan, LIANG Yue-rong, LU Jian-liang, LI Hao-yan Journal of Tea Science    2005, 25 (4): 255-264.   DOI: 10.13305/j.cnki.jts.2005.04.004 Abstract （658）      PDF（pc） （376KB）（149）       Knowledge map    Save A microprojection protocol using particle delivery system and GUS report gene was developed for tea plant (Camellia sinensis) callus. Comparison of several pre-bombardment culture media showed the highest transient gene expression in the media with PVP. Instead of making contribution to improving GUS expression, osmotic pre-treatment would cause the target tissue having difficulty in regeneration. High transformation rate was obtained using 125 μg tungsten coated with 0.25 μg DNA per shot. Bombarding tea callus at 7 MPa with a target distance of 5 cm and one time was suitable for both GUS activity and regeneration. Several transformation methods, including Agrobacterium-mediated transformation(AGR), particle bombardment (BOM), and combination of the two methods (BTA, BPA and BOA), have been tested and compared with each other. Based on the results of GUS expression and survival rates of the resistant calli, the method combining Agrobacterium and particle bombardment systems is suitable to apply for tea plant transfortion. Reference | Related Articles | Metrics Cited: Baidu(26) Select Study on the Key Technology and Equipment for Low Caffeine Tea Processing SUN Cheng, QUAN Qi-ai, JIN Shou-zhen Journal of Tea Science    2003, 23 (s1): 68-72.   DOI: 10.13305/j.cnki.jts.2003.s1.013 Abstract （706）      PDF（pc） （152KB）（412）       Knowledge map    Save The technology of de-enzyming of tea leaf by hot water for the purpose of minimizing the caffeine in tea was discussed. Be combined with dehydration, rolling and drying, the tea had the style of the traditional roasting green tea and the caffeine contents were reduced as high as 67%. The major constituents could be as high as 82%. This leaf dredging up machine is characterized by the advantage of simple structure, convenient handing, high rate of taking off caffeine, and saving water and energy. Reference | Related Articles | Metrics Cited: Baidu(26) Select Influence of Different Enzyme Origin on the Enzyme-Catalysing Synthesizing of Theaflavins in Single and Bi-liquid Phases Systems GU Ji-ping, LIU Zhong-hua, HUANG Jian-an, SHI Zhao-peng, WANG Gui-xue Journal of Tea Science    2007, 27 (1): 76-82.   DOI: 10.13305/j.cnki.jts.2007.01.012 Abstract （499）      PDF（pc） （300KB）（252）       Knowledge map    Save Synthesizing theaflavins (TFs) in single and bi-liquid phase systems was studied by various source of PPOs. The results showed that different effects could be gained in synthesizing the theaflavins by using the various source of PPOs. As to PPO from fresh tea leaves, the effect in bi-liquid phase system was more remarkable than that in single liquid phase system. The content of TFs in ethyl acetate layer in single liquid phase system, amounted at 33.74%, the synthesizing rate of TFs was 14.245%, while in bi-liquid phases system tests, the content of TFs in ethyl acetate layer was 39.74%, and the synthesizing rate of TFs was 31.792%. When the PPO was from pear, the effect in bi-liquid phase was slightly better than that in single liquid phase, the content of TFs in ethyl acetate layer, in single liquid phase system, amounted at 45.73%, the synthesizing rate of TFs was 18.799%, while in bi-liquid phases system, the content of TFs in ethyl acetate layer was 40.20%, and the synthesizing rate of TFs was 22.11%. However, when the PPO from apple, opposite results was gained that the effect in single liquid phase was better than that in bi-liquid phase, the content of TFs in ethyl acetate layer, in single liquid phase system, amounted at 18.22%, the synthesizing rate of TFs was 13.34%, while in bi-liquid phases system, the content of TFs in ethyl acetate layer was 11.56%, and the synthesizing rate of TFs was 6.935%. Reference | Related Articles | Metrics Cited: Baidu(26) Select Study on Separation and Concentration of Tea Polysaccharides by Membrane System YIN Jun-feng, YUAN Hai-bo, GU Ji-ping, LIN Zhi-zhong, CHEN Jian-xin, TAN Jun-feng, WANG Fang Journal of Tea Science    2006, 26 (2): 108-111.   DOI: 10.13305/j.cnki.jts.2006.02.006 Abstract （459）      PDF（pc） （365KB）（229）       Knowledge map    Save The 50βK membrane has been ascertained as the best membrane for separation and concentration of tea polysaccharides, and on the basis of the result, the treatment had been optimized, and the result showed that contents of total sugar reached 30.37%, and those of tea polysaccharides arrived at 16.89%. In compared with the control, the scavenging rate of ·OH were increased by 39.89%. The experiment showed that tea polysaccharides is separated and concentrated by membrane, and the activity of tea polysaccharides could be remained. Reference | Related Articles | Metrics Cited: Baidu(26) Select Advances on DNA Molecular Markers and Gene-engineering in Tea Plants WANG Li-yuan, CHENG Hao, ZHOU Jian Journal of Tea Science    2004, 24 (1): 12-17.   DOI: 10.13305/j.cnki.jts.2004.01.002 Abstract （714）      PDF（pc） （333KB）（593）       Knowledge map    Save Advances on gene-engineering in tea plants are reviewed from following aspects: DNA molecular markers, isolation and cloning of genes, genetic transform system. The problems and probable development in future are also prospected. Reference | Related Articles | Metrics Cited: Baidu(25) Select Aluminium in Tea Soils, Rhizosphere Soil and The Characteristics of Al Uptake by Tea Plant RUAN Jian-yun, WANG Guo-qing, SHI Yuan-zhi, MA Li-feng Journal of Tea Science    2003, 23 (s1): 16-20.   DOI: 10.13305/j.cnki.jts.2003.s1.004 Abstract （562）      PDF（pc） （288KB）（318）       Knowledge map    Save This paper summarized several experiments investigating aluminium in tea soil, rhizosphere and its uptake by tea plants. The main points are as follows. 1. The content of exchangeable Al (1βmol/L KCl) ranged from 2.5 to 988βmg/kg with an average of 238βmg/kg. Amorphous and interlay Al were the main fractions. Tea planting intended to increase of water soluble and exchangeable Al fractions. 2. The content of exchangeable Al increased with the amount of applied nitrogen as urea. Exchangeable Al in rhizosphere (1 mm from the root surface) increased significantly when NH4+-N was supplied. 3. Al absorption by intact tea root was a saturation process with a fast phase at the initial stage and lagged behind after some 6 h. 4. Al below 400βµmol/L promoted the growth of root, especially increased the number and total length of lateral roots. Reference | Related Articles | Metrics Cited: Baidu(25) Select Properties of Rhizosphere Soil of Tea Plants and The Impact of Nitrogen Fertilizer RUAN Jian-yun, MA Li-feng, SHI Yuan-zhi Journal of Tea Science    2003, 23 (2): 167-170.   DOI: 10.13305/j.cnki.jts.2003.02.016 Abstract （337）      PDF（pc） （241KB）（194）       Knowledge map    Save The properties of rhizosphere soil of pot-cultured tea plants were investigated. The rhizosphere soil was collected by removing the soil adhering to plant roots and other soil was referred as bulk soil. N fertilization with NH4+ (urea or (NH4)2SO4) significantly reduced soil pH, the contents of exchangeable Ca, K, Mg and base saturation whereas raised extractable Al levels. Compared to bulk soil, rhizosphere soil showed lower pH, exchangeable Ca, Mg and base saturation but a higher exchangeable K. The contents of soil solution Al, exchangeable Al and absorbed hydroxy Al were much higher in the rhizosphere soil than those in the bulk soil. The results showed that the acidification of rhizosphere soil increased the availability of Al, which might be of importance for tea plants capable of taking up a large amount of Al. Reference | Related Articles | Metrics Cited: Baidu(25) Select Study on the Toxicity Experiments of Fuzhuan Tea XIAO Wen-jun, FU Dong-he, REN Guo-pu, GONG Zhi-hua, XIAO Li-zheng, LIU Zhong-hua Journal of Tea Science    2007, 27 (4): 307-310.   DOI: 10.13305/j.cnki.jts.2007.04.008 Abstract （595）      PDF（pc） （326KB）（477）       Knowledge map    Save The toxic experiment of Fuzhuan tea was carried out by using the extracted instant Fuzhuan tea as material in order to evaluate its safety for the mice and rat. The results showed that the LD50 of male mice and female mice was 14β700βmg/kg·bw and 19β600βmg/kg·bw respectively(the limit reliability was 10β600~36β000), and both of the Ames test and the semen teratogenicity results were negative. During the 30 days fed by the feeding mixed with 0.85%, 1.25%, 1.70% instant Fuzhuan Tea for the rat rats of each dose group grew well, the hemogram indexes of rats from each dosage, blood biochemical indexes and triglyceride, Urea anhydride, blood muscle anhydride and blood sugar indexes, ratio of spleen to body weight, kidney to body weight, and the histopathological characteristic of all test rats showed no significantly difference (P<0.05), which suggested Fuzhuan Tea was a no poisonous food. Reference | Related Articles | Metrics Cited: Baidu(24) Select Chemical Forms of Lead and Cadmium in Soils from Some Tea Gardens near Highway ZHANG Ming-kui，HUANG Chang-yong Journal of Tea Science    2004, 24 (2): 109-114.   DOI: 10.13305/j.cnki.jts.2004.02.007 Abstract （430）      PDF（pc） （358KB）（249）       Knowledge map    Save Three soil profiles and twenty-three surface soil samples, developed from various parent materials, were collected from different tea gardens near highway in Zhejiang province. The total, five chemical fractions (exchangeable, carbonate bound, organic matter-bound, oxides bound and residual forms) and water-solubility of Pb and Cd in the soils were characterized. The results showed that concentrations of total and different chemical fractions of Pb and Cd in the soils varied with locations and soil properties. Increased Pb and Cd concentrations in surface layer of the soil profiles suggested that Pb and Cd accumulation in the soils was related to soil pollution and fertilizer application. The concentrations of organic matter-bound, oxides bound and residual forms of Pb and Cd were mainly controlled by total Pb and Cd in the soils. However, exchangeable and water-soluble Pb and Cd, which had high potential risk, increased with decreasing pH. The results indicate that long-term plantation of tea could cause sol acidification and elevated concentrations of bio-available heavy metals in the soil, and hence aggravated the risk of heavy metals. Reference | Related Articles | Metrics Cited: Baidu(24) Select Adsorption Kinetics of Catechins onto Tea Stalk Lignocellulose YE Jian-hui, JIN Jin, LIANG Hui-ling, LIANG Yue-rong Journal of Tea Science    2008, 28 (5): 313-318.   DOI: 10.13305/j.cnki.jts.2008.05.004 Abstract （540）      PDF（pc） （320KB）（310）       Knowledge map    Save Lignocelluloses prepared from woody tea stalk was used to adsorb tea catechins from green tea extract solution by static adsorption, focusing on the study of adsorption isotherm equation and characteristics of kinetics. The results showed that the Freundlich isotherm equation could be used to describe the adsorption of total catechins, and the adsorption capacities of total catechins decreased with the increase in temperature. The equations of pseudo-first-order model and pseudo-second-order model were used for the simulation of adsorption kinetic study. The kinetic results were more fitted to the pseudo-second-order model than the pseudo-first-order model. The saturated adsorption capacities on catechins calculated by the pseudo-second-order model were close to those of experimental data at different temperatures. With the increase in temperature, the rate constants of k1 and k2 are increased, while the initial adsorption rate of total catechins are decreased. Reference | Related Articles | Metrics Cited: Baidu(24) Select Effects of Different Radiation Treatments on The Content of Chemical Components and Quality of Puer-Tea ZHOU Shu-hong, GONG Shu-ying Journal of Tea Science    2003, 23 (1): 51-56.   DOI: 10.13305/j.cnki.jts.2003.01.011 Abstract （482）      PDF（pc） （363KB）（412）       Knowledge map    Save Through experiment with treatments of various dosages of radiation and different initial water contents in Puer-tea, it was found that contents of amino acid, tea polyphenols and the oxidation products of polyphenols were increased; oppositely, caffeine and catechins, particularly the compound catechins were decreased; In addition, the radiation treatments had no negative effect on the organoleptic quality of Puer-tea. Reference | Related Articles | Metrics Cited: Baidu(23) Select Effects of Wet-Scenting Process and RJF on the Aroma Constituent of Jasmine Scented Tea YE Nai-xing, YANG Guang, ZHENG Nai-hui, YANG Jiang-fan, WANG Zhen-kang, LIANG Xiao-xia Journal of Tea Science    2006, 26 (1): 65-71.   DOI: 10.13305/j.cnki.jts.2006.01.011 Abstract （633）      PDF（pc） （424KB）（560）       Knowledge map    Save The aroma constituent of high-quality jasmine-scented tea was analyzed using SPME/GC-MS method. It was found that cis-3-hexenyl acetate, linalool, benzyl acetate and methyl anthranilate were the major fragment components in jasmine scented tea. The contents of cis-3-hexenyl acetate, linalool, methyl anthranilate, cadinene, indole, benzyl alcohol, nerolidol, geranyl acetate were significantly increased in the jasmine scented tea made by wet-scenting process. The content of aromatic components in jasmine scented tea was increased when the rate of jasmine flower to tea (RJF) was ranged from 69% to 115%. When RJF is above 96%, the content of major aromatic components in the jasmine scented tea did not increase significantly. It suggested that the absorbance of tea to the fragment of jasmine flower would be attained a balance in the RJF. It suggested that the suitable RJF is 90% to 100% for producing high-quality jasmine tea made by wet-scenting process. Reference | Related Articles | Metrics Cited: Baidu(23) Select Sampling Strategy to Establish a Primary Core Collection of Chinese Tea Germplasms WANG Xin-chao, LIU Zhen, YAO Ming-zhe, MA Chun-lei, CHEN Liang, YANG Ya-jun Journal of Tea Science    2009, 29 (2): 159-167.   DOI: 10.13305/j.cnki.jts.2009.2.012 Abstract （543）      PDF（pc） （266KB）（443）       Knowledge map    Save In order to rapid and precisely identify the excellent gene resource for the breeding of tea plant, the construction on core collection of tea plant is necessary. Based on the passport and evaluated datum of 1048 tea accessions in “Evaluated database of tea germplasms”, the optimum sampling proportion, grouping methods, intra-group sampling proportion and methods, in order to obtain the optimum sampling strategy to establish the core collection of China tea germplasm. Results showed that, (1) 20% was the optimum sampling proportion, at this proportion, the genetic diversity index of core collection was higher than other proportions, and the reserved ratio of phenotypic charater of core collection was higher than 95%. (2) At 20% sampling proportion, 25 primary core collections using 3 grouping methods, 4 intra-group sampling proportions, 2 intra-group individual selecting methods were evaluated using 5 parameters to determine the optimum sampling methods. The five parameters were a) ratio of phenotype reserved, b) phenotypic of variance value, c) variance of phenotypic frequency, d) Shannon-weave genetic diversity index, e) coefficient of variation quantitative characters. Results showed that there were different ranks when different evaluated parameter was used. It implied that there was significant interaction between grouping methods, sampling proportion and sampling methods within group. Combined the ranking results of 5 parameters, the optimum sampling strategy to establish primary core collection of tea plant is cultivated region grouping-logarithm sampling proportion-cluster individual selecting. Reference | Related Articles | Metrics Cited: Baidu(23) Select Estimating the Quality of Tea Leaf Materials Based on Contents of Moisture, Total Nitrogen and Crude Fiber by NIR-PLS Techniques WANG Sheng-peng, WAN Xiao-chun, LIN Mao-xian, ZHANG Zheng-zhu Journal of Tea Science    2011, 31 (1): 66-71.   DOI: 10.13305/j.cnki.jts.2011.01.011 Abstract （494）      PDF（pc） （220KB）（363）       Knowledge map    Save In order to estimate the quality of the fresh tea leaves by near infrared spectrum (NIRS) technique, the correlative model equation between near infrared spectrum of the fresh tea leaves and their corresponding moisture, crude fiber and total nitrogen amounts respectively through cross-validation and partial least squares (PLS) method were established in this paper. When the dimension was 7, the three indicators of R value were 0.92, 0.86 and 0.90, root mean square error of cross-validation (RMSECV) were 0.769, 0.332 and 0.742, respectively. A quality coefficient equation was suggested depending on the contents of moisture, crude fiber and entire nitrogen of fresh tea leaves. According to the quality coefficient equation of fresh tea leaf raw material, the quality coefficient of fresh tea leaves was obtained. The larger quality coefficient is, the higher quality of fresh leaf is. Thus, we developed a new method for the evaluation for the quality of fresh tea leaves by using NIRS was developed. Reference | Related Articles | Metrics Cited: Baidu(22) Select Effect of Al and F Interaction on the Tea Quality WANG Xiao-ping, LIU Peng, LUO Hong, XIE Zhong-lei, XU Gen-di, CHEN Li-jun Journal of Tea Science    2009, 29 (1): 9-14.   DOI: 10.13305/j.cnki.jts.2009.1.002 Abstract （484）      PDF（pc） （177KB）（210）       Knowledge map    Save In this research, quality of tea leaves to aluminum (Al) and fluorine (F) interaction were studied, and five indices (polyphenols, caffeine, free amino acids, vitamin C and chlorophyll concentrations) in tea leaves (variety Anji Baicha and zhirenzaocha) were investigated after 30 d in hydroponic culture. The nutrient solution was treated by the interaction of Al (0, 30, 90 mg/L) and F (0, 4, 12 mg/L). The results were summarized as follows: With 30 mg/L of the single Al, the contents of polyphenols, caffine, free amino acids, vitamin C and chlorophyll in tea leaves were increased. But when the concentration of Al was 90 mg/L, the contents of above components in tea leaves were decreased. These components in tea leaves were increased under the treatment of 4 mg/L of the single F and decreased with the treatment of 12 mg/L of the single F. In the process of aluminum and fluorine interaction, the contents of these components in tea leaves of Anji Baicha were increased during the treatments of Al/F ratioin 30/4, 30/12, 90/4 and 90/12. However, zhirenzaocha were decreased. The results showed that tea quality improved in low concentration of aluminum or fluorine. Meanwhile, the variance effect of interaction was correlated to different proportion of Al/F and the proportion of Al/F for better quality of Anji Baicha and zhirenzaocha was different indicating there existed a varietal difference. Reference | Related Articles | Metrics Cited: Baidu(22) Select Influence of Microwave-assisted Extraction on the Composition and Yield Rate of Catechins in Green Tea LI Min, REN Guo-pu, CUI Li, XIAO Li-zheng, XIAO Wen-jun Journal of Tea Science    2011, 31 (2): 112-118.   DOI: 10.13305/j.cnki.jts.2011.02.006 Abstract （468）      PDF（pc） （314KB）（254）       Knowledge map    Save Microwave-assisted extraction of green tea showed certain effect on catechins yield rate and composition of catechins, however, it lack of systematic research. Based on systemic investigation on the influence of extracting power, extracting time, ratio of tea and water, water temperature and extracting times of microwave-assisted extraction on the composition and yield rate, the test processing parameters with the least influence of microwave extraction and higher yield rate on the composition were optimized and screened, which provide the reference for application in the industrialization of microwave-assisted extraction on tea by using the green tea as the raw material and the composition and yield rate in the extraction as the major index and used the industrial water as the control and the orthogonal test as the method of verification. Under the above mentioned parameters, the microwave-assisted extraction of green tea showed the least influence. The results showed that the optimum parameters were obtained at the ratio of solid to liquid of 1﹕25, microwave-assisted extracting power of 539W, microwave extracting time of 2min, extracting water temperature of 90℃, and the two times of extracting. The rate of EGC﹕DL-C﹕EC﹕EGCG﹕GCG﹕ECG was 3.25﹕0.12﹕1.00﹕7.66﹕0.49﹕1.82,the yield rate of the individual catechins was 130.47%、22.98%、124.62%、114.40%、7.39%、96.64% of yield rate extracted by industrial water. Compared with the current industrial technology, this method showed better practicability and results for the extraction of tea polyphenol and catechins. Reference | Related Articles | Metrics Cited: Baidu(22) Select Changes of Aroma Constituents during Zuoqing Procedure and Its Relation to Oolong Tea Quality HUANG Fu-ping, CHEN Rong-bin, LIANG Yue-rong, CHEN Wei, LU Jiang-lian, CHEN Chang-song, YOU Xiao-mei Journal of Tea Science    2003, 23 (1): 31-37.   DOI: 10.13305/j.cnki.jts.2003.01.007 Abstract （604）      PDF（pc） （353KB）（389）       Knowledge map    Save Changes of aroma constituents during Zuoqing procedure and their relation to Oolong tea quality were studied by GC/MS analysis by using the shoots of Camellia sinensis Var. Wuyi Rougui. The results indicated that the concentration of essential constituents such as hexanal, (E)-2-hexenal 1-pentanol, linalool oxide(I), linalool oxide(II), (z)-hexanoic,3-hexenyl ester+benzeneacetaldehyde, .α-farnesene, geraniol, phenylethyl alcohol, β-ionone, jasmone, nerolidol, indole increased with the increasing of the intensity of Zuoqing treatment, which resulted in the improvement of Oolong tea quality. It was also shown that nerolidol was the characteristic aroma consituent of Fujian Oolong tea and it can be used as one of indicators of the quality of Rougui Oolong tea. Reference | Related Articles | Metrics Cited: Baidu(22) Select Modeling for the Optimization of Fertilization of Tea High Yield XIA Jian-guo, LI Jing, GONG Fa-yong, WU De-yong Journal of Tea Science    2005, 25 (3): 165-171.   DOI: 10.13305/j.cnki.jts.2005.03.002 Abstract （564）      PDF（pc） （431KB）（196）       Knowledge map    Save The return two times set up juices optimumly trying to adopt“311-B”,a three-factor (N,P,K)substrate cultivation experiment was conducted by using tea. The regression equations of the relationship between N, P, K and the effects on the yield were established. The results indicated that the yield of tea would increase with high nitrogen supply, and P, K had certain effects on it, the order is N>P>K, the interactions of N-P, N-K and P-K to the yield were significant. Considering both the yield and quality of the hot pepper, the combinations of N, R K were optimized as follows: N: 0.406~0.435βg/kg soil, P2O5: 0.159~0.170βg/kg soil, K2O: 0.186~0.198βg/kg soil, and N:P2O5:K2O was 1:0.39:0.46. Reference | Related Articles | Metrics Cited: Baidu(22) Select Attracting Effect of Volatile Infochemicals from Tea Shoots and Flowers on Winged Tea Aphids HAN Bao-yu, ZHOU Cheng-song Journal of Tea Science    2004, 24 (4): 249-254.   DOI: 10.13305/j.cnki.jts.2004.04.005 Abstract （464）      PDF（pc） （47KB）（244）       Knowledge map    Save The attracting effects of the fifteen volatile components emitted from tea shoots and tea flowers on alate tea aphid, Toxoptera aurantii, were measured by four-arm olfactometer and electroantennogram (EAG). The result showed that in those odors (Z)-3-hexen-1-ol, (E)-2-hexenal, methyl salicylate, linalool, n-octanol and hexanal as well nerol and allyl isothiocyanate, the main aroma components from tea flowers showed significant attracting effect on the winged tea aphids. The difference in aphid number attracted by 2 doses of 10-4βg/ml and 10-2βg/ml of 15 components was obvious in olfactometer bioassay. EAG responses showed that: ① the EAG value by the odor from the fresh 1st leaf below the bud was largest; ② Simulating the “green leaf volatiles”, a mixture composed of 10-2βg/ml n-hexanol, n-pentanol, 1-penten-3-ol, 2-penten-1-ol, (E)-2-hexenal, (Z)-3-hexen-1-ol and (Z)-3-hexenyl acetate according to ratio of 1∶1∶1∶1∶1∶1∶1, could elicit strong EAG responses; ③ the odor from aphid-damaged tender stem repelled tea aphids. It was supposed that the green leaf volatiles and methyl salicylate liberated from tea shoots and tea flowers play a role of attracting lures in alate tea aphids foraging and orienting to tea shoots, and the aphid-damaged tea shoots maybe emit infochemicals to dispel tea aphids. Reference | Related Articles | Metrics Cited: Baidu(22) Select Molecular Cloning and Expression Analysis on ACC Oxidase Gene Full-length cDNA from Tea Plant ZHANG Ya-li, QIAO Xiao-yan, CHEN Liang Journal of Tea Science    2008, 28 (6): 459-467.   DOI: 10.13305/j.cnki.jts.2008.06.006 Abstract （525）      PDF（pc） （527KB）（105）       Knowledge map    Save 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase is an important enzyme and plays a critical regulatory role in the biosynthesis of ethylene. Based on previous ESTs sequencing results of the tender shoots cDNA library and RT-PCR technology, a full-length cDNA sequence coding ACC oxidase (ACO) of tea plant was cloned. The GenBank accession is DQ904328 in the NCBI. The ACO gene had 1 232 bp in length, encoding 320 amino acid residues with the putative molecular weight of 36.2 KD and the pI 5.41. The protein sequences of tea plant ACO aligned with those of other 12 plants showed highly conservative sequences in tea plant. Neighbor-Joining phylogenetic tree based on ACO sequence of tea plant and other 22 plants indicated that tea plant had very close relationship with that of Diospyros kaki. The ACO gene expression level of different cultivars after high and low temperature stresses were analyzed using RT-PCR method. The expression level has correlation with resistance of the cultivars to certain degree. Reference | Related Articles | Metrics Cited: Baidu(22) Select Characteristics of Soil Nutrients and Enzyme Activity of Ancient Tea Garden in Jingmai, Lancang, Yunnan Province JIANG Hong, SHA Li-qing Journal of Tea Science    2008, 28 (3): 214-220.   DOI: 10.13305/j.cnki.jts.2008.03.008 Abstract （447）      PDF（pc） （275KB）（498）       Knowledge map    Save Ancient tea gardens in Yunnan Province are regarded as the provenance of Pu-erh Tea, and the ancient tea garden (ATG) in Jingmai, Lancang County is a typical example of cultivated ATGs. In order to investigate soil nutrients and enzyme activity, the ATG soil in Jingmai and its neighboring conventional tea garden (CTG) and forest soils were sampled. Soil pH, organic matter (OM), total N (TN), total P (TP), total K (TK), alkaline hydrolyzed N (AN), available P (AP), available K (AK), Ca, Al, Mg, activity of acid phosphatase, catalase, urease and saccharase were analyzed. The results showed that (1) All the soils were acid and at a pH of 3.80~3.91, and pH in tea garden soils was lower than in forest soil. (2), The OM, N, P and soil enzyme activity were rich in top soil (0~20 cm) and poor under 20 cm in different soil layers, while K, Mg and Al showed no obvious difference in different layers. (3) OM was rich in all soils, and the contents of OM, TN and AN were CTG < ATG < forest, while TP and AP were richest in ATG. (4) Enzyme activity showed different distribution patterns in the three soils. (5) Soil pH correlated with metal elements, N existed the most significant correlation with other nutrients, and soil nutrients did certain correlation with soil enzymes, especially N, C, P, K. Reference | Related Articles | Metrics Cited: Baidu(22) Select Selection of Optimum Conditions for Theaflavin Transformation from Tea Polyphenol through Immobilized Enzyme Membrane TU You-ying, FANG Qing, LIANG Hui-ling, HUANG Hai-tao Journal of Tea Science    2004, 24 (2): 129-134.   DOI: 10.13305/j.cnki.jts.2004.02.011 Abstract （444）      PDF（pc） （393KB）（246）       Knowledge map    Save Immobilized polyphenol oxidases (IPPO) was applied for the synthesis of theaflavins using tea catechins as substrates. A Response Surface Methodological (RSM) study was conducted using a five-level, five-variable, central composite rotation design (CCRD) to select the optimum catalysis conditions for theaflavin transformation from tea polyphenol through immobilized enzyme membrane. Five important variables were considered, namely, incubation duration, enzyme/substrate ratio (E/S, Activity Units/ml-AU/ml), aeration volume, concentration of tea polyphenols, and the pH value of the reaction system. The highest theaflavins concentration of 0.766βmg/ml was predicted under the conditions as with 49βmin for the incubation duration, 128.7 for E/S ratio, 23.81βml/min ventilation for air volume, 5.95βmg/ml for catechins concentration, and pH 4.3. The measured theaflavins concentration was 0.754±0.017βmg/ml under the same condition, which suggested that the prediction model was practical and the selected conditions were reasonable. Reference | Related Articles | Metrics Cited: Baidu(21) Select Study on the Optimum Machine-plucking Period for High Quality Tea LUO Yao-ping, TANG Meng, CAI Wei-zhi, WEN Dong-hua, WEN Zheng-jun Journal of Tea Science    2008, 28 (1): 9-13.   DOI: 10.13305/j.cnki.jts.2008.01.007 Abstract （497）      PDF（pc） （260KB）（206）       Knowledge map    Save On the basis of requirements for producing high quality tea, the seasonal variation of mechanical compositions of machine-plucked tea shoots under three plucking period was investigated when the following three criterions for tea shoots was pre-set up in one bud with one leaf and one bud with two leaves, and two-leaf banjhi. Results showed that high quality tea could be produced when the tea shoots were plucked in the period that 75.0%~84.9% shoots were met the one bud and tow leaves stage, and therefore this period can be defined as the optimum machine-plucking time. It was also showed that if machine-plucking is performed based on the above-defined criterion, the interval of machine-plucking in spring would be around 20 days, if an optimum period of machine-plucking is defined on the basis of the formation of a fish-leaf, it could be 15 days after the formation of fish-leaf in spring and 12 days in autumn. The average maturing time of a tea-leaf is 5.4 days in spring and 4.2 days in autumn in Hangzhou. Thus, a suitable regulation of machine-plucking period, will obtain the required plucked tea shoots for the manufacture of high quality tea. Reference | Related Articles | Metrics Cited: Baidu(21) Select Study on Activity of Dark Tea Extracts on PPARs Model SONG Lu-bin, HUANG Jian-an, LIU Zhong-hua, HUANG Hao, WANG Kun-bo Journal of Tea Science    2008, 28 (5): 319-325.   DOI: 10.13305/j.cnki.jts.2008.05.002 Abstract （566）      PDF（pc） （329KB）（469）       Knowledge map    Save Pu-er tea, Liu-bao tea, Fu-zhuan tea, Hua-zhuan tea, Qing-zhuan tea and Hei-zhuan tea as study material, and Tuo tea, Mi-zhuan tea as contrast material, the activity of dark tea on PPARδ and PPARγ model was studied. The results showed that the activation of dark tea to PPARδ & PPARγ receptor is high, and the activating components in dark tea on PPAR can be extracted by hot water. Therefore, dark tea showed a certain role on Hyperlipidemia, anti-obesity, regulation of carbohydrate metabolic and antiatherosclerosis. Reference | Related Articles | Metrics Cited: Baidu(21) Select Effect of Cadmium Ions on Photosynthetic Structure and Its Functions of Tea Leaves SU Jin-wei, WANG Xiang-Ping Journal of Tea Science    2004, 24 (1): 65-69.   DOI: 10.13305/j.cnki.jts.2004.01.013 Abstract （552）      PDF（pc） （726KB）（367）       Knowledge map    Save Tea plant was cultivated in Hoagland nutrient solution containing 0.5βmmol/L Cd2+ for 8 days. Tea leaves lost their green color gradually with the change in the ultrastructure of the chloroplast . At the early stage, there was a slight decrease in the number of granum thylakoids. Then, the thylakoids piled up loosely, and chloroplasts rounded off to different extents. At the late stage , the structure of the chloroplast related to thylakoid became unclear, while the thylakoid system was disintegrated abnormally with a few single bent and swell thylakoids, and some ruptured envelope of chloroplast. Cadmium ions significantly inhibited the photosynthesis activity and led to the decline in the chlorophyll content and chlorophyll a/b ratio. Further more the photochemical efficiency of PSII（Fv/Fm）and the potential activity of PSII（Fv/Fo）decreased in different degrees with increasing Cd2+ stress . The pollution duration resulted in the damage of photosynthetic structure in tea leaf cells. Reference | Related Articles | Metrics Cited: Baidu(21) Select Extracting Process of Teasaponin and the Application in Detergent LI Yun-tao, JIA Bin Journal of Tea Science    2006, 26 (3): 199-203.   DOI: 10.13305/j.cnki.jts.2006.03.009 Abstract （525）      PDF（pc） （248KB）（503）       Knowledge map    Save A teasaponin is extracted from the tea seed, and then a well-behaved washing assistant is prepared by the teasaponin blended with sodium perborate. The influencing factor in the different extract method, and the application results were investigation. Results indicates, in the experiment terms, a satisfactory result were attained, under the experimental condition, and the detergent showed a good application results. Reference | Related Articles | Metrics Cited: Baidu(21) Select Study on the Extraction of Tea Juices from Fresh Green Tea Leaves ZHANG Ling-yun, LIANG Yue-rong, SUN Qi-fu, SUN Qing-lei, LU Jian-liang Journal of Tea Science    2003, 23 (1): 46-50.   DOI: 10.13305/j.cnki.jts.2003.01.010 Abstract （460）      PDF（pc） （298KB）（457）       Knowledge map    Save An orthogonal experiment was applied to study the effect of extraction temperature, duration and ratio of tea to water on the quality of fresh green tea juice. The results showed that with rising of extracting temperature and extending of extracting duration, the extracted solids yield increased, the color of infusion turned to yellow and lightness of infusion decreased, and tea cream raised obviously. The optimum conditions of the extraction were as fallows: the ratio of tea to water 1:60, the temperature 50℃, and the extraction duration 10βmin. Reference | Related Articles | Metrics Cited: Baidu(21) Select Cloning and Expression Analysis of Stress-resistant ERF Genes from Tea Plant [Camellia sinensis (L.) O. Kuntze] CHEN Lin-bo, FANG Chao, WANG Yu, LI Ye-yun, JIANG Chang-jun, LIANG Ming-zhi Journal of Tea Science    2011, 31 (1): 53-58.   DOI: 10.13305/j.cnki.jts.2011.01.009 Abstract （513）      PDF（pc） （269KB）（246）       Knowledge map    Save For A TDF, which has been gained from genes expressed differentially in tea plant under cold stress using cDNA-AFLP, containing a complete coding sequence cDNA was cloned by RACE,named CsERF, and contains an ORF, which encodes a polypeptide of 212 amino acids including a conserved AP2 domains. Sequence alignment showed that CsERF protein shared high identity with other plants. qRT-PCR analysis showed that ERF gene was up-regulated by cold, ethylene, dehydration, NaCl and the maximum expression were 121.1, 22.6, 2.6, 2.2 times higher than before treatment, respectively. For different tea organs, transcriptional level of the ERF gene was the highest in mature leaves, the next was in bud, the third was in root and stem, and the lowest in flower and seed. It deduced that ERF gene was very important for tea plant in response to abiotic stress and was strictly controlled in expression of different organs. Reference | Related Articles | Metrics Cited: Baidu(21) Select Study on the Composition and Stability of Soil Aggregates with Different Tea Plantation Age LIU Min-ying, ZHENG Zi-cheng, LI Ting-xuan Journal of Tea Science    2012, 32 (5): 402-410.   DOI: 10.13305/j.cnki.jts.2012.05.007 Abstract （548）      PDF（pc） （731KB）（388）       Knowledge map    Save For the purpose of investigating the effect of tea plantation age on the soil aggregates composition and stability, the field data of tea planted area was collected and laboratory analysis was conducted. Results showed that: (1) In the dry and wet treatments dynamic changes were observed in the amount of soil aggregates with the change in clay diameter. It was found that the decreasing trend in the amounts of micro-aggregates was followed a decrease-increase-decrease trend with the decrease in clay diameter under dry treatment, and show a decrease-increase-decrease trend with the decrease in clay diameter under wet treatment. The amounts of micro-aggregates were decreased with the decrease of clay diameter. Results showed that there were no significant effects of tea plantation age on the soil micro-aggregates. (2) When the clay diameter was >5mm, it was found that the increasing trend in the amount of dry and water-stable aggregates was followed an increase decrease trend with the increase of planting time and the maximum value was found after 20~22 years of tea plantation age. At the same time <5mm of clay diameter displayed an opposite trend as compare to >5mm diameter. (3) The maximum value of MWD, GMD of dry-aggregates and water-stable aggregates were found at tea plantation age of 20~22, and the result is opposite for aggregate fractal dimension value (D value) of soil aggregates. The differences among GMD, MWD and aggregate fractal dimension were highly significant under different planting age, which indicated that the tea plantation age showed significant effect on the soil aggregate stability. Reference | Related Articles | Metrics Cited: Baidu(21) Select Study on the Activity of Dark Tea to Gastrointestinal Tumor SONG Lu-bin, HUANG Jian-an, LIU Zhong-hua, HUANG Hao, WANG Kun-bo Journal of Tea Science    2009, 29 (3): 191-195.   DOI: 10.13305/j.cnki.jts.2009.3.002 Abstract （546）      PDF（pc） （215KB）（218）       Knowledge map    Save Stomach cancer and intestinal cancer are the two common diseases of the alimentary canal tumor. HCT-8 and SGC-7901 cell are taken as model to study the activity of Dark Tea to Gastrointestinal Tumor. The results showed that Dark Tea has good inhibitory action to gastrointestinal tumor cell growth. Dark tea contained two active inhibitors for Gastrointestinal Tumor, and the inhibitor for SGC-7901 cell has low polar than the inhibitor for HCT-8. The inhibiting active of Dark Tea to the two cell models maybe comes from manifold physiological activators, and maybe the low polar substances have stronger power. Reference | Related Articles | Metrics Cited: Baidu(21) Select Isolation and Identification of Thermophilic Fungi during the Fermentation of Puer Tea YANG Rui-juan, LU Jie, YAN Liang, YANG Liu-xia, LI Chen-chen, JIANG Shu, SHENG Jun Journal of Tea Science    2011, 31 (4): 371-378.   DOI: 10.13305/j.cnki.jts.2011.04.007 Abstract （566）      PDF（pc） （562KB）（384）       Knowledge map    Save Thermophilic fungi were isolated and identificated by the method of sequencing during traditional fermentation of puer tea. Sampling were carried out every day. Many types of microorganisms including thermophilic fungi were purified and Identified. Isolated thermophilic fungi were cultured at different temperatures and different pH, the growth state of thermophilic microorganisms were observed. This article showed a comprehensive analysis of microorganisms during the fermentation of puer tea, and identified the isolated microorganisms using molecular biology method. Thermophilic microorganisms which play an important role during the fermentation were discovered, it laid the foundation to reveal the mechanism of Puer tea fermentation at high temperature. Reference | Related Articles | Metrics Cited: Baidu(21) Select A Method for Determination of Imidacloprid Residue in Tea with HPLC-UV HOU Ru-yan, ZHU Xu-jun, ZHANG Zheng-zhu, CAI Hui-mei, WAN Xiao-chun Journal of Tea Science    2009, 29 (1): 67-71.   DOI: 10.13305/j.cnki.jts.2009.1.011 Abstract （630）      PDF（pc） （365KB）（468）       Knowledge map    Save A method was developed for determination of imidacloprid residue in tea by high performance liquid chromatography (HPLC) with UV detector. Imidacloprid in tea samples was extracted with methyl alcohol and re-extracted by dichloromethane then cleaned up with the ENVI-18 cartridge. Imdacloprid was eluted with acetonitrile:water(v/v, 30:70) solution from the cartridge and detected with HPLC. The recovery of imidacolprid ranged from 81.5%~87.9% with the RSD less than 10.2%. Practical determination limit was 0.05 mg/kg. Reference | Related Articles | Metrics Cited: Baidu(20) Select Status and Suggestions of Tea Garden Fertilization on Main Green Tea-Producing Counties in Zhejiang Province MA Li-feng, CHEN Hong-jing, SHAN Ying-jie, JIANG Ming-bei, ZHANG Gen-miao, WU Lin-tu, RUAN Jian-yun, LV Jian-fei, SHI Yuan-zhi, PAN Li-xun, HUANG Cheng-mu, LIU Lin-ming, LIANG Bi-yuan, WANG Mei-qin, PAN Jian-qing Journal of Tea Science    2013, 33 (1): 74-84.   DOI: 10.13305/j.cnki.jts.2013.01.010 Abstract （693）      PDF（pc） （871KB）（528）       Knowledge map    Save Fertilization status of typical green tea gardens in Zhuji, Shengzhou, Chun’an, Kaihua, Yongjia, Jiande, Changxing, Quzhou, Shaoxing, Songyang, Wuyi and Fuyang counties, and Xihu district of Zhejiang province in 2009 and 2010 was investigated. The result showed that fertilization of the investigated areas had several characteristics. Firstly, the main applied fertilizers were urea, compound fertilizer and organic manure (including rapeseed and livestock). Secondly, the fertilizers were mainly applied to soil surface in the way of broadcast. and compound fertilizer and organic manure were applied as topdressing. And period and frequency of tea gardens fertilizer application was random. Thirdly, the amount of N applied was deficient for 30% and excessive for 41% of tea gardens. Soil available P content was excessive for 50.4% of tea gardens. And soil available K content was deficient for 48.8% of tea gardens. Finally some fertilization suggestions are recommended according to tea garden application status. Reference | Related Articles | Metrics Cited: Baidu(20) Select Determination of Theanine in Tea by Reversed-Phase High Performance Liquid Chromatography-Evaporative Light-Scattering Detector LI Yin-hua, LIU Zhong-hua*, HUANG Jian-an, GONG Yu-shun Journal of Tea Science    2005, 25 (3): 225-228.   DOI: 10.13305/j.cnki.jts.2005.03.012 Abstract （624）      PDF（pc） （316KB）（257）       Knowledge map    Save High performance liquid chromatography (HPLC) coupled with evaporative light scattering detector（ELSD-2000）was used for the determination of theanine in tea without derivatization. A Polaris-C18 column (250βmm×4.6βmm) was used with the mobile phase of 0.1%trifluoroacetic acid water solution and 0.1% trifluoroacetic acid acetonitrile solution .The flow rate was at 0.5βml/min. The linear response ranged from 0.062~0.450βmg/mL for theanine. The recovery was 97.5%. The method was evaluated as accurate and simple. Reference | Related Articles | Metrics Cited: Baidu(20) Select Study on the Content of EGCG3"Me in Different Tea Germplasms and its Changes LU Hai-peng, TAN Jun-feng, LIN Zhi Journal of Tea Science    2006, 26 (4): 310-314.   DOI: 10.13305/j.cnki.jts.2006.04.015 Abstract （438）      PDF（pc） （415KB）（329）       Knowledge map    Save The changes of EGCG3"Me content in different tea germplasms, crop seasons and tea processing were studied by HPLC. The content of EGCG3"Me in six tested tea cultivars was more than 1% among 200 tea germplasms containing high tea polyphenols. The content of EGCG3"Me in new tea shoot was increased with the leaf maturity, and was higher in autumn tea than in summer tea. The content of EGCG3"Me was not changed obviously during the process of green tea manufacture, but increased distinctly during the withering process of the Oolong tea. Reference | Related Articles | Metrics Cited: Baidu(20) Select AFLP Analysis on Genetic Diversity of Fenghuang-Dancong Tea Plant Germplasms XIAO Li-zheng, YAN Chang-yu, LI Jia-xian, LUO Jun-wu, HE Yu-mei, ZHAO Chao-yi Journal of Tea Science    2007, 27 (4): 280-285.   DOI: 10.13305/j.cnki.jts.2007.04.002 Abstract （456）      PDF（pc） （714KB）（464）       Knowledge map    Save Genetic diversity on 34 Fenghuang-Dancong tea plants were evaluated by AFLP fingerprinting using 5 primer combinations. The 5 primer combinations generated 438 bands and 87.6 bands were amplified by each primer pair on average, 348 bands(79.3%) polymorphic AFLP markers were detected, The result indicated that the genetic distance(GD) based on AFLP data by using DPS2000 was significant. The varience range of GD among the 34 Fenghuang-Dancong was 0.13~0.49. The GD(0.49) is highest between Zimaohuangzhixiang and Funanmilan and between Baiyedancong and Tongtianxiang, however, the GD(0.13) between Da-ansongcha and Zongsuojia is low. The dendrogram indicated that the genetic of 34 Fenghuang-Dancong germplasms have no certain relation with the aroma type. Reference | Related Articles | Metrics Cited: Baidu(20) Select Study on the Corpulent-reducing Function of Tea GONG Jin-yan, JIAO Mei, WU Xiao-qin, ZHANG Ying Journal of Tea Science    2007, 27 (3): 179-184.   DOI: 10.13305/j.cnki.jts.2007.03.014 Abstract （761）      PDF（pc） （398KB）（742）       Knowledge map    Save Obesity may occur after long period of disorders in appetite and energy metabolism regulations. With the increasing of obesity incidence, searching for the high effective corpulent-reducing medicine became the common wish of research. Tea has been widely used as healthy drink for thousands of years, its function of corpulent-reducing has brought more and more attention all over the world. In this paper, researches of corpulent-reducing function of tea and its mechanism have been summarized. Reference | Related Articles | Metrics Cited: Baidu(19) Select Anticancer Activity of Theaflavin Diagallate and its Mechanism JIANG He-yuan, Hang Xiao, YUAN Xin-yue, WANG Chuan-pi, Chung S Yang Journal of Tea Science    2007, 27 (1): 33-38.   DOI: 10.13305/j.cnki.jts.2007.01.005 Abstract （492）      PDF（pc） （406KB）（605）       Knowledge map    Save Theaflavin digallate was purified by Sephadex LH-20 column chromatography. Its anticancer activity and mechanism were analyzed on H1299 and HCT-116 cancer cell lines. Results from MTT assay showed that Theaflavin digallate could inhibit the growth of H1299, and its IC50 value is 25μmol/L. Theaflavin digallate could slightly adjust the cell cycle of HCT-116 cancer cell, and significantly promote the apoptosis of HCT-116 cancer cell at 50μmol/L. Theaflavin digallagte could decrease the expression of cancer-promoting biomarker, Bcl-xL, and increase the expression of cancer-inhibiting biomarker, Bax, on HCT-116 cancer cell line. Reference | Related Articles | Metrics Cited: Baidu(19) Select Analysis of Differential Gene Expression of Flower bud of Tea Plant (Camellia sinensis) by cDNA-AFLP YU Mei, JIANG Chang-jun, YE Ai-hua, WANG Zhao-xia, ZHU Lin, DENG Wei-wei, GAO Xuan, WAN Xiao-chun Journal of Tea Science    2007, 27 (3): 259-264.   DOI: 10.13305/j.cnki.jts.2007.03.007 Abstract （509）            Knowledge map    Save For studies of differential gene expression, cDNA-AFLP was analyzed in tea plant at the stage of bud flower development. The result showed that there were evident differential expression in flower between the early stage and the late stage. Of the 1110 fragments inspected, 35 and 87 specially displayed in the early and late stages; 15 fragments were cloned and sequenced. Sequence analysis indicated that among 15 squenced fragments, nine were sequence-similar to proteins in GenBank, i.e. oxidoreductase, chromosome 13, 14-3-3 protein, Amyrel gene, calreticulin interacted protein, ATP sulfurylase, catalytic / iron ion binding, desiccation-related protein and ntp302, two were similar to hypothetical proteins, and no similar sequence were found in GenBank for the other 4 fragment. Reference | Related Articles | Metrics Cited: Baidu(19) Select Taxonomic Study on the Dendrocola of the Tea Plantations in Southern Area of Henan Province LU Dong-sheng, WU Xiao-qin Journal of Tea Science    2004, 24 (4): 243-248.   DOI: 10.13305/j.cnki.jts.2004.04.004 Abstract （495）      PDF（pc） （39KB）（364）       Knowledge map    Save The present paper is to report the classification of fungi on tea bushes in Southern part of Henan Province. Two hundred and thirty four specimens were collected by the author from 13 tea gardens, and 46 species in 27 genera belonging to 13 families have been identified. Among them, 17 species are new records of those which are living on tea bushes in China and 19 species are new records in Henan Province. The distribution and the bioecological habit of every species of the fungi are given. Reference | Related Articles | Metrics Cited: Baidu(19) Select Study on the Changes of Non-galloylated Catechins and Relative Enzymes in Tea Shoots ZHANG Xian-lin, GAO Li-ping, XIA Tao, LIU Ya-jun, GAO Ke-jun Journal of Tea Science    2009, 29 (5): 365-371.   DOI: 10.13305/j.cnki.jts.2009.5.006 Abstract （570）      PDF（pc） （281KB）（609）       Knowledge map    Save The changes of non-galloylated catechins and relative enzymes as well as the composition of catechins in different parts of tea shoots and in different seasons were investigated in this paper. The results showed that the contents of non-galloylated catechins except GC increased gradually from bud to the fourth leaf. Both of two synthetical enzymes related to non-galloylated cahechins, the activity of DFR/LAR declined gradually, but the activity of ANR was the highest in the third leaf. The result of correlation analysis showed that the contents of total catechins in different tea leaves presented a prominent positive correlation with the activity of DFR/LAR,but not with the activity of ANR. Reference | Related Articles | Metrics Cited: Baidu(19) Select Differences in Composition and Dynamic of Insect and Mite Community among Three Types of Tea Gardens HAN Bao-yu Journal of Tea Science    2005, 25 (4): 249-254.   DOI: 10.13305/j.cnki.jts.2005.04.003 Abstract （577）      PDF（pc） （271KB）（409）       Knowledge map    Save From July 2002 to July 2003, a survey on the species richness and abundance of insects and mites in the tea plant, the aerial space above the tea plant and on the ground from organic, non-pollution and common tea gardens were conducted in Magushan Mountains in the Southern Anhui Province. In total, 29018 individuals of 79 species from 41 families were recorded from a common tea garden, 35117 individuals of 81 species from 41 families were recorded from a non-pollution tea garden, and 12727 individuals of 102 species from 57 families were recorded from an organic tea garden. The tea green leafhopper, Empoasca vitis, abundance and its percentage accounted for the total abundance in organic, non-pollution and common tea garden were 5176 and 40%, 14049 and 40% as well as 17590 and 60%, respectively. Wasps, ground beetles, tiger beetles, rove beetles and ladybugs are the major natural enemies in tea gardens, whose species richness and abundance in organic, non-pollution and common tea garden were 40 and 2620, 33 and 1898 as well as 29 and 1610, respectively. In all the three types of tea gardens, species richness was higher from March to April and from September to October, and was lower from late November to middle January. Insect and mite abundance was high from April to June and from September to October, and was lower from July to August due to the warm weather as well as from December to January due to the cold weather. The abundance in the common tea garden fluctuated more than in other two types of tea gardens. Though the Insect and mite abundance was highest in the non-pollution tea garden, the pests did not cause serious damage because of the appropriate forecast and control. In the organic tea garden, the abundance was the lowest, while the species richness was the highest, and the energy paths were complicated and the community may be stable. At the present stage, most of the organic tea gardens in China are established among the mountains where vegetation is flourishing and biodiversity is high, such ecosystems may enhance natural control. Reference | Related Articles | Metrics Cited: Baidu(18) Select The Anti-obesity Effects of Hubei Qingzhuan Tea on Rats CHEN Yu-qiong, ZHANG Wei, CHENG Qian, DONG Fa-jin, LIU Xiao-hua, GAN Duo-ping, QIAN Yu-ping Journal of Tea Science    2008, 28 (5): 363-369.   DOI: 10.13305/j.cnki.jts.2008.05.011 Abstract （685）      PDF（pc） （1319KB）（560）       Knowledge map    Save The anti-obesity effects of Hubei Qingzhuan tea on rats were investigated. The results showed, compared with the obese control group, New Qingzhuan tea of this year(NQT) and the Qingzhuan tea which had been stored for 10 years(QTS) reduced the body weights of rats, Lee’s index and the ratio of body fat and mass significantly. Both teas possessed obvious effects on lowering the serum and liver level of TC, TG, MDA, increasing HDL-C levels and the activities of SOD, GSH-PX. The observation on the fat tissue showed that both teas could reduce the accumulation and volume of fat cells. As a results, New Qingzhuan tea had the effects of anti-obesity and antioxidation. The effects of anti-obesity increased with the dose adding of NQT, and the anti-obesity effects of QTS were better than that of the NQT. Reference | Related Articles | Metrics Cited: Baidu(18) Select Effects of Different Extraction Processes on the Components of Tea Polysaccharides ZHOU Xiao-ling, WANG Dong-feng*, LI Su-zhen, ZHOU Xun, HOU Yang-feng, WANG Yuan-hong Journal of Tea Science    2007, 27 (1): 27-32.   DOI: 10.13305/j.cnki.jts.2007.01.004 Abstract （623）      PDF（pc） （498KB）（501）       Knowledge map    Save Four different treatments including water-extracted process, pectase-extracted process, trypsin-extracted process and combined-enzyme-extracted process were respectively applied to extract tea polysaccharides (TPS) from Laoshan green tea in this article. The extract ratio of combined-enzyme process method reached 5.17±0.17 % and higher than those of the three other process methods. The crude TPS obtained from the four process methods were further purified through Sepharose FF and the main polysaccharides fraction was obtained respectively. Then comparisons on the components of monosaccharides, amino acids in the purified TPS were conducted. The four process methods had no influence on the kinds of monosaccharides in tea polysaccharides, but little on the proportion of the monosaccharisdes. The total sugar content of TPS prepared by the four process methods was decreased in following pectase-extracted process, combined-enzyme-extracted process, trypsin-extracted process, and water-extracted process. Especially, in pectase-extracted process it reached to 95.26±4.09%, while the uronic acids content decreased greatly. The four process methods had no influence on the kinds of amino acids in tea polysaccharides, but great on the proportion of them. Reference | Related Articles | Metrics Cited: Baidu(18) Select Effects of Spreading Environment on Tea Polyphenols and Catechin Components in Tea fresh Leaves of High Quality Green Tea YIN Jun-feng, MIN Hang, XU Yong-quan, YUAN Hai-bo, WEI Kun-kun Journal of Tea Science    2008, 28 (1): 22-27.   DOI: 10.13305/j.cnki.jts.2008.01.002 Abstract （604）      PDF（pc） （303KB）（254）       Knowledge map    Save Using one bud or one leaf and one bud as material, fresh tea leaves were spread continuously (78%~61%) and spread under different environment conditions, then fixed with liquid nitrogen and freeze-dried, respectively. The effects of spread process and spread environments on the change of tea polyphenols and catechin components were investigated. The results showed that the contents of tea polyphenols and total catechins decreased at beginning and then increased during spreading, total esters type catechins decreased gradually, epigallocatechin gallate (EGCG), gallocatechin gallate (GCG) and epicatechin gallate (ECG) decreased in amount during spreading, whilst epicatechin (EC) and epigallocatechin(EGC) increased, but gallocatechin (GC) could not be checked out in fresh tea leaves and spread tea leaves. With the precondition of that the moisture of spread leaves was controlled at 70%, there was obvious effect of environment temperature and humidity on the change of chemical components during spreading. Contents of tea polyphenols and total catechins decreased in low relative humidity (60%), but increased in high relative humidity (90%). The effects of middle relative humidity (75%) on tea polyphenols and total catechins was correlative with environment temperature. Reference | Related Articles | Metrics Cited: Baidu(17) Select Study on the Optimum Conditions in Extracting Polysaccharides in Sichuan Brick Tea GONG Fa-yong, QI Gui-nian, LI Jing Journal of Tea Science    2005, 25 (3): 229-236.   DOI: 10.13305/j.cnki.jts.2005.03.013 Abstract （485）      PDF（pc） （590KB）（206）       Knowledge map    Save By means of orthogonally rotational combination design, a four-factor (temperature, time, ratio between tea and water, pH) substrate cultivation experiment was conducted by using of brick tea. The regression equations of the relationship between temperature, time, ratio between tea and water, pH and extraction rate of tea polysaccharides (TPS) were established. The results indicated that extraction rate of TPS was affected obviously in successive order by pH, temperature, ratio between tea and water and time. In range of experiment, extraction rate of TPS was increased obviously when pH and temperature were in higher levels, and the interaction of pH and temperature to the ratio between tea and water was significant, but the change of time and ratio between tea and water had less influence effects on extraction rate of TPS. Considering the high extraction rate and activity of TPS, the extraction conditions were optimized by frequency analysis that were 74.06~80.74℃temperature, 69.56~79.58βmin time, 38.49~42.59 ratio between tea and water, 7.411~8.284 pH. Reference | Related Articles | Metrics Cited: Baidu(17) Select Pesticide Residues in Tea and Their IntakeAssessment Using Brew Factor Anoop Kumar Barooah, Monorama Borthakur, Jatindra Nath Kalita, Tabaruk Hussain, Kasturi Chaudhury, Rajib Nath Journal of Tea Science    2011, 31 (5): 419-426.   DOI: 10.13305/j.cnki.jts.2011.05.009 Abstract （524）      PDF（pc） （507KB）（287）       Knowledge map    Save Tea, the most popular beverage in the world, is produced from processed leaves of the plant Camellia sinensis. The tea plantations suffer from a large number of pests necessitating use of pesticides. In view of growing concerns for food safety, terminal residues of seven pesticides in processed black tea and their transfer into tea brew was studied. The residues of the pesticides in black tea ranged from 0.18 to 1.90mg/kg. Only a portion of these residues were transferred into tea brew, the form consumed. The actual intakes of residues through tea consumption, determined by incorporating a new parameter termed “brew factor” in the conventional estimates, were only up to 0.1% of the acceptable daily intakes for an average Indian. The compound specific brew factor improves risk assessment and will enable setting realistic maximum residue limits for pesticides in tea. Reference | Related Articles | Metrics Cited: Baidu(17) Select Advances in Researches on Catechins Acylation Modification LIU Xiao-hui, JIANG He-yuan, ZHANG Jian-yong, YUAN Xin-yue, CUI Hong-chun Journal of Tea Science    2009, 29 (1): 1-8.   DOI: 10.13305/j.cnki.jts.2009.1.001 Abstract （543）      PDF（pc） （287KB）（703）       Knowledge map    Save Researchers and the general public have been paid more and more attention to catechins due to their distinctive and extensive bioactivities, but the further applications are restricted because its liposoluble is not high, unstability and low bioavailability in vivo. This paper reviewed the research progress of acylation modificated catechins and their physiological activities as well as the prospects of development． Reference | Related Articles | Metrics Cited: Baidu(17) Select Progress in the Research of Biosynthesis of Volatile Terpenoids and Their Glycosides in Tea Plant HE Zhi-rong, XIANG Wei, XU Yan, GAO Li-ping, XIA Tao, WEI Shu Journal of Tea Science    2012, 32 (1): 1-8.   DOI: 10.13305/j.cnki.jts.2012.01.008 Abstract （924）      PDF（pc） （690KB）（830）       Knowledge map    Save Tea aromatic quality is largely dependent on the spectrum and abundance of volatile terpenoids and their glycosides produced and accumulated in tea leaves. Very often, the compounds of monoterpenes (C10) and sesquinterpene (C15) possess pleasant floral scent, contributing significantly to tea aromatic quality. However, studying on the biosynthesis pathway of these volatile terpenoids and their glycosides in tea plant is just at beginning. In this review, speed-limiting biosynthetic steps and related enzymes in plant volatile terpenoid biosynthesis pathways are summarized. The genes encoding 1-deoxy-D-xylulose-5-phosphate reductoisomerase (DXR) and 3-hydroxyl-3-methylglutaryl-CoA reductase (HMGR) as well as terpenoid synthases are proposed as key enzymes for volatile terpenoid biosynthesis. Uridine diphosphate-glycosyltransferase may affect biosynthesis and accumulation of glycosides of volatile terpenoids in tea plant while glycosidase play a key role in the glycoside hydrolysis and release of glycosidically bound terpenoid volatiles during tea leaf processing. Manipulation of these genes may control the flux of the terpenoid metabolism towards the volatile terpenoid biosynthesis. The factors influencing tea aromatic quality such as tea cultivars, growing management, processing ways are also discussed. Reference | Related Articles | Metrics Cited: Baidu(17) Select Research Advance on Tea Biochemistry WAN Xiaochun, LI Daxiang, ZHANG Zhengzhu, XIA Tao, LING Tiejun, CHEN Qi Journal of Tea Science    2015, 35 (1): 1-10.   DOI: 10.13305/j.cnki.jts.2015.01.002 Abstract （1384）      PDF（pc） （1093KB）（1742）       Knowledge map    Save Tea biochemistry is a subject of life science on Camellia Sinensis. It mainly focus on characteristic secondary metabolites of tea plants, especially those in the fresh tea shoots using biochemical and molecular techniques as research tools. Those metabolites include catechins, caffeine, theanine and volatile terpenes, which contribute greatly to tea quality and healthy effects. The major research fields of tea biochemistry involve the biosynthesis of secondary metabolites in tea plants, their transformation during tea processing and their effects on final tea quality and healthy function. Recently, there have several breakthroughs in the metabolites biosynthesis pathway, tea genome, specific tea germplasm metabolome, the processing metabolome, as well as the chemistry of tea quality. Since tea biochemistry is the fundamental in tea science, its achievements provide the theoretical basis and method approaches to tea cultivation and breeding, tea primary and further processing, tea trading and tea culture. With the development of tea industry and life science & technology, it is believed that the advancement of tea biochemistry will push forward tea industry to a high level at the sustainable development. Reference | Related Articles | Metrics Cited: Baidu(17) Select A Review on the Regulation Technique of Withering Process and the Change in Physical and Chemical Properties of Leaves HUA Jin-jie, YUAN Hai-bo, JIANG Yong-wen, LIU Ping, WANG Wei-wei Journal of Tea Science    2013, 33 (5): 465-472.   DOI: 10.13305/j.cnki.jts.2013.05.005 Abstract （841）      PDF（pc） （569KB）（1108）       Knowledge map    Save The withering is an important process of fermented tea, such as black tea and oolong tea, significantly affected the sensory quality of tea. With water constantly lost in the withering process, the respiration of fresh leaf is carrying on continuously, the endoplasmic components are also dramatically changed and the physical characteristics of withering leaves are also prompted to change. All of these provided specific substances and leaves basis for the follow-up processes and the quality of finished tea. This paper illustrates the dynamic variation of the physical properties and biochemical components in the withering process, and conducted a systemic review on the regulation and control technology on the key parameters of current withering. The facility withering technology, which can accurately control these parameters including environment conditions, such as temperature, humidity, light conditions and aeration conditions, will become the important direction of withering development in the future. Reference | Related Articles | Metrics Cited: Baidu(16) Select ISSR Markers for Discriminating Tea Germplasm Resources from Yunnan Province LIU Ben-ying, WANG Li-yuan, LI You-yong, TANG Yi-chun, HE Wei, CHENG Hao, WANG Ping-sheng Journal of Tea Science    2009, 29 (5): 355-364.   DOI: 10.13305/j.cnki.jts.2009.5.005 Abstract （487）      PDF（pc） （598KB）（401）       Knowledge map    Save It was of much importance using minimum primers to obtain the maximum identification ability．Molecular identification of 134 tea germplasm resources using inter-simple sequence repeat (ISSR) markers was conducted in this study. There were 3 independent ways to identify tea germplasms: a) unique ISSR markers;b) unique band patterns and c) a combination of the band patterns provided by different primers．The result showed that the presence of 10 unique ISSR markers and the absence of 15 unique markers obtained from 12 primers made it possible to identify 21 tea germplasms, including ‘Xiangzhuqingdashancha’ and so on. Using 54 unique band patterns of primer UBC811 could identify 35 tea germplasms, including ‘Hainandayecha 1’ and so on. A1l the 134 tea germplasms could be entirely identified by the band patterns combination of primer UBC811, UBC835, ISSR2 and ISSR3, which was successfully used to construct the ISSR fingerprinting for discriminating 134 tea germplasms from Yunnan Province. Reference | Related Articles | Metrics Cited: Baidu(16) Select Studies on the Optimal Water Condition for Tea Seedlings under Greenhouse Manufacturing Administration ZENG Jian-ming, GU Bao-jing, CHANG Jie, YUAN Hai-bo, WANG Li-yuan, DONG Fang-shuai, CHENG Hao, ZHOU Jian, GE Ying, Chen Shenglun Journal of Tea Science    2005, 25 (4): 270-274.   DOI: 10.13305/j.cnki.jts.2005.04.006 Abstract （640）      PDF（pc） （286KB）（489）       Knowledge map    Save The photosynthesis, chlorophyll content and the growth traits of the clonal tea seedling grown under various substrates with different water content under the greenhouse were compared. The new biomass reaching their maximum values in the substrate with 80%~100% relative substrate water content, root mass ratio (RMR) decreased with the increase of water content of substrate, while the content of chlorophyll, specific leaf area (SLA), leaf area ratio (LAR), root emerging rate of the plant and specific root length (SRL) increased as the water content of substrate increased. The maximum photosynthetic rate (Pnmax) and new biomass increased as the water content of substrate increased, reaching their maximum values at 70%~100% water content of substrate. Content of chlorophyll increased with the rise of relative water content of substrate, while the ratio of chlorophyll a/b decreased with the substrate water content of substrate. Lower substrate water content can expedite the growth of tea seedling after rootage. Reference | Related Articles | Metrics Cited: Baidu(16) Select Research on the Correlative Factors of Sensory Quality of High-quality Green Tea WANG Tong-he, HU Min, ZHANG Jiu-qian, LI Hong Journal of Tea Science    2008, 28 (1): 33-38.   DOI: 10.13305/j.cnki.jts.2008.01.005 Abstract （540）      PDF（pc） （264KB）（871）       Knowledge map    Save The factors of tea sensory evaluation by biological statistical software SAS9.0 were conducted according to the results of sensory evaluation from Tea Culture Festival in Xinyang city from 2004 to 2007. Results showed that the correlation between liquor color and aroma, taste, infusion was significant, but the correlation between appearance and the other factors was not significant. It was showed that the taste﹥aroma﹥liquor color﹥infusion﹥appearance in comparing with total quality score. The score proportion of color 23, aroma 23, taste 24, appearance 30 was rather reasonable. The correlative equation of each factor and total quality score was established by the method of stepwise regression with the DPS data processing software as follows: Y=25.8852+0.731X1+0.702X2+1.02X3+1.2204X4+1.03X5 Reference | Related Articles | Metrics Cited: Baidu(16) Select The Demonstration Research on Congregation Degree of Tea Industry SONG Yan-ping, WANG Yan-rong Journal of Tea Science    2008, 28 (5): 379-385.   DOI: 10.13305/j.cnki.jts.2008.05.012 Abstract （502）      PDF（pc） （314KB）（291）       Knowledge map    Save Industry accumulation is an economic phenomenon of space congregation or local special congregation with the process of economic development. The paper calculates the congregation degree of AnHui tea industry in the period of 2002~2006 by using the means of LQ quotient and the index of concentration. The result indicated that Anhui tea industry possessed a signification congregation tendency and it’s mostly concentrated in the south and west regions of Anhui province. The result also indicated that the level of AnHui tea industry accumulation has a strong positive correlation to the industry development. Reference | Related Articles | Metrics Cited: Baidu(16) Select Evaluation of Nitrogen Status in Tea Plants by SPAD YANG Yi-yang, MA Li-feng, SHI Yuan-zhi, RUAN Jian-yun, LI Xing-hui Journal of Tea Science    2008, 28 (4): 301-308.   DOI: 10.13305/j.cnki.jts.2008.04.007 Abstract （585）      PDF（pc） （525KB）（427）       Knowledge map    Save Determination of nitrogen concentrations in tissues is an important diagnostic means for N status of plants. A pot experiment with tea plants applied with different amounts of N fertilizer was carried out to evaluate the usefulness of SPAD-502 as a diagnostic tool. The results showed that the yield of young shoots and N concentration of mature leaves responded to N application rates with a pattern of an initial linear increase before a platform was reached. There was a significantly positive linear relationship between the SPAD reading and total N concentration of mature leaves. The similar pattern of an initial linear increase followed by a platform was observed for the relationship between SPAD reading and the yield. These results suggested that the N status of tea plants may be characterized by the measurement of SPAD reading of mature leaves and the SPAD is a potentially useful rapid diagnostic tool in N fertilization recommendation. However, this needs further validation from field experiments. Those factors which may influence the precision of SPAD measurement, such as the point of test on a leaf, selection of leaves from twig (position), weather condition, in situ or in vitro analysis, surface cleaning and the number of leaves for a composite sample were also investigated. Reference | Related Articles | Metrics Cited: Baidu(16) Select A Survey on the Trapping Effect of Four Types of Coloured Sticky Plates on Various Species of Insects in Tea Gardens XIANG Tai-hong, HAN Bao-yu, ZHOU Xiao-gui Journal of Tea Science    2007, 27 (3): 253-258.   DOI: 10.13305/j.cnki.jts.2007.03.005 Abstract （498）      PDF（pc） （394KB）（275）       Knowledge map    Save In order to evaluate the entrapping effect of the bud green, the olive yellow-green, the jasmine yellow and the snow white sticky plates on various insects in tea gardens and to discuss the possibility for them to be applied in controlling the important pests, the luving tests, were conducted. In July when the various species of insects occurred in tea gardens, the plates were set in 0.5βhm2 tea gardens to trap the insects for 48βh, in the tea gardens of Chongqing Suburbs, in Songyang County of Zhejiang Province and in Magushan Tea Farm of Anhui Province, respectively. The results showed that the most of trapped insects belonged to Homoptera, in which the attracted amounts of harmful insects was abundant whilst the those of beneficial insects was much small, and the difference in both amounts reached the level of P<0.01. Bud green, olive yellow-green, jasmine yellow and snow white sticky plates showed much stronger trapping effect on nymphs and adults of tea green leafhoppers and adults of citrus spiny whiteflies than snow-white stiky plates. From bud green, olive yellow-green to jasmine yellow, green ingredient decreased whilst yellow ingredient increased, accordingly, the number of trapped leafhoppers decreased whilst the number of trapped whiteflies increased. It is proposed that bud green and jasmine yellow sticky plates could be used to trap the leafhoppers and the whiteflies, respectively. Reference | Related Articles | Metrics Cited: Baidu(16) Select Study on Blending of Made Tea with Mixture Design TONG Hua-rong, GONG Zheng-li Journal of Tea Science    2004, 24 (3): 207-211.   DOI: 10.13305/j.cnki.jts.2004.03.011 Abstract （532）      PDF（pc） （102KB）（651）       Knowledge map    Save Blending program of 7 scented teas using Uniform mixture Design of experiments was studied. Results showed that Uniform mixture design of experiments could be used in blending of made tea effectively. With the model of responses, the interactions of sensory attributes among components could be estimated. With the aid of analysis software HL40, formulations of tea could be optimized for several responses and the best formulation could be gotten. Reference | Related Articles | Metrics Cited: Baidu(16) Select HPLC Quantitation of Theaflavins in Tea Pigments LI Da-xiang, WAN Xiao-chun, LIU Li-hua, XIA Tao Journal of Tea Science    2004, 24 (2): 124-128.   DOI: 10.13305/j.cnki.jts.2004.02.010 Abstract （566）      PDF（pc） （274KB）（663）       Knowledge map    Save In this study, theaflavin(TF1), theaflavin monogallate(TF2+TF3) and theaflavin digallate(TF4) in tea pigments are isolated and purified with high speed counter current chromatography combined with Sephadex LH-20 and semi-preparative HPLC. With the purified theaflavin, the standard curves have been set up by HPLC for theaflavins quantitation. The results on the accuracy and recovery determination showed that the coefficient of variation of TF1, TF2+TF3, TF4 and total theaflavins range from 2.6’8.5%, 2.0’3.8%, 2.0’3.9% and 2.2’4.1% respectively. Using HPLC quantitation, the relative error of total theaflavins amounts in the standard theaflavins from Sigma company is 3.4%. The total amounts of theaflavins in tea pigments are 20.5%, in which TF1, TF2+TF3 and TF4 are 6.0%, 9.1% and 5.4% respectively. This method is useful to quantify theaflavins and to control the quality of tea pigments, which could promote the studies on their pharmacological effects. Reference | Related Articles | Metrics Cited: Baidu(16) Select Analysis of the Xanthophyll Cycle Component in Fresh Leaves of Tea Plant by High Performance Liquid Chromatography and Its Photo-protection WEI Chao-ling, JIANG Chang-jun, TAO Han-zhi, HU Ying-hui Journal of Tea Science    2004, 24 (1): 60-64.   DOI: 10.13305/j.cnki.jts.2004.01.012 Abstract （493）      PDF（pc） （307KB）（206）       Knowledge map    Save The xanthophyll cycle components in fresh leaves of tea plant (Camellia sinensis cv. Fudingdabai)were extracted by acetone. The pigments were analyzed with a Spherisorb column （C18 , 5μm,250㎜×4.6βmm）,and were eluted using acetonitrile: methanol(85:15) and methanol:ethyl acetate(68:32) by a linear gradient. The pigments were detected by their absorbance at 445βnm. It was showed that violaxanthin, antheraxanthin and zeaxanthin from fresh leaves of tea plant were detected by HPLC, respectively, under temperatures of 15℃, 22℃ and 30℃, meanwhile, the pigments were separated well, and it is a sensitive, well-reappeared method. Tea plant had a larger xanthophyll cycle pool and a larger de-epoxidation state in higher sun-light, which indicated xanthophyll cycle plays an important role in photo-protection in tea plant. Reference | Related Articles | Metrics Cited: Baidu(16) Select Effects of Vacuum Freezing Dry on the Aroma Quality of Oolong Tea YE Nai-xing, YANG Ru- xing, YANG Guang, YANG Jiang-fan, LIANG Xiao-xia, ZHENG De-yong Journal of Tea Science    2006, 26 (3): 181-185.   DOI: 10.13305/j.cnki.jts.2006.03.005 Abstract （757）      PDF（pc） （411KB）（206）       Knowledge map    Save The vacuum freezing dry technique was applied during the drying process of the faint-scent type oolong tea. Compared with the freezing tea and baked tea, the contents of linalool, aromadendrene, β-caryophyllene, isovaleric acid phenethyl ester, β-cadinene, nerolidol, farnesol and hexatriacontane were higher in the freezing-dry tea. The vacuum freezing-dry technique could help to preserve the properties of color, aroma, flavor of oolong tea efficiently so that the freezing-dry tea had a strong flower scent, and its mellow was full of flavor. Therefore, the freezing-dry tea abowed a better quality in general compared with freezing tea and baked tea and would have a good prospective in the market in addition to its long storage and convenience in transportation. Reference | Related Articles | Metrics Cited: Baidu(15) Select Effects of Zuoqing Intensity on the Protein Composition, Polyphenol Oxidase and Esterase Isozymogram of the Fresh Leaves during Oolong Tea Manufacture HUANG Fu-ping, LIANG Yue-rong, CHEN Rong-bin, CHEN Wei, KE Yu-qin, LU Jian-lian Journal of Tea Science    2004, 24 (1): 70-74.   DOI: 10.13305/j.cnki.jts.2004.01.014 Abstract （480）      PDF（pc） （486KB）（293）       Knowledge map    Save Using Rougui (Camellia Sinensis (L.) var.) fresh leaves as material, fresh leaves soluble protein content and its composition by SDS-PAGE, polyphenols oxidase activity and its isozymogram,and esterase isozymogram were investigated during Oolong tea Zuoqing procedure with different Zuoqing intensity. The results indicated that, during zuoqing process, the soluble protein content and its protein components decreased, and decreased sharply with the intensity, during the periods polypenol oxidase activity increased at the earlier stage, and decreased at the later, its isozymogram checked out 7 bands, no new bands was found during the period, and its E2 band activity apparently enhanced while its E6 activity decreased. Esterase had 7 isozymogram bands, the changes of the each band activities was not remarkable in the whole procedure. The relations of the factors mentioned above to the Oolong quality formation also were discussed in the paper. Reference | Related Articles | Metrics Cited: Baidu(15) Select 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 （645）      PDF（pc） （180KB）（793）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(15) Select A Review on the Technique of Tea Decaffeination XU Yong-quan, YIN Jun-feng, YUAN Hai-bo, CHEN Jian-xin, WANG Fang Journal of Tea Science    2008, 28 (1): 1-8.   DOI: 10.13305/j.cnki.jts.2008.01.001 Abstract （932）      PDF（pc） （367KB）（1571）       Knowledge map    Save It is reported that tea has many medical functions. However, consumers prefer decaffeinated tea and tea products due to caffeine’s negative disadvantageous. Decaffeination is realized by different methods, including the traditional methods such as water decaffeination, solvent extraction, adsorption separating and supercritical carbon dioxide extraction. The recent developmental microbial and enzymatic degradation and breeding low caffeine tea varieties are also developed for removal of caffeine. The investigation on tea decaffeination was reviewed, and the feasibility was discussed in this paper. The techniques of water decaffeination combined with adsorption separating, microbial and enzymatic degradation as well as low caffeine tea breeding were regarded as the main developmental direction of tea decaffeination by the authors. Reference | Related Articles | Metrics Cited: Baidu(15) Select Change of Polysaccharide During the Processing of Oolong Tea and its Structure Characteristic NI De-jiang, CHEN Yu-qiong, YU Zhi, ZHANG Yun, XIE Bi-jun, ZHOU Ji-rong Journal of Tea Science    2005, 25 (4): 282-288.   DOI: 10.13305/j.cnki.jts.2005.04.008 Abstract （571）      PDF（pc） （363KB）（635）       Knowledge map    Save During the process of Oolong tea, the extraction rate of TPS and the contents of its neutral sugar and protein decreased, particularly notably after the third shaking, but the content change of uronic acid was less. It was also indicated that the inhibiting effects of polysaccharide on radicals increased before the third shaking, and then decreased on Zuoqing stage. According to the changes of polyphenol content, when it was retained 85%, the content of TPS was highest and the effect on scavenging •OH and was best, which was regarded the technical index to end shaking during the process of Oolong tea. Four fractions of OTPS was obtained by DEAE-52 column chromatography, and there were obvious differences not only in contents of neutral sugar, uronic acid and protein of OTPS, but also in inhibiting effects on hydroxyl radical (•OH) and superoxide anion radical ( ). OTPS 2-1, a main fraction of OTPS, was obtained by DEAE-52 and Sephadex column chromatography. It was found that OTPS2-1 was a trinal compound of polysaccharide containing rich uronic acid and less protein. The results also showed that the molecular average-weight of OTPS2-1 was 8.877?104, and it was composed of Gal, Glu, Ara, Fuc and Rha with a molar ratio of 7.58:2.14:7.05:1.76:1.02. Reference | Related Articles | Metrics Cited: Baidu(15) Select HPLC Analysis, Preparation and Mass Identification of Flavonol Glycosides in Tea Seed Flakes JIANG He-yuan, KE Chang-qiang, WANG Chuan-pi, CHEN Xiao-qiang, YUAN Xin-yue Journal of Tea Science    2005, 25 (4): 289-294.   DOI: 10.13305/j.cnki.jts.2005.04.009 Abstract （568）      PDF（pc） （304KB）（527）       Knowledge map    Save Through HPLC and preparing HPLC and the analysis of molecular weight and chemical group by HPLC/MS, Two flavonol glycosides from tea seed flakes were separated and identied. The systematical method combining analytical and preparation scale HPLC with HPLC/MS, could also be used in the study of other natural products in tea. Reference | Related Articles | Metrics Cited: Baidu(15) Select Study on the Variation of Cold Resistance of Tea Plant in Shandong Province SUN Zhong-xu, LIU Jing, QIU Zhi-lin, ZHAO Shu-ping, ZANG Ling Journal of Tea Science    2003, 23 (1): 61-65.   DOI: 10.13305/j.cnki.jts.2003.01.013 Abstract （396）      PDF（pc） （293KB）（184）       Knowledge map    Save Clustering analysis of short distances on tea areas of ten cities and towns and six meteorologic factors showed that tea in Shandong is distributed mainly in four ecological regions. There are Rizhao and Qingdao, Linyi, Junan and Jiaonan of Qingdao; Taian and Xintai; as well as Laoshan of Qingdao and Zhucheng of Weifang. Analysis of variation indexes on tea in each ecological areas showed that frozen injury from light to heavy on tea dispersed piebald-style. Analysis of typical relativity showed that each meteorological factor is positively correlated with the change of tissue structure in tea leaf, among these meteorological factors, the most important factors on tea variation are annual rainfall and the extreme lowest temperature, followed by average annual temperature , frost-free period and sunshine hour, January average annual temperature in January showed little influence on it. With leaf structure the thickness of palisade tissue is most sensitive to climate, then the ratio of palisade tissue to spongy tissue and the thickness of spongy tissue. The thickness of leaf and the upper epidermis showed no relationship with the meteorologic factors. Reference | Related Articles | Metrics Cited: Baidu(15) Select Effect of Airflow on Zuoqing Environment and Quality of Oolong Tea JIN Xin-yi, WANG Xiu-ping, JI Ke-wen, MA Cui-lan, BAO Gui-lin Journal of Tea Science    2003, 23 (1): 41-45.   DOI: 10.13305/j.cnki.jts.2003.01.009 Abstract （507）      PDF（pc） （415KB）（332）       Knowledge map    Save In order to prove up the effect of airflow on Zuoqing environment、physiological change of leaves and quality of Oolong tea, we determine on-line the air parameters including the air temperature, relative humidity, air quality and respiration rate of leaves under two air-conditioned Zuoqing environment respectively simulating direct pressure and all-around blast or airtight one during Zuoqing course. The experiment indicates that the air relative humidity and content of CO2 of leaf-layers and respiration rate of leaves under two airflow conditions showed ultimately marked difference. The quality of Oolong tea made under the blast environment is superior to that made under the other one. Reference | Related Articles | Metrics Cited: Baidu(15) Select An Analysis Method Study of Sequential Extraction and Separation of the Chemical Form of Lead in Tea Garden Soil SHI Yuan-zhi, KANG Meng-li, MA li-feng, HAN Wen-yan Journal of Tea Science    2005, 25 (1): 23-29.   DOI: 10.13305/j.cnki.jts.2005.01.005 Abstract （414）      PDF（pc） （359KB）（314）       Knowledge map    Save With modified sequential extraction and separation analysis method, lead in tea garden was divided into six fractions: water soluble, exchangeable, bound to carbonates, bound to Fe-Mn oxides, bound to organic matter, and residual. All the six forms of lead and total lead were determined with ICP-OES, showing that this method has good precision ,accurate, reliable and easy to operate. Reference | Related Articles | Metrics Cited: Baidu(15) Select Taste Characteristics of Purple Tea Leaf and the Reduction of Bitterness and Astringency ZHAO Xian-ming, WANG Xiao-shi, DU Xiao Journal of Tea Science    2009, 29 (5): 372-378.   DOI: 10.13305/j.cnki.jts.2009.5.007 Abstract （539）      PDF（pc） （347KB）（339）       Knowledge map    Save The quality of the green tea made from purple tea leaf, which is common in tea production, is not so good for its evident bitterness and astringency. In this paper, the main bitterness and astringency characteristic components of purple tea leaf were separated and determined, and the taste characteristics of those components were quantitatively evaluated by the threshold and index of bitterness and astringency. The results showed that the content of anthocyanidins was as high as 1.14%, and the contents of anthocyanidins and catechins of purple tea leaf were 57 and 1.13 times to those of green tea leaf, their higher content was mainly responsible to the bitterness and astringency of purple tea leaves. The order of threshold of those components was caffeine (0.30) < anthocyanidins (0.40) < catechins (0.80), and the order of bitterness and astringency index was catechins (3.32) > caffeine (2.13) > anthocyanidins (0.57), which was also used to evaluate the effect of components on the taste of tea. Furthermore, adding 0.2% casein into purple tea leaf during green tea processing could reduce the bitterness and astringency, the quality could be promoted, the concentration of tea polyphenols in tea infusion could reduce 19.5%, and the bitterness and astringency index decreased from 3.70 to 2.98. The research provided a technological method to reduce the bitterness and astringency of purple tea leaves. By using the polyphenol-protein complex reaction model, the relative precipitation rate (RA) was used as the index to evaluate the inhibiting ability of casein to the bitterness and astringency of polyphenols. Reference | Related Articles | Metrics Cited: Baidu(15) Select Study on Food Functionality of Tea Polysaccharides LI Lei, WANG Dong-feng, ZHOU Xiao-ling, DING Qing-bo Journal of Tea Science    2006, 26 (2): 102-107.   DOI: 10.13305/j.cnki.jts.2006.02.005 Abstract （536）      PDF（pc） （318KB）（541）       Knowledge map    Save Two contents of tea polysaccharides, TPSⅠand TPSⅡ,whose content is separately 27.4% and 57.8%, were extracted from tea, and its food functionalities, such as solubility, capacities of oil absorption, moisture absorption and retention, frothing, froth maintenance and apparent viscosity, were investigated. Results showed that TPSⅠ and TPSⅡ could dissolve in water and not in organic solvents of high concentration, and they had capacities of oil absorption, frothing and froth maintenance as well as capacities of moisture absorption and retention in humid and dry environment. With the increasing of content of polysaccharides in TPS, apparent viscosity of TPS increased; and viscosity of TPSⅠ was four times as much as that of TPSⅡ. Reference | Related Articles | Metrics Cited: Baidu(15) Select Proteomic Analysis of Tea Leaf under Polyethylene Glycol Stress GUO Chun-fang, SUN Yun, LAI Cheng-chun, ZHANG Mu-qing Journal of Tea Science    2009, 29 (2): 79-88.   DOI: 10.13305/j.cnki.jts.2009.2.001 Abstract （546）      PDF（pc） （778KB）（324）       Knowledge map    Save Two-dimensional electrophoresis(2-DE) were carried out to study the proteomic change in of tea leaves in responsive to polyethylene glycol(PEG) stress, and expression profiles of 18 different proteins were analyzed under PEG stress. Sixteen different proteins were identified by MS/MS using 4700 Proteomics Analyzer(Applied Biosystems, USA),and 14 proteins were identified and represented 10 kinds of proteins. In these proteins, 5 were the same protein—ribulose 1, 5-bisphosphate carboxylase/oxygenase large subunit(RubisoLSU), other 9 proteins were response proteins to PEG stress including photosystem II 23 kDa polypeptide,chloroplast chaperonin 21, triose phosphate isomerase(TPI), ATP synthase subunit, S-adenosylmethionine synthetase 1(SAMS1), centroradialis(CEN), nascent polypeptide associated complex alpha chain(α-NAC), 20 S proteasome alpha subunit E2(PAE2) and translation initiation factor 5A(eIF5A). These proteins will play an important role in many life activities of plant, such as chloroplast composition, sugar metabolism, energy metabolism, sulfur metabolism, protein metabolism, signal transduction, gene expression regulation and programmed cell death. Reference | Related Articles | Metrics Cited: Baidu(15) Select Tendency to Different Colors by Ricaniidae Insects in Tea Garden SUN Xiao-ling, CAI Xiao-ming, WANG Guo-chang, GAO Yu, WANG De-qiang, CHEN Zong-mao Journal of Tea Science    2011, 31 (2): 95-99.   DOI: 10.13305/j.cnki.jts.2011.02.003 Abstract （676）      PDF（pc） （338KB）（205）       Knowledge map    Save The phototaxis is the basic behavior of numerous insects. Different species of insects has different preference of spectral range. Eighteen different colors were used to test the preference of Ricaniidae adults in the tea plantation. The results showed that yellow cards with high saturation were the first preference of Ricaniidae adults. Further investigation about field control efficacy of yellow sticky cards should be developed. Reference | Related Articles | Metrics Cited: Baidu(14) Select The Influence on Quality of Pseudosciaena Crocea Dip by Tea Polyphenol during Cold Storage ZHANG Xu-guang, LI Ting-ting, ZHU Jun-li, LI Jian-rong, LI Yu-jin Journal of Tea Science    2011, 31 (2): 105-111.   DOI: 10.13305/j.cnki.jts.2011.02.005 Abstract （543）      PDF（pc） （498KB）（226）       Knowledge map    Save The effects of tea polyphenols (0.2%, w/V) mixture dip treatment on quality of Pseudosciaena crocea during cold storage were examined over a period index of 25d. Sensory characteristics, microbiological (total viable count), and chemical (pH, TVB-N, TBA, K-value) were assessed periodically for the treated group and the control. The results indicated that the shelf life were increased 7~8d at the storage of 4℃ under the tea polyphenols treatment. At the end of shelf life (15d), the total viable count was 106.12CFU/g and 107.45CFU/g, the pH value was 6.78 and 6.84, TBA was 0.12mg/kg and 0.16mg/kg, TVB-N was 166.6mg/kg and 318.7mg/kg, and K value was 27.10% and 43.72%, respectively. Therefore, tea polyphenols showed a significant inhibition effects on the propagation of bacteria and anti-oxidation of fat, thus prolonged the preservation time of Pseudosciaena crocea. Reference | Related Articles | Metrics Cited: Baidu(14) Select Analysis of Fatty Acid Composition in the Seed Oilfrom Fujian Tea Germplasm CHANG Yu-xi, ZHENG De-yong, YE Nai-xing, YANG Jiang-fan Journal of Tea Science    2012, 32 (1): 22-28.   DOI: 10.13305/j.cnki.jts.2012.01.011 Abstract （536）      PDF（pc） （732KB）（410）       Knowledge map    Save The fatty acid compositions of 42 cultivars of tea seeds oil from Fujian province were determined by GC. The results indicated that the average content of saturated fatty acid (SFA) was 20.59%, the monounsaturated fatty acid (MUFA) was 50.57%, and the PUFA was 28.11%. The DHA with a mean of 0.11% was discovered in tea seeds. The investigated fatty acid compositions of fine cultivars were better than that in local cultivars. The major compositions of tea seeds oil were stearic acid, arachidic acid, palmitic acid and DHA. When 11 kinds of higher contents and special compositions were chosen as principal component analysis. The results showed that tea seeds oil possesses a high level of oleic acid, linoleic acid, and low levels of erucic acid and TFA. The tea seeds showed a potential value in the development of high grade edible oil. Reference | Related Articles | Metrics Cited: Baidu(14) Select Science Innocation and Sustainable Development of Tea Industry CHEN Zong-mao, SUN Xiao-ling, JIN Shan Journal of Tea Science    2011, 31 (5): 463-472.   DOI: 10.13305/j.cnki.jts.2011.05.008 Abstract （673）      PDF（pc） （716KB）（835）       Knowledge map    Save After glancing over the information on the development of world tea industry in the period of 1910~2009 and the development of China tea industry in the period of 1950~2010, the relationship between the development of world tea industry and China tea industry as well as the development of tea science and technology was analyzed. Research discovered that those years with more rapid development of science and technology and more creating achievements were accompanied with the rapid development of tea industry. Lists of some important influencing achievements in the development of tea industry were enumerated in this paper. Based on these, seven gaps were discussed in comparing to the world major tea producing countries. In discussing on the future sustainable development of China tea industry, six strategic scientific problems influencing the sustainable development were put forward. Lastly, six tentative ideas including the modern biological technology and traditional breeding technique, the introduction of environmental science and ecological science into the tea production were advanced for the scientific creation of tea industry in the future 10~15 years in this paper. Reference | Related Articles | Metrics Cited: Baidu(14) Select Effects of Fluoride on the Metabolism of Tea Quality Components LI Qiong, RUAN Jian-yun Journal of Tea Science    2009, 29 (3): 207-211.   DOI: 10.13305/j.cnki.jts.2009.3.005 Abstract （582）      PDF（pc） （155KB）（286）       Knowledge map    Save Soil experiment was conducted to investigate the impact of fluoride on yield of young shoots and chemical ingredients related with tea quality. Production of young shoots was improved by modest increase in the soil fluoride levels while significantly decreased by higher F levels. The concentrations of total polyphenols, caffeine and catechins (EGCG, etc) were reduced by fluoride application. The concentrations of total free amino acid and some major components (theanine, glutamate and glutamine) in the young shoots were also decreased significantly by the highest F application. Activity of phenylalanine ammonia-lyase (PAL) and glutamate synthase (GOGAT) decreased with increasing fluoride levels. The results indicated that, though tea plant growth was improved by low level of fluoride, high levels of this element were detrimental to both growth and metabolism of chemical components such as catechins, caffeine and free amino acids. Reference | Related Articles | Metrics Cited: Baidu(14) Select Bacterial Abundance of Tea Garden Soils and Its Influencing Factors HAN Wen-yan, WANG Wan-meng, GUO Yun, YANG Ming-zhen, JIA Zhong-jun Journal of Tea Science    2013, 33 (2): 147-154.   DOI: 10.13305/j.cnki.jts.2013.02.013 Abstract （521）      PDF（pc） （779KB）（446）       Knowledge map    Save Bacterial abundances in tea garden and their adjacent forest and vegetable soils were investigated by real-time quantitative PCR (qPCR) as well as the factors that may affect the population size of bacterial communities. Soil DNA was extracted by using Griffiths’ method and bacterial abundance was determined by quantifying the copy number of 16S rRNA genes. The results showed that the bacterial abundance of tea garden soils ranged from 0.01×108 to 20.32×108 16βS rRNA gene copies/g (gram dry weight soil) with an average of 3.70×108 16βS rRNA gene copies/g, being similar with that in the forest soil, but far below that in the vegetable soil. The bacterial abundance in the tea garden soils was significantly and positively correlated with the soil pH and microbial biomass C (P<0.001) respectively, but significantly and negatively correlated with N application rate and age of tea plantation (P<0.01) respectively. There was no significant correlation between bacterial abundance and total organic C and total N in soil. Multiple regression analysis further indicated that bacterial abundance was affected most significantly by soil pH, followed by age of tea stand and annual N application rate. The results of this study suggested that soil amelioration such as raising soil pH and reducing the high rates of nitrogen application could be of great help for maintaining bacterial abundance and microbial diversity in tea garden soils. Reference | Related Articles | Metrics Cited: Baidu(14) Select Application of Fingerprint Technique in Tea Research LIU Ying, WU Shu-guang, YIN Zhou, WU Guang-hong, CAO Li-fen Journal of Tea Science    2013, 33 (1): 13-20.   DOI: 10.13305/j.cnki.jts.2013.01.009 Abstract （653）      PDF（pc） （593KB）（395）       Knowledge map    Save Chaotic market situation was formed for identifying the quality of tea difficultly, which affected the modern development of tea industry.In recent years, more and more application to sensory evaluation, quality control and geographical origin determination of tea was studied by fingerprinting techniques, which provides effective technical support for the identification of the quality of tea. The methods of fingerprint technique were reviewed in this paper, including fingerprintings based on gas chromatography(GC), liquid chromatography(LC), capillary electrophoresis (CE), infrared （IR）and near-infrared （NIR）spectroscopy, nuclear magnetic resonance (NMR), etc. The problem of the fingerprint in tea applications were analyzed, and the development in tea was predicted in the paper, The article also gives a theoretical basis and reference for further studies of the fingerprint in tea. Reference | Related Articles | Metrics Cited: Baidu(14) Select Fauna of Tea Fulgora and the Major Species in China ZHANG Han-gu Journal of Tea Science    2004, 24 (4): 240-242.   DOI: 10.13305/j.cnki.jts.2004.04.003 Abstract （691）      PDF（pc） （87KB）（607）       Knowledge map    Save There were more than 20 species of fulgora recorded in tea areas of China. They belonged to 6 families of Fulgoroidea. Most of them belonged to Flalidae and Ricaniidae, including several harmful species. Reference | Related Articles | Metrics Cited: Baidu(14) Select Effects of Modifying pH on the Separation of Theaflavins by HSCCC JIANG He-yuan, CHENG Qi-kun, DU Qi-zhen Journal of Tea Science    2003, 23 (s1): 88-91.   DOI: 10.13305/j.cnki.jts.2003.s1.017 Abstract （490）      PDF（pc） （326KB）（186）       Knowledge map    Save The four main kinds of theaflavins could be separated into three parts with the solvent system (Ethyl acetate / Methanol / Hexane / Water, 3/1/1/6) on HSCCC. The different pH zone of elutes could be appeared in the case of the difference of pH between sample solution and mobile phase. Due to the fact of the separation and purification of theaflavins are influenced by the pH of solution, and the process of separation and eluation is closely related to the pH of solution, so the method of modifying pH could be used to highly concentrate the four main kinds of theaflavins from the large scale of samples. Reference | Related Articles | Metrics Cited: Baidu(14) Select Studies on the Spatial Variability and Influencing Factors of Trace Elements in Sichuan Mengshan Montanic Tea Plantation Soils WANG Yong-dong, LIAO Gui-tang, LI Ting-xuan, ZHANG Xi-zhou, HUANG Ping Journal of Tea Science    2008, 28 (1): 14-21.   DOI: 10.13305/j.cnki.jts.2008.01.008 Abstract （463）      PDF（pc） （892KB）（224）       Knowledge map    Save The subtropical hill region is the main area where the tea plantations are distributed in Chian, Trace elements are very important to tea quality, Study on the spatial variability of trace elements in tea plantation soils is the foundation of precision agriculture. With the original data as basis, the spatial variability of trace elements of montanic tea plantation soil in Mengshan is studied with the aid of principal component analysis and geostatistics model. The result showed: (1) The spatial variability of four trace elements(Fe, Mn, Zn, Cu) in tea plantation soils are similar. All of the theoretical model of trace elements are exponential model, the range of spatial correlation is 206~1 860 m. The spatial correlation of Fe, Mn, Zn belong to medium levels [C0/(C0+C): 25.1%~49.6％], the spatial variability between Mn and Cu similar anisotropic characteristic in NE111º, Fe and Zn trends to isotropy. (2) Principal component of comprehensive cartography describe the distribution rule of trace elements in general. Maps of Kriged estimates with principal component showed that the characters of trace elements distributed in a belt shape across the Mengshan mountain, which are in accordance with the result of geostatistic analysis. (3)The mainly influencing factors of tea plantation soil in Mengshan are soil condition and slope. Reference | Related Articles | Metrics Cited: Baidu(14) Select Determination of Theanine in Tea by Paired Ion Chromatography GONG Yu-shun, HUANG Jian-an, CUI Xiang-xing, LI Qing, LI Yin-hua, CHEN Jin-hua Journal of Tea Science    2008, 28 (2): 89-92.   DOI: 10.13305/j.cnki.jts.2008.02.004 Abstract （526）      PDF（pc） （248KB）（324）       Knowledge map    Save A paired ion chromatographic method was developed for rapid determination of theanine in tea. SDS was added as a paired ion reagent, mobile phase was a mixture of acetonitrile and phosphoric acid aqueous solution, detection wavelength was set at 200 nm. The retention time of Theanine was 6.27 min. The calibration of theanine was in good linearity in the range of 0.04~20 μg with the regression equation Y=1.51466×106X+3.28706×105(r2=0.99901). The detection limits was 1.15 ng(S/N=3). This method is rapid, simple, and accurate for the analysis of theanine in tea. Reference | Related Articles | Metrics Cited: Baidu(14) Select Dynamics of Theanine Biosynthesis in Tea Suspension Cells CHENG Hao, GAO Xiu-qing Journal of Tea Science    2004, 24 (2): 115-118.   DOI: 10.13305/j.cnki.jts.2004.02.008 Abstract （504）      PDF（pc） （295KB）（164）       Knowledge map    Save The level of theanine biosynthesis of tea cultured cells initiated from different explant material and the dynamics of theanine biosynthesis in tea suspension cell were analyzed. The suitable medium for theanine biosynthesis and the effect of medium renewal were also tested. According to the result, the peak of theanine accumulation was appeared on the 11th day during a culture cycle. But if the medium was renewed in an interval of 10 days, theanine could be continuously accumulated in the cells until about the 30th day and reached a high peak of 20% cell dry weight. Reference | Related Articles | Metrics Cited: Baidu(14) Select Derivation of Theanine and Its Determination by Capillary Electrophoresis LI Ping, WAN Xiao-chun, LI Jian, ZHANG Zheng-zhu, SHEN Zuo-jun Journal of Tea Science    2004, 24 (2): 119-123.   DOI: 10.13305/j.cnki.jts.2004.02.009 Abstract （538）      PDF（pc） （365KB）（300）       Knowledge map    Save A novel derivative method for determination of theanine was developed by micellar electrokinetic capillary chromatography (MECC). Samples were derivated with 2,4-dinitrofluorobenzen. The buffer solution used in this method was 0.03mol/L sodium borate solution (pH9.8). Column temperature was 17℃. The separating voltage was 28βkV and detection at 360βnm. Factors of pH value, reaction time, reaction temperature and concentration of buffer were optimized. The products of derivation of theanine can be stable for five days at 4℃ or 25℃. The linearity of this assay was 0.2~5βmmol/L (r2=0.993). The minimal detection limit (S/N=2) was 0.05βmmol/L. Reference | Related Articles | Metrics Cited: Baidu(14) Select Studies on the Competitive Capacity and Tactics of Chinese Tea on the Overseas Market with SWOT Method JIANG Han-chun, WANG Xiao-gu, ZHAO Hong-ying, JIANG Su-han Journal of Tea Science    2004, 24 (3): 159-165.   DOI: 10.13305/j.cnki.jts.2004.03.003 Abstract （709）      PDF（pc） （46KB）（565）       Knowledge map    Save Tea export plays a key role in Chinese tea economy. Tea has always the significance industrial value in both domestic and international markets. The export advantages and the weaknesses of Chinese tea, the opportunities and threats we are facing were analyzed by comparative principle on economy and SWOT method in this paper. The status and competitive capacity of Chinese tea in international tea markets was enunciated .The green tea and the special kinds of tea possessed competitive advantages must be developed in our country, the green marketing will be practiced, the criteria of domestic tea business will be in accordance with that of overseas ,moreover, the marketing of tea export must be unified. Reference | Related Articles | Metrics Cited: Baidu(14) Select 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 （815）      PDF（pc） （182KB）（1029）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(14) Select Construction of Tea Caffeine Synthase Gene RNAi Vector ZHANG Guang-hui, LIANG Yue-rong, LU Jian-liang, DONG Jun-jie Journal of Tea Science    2006, 26 (4): 243-248.   DOI: 10.13305/j.cnki.jts.2006.04.002 Abstract （706）      PDF（pc） （222KB）（461）       Knowledge map    Save Tea Caffeine synthase (TCS) is one of the key enzymes involved in caffieine biosynthsis in tea plant (Camellia sinensis),which catalyses conversions of 7-methylxanthine to theobromine and theobromine to caffeine. Inhibition of TCS gene expression can leads to breeding low caffeine tea cultivars. Two cDNA fragments of TCS gene were amplified by RT-PCR, and ligated into T-vector. The two TCS gene fragments were inserted into RNAi vector pFGC5941 in reverse direction after double digestion with two pairs of restriction endonucleases. The insertion of two fragments, namely pFGC5941-TCS02 and pFGC5941-TCS03, into the RNAi vector were confirmed by PCR and DNA sequencing. Reference | Related Articles | Metrics Cited: Baidu(14) Select Determination of Total Fluoride in Brick Tea with Oxygen Bomb Combustion-Standard and Fluoride Ion Additive Selective Electrode Method WANG Xian-yang, LI Lu-ling Journal of Tea Science    2006, 26 (3): 204-208.   DOI: 10.13305/j.cnki.jts.2006.03.010 Abstract （485）      PDF（pc） （338KB）（259）       Knowledge map    Save The method of determining total fluoride in brick-tea has been investigated, with oxygen bomb combustion-standard and fluoride ion additive selective electrode. The result showed that the sample of brick-tea was burned in the oxygen bomb with 3βMPa purity oxygen, then absorbing the ash with deionization water, the content of total fluoride was determined directly by means of fluoride ion additive selective electrode under pH5.6 and the concentration of sodium citrate dihydrate in TISAB is 110.0βg／L. The average recoveries were 95.88%~101.0% with RSD of 0.75%~1.25%. The fluoride in national tea reference material was determined, and the content of fluoride was accord with the certified values. This method is simple, rapid, accurate． Reference | Related Articles | Metrics Cited: Baidu(13) Select Molecular Cloning and Sequence Analysis of Chalcone Isomerase Gene of Tea Plant (Camellia sinensis) MA Chun-lei, ZHAO Li-ping, ZHANG Ya-li, CHEN Liang Journal of Tea Science    2007, 27 (2): 127-132.   DOI: 10.13305/j.cnki.jts.2007.02.006 Abstract （439）      PDF（pc） （382KB）（296）       Knowledge map    Save Tea is one of the most popular non-alcoholic healthy beverages in the world, which possesses great value as a source of secondary metabolic products, such as catechins. Isolation and cloning of important functional genes of tea plant (Camellia sinensis) is of crucial significance for using biotechnology method to regulate the metabolism of tea plant. In this paper, the chalcone isomerase gene, which was an important functional gene of catechins biosynthesis pathway, was cloned from tea plant by using EST sequencing and RACE (rapid amplification of cDNA ends) approaches. The full-length cDNA of chalcone isomerase gene is 1 163 bp (GenBank Accession No. DQ904329), containing a 723bp open reading frame (ORF) encoding a 240 amino acid protein, and its 3′ untranslated region has an obvious polyadenylation signal. The deduced protein molecular weight was 26.4 kD and its theoretical isoelectric point was 5.19. Sequence analysis result showed that it is closely related with that of Lycopersicon esculentum. Reference | Related Articles | Metrics Cited: Baidu(13) Select Rapid Propagation of Tea Clonal Seedlings in Auto-controlled Greenhouse CHENG Hao, ZENG Jian-ming, ZHOU Jian, WANG Li-yuan, CHANG Jie, GE Ying, YUAN Hai-bo, GU Bao-jing, ZHANG Xiao-fei Journal of Tea Science    2007, 27 (3): 231-235.   DOI: 10.13305/j.cnki.jts.2007.03.009 Abstract （508）      PDF（pc） （408KB）（603）       Knowledge map    Save The rapid propagation of tea clonal seedling was carried out in auto-controlled greenhouse. The result showed that when the technical route of tissue culture-direct rooting-greenhouse incubating was followed, the optimal initial explant was the third axillary bud of spring shoots, which possessed the best germination rate, proliferated 2.75 times in one incubation cycle, and 20% of the cultures could grow to more than 5βcm length every cycles. On the other hand, when the technical route of direct greenhouse cutting and incubation was followed, biannual proliferation could be achieved with one started in middle March and harvested after 5 months while the height of seedlings reached 20.4±8.3βcm, the transplant survival rate of these seedlings was close to 100% after they were proper conditioned. The other proliferation started at about Aug. to Sept., after about 6 month’s incubation, the height of those seedlings reached more than 20βcm after the rootage was established during winter. The increment of seedling height of those fertilized was 5.9 times as much as those unfertilized. Reference | Related Articles | Metrics Cited: Baidu(13) Select Effects of Cadmium Stress on Growth of Tea Plant and Physiological Index in Leaves of Mengshan Tea XIA Jian-guo, LAN Hai-xia Journal of Tea Science    2008, 28 (1): 56-61.   DOI: 10.13305/j.cnki.jts.2008.01.011 Abstract （430）      PDF（pc） （422KB）（222）       Knowledge map    Save Effects of different cadmium concentrations on growth of tea plant and physiological index in leaves of Mengshan tea were studied with the tea cultured in pots. Results showed that, low concentration of cadmium has no obvious adverse effect on the tea plant. When the cadmium concentration reached 60 mg/kg,the tea plant harmed to die; The chlorophyⅡ(ChⅠ) content of most spring tea supplemented with Cd was higher than CK and the increasing trend was raised firstly and inhibited later. The chlorophyⅡ content of summer tea supplemented with Cd was significantly decreased with increase of cadmium concentration, and the chlorophyⅡ content showed a negative relationship with the cadmium concentration, and the coefficient of correlation was -0.997**. The malondialdehyde (MDA) content in spring and summer tea was significantly enhanced with the increase of cadmium concentration. The coefficient of correlation were 0.970**,0.994**（P<0.01）respectively. The free proline of spring tea was significantly enhanced wiyh the increase of Cd concentration, the coefficient of correlation was 0.829*（P<0.05）, the free proline in summer tea was significantly enhanced, and the coefficient of correlation was 0.980**（P<0.01）,and the content of free praline in summer tea was higher than that in spring tea. The soluble sugar content in spring tea supplemented with Cd was higher than CK and the increasing trend raised firstly and then inhibited, the coefficient of correlation was -0.342;The soluble sugar content of summer tea supplemented with Cd was significantly decreased and the coefficient of correlation was -0.909*（P<0.05）. Reference | Related Articles | Metrics Cited: Baidu(13) Select Separation, Purification and Structure Identification of Flavonol Glycosides in Black Tea GAO Qing-qing, JIANG He-yuan, ZHANG Jian-yong, YUAN Xin-yue, KOU Xiao-hong, GAO Qi, LIU Xiao-hui, KE Chang-qiang Journal of Tea Science    2008, 28 (4): 277-281.   DOI: 10.13305/j.cnki.jts.2008.04.003 Abstract （584）      PDF（pc） （455KB）（247）       Knowledge map    Save Column chromatography, HPLC and prepared HPLC were used together to separate and purify the ethyl acetate extract of Dajielee black tea, and the mixture of two flavonol glycosides was obtained. The molecule NMR methods weights and structure of these two flavonol glycosides were identified by using the HPLC/MS and NMR methods. Reference | Related Articles | Metrics Cited: Baidu(13) Select Study on the Content of the Major Mineral Elements in Pu-erh Tea LV Hai-peng, LIN Zhi, ZHANG Yue, LIANG Yue-rong Journal of Tea Science    2013, 33 (5): 411-419.   DOI: 10.13305/j.cnki.jts.2013.05.002 Abstract （500）      PDF（pc） （687KB）（382）       Knowledge map    Save The contents of sixteen mineral elements in Pu-erh tea and sun-dried green tea were determined by ICP-OES, and their contents differences in Pu-erh tea with different grades and in different producing areas were also compared. The contents obtained in mg kg-1 for the elements analyzed were 16.68(B), 3306.64(Ca), 272.18(Fe), 806.05(Al), 14522.80(K), 2054.96(Mg), 682.09(Mn), 0.25(Mo), 487.71(Na), 3628.98(P), 2350.90(S), 173.78(Si), 61.77(Zn), 2.48(Ni), 0.15(Co) and undetectable (Hg). The contents of the Mn, Na, Zn, Ca, Fe, Al, K, Mg, Ni and Co in Pu-erh tea were observed to be much higher those in Sun-dried green tea(P<0.05). Significant differences in the content of Ca, Fe, Al, K, Mg, S, Ni and Co were observed in Pu-erh tea with different producing areas（P<0.05）. However, there were no significant differences in the content of the studied elements except Ni in Pu-erh tea with different grades（P>0.05）. Reference | Related Articles | Metrics Cited: Baidu(13) Select Pb Absorption and Accumulation in Tea Plants HAN Wen-yan, YANG Ya-jun, LIANG Yue-rong, SHI Yuan-zhi, MA Li-feng, RUAN Jian-yun, TANG Jia-yi Journal of Tea Science    2009, 29 (3): 200-206.   DOI: 10.13305/j.cnki.jts.2009.3.004 Abstract （474）      PDF（pc） （210KB）（316）       Knowledge map    Save The characteristics of Pb absorption and accumulation in tea plants were studied by the analysis of Pb concentration in different parts of tea plant, in shoots of various seasons, cultivars and ages of tea plant. The results showed that feeding roots had the highest Pb concentration, followed by bud producing stems, lateral branches and old leaves, tender shoots and tea seeds were the lowest. Pb concentration in shoots and leaves increased with their maturity. Tea mature leaves and shoots had obvious seasonal change in Pb concentration with the highest during April to June and with the lowest in July for mature leaves, and spring > autumn > summer for shoots. A significant correlation was found between shoots and mature leaves in Pb concentration. A tendency was also found that the higher Pb concentration in shoots from the older tea plants. The Pb concentration in shoots from various tea cultivars was different to some degree. Reference | Related Articles | Metrics Cited: Baidu(13) Select Study on Ultrasonic Wave-Assisted Extraction of Tea XIAO Wen-jun, TANG He-ping, GONG Zhi-hua, XIAO Li-zheng, LI Shi, LIU Zhong-hua Journal of Tea Science    2006, 26 (1): 54-58.   DOI: 10.13305/j.cnki.jts.2006.01.009 Abstract （524）      PDF（pc） （324KB）（427）       Knowledge map    Save The extraction effect of tea quality components by the ultrasonic wave-assisted extraction and the traditional water extraction was comparatively studied, and the best technical parameters for ultrasonic wave-assisted extraction was screened out. The results showed that tea extraction by ultrasonic wave-assisted extraction is better than that by traditional water extraction under the same technical parameters condition, which are ratio of tea to water, extraction temperature, time and times. The best operating parameters of tea extraction by ultrasonic wave-assisted extraction are 1:15 ratio of tea to water, 95℃water temperature, two times extraction (1:8+1:7) and 15βmin each time, and the extracted rate of amino acid, water soluble protein, polyphenol, water soluble carbohydrate, caffeine, simple catechin, estered catechin, water extracts can increase 23.13%、36.92%、14.88%、24.40%、19.24%、26.45%、10.12%、12.27% in sequence. Reference | Related Articles | Metrics Cited: Baidu(13) Select Phenotypic Diversity Analysis of Biochemical Composition in 52 Tea Germplasms WANG Xiao-ping, TANG Xiao-bo, WANG Ying-chun, LI Chun-hua, YAO Yu, LI Lan-ying, LUO Fan, WANG Yun Journal of Tea Science    2012, 32 (2): 129-134.   DOI: 10.13305/j.cnki.jts.2012.02.012 Abstract （432）      PDF（pc） （656KB）（452）       Knowledge map    Save Biochemical components (including water extracts, polyphenols, amino acids, caffeine and catechins etc.) and genetic diversity in spring shoots were analyzed in 52 tea germplasms from Sichuan(33 germplasms) and other provinces(19 germplasms). The results showed that the biochemical diversity and variation were significant in these 52 tea gemplasms. Based on the biochemical composition data, 52gemplasms were clustered into two groups. Reference | Related Articles | Metrics Cited: Baidu(13) Select Recognition of Wuyi Zheng Yan Tea with PLS-DA Based on Leverage Correction Using near Infrared Spectra ZHOU Jian, CHENG Hao, WANG Li-yuan, XUE Feng-ren, HE Xiao-yan, XU Jin-bin, HE Wei Journal of Tea Science    2009, 29 (1): 34-40.   DOI: 10.13305/j.cnki.jts.2009.1.006 Abstract （750）      PDF（pc） （320KB）（248）       Knowledge map    Save Wuyi Yan tea was one of Olong tea which was produced only in north of Fujian province. It was a famous tea in China and the quality of Zheng Yan tea which was manufactured of tea leaves planted in the centre area of Wuyi mountain was best in Wuyi Yan tea. To recognize Zheng Yan tea , Partial least Squares Discriminant Analysis（PLS-DA）combined with leverage correction was used to discriminate Zheng Yan tea and Ban yan tea based on near-infrared spectra in this paper. The result showed that Zheng Yan tea could be recognized by PLS-DA method. 100% was correctly recognized in training set(42 samples), test set(20 samples) separately. The result proved the feasibility of discriminant recognition of Zheng Yan tea and Ban Yan tea. Reference | Related Articles | Metrics Cited: Baidu(13) Select Identification, Evaluation and Screening on Elite and Rare Tea Germplasms from Yunnan Province SONG Wei-xi, LIU Ben-ying, YI Bing, JIANG Hui-bing, MA Ling, DUAN Zhi-fen, SUN Xue-mei, WANG Yun-gang, WANG Ping-sheng Journal of Tea Science    2011, 31 (1): 45-52.   DOI: 10.13305/j.cnki.jts.2011.01.008 Abstract （541）      PDF（pc） （196KB）（430）       Knowledge map    Save The agronomic traits, made tea quality, chemical components, cold tolerance and resistance to pests and diseases of 500 accessions tea germplasms collected from Yunnan Province were systematically and comprehensively investigated during 1986~2005. A total of 52 well-performed accessions tea germplasms were screened out according to nearly 100 characteristics. Among which, 32 accessions were relatively coordinated polyphenols, amino acids, caffeine and water extract contents, 2 super early maturity, 5 high polyphenols contents(>38%), 7 high caffeine content(>5.2%), 2 high caffeine content(<1%), 10 high theaflavins content(>1.6%), 26 high water extracts content(>48%), 2 high resistant to root knot nematode, 1 high resistant to tea leafhopper, 2 high resistant to tea red spider mite and 6 strong cold tolerance germplasms. Reference | Related Articles | Metrics Cited: Baidu(13) Select Study and Identification on the Aroma Components of the Representative Products of Yingde Black Tea in Guangdong WANG Qiu-shuang, WU Hua-ling, CHEN Dong, XU Yong-quan, YIN Jun-feng, Huang Guo-zi Journal of Tea Science    2012, 32 (5): 448-456.   DOI: 10.13305/j.cnki.jts.2012.05.002 Abstract （596）      PDF（pc） （691KB）（407）       Knowledge map    Save In the purpose of clarifying the aroma material base different from other black tea in Guangdong Yingde black tea, the determination of main aroma components was conducted, the headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry were used to determine the aroma compounds in Yingde congou black tea-9, Yingde congou black tea-1 and Yingde colony black tea produced in Guangdong province, the Yunnan black tea, Indian Assam black tea and Sri Lanka UVA black tea as the control. The result showed that more than 50 aroma compounds were identified including alcohol, ester, aldehyde, ketones, alkene, hydrocarbon and etc., among which the alcohol was the most important compounds accounting for 67.03% and ester and aldehyde were next to it, accounting for 12.85% and 11.33%. Linalool, methl salicylate, linalool oxide, Nerol and nonanal were the five most important compounds, representing more than 60% of the total aroma. Flower-like and sweet aroma compounds were the main aroma character in Guangdong Yingde black tea. Reference | Related Articles | Metrics Cited: Baidu(13) Select The Anti-obesity Effects of Fuzhuan Brick Tea on High-fat-diet Induced Obesity in Rats WANG Die, HUANG Jian-an, YE Xiao-yan, CAO Dan, ZHANG Jian-wei, LIU Zhong-hua Journal of Tea Science    2012, 32 (1): 81-86.   DOI: 10.13305/j.cnki.jts.2012.01.007 Abstract （657）      PDF（pc） （804KB）（462）       Knowledge map    Save The aim of the study was to investigate the anti-obesity effects of the Fuzhuan brick tea and green tea on a high-fat-diet induced rat model. Experimental groups were given daily oral administrations of tea aqueous extracts at different concentrations, which yields doses of 75mg/kg, 150mg/kg or 300mg/kg. The results showed that the body weight gains and the weights of perinephric fat pads and epididymal adipose tissues were significantly reduced in rats administrated with tea aqueous extracts compared with the model control group. Supplementation with tea aqueous extract decreased the values of the food utilization efficiency, fat coefficient and Lee’s index. Histological analysis in the present study showed that both tea aqueous extracts had suppressive effects on the number and size of the adipose tissue fat cells. Moreover, serum levels of the triglycerides of the Fuzhuan brick tea groups are lower than that of the green tea groups. Reference | Related Articles | Metrics Cited: Baidu(12) Select Construction of No-Pollution Control System on Tea Pests Based on Chemical Ecology SUN Xiao-ling, CHEN Zong-mao Journal of Tea Science    2009, 29 (2): 136-143.   DOI: 10.13305/j.cnki.jts.2009.2.009 Abstract （541）      PDF（pc） （270KB）（393）       Knowledge map    Save Progress and application of ecological functions of the sex pheromone of tea pests, herbivore induced tea volatiles, extraneous induction on resistance of tea plant, and behavioral regulation effect of secondary metabolites from nonhost on Ectropis obliqua Prout and Empoasca vitis (Göthe) were introduced. The construction and prospects on no-pollution control system of tea pests based on the current chemical ecology achievements was discussed. Reference | Related Articles | Metrics Cited: Baidu(12) Select Analysis of the Aroma Components in the Pile-Fermentation of Small Leaf Tea Picked in Summer and Autumn JIN Dong-shuang, GONG Shu-ying, LIN Yu-hao, ZHANG Ying-bin, GU Zhi-lei, WANG Hai-jian Journal of Tea Science    2009, 29 (2): 111-119.   DOI: 10.13305/j.cnki.jts.2009.2.005 Abstract （535）      PDF（pc） （329KB）（399）       Knowledge map    Save The pile-fermentation experiment was conducted in Zhejiang province by using the sun-dried raw green tea processed by the summer/autumn small leaf tea plant. The aroma components of the tea sampled in different pile-fermentation time were analyzed by HS-SPME/GC-MS (Headspace-Solid-phase Microextraction/Gas Chromatography-Mass Spectrometry). Resulted showed that eight groups of aroma components were identified, which were terpene and derivatives, hydrocarbons, aromatic hydrocarbons, alcohols, aldehydes, ketones, esters and acids. The main components among them were terpenes and derivatives the contents was up to 70.20% in the finished products. The maximum value of types (totally 47 kinds of compounds) of aroma was on the tenth day and the relative content was maximum (95.78%) on the fifth day after pile-fermentation. Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved. Some new components were detected in the finished products, such as Hexanal, methyl-Cyclopentane, Heptanol, 2-Pentyl-Furan, Isophoron, and others. The characteristic aroma components of the small-leaf pile-fermented tea were includeα-Cedrene, β-Cedrene, α-Gurjunene, β-Cyclocitral,β-Ionone, Cedrol, etc, especially terpene and derivatives. Reference | Related Articles | Metrics Cited: Baidu(12) Select Status of the Total Amount of Rare Earth Oxides in Tea and Its Leaching Characteristics SHI Yuan-zhi, HAN Wen-yan, MA Li-feng, FANG Li Journal of Tea Science    2011, 31 (4): 349-354.   DOI: 10.13305/j.cnki.jts.2011.04.011 Abstract （430）      PDF（pc） （386KB）（388）       Knowledge map    Save In order to figure out the status of total amount of REE oxides（∑REOs） in tea and its leaching characteristics, the statues of ∑REOs in 1245 tea samples from 2007 to 2010 were statistical analyzed, and the leaching characteristics on the different ∑REOs with different processing technology were studied. The results showed that the Median of the ∑REOs in Chinese tea was about 2mg/kg, and the ranges were from ND to 13.80mg/kg, about over 90% of tea were under 5mg/kg. The ∑REOs in over half of Oolong teas were more than 2mg/kg, but for the other tea such as green tea, scented tea, less than 30% of those teas were more than 2mg/kg. When the tea was grinded, the leaching rate of the ∑REOs was increased significantly than the original tea. And the processing technology maybe was the major factor to impact on the leaching rate of the ∑REOs. There were some rules about the leaching rate followed by low to high: needle-shaped tea< flat-shaped tea (such as Longjin tea)< Curl-shaped tea < powdered tea. The ∑REOs was highest in the first brew, and then was decreased along with the 2nd and the 3rd brews. The Powdered Oolong tea has the highest leaching rate about the ∑REOs, the leaching rate was about 60%, but even the ∑REOs in the powdered Oolong tea has reached to 6mg/kg,the ∑REOs in the brew still under the limited value about the standard in drinking water. The needle-shaped tea has the lowest leaching rate about the Reference | Related Articles | Metrics Cited: Baidu(12) Select Research Progress of Cellulase and Pectinase in the Extraction of Tea Leaves GONG Yu-lei, WEI Chun, WANG Zhi-biao, SHEN Xue-liang Journal of Tea Science    2013, 33 (4): 311-321.   DOI: 10.13305/j.cnki.jts.2013.04.004 Abstract （1040）      PDF（pc） （1179KB）（1145）       Knowledge map    Save Tea is one of the most widely consumed soft beverages. Tea beverages more excellent in flavor and formation of less deposits are more preferred. With the development of modern biotechnology, the microbial enzymes are applied in the extraction process of tea leaves. The cell walls of tea leaf and proteins are easy to be hydrolyzed, and the formation of precipitates can be avoided. The extract yields of polyphenols, thearubigins and amino acids were increased. And the tea qualities including color, odour and flavor improved accordingly. In this article, the hydrolytic enzymes including cellulase, pectinase, tannase and protease are introduced in detail, and their applications in tea extraction process are reviewed. The prospects of complex enzymes system in tea extraction process are also previewed. Reference | Related Articles | Metrics Cited: Baidu(12) Select Study on Antitumor and Immune Regulation Activities of Anjibaicha Polysaccharide XIA Dao-zong, ZHANG Yuan-jun, NI Da-mei, JU Meng-ting Journal of Tea Science    2013, 33 (1): 40-44.   DOI: 10.13305/j.cnki.jts.2013.01.008 Abstract （581）      PDF（pc） （527KB）（260）       Knowledge map    Save The antitumor activity of anjibaicha polysaccharide in vitro by MTT method was investigated by the authors. For the purpose of investigating the antitumor and immune regulation functions of anjibaicha polysaccharide in vivo, to establish the transplant tumor model of mice, and determine the inhibition rate on tumor cells growth and peritoneal macrophage phagocytic function of tumor-burdened mice by anjibaicha polysaccharide. The results showed that the sarcoma-180 growth could be significant inhibited by anjibaicha polysaccharide in vitro and showed dose-dependent relation ship. The test in vivo showed that anjibaicha polysaccharide has significant inhibitory effects on sarcoma-180 and ascitic hepatoma H22 growth in tumor-burdened mice (P<0.05). In addition, anjibaicha polysaccharide could increase thymus and spleen indexs in mice with sarcoma-180 and ascitic hepatoma H22 cells. Moreover, anjibaicha polysaccharide could significantly increase the peritoneal macrophage phagocytic function in sarcoma-180-burdened mice (P<0.05). Reference | Related Articles | Metrics Cited: Baidu(12) Select Recent Advance on the Application of Near-infrared Spectroscopy in Tea ZHOU Jian, CHENG HaoP, WANG Li-yuan Journal of Tea Science    2008, 28 (4): 294-300.   DOI: 10.13305/j.cnki.jts.2008.04.008 Abstract （734）      PDF（pc） （383KB）（543）       Knowledge map    Save The recent advance on the application of Near-infrared spectroscopy in tea was introduced in this paper. Its advantage and disadvantage in comparing with the other analytical methods were also analyzed. The main reasons which limited the development of near-infrared spectroscopic technique was analyzed and the range of the application in tea was predicted in the paper. This article also gives some advices about the development of near-infrared spectroscopy in tea. Reference | Related Articles | Metrics Cited: Baidu(12) Select Studies on the Extraction of Tea-leaf Protein CAI Zhi-ning, WANG Chun-yan, LIANG Cui-jin, LI Qing-yu Journal of Tea Science    2008, 28 (4): 309-312.   DOI: 10.13305/j.cnki.jts.2008.04.001 Abstract （586）      PDF（pc） （278KB）（423）       Knowledge map    Save ：The investigation was designed by using these reference factor including the solid to liquid ratio, extraction time, pH value and extraction temperature, as to determine the optimum technological parameters of tea-leaf protein extraction process and the optimum combination. Results showed that the optimum condition is as follows: solid to liquid ratio of 1:8, pH11, 60℃, 60 min. The protein extraction rate was 21.89% under these conditions. The extraction process of tea protein and the equipment used are simple. The optimal pH of sedimentation is pH 4.0. Reference | Related Articles | Metrics Cited: Baidu(12) Select Studies on the Effect of Traditional Baking Process on Quality of Lingtou Dancong Oolong Tea WANG Deng-liang, GUO Qin, ZHANG Da-chun Journal of Tea Science    2004, 24 (3): 197-200.   DOI: 10.13305/j.cnki.jts.2004.03.009 Abstract （568）      PDF（pc） （35KB）（271）       Knowledge map    Save The changes in the contents of the related bio-chemical components and the aroma constituents between final-firing sample and baking sample were analyzed. Results showed that the contents of the water soluble matters、polyphenols、amino acid、soluble sugar、TF and TR were decreased, and the contents of the TB were increased; concentration of aromatic constituents that showed aroma of flowers was decreased, and the concentration of aromatic constituents that showed aroma of honey was increased. That is to say that the baking process showed its key role in the formation of high aroma and mellow sensory tasting in Lingtou Dancong Oolong Tea. Reference | Related Articles | Metrics Cited: Baidu(12) Select The Main Active Component of Lipophilic Tea Polyphenols and in vitro Inhibition Activity on Ovarian Cancer Cells HO-8910 CHEN Ping，ZHONG Jian-hua，SUN Dong Journal of Tea Science    2003, 23 (2): 115-118.   DOI: 10.13305/j.cnki.jts.2003.02.006 Abstract （466）      PDF（pc） （353KB）（170）       Knowledge map    Save A single-substitution long-chain lipophilic catechin was isolated and purified from lipophilic tea polyphenols by high-speed countercurrent chromatography (HSCCC). Its molecular structure was elucidated as epigallocatechin-3-O-gallate-4'-palmitate by elemental analysis, IR, MS and 1H-NMR. The in vitro inhibition activity of the lipid-soluble epigallocatechin-3-O-gallate-4'-palmitate on ovarian cancer cells HO-8910 was investigated and compared with that of green tea polyphenols and lipophilic tea polyphenols. The results demonstrated that the inhibition activity of the single-substitution EGCG palmitate was almost corresponding to green tea polyphenols, and more effective than lipophilic tea polyphenols. Reference | Related Articles | Metrics Cited: Baidu(12) Select Selection of Early Budding and High Quality Green-tea Cultivar YANG Ya-jun, YANG Su-juan, WANG Yu-shu, ZENG Jian-ming Journal of Tea Science    2003, 23 (s1): 9-15.   DOI: 10.13305/j.cnki.jts.2003.s1.002 Abstract （481）      PDF（pc） （311KB）（242）       Knowledge map    Save ：The comparison test and the reginal experiment of 6 new clones including Zhongcha 108 (RadiationII) and 4 cultivars including Zhongcha 102 were carried out. The results of the comparison test showed that Zhongcha 108 was ultra-early budding clone. The content of amino acid of Zhongcha 108 was as high as 4.53% , it was suitable for the manufacture of green-tea and the quality of made-tea was excellent. Its yield was 67.23% higher than that of Fuding Dabaicha (CK). The result of regional experiment indicated that Zhongcha102 was early budding cultivar, the content of amino acid was 4.46%, it was suitable for the manufacture of green-tea and the quality of tea was excellent, the yield was 21.68% higher than that of Yingshuang (CK). The growth rate of Zhongcha 102 is vigorous and with strong cold resistance. Reference | Related Articles | Metrics Cited: Baidu(12) Select Review on Antioxidative Mechanism of Theaflavins CHEN Hu, HU Yin, ZHOU Rui, ZHAO Jian Journal of Tea Science    2005, 25 (4): 237-241.   DOI: 10.13305/j.cnki.jts.2005.04.001 Abstract （576）      PDF（pc） （247KB）（550）       Knowledge map    Save The content of theaflavins is an important index of black tea’s quality, are the major substance in black tea, which show significant antioxidative effect. The antioxidative mechanism of theaflavins was revieved in this paper Reference | Related Articles | Metrics Cited: Baidu(12) Select Isolation of Endophytic Antifungal and Pesticide Degrading Bacteria from Tea Plant HONG Yong-cong, XIN Wei, LAI Yu-bin, WENG Xin, HU Fang-ping Journal of Tea Science    2005, 25 (3): 183-188.   DOI: 10.13305/j.cnki.jts.2005.03.005 Abstract （655）      PDF（pc） （352KB）（372）       Knowledge map    Save The screening and identification of endophytic bacteria from the healthy and diseased leaves of various tea cultivar plants were conducted. Results showed that the endophytic bacteria were accounted in 2.9×106~39.4×106βcfu/(g•fw) in tea cultivars plants. The TL2 stain showed strongly antagonistic activity against leaf fungal pathogens of tea-plant. It showed a good protecting effect when inoculated the TL2 strain bacteria firstly than inoculated the tea grey blight pathogen(Pestallozzia theae) later, Besides, it showed a strong degrative activity to cypermethrin. The TL2 bacteria strain could colonize within tea plant. According to the results of identification, the TL2 bacteria strain was identified as bacillas subtilis. Reference | Related Articles | Metrics Cited: Baidu(12) Select Study on the Method of Determining Tea Color with Computer WANG Wen-jie, LUO Shou-jin, HUANG Jian-qin, ZHANG Li-ping, WU Xin-rong, WANG Hong-shu Journal of Tea Science    2005, 25 (1): 37-42.   DOI: 10.13305/j.cnki.jts.2005.01.007 Abstract （438）      PDF（pc） （277KB）（222）       Knowledge map    Save Reference | Related Articles | Metrics Cited: Baidu(11) Select Genetic Variation in the Leaf-Expansion Period of the First Hybrid Generation Tea Plants GUO Ji-chun, YE Nai-xing, HE Xiao-yan Journal of Tea Science    2004, 24 (4): 255-259.   DOI: 10.13305/j.cnki.jts.2004.04.006 Abstract （403）      PDF（pc） （195KB）（228）       Knowledge map    Save This research adopted the Huangjingui, Huangqi, Huangguanyin, Tieguanyin and Hongyafoshou as parent plants to make artificial hybridization between cultivars with various sprouting date and to observe the trend of genetic variation in the F1 leaf-expansion period. Results showed that:① The F1 leaf-expansion periods occurred a successive variation with the average value of their parent leaf-expansion periods as the central value, the variation range was large and the average value of the F1 leaf-expansion period was close to the average value of their parents. ② In the combinations of early-sprouting and early-sprouting cultivars, the super-parental phenomenon in both positive and negative directions of genetic variation of shortening or postponing the F1 leaf-expansion period were observed. In the combination of late-sprouting and early-sprouting cultivars, the F1 leaf-expansion periods were located between their parents. In the combination of late-sprouting and middle-sprouting cultivars, the F1 leaf-expansion period were mostly close to the that of middle-sprouting cultivars. ③ The male paternal showed more influence on the leaf-expansion period in F1 generation. When the leaf-expansion period of male parent was earlier, the F1 leaf-expansion period was also early in F1 generation. If the leaf-expansion period of paternal plant were same, the leaf-expansion period in F1 generation was related to the difference of the leaf-expansion period between their parents. When the difference between their parental plants was small, the large variation of leaf-expansion period occurred in the F1 generation. For these reasons, it is possible to acquire the hybrid with the earlier leaf-expansion period than their parental plants via through the hybridization between early-sprouting and early-sprouting cultivars. Simultaneously, it is possible to forecast the F1 average leaf-expansion period in the F1 generation and possible variation range in the F1 generation according to the paternal leaf-expansion period, the average value and their difference of leaf-expansion periods between the two parents. Reference | Related Articles | Metrics Cited: Baidu(11) Select Analysis of Thermal Efficiency during the Processing of Microwave De-enzyming of the Fresh Tea Leaves YE Yang, YUAN Hai-bo, YIN Jun-feng, LIN Zhi Journal of Tea Science    2004, 24 (4): 270-275.   DOI: 10.13305/j.cnki.jts.2004.04.009 Abstract （406）      PDF（pc） （43KB）（217）       Knowledge map    Save It has not been reported the specific heat of fresh tea leaves that measured by the method of “mixing”. When the leaves contain 50% to 72% of the moisure the average heat ratio of the leaves is 3.44KJ/kg·℃. The results of the experiemnts showed that the main factor that affect the efficiency of heat is the quantity of the leaves during microwave de-enzyming. While the efficiency related with the thickness of the layer of tea leaves and methods for treatment need to be further study. The thermal efficiency of microwave de-enzyming is 32.32% to 38.62%, higher than that of machinery microwave processing, which is 21.23% and 18.11%. The experimental data may be useful to improvement of the efficiency of machinery microwave processing which is used in tea processing factory. Reference | Related Articles | Metrics Cited: Baidu(11) Select Studies on the Green Fluorescence of Tea Polyphenols ZHANG Li-xia, JIA Ming, XIA Wen-juan, XIANG Qin-zeng, HUANG Xiao-qin Journal of Tea Science    2004, 24 (4): 288-294.   DOI: 10.13305/j.cnki.jts.2004.04.012 Abstract （632）      PDF（pc） （659KB）（422）       Knowledge map    Save The effects of the concentration , pH, solvent, mental ion ( Ca2+ , Al3+ ) and heating on the fluorescence spectra of the tea polyphenols were studied. The results showed that the factors of all above had obviously effects on the fluorescent intensity of tea polyphenols. It reached the maximum intensity when pH of solvent is 7.4±0.2 or the concentration of tea polyphenols is 3βmg/ml or water solution contains 50% ethanol. Adding Ca2+ and Al3+ in the infusion of tea polyphenols reduced the fluorescent intensity, but it was mainly indirect effect by precipitating a portion of tea polyphenols. Heating treatment caused the fluorescent intensity of tea polyphenols higher. .The maximum emission peak would move to long wavelength when the concentration of tea polyphenols was above 3βmg/ml or pH>8, but other factors had less effects. Besides, solvent polarity affected the shape of excitation fluorescent spectra and the intensity obviously, but had less effect on the maximum emission wavelength. Reference | Related Articles | Metrics Cited: Baidu(11) Select Improvement of Magnesium Nutrition for Tea Gardens on Hilly Red Soil in the Southern Hunan Province ZHU Yong-xin, CHEN Fu-xing Journal of Tea Science    2003, 23 (s1): 34-37.   DOI: 10.13305/j.cnki.jts.2003.s1.007 Abstract （425）      PDF（pc） （278KB）（219）       Knowledge map    Save Magnesium content in the soils and tea leaves of hilly red soil tea gardens in the southern Hunan area were determined. Results showed that the contents of available magnesium in the soils ranged in 6.29—25.98βmg/kg, with average of 13.02βmg/kg, and the content of available magnesium in tea leaves with symptom of magnesium-deficient is 264.10βmg/kg. The magnesium-deficient symptom was disappeared after applying water-soluble magnesium sulphate, and tea yield was raised for 9.8%—13.6%. By using foliar-applying magnesium fertilizer, the average increase of tea yield reached 20.8%. Applying magnesium fertilizers can also improve tea quality notablely. Compared with the control, the contents of amino acids, caffeine and water extracts were increased for 5.8%, 9.2% and 2.3% respectively. The paper also discussed the situation of magnesium nutrition of tea gardens in hilly red soil area of the southern China, and the magnesium fertilizer developing strategy was suggested as well. Reference | Related Articles | Metrics Cited: Baidu(11) Select Determination of Trace Lead in Tea with Screen-printed Carbon Electrodes ZHAO Guang-ying, WU Yan-yan Journal of Tea Science    2008, 28 (2): 93-100.   DOI: 10.13305/j.cnki.jts.2008.02.005 Abstract （459）      PDF（pc） （537KB）（232）       Knowledge map    Save The square wave anodic stripping voltammetric (SWASV) methodology using a screen printed carbon electrode (SPCE) in situ plated in mercury (Ⅱ) was developed by the authors to determine lead in tea. A detailed description of the systematic laboratory test carried out to optimize its performance is reported. A series of optimum parameter are as follows Hg2+concentration: 4×10-4 mol/L, Plating potential: -1.1 V, Estep: 3 mV, Frequency: 10 Hz, Amplitude: 60 mV, pH: 5, plating time: 280 s, balance time: 30 s. Under the optimized analytical condition, the obtained sensitivity, linearity, and detection limit are 22.7 nA/(μg/L), 10~225 μg/L (r=0.9986), and 0.74 μg/L(S/N=3),respectively. The interference effect was thoroughly studied with various metals in the determination of 120 μg/L Pb2+. Tea was digested using domestic microwave oven and PTFE sealed and pressurized microwave digestion tank. The standard method of analysis was used to detect the samples and comprised with the GB method, no significant deviation was found. The method was sensitive, accurate, fast and suitable for the determination of trace lead in tea. Reference | Related Articles | Metrics Cited: Baidu(11) Select Requirement on Nitrogen, Phosphorus and Potassium by Tea Plants with Different Ages under Field Conditions YOU Xue-qin, YANG Ya-jun, RUAN Jian-yun Journal of Tea Science    2008, 28 (3): 207-213.   DOI: 10.13305/j.cnki.jts.2008.03.007 Abstract （476）      PDF（pc） （280KB）（285）       Knowledge map    Save In order to study on requirement on nitrogen, phosphorus and potassium by tea plants with different ages under field conditions, the biomass on up-ground parts of Longjing 43 tea plants aged 1, 2, 3, 5 and 10 years in the fall of the first year, and the young shoots, the fallen leaves and the pruning on the second year under different N, P and K application was investigated. The biomass of up-ground parts in tea plants aged 5 years and the concentration of N, P and K in tea plants increased 32, 21, 25, 29 times respectively as compared with those aged one year. The biomass and the concentration of N, P and K in tea plants aged 10 years only increased approximately by 71%, 17%, 13%, 14% respectively as compared with those aged 5 years. The annual requirement of N, P and K for tea plants aged 1~2 years under field conditions is 90.01, 5.71, 31.11 kg/hm2 respectively. The annual requirement of N, P and K for tea plants aged 2~3 years is 122.74, 9.63, 45.14 kg/hm2 respectively. The annual requirement of N, P and K for tea plants aged 3~4 years is 144.03, 10.33, 47.99 kg/hm2 respectively. After pruning, the absorbed N, P and K in part is recovered to the soil through pruning and fallen leaves, the amounts of N, P and K in tea plants used for growth (pruning and fallen leaves are excluded) account for 43.9%, 48.7%, 61.3% of the total respectively. The annual requirement of N, P and K of young tea plants (for example, 5 years aged tea plants) is about 164.4, 12.68, 71.29 kg/hm2 respectively. The concentration of N, P and K in the plucking tea plants is mainly used in the growth of tea shoots, and maintain in a stable state and only share a small part of the total (approximately 7.54, 0.53 and 5.44 kg/hm2). A research method on the requirement on N, P and K of tea plants with various growing stage under field conditions was established in this investigation, thus provides a new idea for the further investigation on the nutrient requirement of tea plants. Reference | Related Articles | Metrics Cited: Baidu(11) Select Study on HPLC Method for the Analysis of Trace Pigments in Ready-to-drink Tea PAN Shun-shun, LU Jian-liang, YANG Xiao-li, ZHENG Xin-qiang, DU Ying-ying, Devijat B, LIANG Yue-rong* Journal of Tea Science    2007, 27 (4): 343-348.   DOI: 10.13305/j.cnki.jts.2007.04.014 Abstract （412）      PDF（pc） （484KB）（338）       Knowledge map    Save Study on HPLC method for analyzing of trace pigments in ready-to-drink tea was conducted by using different eluants with acetonitrile as mobile phase. Result showed that gradient elution was suitable for analyzing by using acetonitrile/acetic acid/water in ratio of 3/0.5/96.5(v/v/v) as mobile phase A, and using acetonitrile /methanol /chloroform in ratio of 75/15/10(v/v/v) as mobile phase B. The optimized elution time program could be described that phase B increased gradiently from 80% to 100% in early 20 minutes, then remained 100% for 15 minutes. The main pigments, i.e. neoxanthin, violaxanthin, lutein, chlorophyll b, chlorophyll a, phaeophytin b, β-Carotene and phaeophytin a, could be separated upto baseline under that condition. Verification test showed that the optimized HPLC method with good repeatability and low detection limits was suitable for measurement of trace pigments in ready-to-drink tea. Reference | Related Articles | Metrics Cited: Baidu(11) Select Identification investigation of Tea Based on HSI Color Space and Figure WANG Jian, DU Shi-ping Journal of Tea Science    2008, 28 (6): 420-424.   DOI: 10.13305/j.cnki.jts.2008.06.001 Abstract （534）      PDF（pc） （527KB）（760）       Knowledge map    Save The figure characteristics of tea and improved neural-network, computer vision and image processing were combined together to realize automatic identification of external quality of tea leaf. Firstly a tea-leaf image was obtained by a digital camera directly. The parameters of tea HSI model and parameters of the figure was extracted to identify tea leaf after image conversion and preprocess. Then completed automatically identify of tea-leaf through the Genetical-Neural network. The experiments reveal that the method improves the consistence between computer inspection and manual inspection. Reference | Related Articles | Metrics Cited: Baidu(11) Select Study on the Optimum Condition of Synthesizing Theaflavins by Using Enzyme-catalysing Oxidation GU Ji-ping, LIU Zhong-hua, HUANG Jian-an, SHI Zhao-peng Journal of Tea Science    2006, 26 (4): 285-290.   DOI: 10.13305/j.cnki.jts.2006.04.010 Abstract （526）      PDF（pc） （363KB）（235）       Knowledge map    Save Obtain the optimum reaction condition of synthesizing theaflavins by enzymatic oxidation, synthesizing theaflavins was studied by raw ppo extracted from fresh tea leaves under single factor and orthogonal experimental design. Based on these results, synthesizing theaflavins was also studied by using breaking fresh tea leaves. The result showed that the optimum condition of theaflavins synthesizing is 30℃ temperature is, under this reaction system, pH value of the present system is 4.8, the concentration of substrates is 0.9βg/100βml, the concentration of enzymes is 28βg/100βml (based on the fresh weight), oxygen rate is 0.4βL/min. Temperatures and pH values in the reaction system are the most important factors(P<0.05), and adding suitable oxygen is another necessary factor in theaflavins synthesis by enzymatic oxidation. Reference | Related Articles | Metrics Cited: Baidu(11) Select Effects of Green-making Technique on Aroma Pattern of Oolong Tea CHEN Lin, CHEN Jian, CHEN Quanbin, ZHANG Yinggen, SONG Zhenshuo, WANG Lili, YOU Zhiming Journal of Tea Science    2014, 34 (4): 387-395.   DOI: 10.13305/j.cnki.jts.2014.04.011 Abstract （630）      PDF（pc） （975KB）（430）       Knowledge map    Save Under controlled indoor air conditions set at (22±1)℃ with relative humidity of (71±4)%, a two-factor experiment, including degree of withering and intensity of rocking, was designed to investigate the effects of green-making technique on aroma characteristics of WIP (work in process) as compared with tea samples prepared during the respective process of Fresh-scent Oolong tea, South Fujian Oolong tea, and North Fujian Oolong tea. Aroma fingerprints of all tea samples were determined by gas chromatography coupled with mass spectrometry and processed with metabolomics analysis platform. The results from cloud plot and principal component analysis indicated that aroma pattern of WIPs would be obviously altered according to weight loss percentage of green leaves, accompanied with the increase on the contents of α-farnesene, benzeneacetaldehyde, geraniol, 3-hexen-1-ol and cis-3-hexenyl hexanoate, and the contents of phytol, indole, butylated hydroxytoluene and ethylbenzene were be decreased accordingly. However, the aromas pertinent to Oolong tea would not be fully formed only combinating on single shaking action with different intensity. Green-making was the essential procedure to bring about special aroma quality of Oolong tea, and the contents of floral scent compositions in tea samples, such as indole, trans-nerolidol, phenylacetaldehyde, etc., could be considered as the most important chemical indicators for quality control, in the green-making process of Oolong tea. Reference | Related Articles | Metrics Cited: Baidu(11) Select Isolation and Molecular Identification of Fungal Colonization on LiuPao Tea in Guangxi MAO Yan, HUANG Li, WEI Bao-yao, XIA Ning, TENG Jian-wen Journal of Tea Science    2013, 33 (6): 556-561.   DOI: 10.13305/j.cnki.jts.2013.06.003 Abstract （671）      PDF（pc） （699KB）（461）       Knowledge map    Save A strain of “Jinhua” fungi was isolated from Liupao tea which manufactured Guangxi Yintai Tea Factory in 2008 (No. 6918). The morphology of colony of the tested fungi was observed with microscope, and the tested fungi was identified in the molecular level by DNA sequencing. According to the characteristic of the morphology, microscopic as well as the DNA sequencing of the tested strains, it was identified as Eurotium niveoglaucum. Reference | Related Articles | Metrics Cited: Baidu(11) Select Determination of Four Tea Catechins Content with Molecular Imprinting -SPE Extraction and Electrospray Mass Spectrometry GAN Ning, LI Rong-sheng, CHEN Ya-dong, XU Wei-Ming, CAO Yu-ting Journal of Tea Science    2009, 29 (3): 231-235.   DOI: 10.13305/j.cnki.jts.2009.3.009 Abstract （571）      PDF（pc） （250KB）（268）       Knowledge map    Save A rapid method using molecular imprinted polymers (MIPs) as solid phase extraction (SPE) sorbent in pretreatment and electrospray mass spectrometry (EIMS) were investigated to separate and determine trace amount of four main catechins, such as epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGEG) respectively in tea samples. MIPs for EC (EC-MIPs) were prepared using methacrylic acid (MAA) as a monomer, ethylene glycol dimethacrylate (EDMA) as a cross linker, and azo-bis-isobutyronitrile (AIBN) as an initiator by UV radical polymerization method; and EC-MIPs were used as SPE sorbents (EC-MIPs-SPE) for selectively trapping and preconcentrating four catechins from eluate, and were then analysed by EIMS. The results showed EC-MIPs-SPE could selectively recognize catechins. Its binding capability and selectivity for catechins were better than that of caffeine and theophylline. The optimal extraction protocol was to load samples in the aqueous phase (v/v), to wash with 50% methanol and to elute with methanol containing 1% acetatic acid. Under above conditions, the interference of caffeine was eliminated to 94.2%, and of theophylline, 100%. The relative intensity was 12.1%, 8.2%, 35.4%, and 45.7% for EC, EGC, ECG, and EGCG respectively. Reference | Related Articles | Metrics Cited: Baidu(11) Select Analysis of Genetic Diversity among Wild Tea Plants in Sichuan and Chongqing by ISSR Markers WANG Heng-hong, SUO Hua-yi, YANG Jian, LIU Qin-jin Journal of Tea Science    2009, 29 (2): 168-172.   DOI: 10.13305/j.cnki.jts.2009.2.013 Abstract （513）      PDF（pc） （221KB）（361）       Knowledge map    Save The ISSR markers were used to analysis the genetic diversity of 12 important wild tea plants in the areas of Sichuan and Chongqing. Seven primers were screened from 60 random primers, and a total of 146 DNA bands were amplified, among which 139(95.2%) were polymorphic. The average number of DNA bands was 21. ISSR data matrix was built according to this method which is to record 1 when there is an amplified band, and 0 when there is not. Nei' s gene diversity (H) and Shannon's information index (I) were 0.20 and 0.34, respectively. Through the UPGAM cluster analysis of 12 wild tea plants, the genetic similarity among all the tested wild teas ranged from 0.37 to 0.71, averaging 0.51. Based on it, a DNA molecular dendrogram was established. The dendrogram divided the 12 wild teas into three groups. Reference | Related Articles | Metrics Cited: Baidu(11) Select Analysis on Development Scale ofChineseTea Industry in 2020 JIANG Yong-wen, CHEN Xiao-xiong, ZHU Jian-miao, YANG Shuang-xu Journal of Tea Science    2011, 31 (3): 273-282.   DOI: 10.13305/j.cnki.jts.2011.03.013 Abstract （746）      PDF（pc） （374KB）（1345）       Knowledge map    Save This paper analyzed achievements and developing factors of Chinese tea industry since the 21th century and made predictive parsing to the external environment, supplying ability and demand of tea in five to ten years. It was considered, though the development of Chinese tea industry was restricted by market demand and production factors, that it would have a relative broad space for development. Chinese tea industry could develop steadily in future on the conditions to solve its present issues, grasp market chance, improve competitive ability and quicken the pace of upgrade. It was predicted that the total tea output of China would be 1785000 tons in 2015 and 2200000 tons in 2020. Reference | Related Articles | Metrics Cited: Baidu(11) Select Twenty Years Period in the Investigation on the Anticarcinogenic Activity of Tea CHEN Zong-mao Journal of Tea Science    2009, 29 (3): 173-190.   DOI: 10.13305/j.cnki.jts.2009.3.001 Abstract （578）      PDF（pc） （462KB）（572）       Knowledge map    Save The progress in the investigation on anticarcinogenic activity of tea polyphenols in the world was analyzed and reviewed in this paper. The inhibitory activity of tea extracts on the human cancer cell was firstly reported by Fujiki H in 1987 in Japan. Since then, around 5000 papers on the anticarcinogenic activity of tea were published in the world. According to the published results of investigation, four stages were divided by the author. From the period of the end of 1980’s to the middle of 1990’s, the major investigation was focused on the in vitro and in vivo investigation and clinical investigation. From the period of the middle of 1990’s to the beginning of 21 Century, the major investigation was focused on the epidemiological investigation and the anticarcinogenic mechanism. Since the beginning of 21st Century, investigation was continuing on the anticarcinogenic mechanism on the first hand, and the metabolism and fate of catechins in the animal and human body were investigated. Since 2004, the investigation on the modification of chemical structure of tea catechins was conducted for the purpose of improving the bioavailability, stability and bioactivity of tea catechins in human body. This paper is mainly reviewed from the published literature after 2003 from the following five parts: results on the epidemiological investigations, anticarcinogenic mechanism, the active components of anticarcinogenic activity in tea, results on the metabolism and fate of tea catechins in animal and human body, modification of chemical structure of tea catechins and its bioavailability and bioactivity. Reference | Related Articles | Metrics Cited: Baidu(11) Select Studies on Hyperlipidemia TherapyCompounds in Fuzhuan Tea FU Dong-he, LIU Zhong-hua, HUANG Jian-an, CAI Wen-li Journal of Tea Science    2012, 32 (3): 217-223.   DOI: 10.13305/j.cnki.jts.2012.03.006 Abstract （597）      PDF（pc） （700KB）（594）       Knowledge map    Save Six compounds were separated from Fuzhuan Tea by using the combined modern separation technique with High-Throughput Screening(HTS) technique. After using IR,UV, MS, NMR , etc., the compounds were identified as follows: gallic acid(GA), (+)-gallocatechin 〔(+)-GC〕, 3-methoxy-4,5-dihydroxy-benzoic acid(MDBA), 3,4-dihydroxy-benzoic acid(DBA), (-)-epigallocatechin gallate〔(-)-EGCG) and (-)-epicatechin gallate((-)-ECG〕. The six compounds separated from Fuzhuan Tea were tested by cell model FXR, LXR, PPARδ, PPARγ and 3T3-L1. These results showed that the concentration of 50.00µg/mL GA and ECG were active in the FXR model. The active value was 1.77±0.14 and 3.22±0.06 separately. The active value of EGCG in the FXR model reached 6.00±0.45 when the concentration was 50.00µg/mL. To PPARδ, the active value of GC in PPARγ model was 1.62±0.16 when the concentration was 30.00µg/mL. The active value in MDBA to PPARγ was 1.73±0.16. All the compounds were not obviously active in 3T3-L1 model. Reference | Related Articles | Metrics Cited: Baidu(11) Select HPLC-ESI-MS Analysis of Pigments in ZijuanGreen Tea and Its Stability GONG Jia-shun, SUI Hua-song, PENG Chun-xiu, FAN Jian-gong, LI Ya-li Journal of Tea Science    2012, 32 (2): 179-188.   DOI: 10.13305/j.cnki.jts.2012.02.006 Abstract （536）      PDF（pc） （843KB）（246）       Knowledge map    Save The pigments and its stability in Zijuan sun-dried green tea were investigated in this study. The pigments from Zijuan sun-dried green tea were extracted by acidic methanol-H2O solution and H2O, and the main compounds were identified by means of HPLC-ESI-MS/MS techniques. 14 anthocyanin, 24 flavonols, 8 phenolics and theaflavins and 3 alkaloids were identified from the extracts of Zijuan sun-dried green tea. The main anthocyanins, such as Cyanidin-3-glucoside, Cyaniding-3-galactoside, Cyanidin-3-O-(6-p-coumaroyl)-glucoside, Delphinidin-3- glucoside, Delphinidin-3-rutinoside, Delphinidin-3-O-(6-p-coumaroyl)-glucoside, Prodelphinidin B-2(or 4)3′-O- gallate, Procyanidin B-2(or 4)3′-O-gallate, Petunidin-3-glc-4-vinylphenol and Malvidin-3-glc-4- vinylepicatechin etc were identified in Zijuan sun-dried green tea. The pigment extracted from Zijuan sun-dried green tea by using acidic methanol-methanol-H2O as solvent showed good water-solubility and was stable to light and heat in acid environment, but sensitive to the pH value of environment, oxidizer and reducer. The maximum adsorption wavelength for the pigment is 538nm under pH 1.0. Fe2+ and Cu2+ can change the color of the pigments and stability was decreased. The substance of the purple colour in Zijuan sun-dried green tea was clarified by HPLC-ESI-MS/MS analysis. Reference | Related Articles | Metrics Cited: Baidu(10) Select Researches on Tender Tea Shoots Identification under Natural Conditions WEI Jia-jia, CHEN Yong, JIN Xiao-jun, ZHENG Jia-qiang, SHI Yuan-zhi, ZHANG Hao Journal of Tea Science    2012, 32 (5): 377-381.   DOI: 10.13305/j.cnki.jts.2012.05.004 Abstract （487）      PDF（pc） （772KB）（546）       Knowledge map    Save Identification of the tender tea shoots is the key step towards the intelligent tea harvesting. This paper presents several methods to recognize the tender tea shoots for high-quality tea production. Gray images were obtained by five color indices, which were R-B, I, b, S and Cb in RGB, YIQ, Lab, HSI and YCrCb color spaces. Then suitable threshold methods were applied to segment image, finally the median filter was used to eliminate noises. The results indicate that these methods were particularly effective for tender tea shoots identification under their natural conditions. The proposed method can be used for future intelligent tea harvest development. Reference | Related Articles | Metrics Cited: Baidu(10) Select Analysis of Genetic Diversity and Construction of DNA Fingerprinting with EST-SSR Markers for Improved Clonal Tea Cultivars in Yunnan Province LIU Ben-ying, SUN Xue-mei, LI You-yong, HUANG An-ping, WANGYun-gang, CHENG Hao, SONG Wei-xi, CHEN Lin-bo, DUAN Zhi-fen, MA Ling Journal of Tea Science    2012, 32 (3): 261-268.   DOI: 10.13305/j.cnki.jts.2012.03.011 Abstract （570）      PDF（pc） （707KB）（337）       Knowledge map    Save Analysis of genetic diversity and construction of molecular fingerprints is very important to breed new tea cultivars and identify new varieties, cultivars authenticity and seedings purity. Twenty-two EST-SSR primer pairs with better polymorphism in this study were used to research the genetic diversity and DNA fingerprinting of 28 tea cultivars. A total of 56 putative alleles were generated with a mean of 2.55 for putative alleles per locus. Totally 97 genotypes were detected in all materials with a mean of 4.41 for each polymorphism primer pairs. The polymorphism information content (PIC) varied from 0.279 to 0.709, with a higher average of 0.527. These results showed a high level polymorphism in SSR markers. The genetic similarity coefficient among 28 tea cultivars ranged from 0.642 to 0.973 with an average of 0.797, suggesting that the tea cultivars used in the experiment possessed a low level polymorphism and a narrow genetic variation. The EST-SSR alleles were determined for bands size (bp) and scored as present (1) or absent (0). According to the genotypes code rule, the 1 and 0 results which one pair of SSR primers amplified in a cultivar could be converted to genotypes code following their fragment size. The results proved that it is a very useful tool for discriminating tea cultivar, and all accessions could be discriminated from a set of molecular fingerprints. Reference | Related Articles | Metrics Cited: Baidu(10) Select Study on Optimized Technical Parameters of the Liquid Fermented Green Tea Wine LI Jian-fang, ZHOU Ying, ZHOU Feng, WANG Rong-rong, FANG Ling Journal of Tea Science    2011, 31 (4): 313-318.   DOI: 10.13305/j.cnki.jts.2011.04.005 Abstract （483）      PDF（pc） （358KB）（224）       Knowledge map    Save Taking Xinyang Maojian tea as material, the production technology of tea wine was studied. Single factor experiments of the effects of inoculation number, sugar content, pH and temperature on fermentation were carried out. The optimum fermentation conditions of tea wine were determined by orthogonal experiments as follows: inoculum quantity 0.3‰, sugar content 180g/L, pH4.6, fermentation temperature 24℃ and fermentation time 12d. The product was characterized in special flavor, high nutritional components and health function. Reference | Related Articles | Metrics Cited: Baidu(10) Select Study on Separation and Concentration of Theanine in De-catechined Tea Extracts by Membrane System XIAO Li-zheng, XIAO Wen-jun, GONG Zhi-hua, WANG Wei, LIU Zhong-hua Journal of Tea Science    2006, 26 (1): 37-41.   DOI: 10.13305/j.cnki.jts.2006.01.006 Abstract （459）      PDF（pc） （324KB）（415）       Knowledge map    Save ：By using the material of de-catechined tea extracts in tea comprehensive processing and on the basis of selecting the best pH value of liquid for separation and concentration theanine by ultra-filtration,the effect on the yield rate and purity of theanine by 2500βDa、3500βDa、5000βDa ultra-filtration and four concentrating method of 300βDa nano-filtration、200βDa nano-filtration、reverse osmosis、vacuum vaporation concentration were comparatively studied in processing the de-catechined tea extracts. The results indicated that it was beneficial to separate and concentrate theanine from de-catechined tea extracts when the value of pH was 2.8~3.5.3500βDa ultrafiltration had a good effect in separating and concentrating theanine ,the major tea polyphenol ,water soluble carbohydrate were preserved and the cut rate reached 89.90%、92.20% respectively, the yield rate and purity of theanine was 54.50%,8.92% respectuvely. The lost rate of theanine in concentrating of 300βDa nano-filtration、200βDa nano-filtration、reverse osmosis、vacuum vaporation concentration was 4.51%、3.62%、0.45%、5.15% respectively. Take all thing into account, it is feasible to separate and concentrate theanine from de-catechined tea extracts in tea comprehensive processing industry by the joint application of ultra-filtration and reverse osmosis,and the yield rate and purity of theanine can reach 54.05% and 8.53% respectively. Reference | Related Articles | Metrics Cited: Baidu(10) Select Determination of Aflatoxins B1 in Tea by High Performance Liquid Chromatography-Fluorescence Detector with Post-column Photochemical Reaction ZHAO Hao-jun, WANG Kun, YANG Wei-hua, YANG Chao-yi Journal of Tea Science    2013, 33 (3): 237-241.   DOI: 10.13305/j.cnki.jts.2013.03.001 Abstract （663）      PDF（pc） （540KB）（362）       Knowledge map    Save A new method for the sensitive determination of Aflatoxins B1 in tea by high performance liquid chromatography with photoelectric reactor and fluorescence detector was established. A solution of V(acetonitrile)∶V(H2O)=86∶14 was used to extract Aflatoxins B1 from tea. The extracted solution was then purified by a multifunctional and immuneaffinity column, respectively. The peak area and the concentration of Aflatoxins B1 showed a good linear relationship within the range from 0.591βμg/L to 5.91βμg/L with a linear correlation coefficient (r) of 0.9994. The recoveries at the concentrations studied [low level (7.090βμg/kg), high level (14.180βμg/kg)] were between 85.6% and 98.9% with a relative standard deviations ranging from 1.7% to 1.8%. The limit of detection (LOD) is 0.1βμg/kg (S/N=3). The limit of quantitation (LOQ) is (0.591βμg/kg). The new method was used to analyze eight tea samples collected from the local markets and negative results were obtained. The method is suitable for detection of Aflatoxins B1 in tea with high selectivity and sensitivity. Reference | Related Articles | Metrics Cited: Baidu(10) Select 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 （436）      PDF（pc） （204KB）（916）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(10) Select Pharmacokinetics and Bioavailability of Catechin Liposome in Rabbits SUN Zhi-liang, Liu Xiang-xin, Ling Qin-lu, Liu Zi-kui, Liu jin-fei, He Xiang rong Journal of Tea Science    2004, 24 (1): 44-48.   DOI: 10.13305/j.cnki.jts.2004.01.009 Abstract （557）      PDF（pc） （299KB）（255）       Knowledge map    Save Pharmacokinetics and bioavailability of Catechin Liposome were studied in 10 healthy rabbits following single intravenous (25mg/kg) and oral administration (25mg/kg)of the drug. Plasma concentrations of. Catechin Liposome were determined by high-performance liquid chromatography. The concentration-time data were fitted to a two-compartment model following a single intravenous injection in rabbits. The main pharmacokinetic parameters were as follows: distribution half-life (t1/2α) (0.18±0.01)h,elimination half-life (t1/2β) (1.52±0.08)h,apparent distribution volume (Vd) (4.48±0.24)L total body clearance (ClB) (2.05±0.07)L/h,the area under curve (AUC) (29.20±1.00)mg/(L.h). The drug concentration-time data also were fitted to a one-compartment open model with first order absorption after a single oral administration Catechin Liposome. The pharmacokinetic parameters were as follows: t1/2kα (0.27±0.03)h, t1/2ke(1.72±0.04)h, tmax (0.87±0.05) h, Cmax 6.53±0.62βmg/L, AUC 25.90±1.34βmg/(L.h), bioavailability F 88.60±5.73%. Pharmacokinetic characteristics of Catechin Liposome in healthy rabbits showed a rapid absorption, the time to reach Cmax is short, slow elimination, long half-life, large apparent distribution volume, and high bioavailability of oral administration. The results showed：after Catechin was prepared in liposome form, the tissue distribution and pharmacokinetics were changed significantly. Reference | Related Articles | Metrics Cited: Baidu(10) Select Influence of the Scenting Technique Factors on Quality of Chimonanthus Tea PANG Xiao-li, SI Hui-qing, LI Yong-ju Journal of Tea Science    2007, 27 (4): 316-322.   DOI: 10.13305/j.cnki.jts.2007.04.010 Abstract （400）      PDF（pc） （638KB）（227）       Knowledge map    Save For the purpose of optimizing the technological parameter for chimoncanthus tea scenting technique, the influence on quality of chimonanthus tea for the single scenting technique factors by means of Two Regression Orthogonal Combination Test was investigated. Results showed that the technique factors affected obviously on organoleptic quality of the chimonanthus tea, but not influenced on their bio-chemical composition significantly. The water content of base tea is the most remarkable among all the factors in influencing the quality of chimonathus tea, then, in proper order, the chimonanthus flower weight percentage(%), the scenting time, and the stack temperature. The optimum combination of technological parameters is: water content 10.60%, flower weight percentage 42.20%, temperature 11.3℃, and time 32.4βh. Reference | Related Articles | Metrics Cited: Baidu(10) Select Positive Studies on Characteristics of Tea Consumers in Hangzhou City TANG Yi, HUANG Han-dan Journal of Tea Science    2007, 27 (4): 323-327.   DOI: 10.13305/j.cnki.jts.2007.04.011 Abstract （485）      PDF（pc） （391KB）（318）       Knowledge map    Save According to the results of questionnaire survey in Hangzhou city, Ordinal Logit model was applicated to explain relations between characteristics of consumers and level of tea demand. The regression results showed: custom of tea drinking showed the most important impact on tea consumption amount of Hangzhou citizen, moreover the major factor to affect purchasing price of tea is level of income. Other relevant factors include age, degree of trust in tea’s efficacy, price sensitivity and so on, whereas gender, educational background and occupation showed no obvious effect on tea demand. Reference | Related Articles | Metrics Cited: Baidu(10) Select Study on the Method of Fetching Unbroken Tea Color with Computer LI Jie, QI Gui-nian Journal of Tea Science    2007, 27 (4): 328-334.   DOI: 10.13305/j.cnki.jts.2007.04.012 Abstract （451）      PDF（pc） （315KB）（304）       Knowledge map    Save A new method of fetching unbroken tea color with computer,named L Method,has been established. The accuracy of the method was verified,and the further investigation also has been fulfilled. The results showed that the L method can fetch the color of tea accurately and quickly. Scanned with resolution 100βdpi,the credible interval(95%) of the result is: L=0,-0.45≤a≤0.45,-0.71≤b≤0.71. When the scanned area is 11βcm×11βcm or more,the color parameters of tea scanning photo may fully stand for the tea actual color. The SE is: -0.16≤L≤0.16,-0.13≤a≤0.13,b=0. There was obvious distinction between the color of unbroken tea and crush tea, so the later can't represent the tea actual color. Using computer to fetch color parameters is better than chroma meter. Reference | Related Articles | Metrics Cited: Baidu(10) Select 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 （315）      PDF（pc） （236KB）（188）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(10) Select Study on the Isolation Technology of Theanine from Aqueous Phase of Tea Polypheonls Production ZHANG Xing-hai, ZHOU Xiao-hong, LU Xuan, WANG Yue-fei Journal of Tea Science    2008, 28 (6): 443-449.   DOI: 10.13305/j.cnki.jts.2008.06.007 Abstract （511）      PDF（pc） （527KB）（111）       Knowledge map    Save The preparative technology of theanine from the aqueous phase of tea polypheonls production was investigated. Firstly, retreating the aqueous liquids with ZTC-II, then, Separating the clarifying liquids by three kinds of ultra-filtration, the crude theanine (>60%) can be obtained from the filtrated liquid by using the JAD-2000 which is a kind of macroporous resin with weak polarity. High purity theanine (>98%) can be obtained through preparative high performance liquid chromatography (prep-HPLC) with C18 column. Results showed that proteins and pectin compounds were removed over 97% and 89% respectively, after flocculating and ultra-filtration. The removing rate of tea polypheonls and soluble sugar was less than 9% and the theanine was reserved above 93%. Crude theanine and high purity theanine were produced through JAD-2000 and the C18 column for prep-HPLC, the final recovering rate and purity of theanine were 71.5%, 61.2% and 71.3%, 98.3% respectively. Reference | Related Articles | Metrics Cited: Baidu(10) Select Study on the Change of the Main Biochemical Components, Representative Aromatic Compounds as well as Their Correlation of Green Tea Beverages during Storage DOU Hong-liang, LI Chun-mei, HAO Ju-fang, HU Wan-feng Journal of Tea Science    2008, 28 (3): 181-188.   DOI: 10.13305/j.cnki.jts.2008.03.001 Abstract （537）      PDF（pc） （319KB）（545）       Knowledge map    Save The change of the main biochemical and aroma components of green tea beverage as well as their correction were studied. Results showed that the main biochemical components of green tea beverage changed significantly during storage. The relative concentration of total polyphenols decreased 26.6% after 12 months storage. After storing for 6 and 12 months, about 57.2% and 91.9% of EGCG was lost respectively. During storage, H2O2 was produced in the beverage, and the concentration of H2O2 changed regularly. After storage for one month, about 68% of amino acid was lost. However, it was increased after 4th month of storage. The relative contents of the representative aromatic compounds including Linalool, Linalol oxide, Geraniol, β-Lonone, Hexanal, Benzaldehyde and Nerol in the beverage increased dramatically with the storage process. By using the sas software, the correlation analysis showed that change of the main biochemical components and the change of aroma were positively correlated. The oxidation of catechin and the change of H2O2 lead to the increase in concentration of Linalool, Linalol oxide, Geraniol, β-Lonone, Benzaldehyde and Nerol. The change of amino acid and H2O2 lead to the increase of Hexanal, besides, the oxidation of catechins was confirmed as a dominant factor which lead to the change of aroma in tea beverage during storage by multiple gradually regression analysis method. Reference | Related Articles | Metrics Cited: Baidu(10) Select Study on Nutritional Function of Bacterial Bio-fertilizer on Tea Plant ZHANG Ya-lian, CHANG Shuo-qi, LIU Hong-yan, FU Hai-ping, LI Jian-quan Journal of Tea Science    2008, 28 (2): 123-128.   DOI: 10.13305/j.cnki.jts.2008.02.010 Abstract （530）      PDF（pc） （204KB）（262）       Knowledge map    Save The phosphorus-releasing and potassium-releasing ability of two species of bacterium in soils of tea garden (pH5.5~6.5) was investigated under laboratory condition. The amounts of bacterium per unit volume were ascertained by the absorbance of culture solution under special wavelength and various pH. Results showed the absorbance was relatively high under pH5.5~6.5, that meant these bacterium grew well under the above pH range: the bacterial bio-fertilizer made of bacterial fermentation liquid and rapeseed cake can enhance the contents of fast-acting phosphorus and potassium, improve the growth of tea shoots and increase the tea yield after applied in the soils of tea garden. Results indicated that the selected bacterial strain and the produced bio-fertilizer showed good effectiveness in proving the soil fertility and growth of tea plant and increase the yield of tea garden. Reference | Related Articles | Metrics Cited: Baidu(10) Select Differential Proteomic Analysis in Normal Tea Shoot and Exogenous Induced Tea Shoot for Increasing EGCG Content LIN Jin-ke, ZHENG Jin-gui, YUAN Ming, ZHANG Xue-qin, Wang Feng Journal of Tea Science    2005, 25 (2): 109-115.   DOI: 10.13305/j.cnki.jts.2005.02.005 Abstract （343）      PDF（pc） （364KB）（360）       Knowledge map    Save Induced by harmless inducer, the EGCG content of tea shoots improved 20.15%~25.00%. To probe into the molecular mechanism, the immobilized pH gradient two-dimensional polyacrylamide gel electrophoresis was used to separate the total proteins of induced tea shoots and normal tea shoots. The two- dimensional polyacrylamide gel electrophoresis map with high resolution and repeatability was produced. Differential expression analysis indicated that 14 specific proteins were emerged in induced shoot and 8 disappeared, 11 expressed above ten-fold, and 6 below one-tenth. Two differential protein spots were selected for MALDI-TOF-MS to determine the post-enzymolysis peptide mass fingerprinting. Using Mascot to search NCBInr database on website at http://www.matrixscience.com. The results were as follows: one was photosystem I iron-sulfur protein, and the another unkown. The results showed that there were proteome difference between induced and normal tea shoots, that the specific protein might play an important part during inducing process. Reference | Related Articles | Metrics Cited: Baidu(10) Select Determination of Zn, Mn, Cu, Pb and Cd in Tea by Capillary Ion Analysis SHU You-qin, YUAN Dao-qiang Journal of Tea Science    2005, 25 (2): 121-125.   DOI: 10.13305/j.cnki.jts.2005.02.007 Abstract （429）      PDF（pc） （279KB）（175）       Knowledge map    Save Capillary ion analysis(CIA) was used to determine the contents of Zn, Mn, Cu, Pb and Cd in tea. In the solution(pH=4.0) containing 10βmmol/L of imidazol and 10βmmol/L of α-hydroxyacetic acid, Zn, Mn, Cu, Pb and Cd in tea were separated within 10βmin. Zn, Mn, Cu, Pb and Cd in tea were detected at 214βnm by indirect UV, and quantified externally. The calibration curves of five elements showed good linearity .The correlation coefficient were 0.9973~0.9997.The average recoveries were 96.4%~104.2% with RSD of 2.1%~3.3%.The detection limits were 0.02~0.2βµg/ml. The result showed that the method is convenient, rapid, accurate and lower cost. It was used in the determination of tea samples, and satisfactory results could be obtained. Reference | Related Articles | Metrics Cited: Baidu(9) Select Effect of Heat Sterilization and Storage on Quality Attributes of Fresh Green Tea Beverages ZHANG Ling-yun, LIANG Yue-rong, SUN Qi-fu, SUN Qing-lei, LU Jian-liang, E.G. Mamati Journal of Tea Science    2003, 23 (2): 171-176.   DOI: 10.13305/j.cnki.jts.2003.02.017 Abstract （429）      PDF（pc） （357KB）（373）       Knowledge map    Save Effect of heat sterilization and storage on quality attributes of fresh green tea beverages was studied. The results showed that the lightness and greenness of the infusions decreased with the treatments of heat sterilization and storage whereas the yellowness increased. The concentration of tea polyphenols and amino acids did not correspondingly change with the colors, but the concentration of caffeine in the beverage decreased during storage. Among the major catechins, EGCG、ECG、EGC decreased, and GCG、CG、GC increased with heat sterilization and storage treatments. The changes in quality attributes of the different beverages could be due to variation in content of tea catechins, amino acid and caffeine. Reference | Related Articles | Metrics Cited: Baidu(9) Select Application of Fertilization Bio-organic System in Tea Plantation of South China TANG Jin-chi, ZHANG Chi, ZHAO Chao-yi, TANG Hao, LI Jian-long, DAI Jun Journal of Tea Science    2008, 28 (3): 201-206.   DOI: 10.13305/j.cnki.jts.2008.03.006 Abstract （594）      PDF（pc） （243KB）（354）       Knowledge map    Save Fertilization Bio-organic System (FBO)is applicated in Yingde tea plantation of south China. The tea quality, yield and soil physico-chemical properties were analyzed after one year. Result showed that FBO can obtain the same quality and higher yield under less chemical fertilizer. FBO can improve the physical and chemical characteristics of soil. As a new fertilization management system, FBO will not only promote the soil structure of tea plantation and decrease the fertilization of chemical fertilizer, but also improve soil properties and develop better circulation with the time elapsed. So it has wide application prospects in tea plantation in the future. Reference | Related Articles | Metrics Cited: Baidu(9) Select Protective Effect of Tea Polysaccharides on Carbon Tetrachloride Induced Liver Injury in Mice FANG Wei, CHEN Yan, SUN Yu-jun Journal of Tea Science    2008, 28 (1): 67-71.   DOI: 10.13305/j.cnki.jts.2008.01.012 Abstract （410）      PDF（pc） （421KB）（392）       Knowledge map    Save A polysaccharide named TPS-II was isolated from the water extraction of Liu’an Roasted Green Tea and purified by chromatography. The homogeneity of TPS-II was identified, its protective effect on carbon tetrachloride induced liver injury in mice was investigated. Results indicated that the molecular weight of TPS-II is about 1.01×105, whose total content of saccharide and protein were 85.30% and 2.80% respectively, and its protective effect against CCl4 induced acute liver injury is significant. Reference | Related Articles | Metrics Cited: Baidu(9) Select 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 （330）      PDF（pc） （239KB）（526）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(9) Select Study on Inhibitation of Agrobacterium rhizogenes by Tea Catechin and Screening of Anti-polyphenol Strain MAO Qing-li, SHI Zhao-peng, LI Lin, LIU Zhong-hua, ZHU Qi Journal of Tea Science    2007, 27 (3): 243-247.   DOI: 10.13305/j.cnki.jts.2007.03.006 Abstract （527）      PDF（pc） （495KB）（385）       Knowledge map    Save This paper investigated inhibition of Agrobacterium rhizogenes by tea catechin and screening of the anti-polyphenol strain.The results showed that the catechin (TC80), which MIC90 was 25~100 μg/ml, showed the obvious inhibition of Agrobacterium rhizogenes. This showed that the plenty of polyphenols in the tea plant was a key factor to restrict Agrobacterium rhizogenes-mediated transformation of tea plant. An anti-polyphenol strain R1000AP obtained by anti-polyphenol screening, which anti-polyphenol capability enhanced 10~40 times. The hairy root frequency induced by the strain increased by 46.5%（P<0.05）compared to the non-anti-polyphenol strain. Reference | Related Articles | Metrics Cited: Baidu(9) Select Molecular Identification, Bioinformatic Analysis and Prokaryotic Expression of the Cyclophilin Gene Full-length cDNA from Tea Plant (Camellia sinensis) ZHANG Ya-li, ZHAO Li-ping, MA Chun-lei, CHEN Liang Journal of Tea Science    2007, 27 (2): 120-126.   DOI: 10.13305/j.cnki.jts.2007.02.005 Abstract （477）      PDF（pc） （1813KB）（176）       Knowledge map    Save A cDNA clone, encoding cyclophilin, obtained by random sequencing of young shoot cDNA library from tea plant (Camellia sinensis). The full-length cDNA of the cyclophilin gene was 949 bp(GenBank accession No. DQ904327), containing a putative ORF of 495 bp, encoding 164 amino acids and the predicted MW were 17.47 kD and pI was 8.54, respectively. A “CAAT” signal in 5′ untranslated region and a polyadenylated signal of “AATAA”poly-A in 3′untranslated regions of cyclophilin mRNAs were found. The presumed amino acid sequences of tea plant were aligned with those of other 26 organisms through CLUSTAL W. The phylogenetic analysis based on the Neighbor-Joining method showed the similarity was greater than 85% between cyclophilin genes of tea plant and Oryza sativa (japonica cultivar-group), Solanum tuberosum, Triticum aestivum etc. Primers were designed on the open reading frame of the cyclephilin gene of tea plant to construct the expressive vector pET/Csin-Cyp. A recombinant protein about 23 kD in the Escherichia coli BL21 (DE3) was induced. Reference | Related Articles | Metrics Cited: Baidu(9) Select AFLP Analysis of Genetic Diversity of Tea plant Germplasms in Guangdong Province ZHAO Chao-yi, LUO Jun-wu, HUANG Jian-an, TAN He-ping Journal of Tea Science    2006, 26 (4): 249-252.   DOI: 10.13305/j.cnki.jts.2006.04.003 Abstract （432）      PDF（pc） （371KB）（246）       Knowledge map    Save Based on AFLP method, AFLP figure were obtained in Guangdong tea plants. In this study, totally 365 bands were amplified by 5 pairs of primes and 73 bands were amplified by each primer pair on average, a total of 338 (92.6%) polymorphic AFLP markers were detected. The results indicated that the genetic distance (GD) based on AFLP data by using DPS 2000 was significant. The GD(0.5) is highest between Guibeidaye and Fenghuangshuixian, but the GD(0.12752) between Qingliangshan tea and Qingyuanbijia tea is low. This indicated that the Guangdong tea plant has a high genetic diversity. Reference | Related Articles | Metrics Cited: Baidu(9) Select Establishment of Predictive Model for Quantitative Analysis of Major Components in Jasmine Tea by Near Infrared Spectroscopy(NIRS) CHEN Mei-li, ZHANG Jun, GONG Shu-ying, TANG De-song, ZHANG Ying-bin, GU Zhi-lei Journal of Tea Science    2013, 33 (1): 21-26.   DOI: 10.13305/j.cnki.jts.2013.01.002 Abstract （755）      PDF（pc） （580KB）（334）       Knowledge map    Save Taking 112 representative jasmine tea as research material, the quantitative calibration models for determining the contents of 13 chemical compositions such as total tea polyphenols (TP), free amino acids (AA), caffeine (CAFF), water extract, GA, GC, EGC, C, EC, EGCG, GCG, ECG, CG were established by NIRS combined with chemometrics. Q-value taking all important statistical values into account can evaluate the quality of models. Results showed that almost all the Q-value of models was 0.8~0.9, except for CG with a Q-value of 0.7702. Each of the 13 predictive models was applied for external inspection. Coefficients of correlation (R) between predicted value by NIR and the actual value were exceed 0.9, except CAFF and GCG was 0.7~0.8 and GC、EGCG、ECG、CG was 0.8~0.9. The established models present high stability and predictive accuracy. This paper provided a simple and convenient method for measuring the contents of major quality components in jasmine tea. Reference | Related Articles | Metrics Cited: Baidu(9) Select Influence of AM on the Growth of Tea Plant and Tea Quality under Salt Stress LIU Jie, XIAO Bin, WANG Li-xia, LI Jiao, PU Guo-tao, GAO Ting, LIU Wen Journal of Tea Science    2013, 33 (2): 140-146.   DOI: 10.13305/j.cnki.jts.2013.02.012 Abstract （619）      PDF（pc） （628KB）（557）       Knowledge map    Save By adopting mesocosm experiment, Camellia sinensis (L.) O. Kuntze var. Wuniuzao tea plant was used as test material. This paper studied the effects of inoculating arbuscular mycorrhizal fungi (AMF) on the growth of tea plant, the absorption of mineral nutrition, the water content in leaf tissue and the quality of tea under salt stress. AMF-inoculation could effectively promote growth and nutrient uptake of tea plant, deccrese the water saturation deficit and improve the growth quality of tea plant and the quality of tea, compared with ordinary cultivation. Under salt stress, the growth of treated tea plant was inhibited, and N, P, K, Mg, Fe and Zn contents in the treated tea plant, K+/Na+ ratio and fruit yield were all decreased, while inoculation with AMF could mitigate the inhibitory effect of salt stress on tea plant growth, made the N, P, K, Mg, Fe, Zn contents in the tea plants were increased by 7.7%, 31.2%, 20.2%, 23.8%, 9.4% and 9.5%, respectively, comared with the control tea plant, and made K+/Na+ ratio of the plant increased obviously. It was suggested that AMF could promote the plant growth and nutrient uptake of tea plant under salt stress, increase the plant salt-tolerance, and improve the tea yield and nutrient quality. Reference | Related Articles | Metrics Cited: Baidu(9) Select Advances in Tea Plant Genetics and Breeding LIANG Yuerong, SHI Meng Journal of Tea Science    2015, 35 (2): 103-109.   DOI: 10.13305/j.cnki.jts.2015.02.001 Abstract （829）      PDF（pc） （567KB）（901）       Knowledge map    Save Advances in germplasm enhancement of tea breeding, techniques for identification of new tea cultivars, changes in breeding objectives, improvement of breeding program, achievements of tea breeding, system of propagation and extension of new tea cultivars were reviewed in this paper, which provides useful information for further studies in tea genetics and breeding. Hybridization is still the major method for innovating tea breeding materials, and the physical and chemical mutagenesis methods have been extensively used, while transgenic technique remains to be further improved. Combination of the high resolution inspecting equipments and the gene identification technology with the forecasting models established by computer technology made the early identification of tea cultivars more accurate. The breeding target has been diversified after going through yield breeding, quality breeding and early flushing breeding stages. Improving early identification accuracy and shortening breeding cycle will be the aim for tea breeding technology development. Reference | Related Articles | Metrics Cited: Baidu(9) Select Review on the Changes of Biochemical Components and the Influencing Factors in Piling Process of Yellow Tea HUA Jinjie, JIANG Yongwen, YUAN Haibo, YIN Junfeng, ZHONG Weibiao, YU Shuping, XIE Qiantu Journal of Tea Science    2015, 35 (3): 203-208.   DOI: 10.13305/j.cnki.jts.2015.03.001 Abstract （587）      PDF（pc） （498KB）（795）       Knowledge map    Save During the piling process, dramatic changes of biochemical components in tea leaves are occurred under heat and humid effects: the content of chlorophyll drops sharply under oxidative degradation reactions, the composition and proportion of catechins are significantly changed under oxidation and isomerization reactions, the contents of amino acids and soluble sugar are also been changed. These changes provide an important material foundation for the unique quality formation of yellow tea: yellow soup, yellow leaves, mellow taste, etc. This paper reviewed the dynamic variation of quality biochemical compositions and microorganism in the piling process, the key influencing factors of piling process, as well as puts the prospects for the future research trends of piling technology. Reference | Related Articles | Metrics Cited: Baidu(9) Select Variation of Catechins and Purine Alkaloids Fingerprints during the Formation of Fresh Scent-Flavor Oolong Tea CHEN Lin, CHEN Jian, ZHANG Ying-gen, WU Ling-sheng, WANG Zhen-kang, YANG Wei, YOU Zhi-ming Journal of Tea Science    2011, 31 (6): 493-503.   DOI: 10.13305/j.cnki.jts.2011.06.003 Abstract （486）      PDF（pc） （1059KB）（173）       Knowledge map    Save The spring shoots of Tieguanyin, Huangdan, Jinguanyin, Huangguanyin (Camellia sinensis) was respectively used as materials for the test, and catechins and purine alkaloids of the samples prepared during the period of shoot growth and the process of fresh scent-flavor Oolong tea were determined by high-performance liquid chromatography. The results showed that the stability, precision and reproducibility of the method were qualified for requirements to build catechins and purine alkaloids fingerprints of tea samples. When dealt with ChemPattern 2.0 Professional Version, a kind of fingerprint data processing software, the consistent pattern recognition results could be obtained by similarity analysis, cluster analysis and principal component analysis. The fingerprints of various tea samples were quite different during the period of shoot growth, and could be distinguished from the WIP of fresh scent-flavor Oolong tea. Every tea sample of the WIP of fresh scent-flavor Oolong tea could be well identified by cluster analysis (Euclidean-Nearest Neighbor), especially for principal component analysis (data pretreated with Log Transformation). The change in the content of (-)-epigallocatechin (EGC) was the most obvious during the period of shoot growth in each tea sample, which was followed by (-)-epigallocatechin gallate (EGCG) and caffeine. While the change in the content of (-)-epigallocatechin gallate (EGCG) was more obvious during the process of fresh scent-flavor Oolong tea, which was followed by EGC. The contents and compositions of catechins and purine alkaloids changed more significantly during the period of shoot growth than those in the process of fen-flavor Oolong tea. Reference | Related Articles | Metrics Cited: Baidu(9) Select Study on Physiological Characteristic of Tea Plant Inoculated by VA Mycorrhiza LI Yuan-hua, ZHENG Fang, NI De-jiang, YANG Jiang-fan, SHI Yu-tao Journal of Tea Science    2011, 31 (6): 504-512.   DOI: 10.13305/j.cnki.jts.2011.06.012 Abstract （473）      PDF（pc） （867KB）（221）       Knowledge map    Save The physiological characteristic of tea plant inoculated by VA mycorrhiza was studied. Results showed that 50d after inoculation, the chlorophyll content in tea leaves inoculated by VA mycorrhiza was higher than that uninoculated by VA mycorrhiza. Results also indicated when the photosynthetical available radiation was in the range of 0~1200μmol/m2·s, the net photosynthesis rate, the stomata conductance and the transpiration rate of the tea plant inoculated by VA mycorrhiza were all higher than those of the control, the water use efficiency (WUE) increased rapidly in earlier stage, then decreased gradually after reaching the peak, the degrees of saturation of leaves decreased gradually. After the tea plant inoculated by VA mycorrhiza, MDA content of tea leaves decreased while the hydroxyproline content decreased first and increased later with the increase of infection rate. The inoculation of VA mycorrhiza can improve the activities of protective enzymes of tea plant. During the resied of 90d after inoculation, the activity of POD reached the peak, the activity of SOD increased slightly first and then decreased smoothly. CAT activity of tea plant treated by VA mycorrhiza was always higher than that of the control. Reference | Related Articles | Metrics Cited: Baidu(9) Select Establishment of the Predictive Models for Quantitative Analysis of Major Components in Green Tea Infusion by Near Infrared Spectroscopy (NIRS) WANG Yu-xia, XU Rong-rong, REN Guang-xin, WANG Sheng-peng, WAN Xiao-chun, ZHANG Zheng-zhu Journal of Tea Science    2011, 31 (4): 355-361.   DOI: 10.13305/j.cnki.jts.2011.04.002 Abstract （540）      PDF（pc） （459KB）（490）       Knowledge map    Save Based on the large amounts of analyzing of major components in samples of green tea infusion, combining the chemical analysis results with near infrared spectra of tea infusion samples scanned by near infrared spectroscopy, this paper established and optimized quantitative analysis models of water extract, tea polyphenols, free amino acids, soluble sugars, caffeine, total catechins, EGCG, EC, EGC, EGC and GA by using partial least squares (PLS) method. Each of the 11 predictive models was applied for the external inspection. Results showed that almost all the decision coefficients of cross test and predictive models were exceed 95%, except for EGC and GA. RPDs of models were exceed 3, except for GA with a RPD of 2.67. The established models present high stability and predictive accuracy. This paper provided a new method for the analysis of major quality components in tea infusion and tea beverages by near infrared spectroscopy. Reference | Related Articles | Metrics Cited: Baidu(9) Select Effect of Light Quality on Tea Polyphenol Content and Activities of Antioxidantive Enzymes in Tea Callus ZHOU Lin, CHEN Zhou-yi-qi, WANG Yu-hua, YANG Lu-cheng, FANG Wan-ping, LI Xing-hui Journal of Tea Science    2012, 32 (3): 210-216.   DOI: 10.13305/j.cnki.jts.2012.03.010 Abstract （524）      PDF（pc） （861KB）（306）       Knowledge map    Save Calli were induced from the mature seed of tea cultivar ‘Longjing 43’ (C. sinensis cv. Longjing 43) using different light spectrum qualities. The effects of different lights on the tea polyphenol (TP) contents and the activities of antioxidantive enzymes (superoxide dismutase and catalase) in calli were analyzed. The results showed that the TP content, superoxide dismutase (SOD) activity and catalase (CAT) activity of the callus that treated with different light spectrum qualities varied with light quality and treatment time. Calli grew better under blue light than other treatments. The TP content of each treatment increased from 1~10d and reduced from 10~20d. The TP content under blue light was lower than the control while that under red light was much higher than the control, simultaneously green and yellow light had insignificant influence. The activity of SOD under white light was significantly higher than other treatments, while that of red light was significantly lower. The activity of CAT under white light was also significantly higher than other treatments. However, green and yellow light may not be conducive to the synthesis of CAT. Reference | Related Articles | Metrics Cited: Baidu(9) Select Genetic Diversity and Differentiation of Longjing Tea Population Based on SSR Markers WANG Li-yuan, JIANG Yan-hua, DUAN Yun-shang, CHENG Hao, ZHOU Jian, ZENG Jian-ming, WEI Kang Journal of Tea Science    2011, 31 (1): 40-44.   DOI: 10.13305/j.cnki.jts.2011.01.007 Abstract （445）      PDF（pc） （211KB）（276）       Knowledge map    Save The genetic diversity and differentiation of 91 individuals from five populations of Longjing tea landrace were characterized by 48 pairs of SSR markers. It was showed that the level of genetic diversity within Longjing tea population was high. The polymorphism information content (PIC) was ranging from 0.0567 to 0.7476 and the average PIC was 0.4382. Among 48 SSR sites in study, 16 was high polymorphism, 30 was medium polymorphism. Hardy-Weinberg equiliberum (HWE) test showed that 33.3% SSR sites were in accord with the HWE and 66.7% sites were not in HWE. AMOVA analysis showed that percentage variation among populations was 3.45% and percentage variation within individuals was 94.98%. The genetic differentiation was lower in Longjing tea population, the fixation indices within individuals and among populations was 0.0502 (FIT) and 0.0345 (FST) respectively. Reference | Related Articles | Metrics Cited: Baidu(9) Select Application of Bayes Stepwise Discrimination Analysis on Chemical Recognition of Green Tea with Chestnut-like Aroma YE Guo-zhu, YUAN Hai-bo, JIANG Yong-wen, YIN Jun-feng, WANG Fang, CHEN Jian-xin Journal of Tea Science    2009, 29 (1): 27-33.   DOI: 10.13305/j.cnki.jts.2009.1.005 Abstract （576）      PDF（pc） （248KB）（335）       Knowledge map    Save The teas are classified into two categories—teas with chestnut-like aroma and other ones without chestnut-like aroma, according to the organoleptic evaluation results carried out by experienced experts. The screening process was conducted on the common components of teas with chestnut-like aroma along with the Bayes stepwise screening process, and set the aromatic components after screening as the variables. Then the discrimination equation was established. Results of cross-validation and validation of testing samples demonstrated that the correct rates of discrimination equation, established by cis-jasmone and geranylacetone, reached 94.44% in both discrimination analysis and cross-validation of training dataset, and the 8 testing samples are judged correctly, the correct rates of discrimination was 100%, Thus, it can be concluded that the discrimination equation worked effectively and the results was satisfactory. In addition, it can be seen that the chestnut-like aroma could be distinguished effectively by the selected variables in the principal components figure of cis-jasmone and geranylacetone. Reference | Related Articles | Metrics Cited: Baidu(8) Select Preliminary Study on Biochemical Composition and Processing Quality of Chongzhou Loquat Wild Tea Plants in Sichuan WANG Chun-mei, TANG Qian, DU Xiao, CHEN Chang-hui, XU Jing-yi, LI Pin-wu Journal of Tea Science    2012, 32 (4): 305-312.   DOI: 10.13305/j.cnki.jts.2012.04.011 Abstract （552）      PDF（pc） （770KB）（477）       Knowledge map    Save According to the current resource status and the botanical charactenstic of Chongzhou loquat wild tea plants, the representative plants were selected and divided as six types (from A to F). The major biochemical components were determined, and the quality of manufactured black tea and green tea was evaluated. Results showed that: To different types of Chongzhou loquat tea, free amino acids arranged at (2.46±0.07)%~(5.69±0.10)%, polyphenol content arranged at (21.41±13.48)%~(37.16±0.99)%, caffeine content arranged at (4.01±0.18)%~ (4.88±0.03)%, water extract content arranged at (33.31±2.49)%~(47.28±1.35)%, total catechins arranged at (77.08±1.18)~(236.47±29.59)mg/g. Some types of Chongzhou loquat wild tea plants can be used as resources in the breeding of high content of catechin, caffeine and other specific ingredients of tea varieties. It can be deduced that E-Class was appropriate system of black tea and F-Class was suitable for green tea by using the caffeine ECG, EGC as the first, second and third principle components or the combinational factors on the quality of broken black tea and according to the contents of major biochemical components and polyphenol/amino acids ratio and sensory evaluation scores. It can be inferred from the content of theanine and phenylalanine, total catechins and catechins components that E-class was closer to the cultivative type among 6 types of Chongzhou loquat tea plants. Reference | Related Articles | Metrics Cited: Baidu(8) Select Effect of Light-shading on Accumulation of Chlorophylls and Their Precursors in Tea Shoots SHU Hua, WANG Ying-feng, ZHANG Shi-kang, LIANG Yue-rong, LU Jian-liang, LI Da-wei, OU Yang-mei, LI Na-na, ZHU Yue-jin Journal of Tea Science    2012, 32 (2): 115-121.   DOI: 10.13305/j.cnki.jts.2012.02.011 Abstract （717）      PDF（pc） （724KB）（299）       Knowledge map    Save Effects of light-shading on accumulation of chlorophylls and their biosynthetic precursors in tea cultivars Jiukeng, Longjing43, Shuigu were investigated using dark light-shading net. It showed that light-shading increased the accumulation of chlorophylls in tea shoots, accompanying decrease in levels of aminolevulinic acid (ALA), Porphobilinogen (PBG) and urogen Ⅲ and increase in levels of protoporphyrin Ⅸ (Proto Ⅸ), magnesium protoporphyrin Ⅸ (Mg-Proto Ⅸ) and protochlorophyllide (Pchlide). Reference | Related Articles | Metrics Cited: Baidu(8) Select Influence of Extrusion Parameters on Crude Fiber in the Extruded Green Tea Leaves WANG Bo, YE Yang, ZHOU Xiao-fen, QIAN Yuan-feng Journal of Tea Science    2012, 32 (1): 29-36.   DOI: 10.13305/j.cnki.jts.2012.01.004 Abstract （530）      PDF（pc） （588KB）（511）       Knowledge map    Save Extruded green tea leave processed with a twin screw extruder, using response surface design method to establish the regression model between the moisture content of material, feeding speed, rotational speed of screw, temperature of barrel and the content of crude fiber in the green tea leaves. The results showed that the significance of parameters on the content of crude fiber in the green tea dregs was decreased according to the order of rotational speed of screw>temperature of barrel>feeding speed>moisture content of material. The optimal parameters of low content of crude fiber in the green tea dregs were as follows: moisture content of material 70%, feeding speed rotational 90r/min, speed of screw 90r/min and temperature of barrel 50℃. At this point, the content of crude fiber in the tea dregs was around 15%, compared with the raw materials before extrusion, the content of crude fiber decreased 3%. Reference | Related Articles | Metrics Cited: Baidu(8) Select Determination of Fluoride in Tea with Oxygen Bomb Combustion and Ion Chromatography Method CAI Hui-mei, HOU Ru-yan, GAO Hong-jian, WAN Xiao-chun Journal of Tea Science    2009, 29 (3): 225-230.   DOI: 10.13305/j.cnki.jts.2009.3.008 Abstract （789）      PDF（pc） （304KB）（254）       Knowledge map    Save The method of determining total fluoride in tea has been investigated, with oxygen bomb combustion and ion chromatography. The result showed that the sample of tea was burned in the oxygen bomb with 3 MPa purity oxygen, the content of total fluoride was determined directly by means of ion chromatography. The gradient elution procedure was optimized as 5~40 mmol/L and the flow rate as 1.0 mL/min. The linear range of the calibration curve for fluoride was 0.05~30 mg/L with a detection limit of 5 μg/kg. The average recoveries were 90.7%~103.4% with RSD of 0.93%~2.02%. The fluoride in national tea reference material was determined．It was concluded that the advantages of present method are simple operation, high sensitivity and good repeatability. Reference | Related Articles | Metrics Cited: Baidu(8) Select Effects of Fu Brick Tea and Its Formula on the Content of TG in L-02 Steatotic Hepatocytes XU Xiao-jiang, HUANG Jian-an, XIAO Li-zheng, YUAN Yong, XIAO Wen-jun Journal of Tea Science    2011, 31 (3): 247-254.   DOI: 10.13305/j.cnki.jts.2011.03.011 Abstract （571）      PDF（pc） （427KB）（532）       Knowledge map    Save Using 1mL/L of 20% medical fat emulsion to process L-02 liver cells for 48h in order to replicate non-alcoholic fatty degeneration of liver cells, and then adding different concentrations of extracts and its formulas to process separately for 24h and 48h, automatic biochemical analyzer detects the level of triglycerides (TG) in liver cells, investigate the effects of Fu Brick Tea extraction and the two formulas on the content of TG in L-02 Steatotic Hepatocytes. Results showed that Fu brick tea extraction and formula 1 can significantly lower TG levels in fatty liver cells(P<0.05), while comparing with the Xue Zhi Kang group, those two groups presented no significant difference (P>0.05). Accordingly, Fu brick tea and formula 1 reflect a wide prospect of development and application. Reference | Related Articles | Metrics Cited: Baidu(8) Select Protein Extraction Method Suitable for Tea Plant LI Qin, HUANG Jian-an, LIU Shuo-qian, LI Juan, LIU Zhong-hua Journal of Tea Science    2011, 31 (3): 173-178.   DOI: 10.13305/j.cnki.jts.2011.03.014 Abstract （487）      PDF（pc） （395KB）（242）       Knowledge map    Save In order to develop an efficient protein extraction method suitable for two-dimensional electrophoresis from tea plant, three methods (TCA/acetone precipitation, improved Tris-HCl extraction and phenol-methanol/ammonium acetate precipitation) for total protein extraction in plant were compared. The result showed that the improved Tris-HCl extraction was the best method suitable for tea leaf protein sample preparation in these three techniques and the extracts were separated by two-dimensional electrophoresis. Consequently, 1117±9.89 protein spots were found and their isoelectric points were found to lie between pI5~7. The relative molecular weight of proteins was between 15.00~95.00kD. The improved Tris-HCl extraction could get the highest resolution of two dimensional electrophoresis and high yield of protein, and it could meet the requirement for the research on tea proteomecis. Reference | Related Articles | Metrics Cited: Baidu(8) Select Application of Tea on Reducing Harmful Components in Smoking YAO Er-min, ZHANG Jun-song, LIANG Yong-lin Journal of Tea Science    2009, 29 (2): 127-130.   DOI: 10.13305/j.cnki.jts.2009.2.007 Abstract （653）      PDF（pc） （228KB）（265）       Knowledge map    Save In order to investigate the reduction of free radical and tobacco-specific nitrosamines (TSNAs) by tea filter, the content of free radical in cigarette mainstream smoke was detected by electron spin resonance (ESR) spectroscopy in conjunction with the spin trapping method. The experimental results showed that the contents of free radical in gas phase and solid phase of tea filter cigarette mainstream smoke were reduced by 16.42%~0.48% and 12.36%~16.48%, respectively, compare with regular filter cigarette. The tobacco-specific nitrosamines (TSNAs) were detected by gas chromatography-thermal energy analyzer. The results indicated that the contents of NNN, NAT, NAB, NNK and total TSNAs in tea filter flue-cured cigarette mainstream smoke were to be reduced by 16.88%, 15.12%, 26.04%, 11.39% and 14.61% respectively, the contents of NNN、NAT、NAB、NNK and total TSNAs in tea filter blended cigarette mainstream smoke were to be reduced by 23.04%, 11.62%, 17.41%, 17.38% and 17.41% respectively, compare with regular filter cigarette. So application of tea-filter in cigarette is an effective way to reduce harmful components in cigarette smoke. Reference | Related Articles | Metrics Cited: Baidu(8) Select Progress on Purine Alkaloids Metabolismin Tea and Other Plants ZHOU Chen-yang, JIN Ji-qiang, YAO Ming-zhe, CHEN Liang Journal of Tea Science    2011, 31 (2): 87-94.   DOI: 10.13305/j.cnki.jts.2011.02.002 Abstract （573）      PDF（pc） （464KB）（990）       Knowledge map    Save Purine alkaloids (e.g. caffeine) can be found in many plants. As excessive intake of caffeine could have side effects on human health, it would be of great significance to obtain a low caffeine level cultivar by regulating metabolism of purine alkaloids. The present paper summarized the distribution, biosynthesis and catabolism (including main and minor pathways) of purine alkaloids, then enzymes and cloning of related genes involved in metabolism of purine alkaloids in tea and other plants. Finally, the exiting problems and possible ways of breeding low caffeine tea cultivars are discussed. Reference | Related Articles | Metrics Cited: Baidu(8) Select Determination of Conjugated Caffeine in Tea by Low-pH Precipitation Method SONG Shuang, HUANG Ye-wei, WANG Xuan-jun, YU Hai-shuang, FANG Chong-ye, SHENG Jun, HAO Shu-mei Journal of Tea Science    2013, 33 (4): 322-326.   DOI: 10.13305/j.cnki.jts.2013.04.005 Abstract （600）      PDF（pc） （527KB）（172）       Knowledge map    Save The feasibility and superiority in the determination of conjugated caffeine in tea by the method of low-pH precipitation was investigated in order to provide some theories for the determination of caffeine content in tea accurately. The aqueous extract of green tea, black tea and fermented Pu-erh tea were selected as test samples. The content of conjugated caffeine of the tea samples was determined by the method of low-pH precipitation. Meanwhile, the results of conjugated caffeine content were verified by the method of chloroform-extraction. The results showed as follows: Low-pH precipitation method is suitable for the determination of conjugated caffeine in tea. The content of conjugated caffeine in fermented Pu-erh tea is the highest (2.59%) among the three tea samples. However, the contents of conjugated caffeine in the green tea and black tea were relatively low (0.04% and 0.07% respectively). Reference | Related Articles | Metrics Cited: Baidu(8) Select Effects of Different Biomass Materials on the Amelioration of Acidic Tea Garden Soil XIE Shao-hua, ZONG Liang-gang, CHU Hui, WANG Zhang-yi, QIU Xiao-lei, MA Ai-jun, HE Ren-hong Journal of Tea Science    2013, 33 (3): 279-288.   DOI: 10.13305/j.cnki.jts.2013.03.009 Abstract （502）      PDF（pc） （758KB）（256）       Knowledge map    Save The amelioration effects of different biomass materials applied to three acidic tea garden soils were examined with the incubation experiments. The results indicated that the pH of three soils (LC, LG and LX) increased by 0.44, 0.31 and 0.26 units averagely while the contents of soil exchangeable acidity, exchangeable aluminum, total soluble aluminum, and total monomeric aluminum decreased significantly after biomass materials treatment for 45 days. Among different biomass materials, the amelioration effects of cow dung, straw compost and commercial organic fertilizer were more prominent than the others. The straw carbon was more effective than other materials in increasing the exchangeable cation contents and the degree of soil base saturation, as well as the soil cation exchange capacity and soil organic matter contents. These results help to better understand the mechanisms of the amelioration. Reference | Related Articles | Metrics Cited: Baidu(8) Select The Detection Method of Nitrite in Tea GU Xiao-ling, LU Cheng-yin*, LIU xin, YU Liang-zi, CHEN-Li-yan, WANG-Qing-hua Journal of Tea Science    2007, 27 (2): 159-162.   DOI: 10.13305/j.cnki.jts.2007.02.011 Abstract （589）      PDF（pc） （379KB）（204）       Knowledge map    Save A spectophotometric method on the determination of nitrite in tea was investigated, which is based on the diazotization of nitrite with p-aminobenzene sulfonic acid under acidic conditions then coupled with N-(1-Naphthyl)- ethylenediamine dihydrochloride in forming the colour-producing response. Because of the interference of polyphenols, pigment and ascorbic acid in tea, the optimum operating conditions of measurement was established. The method showed a good analytical characteristics with correlation coefficients of 0.9993, variation coefficient of 4.6%, and recovery was ranging from 72.90% to 86.53%. It is a rapid, accurate, simple method and applicable for the determination of nitrite in tea. Reference | Related Articles | Metrics Cited: Baidu(8) Select Study on the GCG in Green Tea LU Hai-peng, TAN Jun-feng, GUO Li, GU Ji-ping, LIN Zhi Journal of Tea Science    2008, 28 (2): 79-82.   DOI: 10.13305/j.cnki.jts.2008.02.002 Abstract （554）      PDF（pc） （246KB）（287）       Knowledge map    Save The GCG content in different tea germplasms, change of GCG content during green tea processing and the tea leaf treated with high temperature steam were studied by using the HPLC determination. Results showed that the content of GCG in five tested tea cultivars was more than 1.5% among 200 tea germplasms, and it was increased continuously during the green tea processing. Temperature was the key factor that influenced the GCG content in tea, and the high temperature steam treatment could effectively increase the GCG content in green tea. Reference | Related Articles | Metrics Cited: Baidu(8) Select The Regulation of Oolong Herb Tea on the Serum Lipid Level and the Preventive Effects of ECV in Experimental Hyperlipidemia Rats ZHENG Liang-pu, LIN Wei, YE Hong-zhi, CHEN Wen-lie, HU Hai-xia Journal of Tea Science    2008, 28 (2): 107-110.   DOI: 10.13305/j.cnki.jts.2008.02.012 Abstract （487）      PDF（pc） （216KB）（183）       Knowledge map    Save To establish the hyperlipidmia rat models by feeding high lipid diet, then the herb, tea and oolong herb tea were irrigated into stomach separately for 35 days in succession, the level on the activity of ALT, AST enzyme and the level of cholesterols of TCHO, TG, HDL-C, LDL-C, as well the contents of NO and ET-1 in rat blood measured were measured. Meanwhile, the general conditions and histopathological changes in tissues of liver and kidney were observed to explore the influence of Oolong herb tea on the serum lipid level and the preventive effect on vein endothelium cells in experimental hyperlipidemia rats investigated. Results showed that compared the blood levels of TCHO, TC, LDL-C, TCHO and the ET-1 content were reduced significantly in treatment group while HDL-C and NO increased(P<0.05, P<0.01) compared with the control group. The effect of Oolong herb tea was more remarkable than that of herb and tea treatment. It is concluded that the herb, tea and Oolong herb tea are able to regulate the level of serum lipid effectively prevent hyperlipidemia and have a protective effect of vein endothelium cells. It is showed that the synergistic effect between herb and tea and improve the efficacy in Oolong herb tea. Reference | Related Articles | Metrics Cited: Baidu(8) Select Study on the Burning Character of Tea-seed Oil as An Alternative Fuel in Diesel Engine MA Rong-chao, QIN Wen Journal of Tea Science    2004, 24 (2): 105-108.   DOI: 10.13305/j.cnki.jts.2004.02.006 Abstract （547）      PDF（pc） （312KB）（475）       Knowledge map    Save Vegetal energy is becoming one of the important energy sources for diesel engine. A test of burning character on S195 diesel engine was carried out using tea-seed oil as the alternative fuel. The results showed that it is feasible to burn mixture oil of tea-seed oil and diesel oil without changing the structure of the engine. When burning the tea-seed oil or mixture fuel in the engine, the exhaust pollution is on decline, but the specific fuel consumption rats and deposit charcoal of combustion chambers and injection nozzles are more than ever. The performance of the engine is rather good when burning the mixture of tea-seed oil and diesel oil in same volume and the angle of pre-oil-supplied is 19o CA. Reference | Related Articles | Metrics Cited: Baidu(8) Select Study on Literatures of Tea Medicine in China ZHU Yong-xing, DENG Jun-qi Journal of Tea Science    2003, 23 (2): 129-135.   DOI: 10.13305/j.cnki.jts.2003.02.009 Abstract （557）      PDF（pc） （410KB）（367）       Knowledge map    Save 1060 tea medical literatures were collected from more than 7000 Chinese periodicals. These literatures were written by 653 authors (the first author) from 352 institutions, and were published in 399 periodicals. Cao Jin was the author who wrote the highest amounts of academic papers on tea medical thesis, the institution that possessed the highest amounts of such kind of papers was Zhejiang (Agricultural) University, and the periodical that published the highest amounts of such kind of papers was JOURNAL OF TEA SCIENCE. There are 13 kinds of components with medical values in tea. These components possess 7 kinds of effect concerning human health, such as anti-oxidation, metabolizing modulation, providing important nutrition etc, and by which tea was concerned to prevention and cure of more than twenty kinds of diseases such as diseases on liver, kidney, lung, tummy, the five sense organs and tumors. Following aspects were also statistically analyzed and discussed in the paper: the developing law and trend of tea medical literatures, the distribution and composition of authors, institutions and journals of which the literatures were published. Reference | Related Articles | Metrics Cited: Baidu(8) Select Theanine Preparation with Preparative HPLC ZHANG Ying, SHI Zhao-peng Journal of Tea Science    2004, 24 (4): 283-287.   DOI: 10.13305/j.cnki.jts.2004.04.011 Abstract （455）      PDF（pc） （152KB）（261）       Knowledge map    Save Retention characteristics of theanine were investigated on C18 column for preparative high performance liquid chromatography (prep-HPLC). Based on frontal analysis and adsorption isotherm, effects of chromatographic conditions to separation were studied on overload injection. Results showed that the separation effect of volume overload is better than that of concentration overload. And large granule solid phase is recommended for large-scale purification of theanine on C18 column. Reference | Related Articles | Metrics Cited: Baidu(8) Select Effects of Tea Catechins on Lead-induced Lipid Peroxidation Damage in HepG2 Cells and Tea Polyphenol on the Content of Lead in Lead-exposed Mice PIAO Zai-ri, Wang Yue-fei, YANG Xian-qiang, CHEN Liu-ji, YANG Yong, ZHAO Bao-lu, JIAO Hong-li, ZHOU Dang-yi Journal of Tea Science    2003, 23 (2): 119-123.   DOI: 10.13305/j.cnki.jts.2003.02.007 Abstract （463）      PDF（pc） （305KB）（485）       Knowledge map    Save The effects of tea catechins on lead-induced lipid peroxidation damage in HepG2 cells and tea polyhenol on the content of lead in lead-exposed mice were investigated.HepG2 cell viability was determined using the MTT method,lipid peroxidation was assayed by detetmining the production rate of thibarbiturie acid reactive substance(TBARS)which was expressed as malondialdehyde(MDA)equivalents.The content of lead in lead-exposed mice was determined using hydride atomic fluorescence spectroscopic method. Results showed that tea catechins had protective effects on lead-exposed HepG2 cell viability and inhibitory effects on TBARS formation in HepG2 cells.All the indices of the mice in the exposed groups were significantly higher than those in the control.Tea polyphenol was able to accelerate the removal of lead from liver,but the same effects were not found in blood、kidney, brain and thigbones. Reference | Related Articles | Metrics Cited: Baidu(8) Select Application of Instantaneous Controlled Pressure Drop on Tea Processing WANG Yue-fei, YANG Xiu-fang, REN Peng, FENG Li-yun, YANG Xiang-qiang Journal of Tea Science    2005, 25 (4): 311-314.   DOI: 10.13305/j.cnki.jts.2005.04.013 Abstract （519）      PDF（pc） （830KB）（177）       Knowledge map    Save Using electron microscopy the tissue structure of tea leaves treated by controlled pressure drop process and traditional processing technology as well as the untreated fresh tea leaves were observed and described by the theory and method of computer graphics. The results showed different cell disruption rate, and this offered academic gist for that leaves of instantaneous controlled pressure drop process have higher inclusion leaching rate and little leaching time. It also provided a distinguishable method to protect of intellectual property of this technology. Reference | Related Articles | Metrics Cited: Baidu(7) Select Studies on the Fluorescent Green Spot Disease on Tea Foliage ZHANG Li-xia, GUO Yan-kui, HUANG Xiao-qin, XIANG Qin-zeng, XIA Wen-juan, JIA Ming Journal of Tea Science    2005, 25 (1): 75-80.   DOI: 10.13305/j.cnki.jts.2005.01.014 Abstract （516）      PDF（pc） （926KB）（303）       Knowledge map    Save By using the methods of field investigation, microbial cultivation, pathological anatomy and electron probe, a preliminary investigation on the symptom, characteristic of occurrence and field distribution, etiology of the fluorescent green spot disease on tea leaves was conducted by the authors. Results showed that the representative symptom of this disease was green spots with fluorescence and irregular in shape; the lower epidermis of diseased leaves showed local convex which caused by the pathological changes of the spongy cells including the structural damage, volume expanding and the extrusion between the spongy cells. The occurrence of disease was closely related with the growth vigour of tea plant and nutrient supply. The distribution of disease in tea garden was characteristic of scattering and asymmetric, and having no disease center of occurrence. Pathogenic microbes weren’t discovered in the process of microbial isolation and cultivation. However, by transmission electron microscope, it could be observed that the cell membranes were damaged and many vacuoles formed in cytoplasm. By scanning electron microscope, various abnormal cells were found in tea foliage at the granular protrusions. Meanwhile, a certain amounts of calcium oxalate crystals were found within the spongy cells. On the basis of all above results, it could be deduced that this disease was classified to the physiological types． Reference | Related Articles | Metrics Cited: Baidu(7) Select Effect of Raw Material Processing Technology on Processing Characteristic of the Green Tea Beverage YIN Jun-feng, LIN Zhi, TAN Jun-feng, YUAN Hai-bo, YU Guang-bing Journal of Tea Science    2005, 25 (3): 189-196.   DOI: 10.13305/j.cnki.jts.2005.03.006 Abstract （607）      PDF（pc） （332KB）（514）       Knowledge map    Save Different raw materials made by different tender degree and processing technique was adopted to process green-tea beverage. The quality characteristic of beverage and the adaptability of different raw materials are studied by analyzing the dynamic changes of tea polyphenols, caffeine, amino acid, catechins, the chromaticity, the evaluation of organoleptic quality of tea beverage and a series of destructiveness experiment. A processing of raw materials which was suitable for green tea beverage was putted forward. Reference | Related Articles | Metrics Cited: Baidu(7) Select Studies on Aroma Composition of Huangdan Fresh Shoots and Distribution of Its Aroma Precursor of Glucoside MIAO AI-qing, JIANG He-yuan, LI Jia-xian, HU Hai-tao, HE Yu-mei, HAN Bao-yu Journal of Tea Science    2003, 23 (2): 159-162.   DOI: 10.13305/j.cnki.jts.2003.02.014 Abstract （394）      PDF（pc） （334KB）（266）       Knowledge map    Save The content of free essential oil in stems was higher than that in leaves and whole shoots of Huangdan cultivar. The detected amount in stems was 20.95 mg / kg, the amount in shoots was 12.42 mg / kg, whereas the amount in leaves was only 8.15 mg / kg. Furthermore, the detected amount of free alcohol in stems was 14.87 mg / kg, and was 3.46 and 5.65 times of that from shoots and leaves, respectively. The aroma components in tea shoots was the most, and thirty-six components were detected. And twenty-four and nineteen components were respectively identified in stems and leaves. The characteristic aroma profile of Chinese Oolong tea had been measured in the experimented fresh shoots, and the most of these components was contained in large amount in stems. The numeral distribution of bound aroma procuror of glucoside from stems, leaves and shoots were reversed to those of free aroma. Reference | Related Articles | Metrics Cited: Baidu(7) Select Effect of Mn Addition Treatment on Accumulation of Mn and Physiological Active Substance in Tea Plants CHANG Shuo-qi, PENG Ke-qin, ZHANG Ya-lian, LIU Hong-yan, FU Hai-ping Journal of Tea Science    2008, 28 (5): 331-338.   DOI: 10.13305/j.cnki.jts.2008.05.003 Abstract （510）      PDF（pc） （392KB）（524）       Knowledge map    Save Hydroponic cultivation was used to study the effects of long-term treatment with different levels of Mn on accumulation of Mn and physiological active substance in two tea cultivars. The result indicated that Fuding cultivars shows stress phenomenon of Mn after long-term treated by Mn addition treatment. while that of Zhu yeqi cultivar is not. Mn concentration in tea leaves of Zhu yeqi cultivar is higher than that of Fuding during growing 50 days and 176 days respectively. Except the A treatment the Mn concentration in other treatment, the tea plant leaves of Fuding cultivar are higher than that of Zhu yeqi cultivar in 143 days. At the middle stage, some leaves of Fuding cultivar show the phenomenon of Mn stress, chlorophyll content in tea leaves decrease, young leaves become yellow, old leaves become brown. The change of Superoxide Dismutase (SOD), peroxidase (POD), polyphenoloxidase (PPO) and Maleic Dialdehyde (MDA) activity shows tea plants are in the situation of Mn stress. However, Zhu yeqi cultivar shows greater ability of anti-Mn stress than that of Fuding cultivar. This indicated that the ability of anti-Mn stress for tea pant showed relationship with tea plant cultivar. Reference | Related Articles | Metrics Cited: Baidu(7) Select Study on the Impact of Caffeine and BSA on the Formation of TFDG by the Chemical Oxidation of EGCG and ECG ZHANG Jian-yong, JIANG He-yuan, JIANG Yong-wen Journal of Tea Science    2007, 27 (3): 185-191.   DOI: 10.13305/j.cnki.jts.2007.03.003 Abstract （521）      PDF（pc） （480KB）（234）       Knowledge map    Save The impact of caffeine(CAF) and bovine serum albumin (BSA) on the formation of theaflavin-3,3’-digallate was compared and analyzed. The results on chemical oxidation showed that CAF and BSA had obvious inhibitory action on the formation of Theaflavin-3,3’-digallate. Under identical condition, BSA showed the same inhibitory action as CAF. When BSA and CAF were existing in the same chemical oxidation system, the complicated competition and cooperation were investigated. Reference | Related Articles | Metrics Cited: Baidu(7) Select Effect of Different Plucking Season on Aroma Constituents in Deep-Fermented Lingtoudancong Oolong Tea ZHANG Ling-yun, ZHANG Yan-zhong, YE Han-zhong Journal of Tea Science    2007, 27 (3): 236-242.   DOI: 10.13305/j.cnki.jts.2007.03.002 Abstract （580）      PDF（pc） （437KB）（356）       Knowledge map    Save The effect of different plucking season on aroma constituents in Lingtoudancong Oolong tea was investigated by gas chromatography and mass spectrometry analysis. Results showed that the tea which plucked in summer possessed more kinds of aroma constituents, higher total essential oil and lower concentration of flower aroma constituents. The tea plucked in spring and autumn possessed fewer kinds of aromatic constituents, lower amounts of essential oil, but with higher concentration of characteristic aroma constituents. The difference of characteristic aroma constituents expressed in the contents of linalool and linalool oxide in different plucking season. The tea plucked in autumn and spring seasons showed lower content of linalool and linalool oxide (50.98%~51.72%). However tea plucked in summer season showed a higher content of linalool oxide, cadinol and muurolene (more than 70.33%). The concentration of essential constituents such as α-citral, indole, jasmone and nerolidol are higher in autumn tea than those in other teas. The result of sensory evaluation showed that the sensory quality score of autumn tea is higher. Reference | Related Articles | Metrics Cited: Baidu(7) Select Study on the Process of Machine-processed Needle-Shaped Famous Tea YU Zhi, YANG Yan, ZHOU Ji-rong, NI De-jiang Journal of Tea Science    2007, 27 (4): 311-315.   DOI: 10.13305/j.cnki.jts.2007.04.009 Abstract （474）      PDF（pc） （325KB）（200）       Knowledge map    Save Orthogonal regression method was adopted to optimize the process of needle tea by 6CZZ-600 tea shape machine. The result showed that shaping temperature had a significantly effect on the content of tea polyphenol and chlorophyll, and leaf weight had a significantly effect on amino acid and chlorophyll, but the turning rate had little effected on them. The content of amino acid and soluble sugar increased first, and then declined according to the rising temperature, the content of tea polyphenol and chlorophyll declined all along. Too high temperature accelerated the reducing of chlorophyll, but shaping in low temperature would lead to a boring aroma. The content of tea polyphenol and chlorophyll declined according to the increasing of leaf weight, but the content of amino acid and soluble sugar increased first, and then declined. Too much leaf would lead to bad color of green tea, but too little could not achieve good quality of tightness and thinness. Combination the demand of excellent needle tea quality and the efficiency of producing, the optimized mechanical process of excellent needle green tea was: leaf weight was 100βg to 150βg per trough, at 90℃ to 110℃, rotate rate was 184βr/min to 192βr/min. Reference | Related Articles | Metrics Cited: Baidu(7) Select 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 （434）      PDF（pc） （240KB）（755）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(7) Select Separation and Quantitation of Theanine Enantiomers on Ligand Exchange Chromatography with Chiral Mobile Phase LI Yin-hua, LIU Zhong-hua, HUANG Jian-an Journal of Tea Science    2006, 26 (4): 280-284.   DOI: 10.13305/j.cnki.jts.2006.04.009 Abstract （475）      PDF（pc） （377KB）（189）       Knowledge map    Save Ligand exchange chromatography with chiral mobile phases was established for the separation of theanine enantiomers.The optimum condition was :Polaris C18 column, mobile phase: L-proline: Cu2+=2:1, the concentration of Cu2+ was 0.5βmmol/L, pH6.8, the volume of methanol is 2%, wavelength: 254βnm;flow rate:0.9βml/min, column temperature:30℃. There was a good linearity between peak areas and injection quantities of L-Theanine ranging from 0.09542βμg~4.241βμg and D-Theanine ranging from 0.08486βμg~4.243βμg. The recovery of L-Theanine range from 97.45%~100.4% and D-Theanine range from 97.07%~100.1%. Reference | Related Articles | Metrics Cited: Baidu(7) Select Comparison of Chemical Constituents and Antioxidative Activities among Different Grades of Pu-erh Tea LV Hai-peng, LIN Zhi, ZHANG Yue, LIANG Yue-rong Journal of Tea Science    2013, 33 (4): 386-395.   DOI: 10.13305/j.cnki.jts.2013.04.012 Abstract （589）      PDF（pc） （860KB）（584）       Knowledge map    Save The antioxidative activity, aroma constituents and the major chemical components of three grades of Pu-erh tea, i. e. high, medium and low grade, were studied and compared. Results showed that the significant difference（P<0.05）was shown in evaluation of the total antioxidative activity, scavenging hydroxyl free radical activity, scavenging DPPH free radical activity, total amount of alcohols compounds, total amount of heterocyclic oxygen compounds, total flavonoids and tea pigments between high and low grades. When compared with high or low grade, the medium grade of Pu-erh tea was found no significant difference（P>0.05）in the others testing index except the total antioxidative activity, scavenging hydroxyl free radical activity, tea polyphenols and total flavonoids. Principal component analysis showed that the important indicator to distinguish the grade of Pu-erh tea seemed to be the scavenging hydroxyl free radical activity, the total antioxidative activity, tea polyphenols, total flavonoids and total amount of alcohols compounds. Reference | Related Articles | Metrics Cited: Baidu(7) Select Research Advance on Mechanism of Regulating Lipid Metabolism by Active Ingredients of Dark Tea CHEN Zhi-xiong, QI Gui-nian, ZOU Yao, LI Jian-hua Journal of Tea Science    2013, 33 (3): 242-252.   DOI: 10.13305/j.cnki.jts.2013.03.002 Abstract （736）      PDF（pc） （677KB）（642）       Knowledge map    Save The effect of regulating lipid metabolism by dark tea has been proved through various studies, while the active ingredients and mechanism of the effect are explored gradually. In this paper, the chemical and quantitative characteristics of the active and special ingredients in dark tea have been summarized, and the safety assessment of dark tea has also been made. Based on these, the way of regulating lipid metabolism by these ingredients has been discussed according to the researches on their mechanisms of function. The lipid-lowering mechanism of dark tea, and its multiple effect of various active ingredients were discussed and concluded in this paper. Reference | Related Articles | Metrics Cited: Baidu(7) Select Effects of Different Potassium Level on Leaf Photosynthesis of Tea Seedling LIN Zheng-he, ZHONG Qiu-sheng, CHEN Chang-song, CHEN Zhi-hui, YOU Xiao-mei Journal of Tea Science    2013, 33 (3): 261-267.   DOI: 10.13305/j.cnki.jts.2013.03.013 Abstract （534）      PDF（pc） （617KB）（429）       Knowledge map    Save Vegetative propagated 10-month-old tea [Camellia sinensis (L.) O. Kuntze cv. Ruixiang] seedlings grown in pots were fertilized three times weekly for 24 weeks with nutrient solution containing 0, 100, 200, 600 or 2β000βμmol/L potassium. The portable photosynthesis system (LI-6400) was used to determine leaf photosynthesis of tea. The result showed that K-deficient leaves showed decreased CO2 assimilation and stomatal conductance, water use efficiency but increased intercellular CO2 concentration. Result also showed that biomass, content of K and chlorophyll were decreased in K-deficient leaves. The tea seeding appeared potassium deficiency symptoms when fertilized with nutrient solution containing 0, 100βμmol/L potassium(K content of leave 6.63βmg/g, 6.85βmg/g). Reference | Related Articles | Metrics Cited: Baidu(7) Select Research on Recognition of Tea Tender Leaf Based on Image Color Information WU Xue-mei, ZHANG Fu-gui, LV Jing-tang Journal of Tea Science    2013, 33 (6): 584-589.   DOI: 10.13305/j.cnki.jts.2013.06.015 Abstract （628）      PDF（pc） （746KB）（439）       Knowledge map    Save The images of tea leaf in Qingming period were taken by digital camera for extracting tea color information. Firstly, the color information of G and G-B component of tender leaf and old leaf based on RGB color model was analyzed. The color difference between tender leaf and old leaf was able to distinguish the tender leaf from background. Then the original threshold from color analysis was set and the segmentation thresholds for G and G-B component were calculated by improved Ostu (the algorithm of threshold automatically extracted according to the maximum deviation). Finally, the recognition algorithm of tea tender leaf was proposed. Experimental results showed that the algorithm is useful for eliminating the impact of light and rapid in identifying the tender leaf from background. The accuracy rate is more than 92% when the distance between camera and tea bush is about 10βcm. The research results were useful to provide recognition technical supports for an intelligent picking machine development. Reference | Related Articles | Metrics Cited: Baidu(7) Select Effect of Dark Tea on Fetal Bovine Serum Fat Accumulation in HepG2 Cells LI Su, ZHU Nan-nan, LIU Zhong-hua, JIANG Hua-jun Journal of Tea Science    2013, 33 (1): 45-52.   DOI: 10.13305/j.cnki.jts.2013.01.004 Abstract （521）      PDF（pc） （1015KB）（469）       Knowledge map    Save Fu brick tea extract(FZ), Liubao tea extract(LB), Qing brick tea extract(QZ), Qianliang tea extract(QL) were assessed for the hepatic lipid-lowering potential when administered conditions contained 50% FBS in 48βh to establish the model of hepatic steatosis in vitro. MTT value, total triglyceride (TG), total cholesterol(TC) were used to evaluate the effect of dark tea on HepG2 steatosis. Compared with the model groups, cellular lipid accumulation was significantly suppressed in the treatment groups. Moreover,FZ, LB, QZ, QL all showed highly significant inhibitory effect against TG accumulation(P<0.01). FZ, QZ also significantly reduced the TC accumulation (P<0.01), however, the effect of LB and QL were obvious. These results showed dark tea extracts might reduce lipid accumulation in cell. It showed the suppressive effect on lipid accumulation. Reference | Related Articles | Metrics Cited: Baidu(7) Select Comparison of Parents Identification for Tea Variety Based on SSR, SRAP and ISSR Markers LIU Zhen, ZHAO Yang, YANG Peidi, CHENG Yang, NING Jing, YANG Yang Journal of Tea Science    2014, 34 (6): 617-624.   DOI: 10.13305/j.cnki.jts.2014.06.024 Abstract （787）      PDF（pc） （650KB）（445）       Knowledge map    Save To identify male parent of Xiangbolv 2 and to provide a reference for the choice of DNA marker in the study of relationship analysis, SSR, SRAP and ISSR were used to identify the male parent of Xiangbolv 2 among 5 possible tea varieties. Percentage of polymorphic bands (PPB), polymorphic information content (PIC), diversity index (DI), resolving power (Rp), marker index (MI) and other indicators were used to compare the marker efficiencies of SSR, SRAP and ISSR. Totally 83 (2.86 per primer) alleles were identified by 29 pairs of SSR primers. The average PPB, PIC, DI, Rp, MI were 77.01%, 0.55, 0.29, 1.31, 0.95 respectively. Meanwhile, 139 (8.18 per primer) alleles were amplified by 17 pairs of SRAP, with the average PPB, PIC, DI, Rp, MI of 71.70%, 0.84, 0.15, 3.65, 3.59 respectively. 90 (9.00 per primer) alleles were detected by 10 ISSR primer, with the average PPB, PIC, DI, Rp, MI of 69.76%, 0.85, 0.15, 4.21, 4.71 respectively. MI, Rp and PIC showed the same trend among SSR, SRAP and ISSR, with the highest value of ISSR, followed by SRAP and SSR, the PPB and DI showed the opposite trend. These results indicated that ISSR and SRAP markers had high marker efficiency, and SSR markers had extensive polymorphism. Similarity coefficients among 7 accessions were different by different 3 DNA markers, but Xiangbolv 2, Xiangbolv and Fuding Dabaicha were gathered together irrespective of DNA markers, indicating that Xiangbolv might be the male parent of Xiangbolv 2. Reference | Related Articles | Metrics Cited: Baidu(7) Select Research Progress in Flavor Chemistry of Chinese Dark Tea HE Huafeng, ZHU Hongkai, DONG Chunwang, YE Yang, GUI Anhui, GAO Mingzhu Journal of Tea Science    2015, 35 (2): 121-129.   DOI: 10.13305/j.cnki.jts.2015.02.003 Abstract （744）      PDF（pc） （674KB）（1130）       Knowledge map    Save As the unique kind of tea, Chinese dark tea characterize with the tasty and stale aroma which refers to the pile fermentation. This review summarized the recent progress in flavor chemistry research of Chinese dark tea. Analyzed with the chemistry property of the aroma components, derivatives of methoxyl benzene and allylaldehyde were clarified as the characteristic components of the flavor of Chinese dark tea. Subsequently, as well as microorganism, the effect of the processing procedure, such as pile fermentation, drying, storage and et al, on the aroma quality were declared. Also, the affection of the raw material and the extraction method of flavor were indicated. Therefore, separation and characterization of the characteristic flavor compounds, the transformation mechanism of the functional group on the skeleton of aroma molecular and the participation of microorganism in the formation of the flavor of Chinese dark tea will be the research topic in future. Reference | Related Articles | Metrics Cited: Baidu(7) Select 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 （800）      PDF（pc） （1074KB）（572）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(7) Select Genetic Diversity of Wild Tea Plant in Different Altitude in Qianjiazhai HUANG Xiaoxia, TANG Tan, JIANG Yonglei, FENG Chengcheng, CHENG Xiaomao Journal of Tea Science    2015, 35 (4): 347-353.   DOI: 10.13305/j.cnki.jts.2015.04.006 Abstract （578）      PDF（pc） （559KB）（284）       Knowledge map    Save 5 pairs of EST-SSR markers derived by the authors were used to study genetic diversity and genetic structure of 7 wild tea populations at different altitudes in Qianjiazhai. At the species level, Shannon information index (I) and Nei’s gene diversity (He) were 1.33 and 0.66, respectively, indicating this species has high genetic diversity at species level. Along altitudinal gradients, the genetic diversity among population of wild tea was different and showed low-high-low distribution. The genetic diversity of population at altitude 2β100βm was much higher than others populations. AMOVA analysis showed that only 16.32% of the total genetic variation occurred among populations, whereas 83.68% of the variance was within populations, which was in line with the coefficient of genetic differentiation (Fst = 0.12). And the gene flow Nm was 1.84, indicating the genetic diversity between wild ancient population in was characterized by the moderate level. The genetic characteristics of wild tea and the habitat heterogeneity in different elevation are the main reason of existing genetic pattern. Reference | Related Articles | Metrics Cited: Baidu(7) Select Effects of Controlled-release Nitrogen Fertilizer on Tea Yield, Quality, Nitrogen Use Efficiency and Economic Benefit MA Lifeng, SU Kongwu, LI Jinlan, SHI Yuanzhi, YI Xiaoyun, FANG Li, RUAN Jianyun Journal of Tea Science    2015, 35 (4): 354-362.   DOI: 10.13305/j.cnki.jts.2015.04.007 Abstract （690）      PDF（pc） （709KB）（563）       Knowledge map    Save The study was carried out to investigate the effects of different N fertilization input on soil inorganic N, tea yield, quality components, N use efficiency, uptake of N, P, and other mineral nutrients and financial economic benefit. Results indicated that soil inorganic N concentration varied less and relatively more stable in controlled-release N fertilizer (CRF) or CRF blending with conventional N fertilizer (CF) than CF, but there was no statistical difference (P>0.05) among three N treatments. In comparison with CF, tea yields in CRF and CRF blending with CF were increased by 7.5% and 15.2%, respectively. The tea quality components, including free amino acid, tea polyphenol and the TP/AA ratio showed no statistical difference (P>0.05) among three N treatments. CRF or CRF blending with CF promoted tea plants to uptake N, P and other mineral nutrients, and improved N use efficiency in young shoots. Comparing CF and CRF, the NUE increment rates in CRF blending with CF were 5.38% and 2.39%, respectively. The PNE in CRF blending with CF was 1.16 kg·kg-1 higher than CF, and 0.57 kg·kg-1 higher than CRF. Compared to CF, the total net income increment in CRF and CRF blending with CF were 9.3 thousand yuan RMB and 20.1 thousand yuan RMB per hectare, respectively. It was concluded that CRF blending with CF has significant promoting effect on tea yields and economic benefit. Reference | Related Articles | Metrics Cited: Baidu(7) Select Research on Fast Measurement of Green Tea Polyphenols Content Based on the Electrochemistry Method ZHU Dan, XU Hai-rong, Martial Geiser, Mario Bernabei, Wilfried Andlauer Journal of Tea Science    2011, 31 (3): 179-186.   DOI: 10.13305/j.cnki.jts.2011.03.004 Abstract （743）      PDF（pc） （557KB）（546）       Knowledge map    Save The possibility of electrochemistry-cyclic voltammetry (CV) method applied on the fast measurement of green tea polyphenols content was investigated. Three kinds of working electrodes, silver electrode, carbon paste electrode and glassy carbon electrode, were designed and self-made for that purpose. The results showed that the silver electrode was not suitable for the content determination. A linear relationship between the anodic current and the polyphenols concentration was obtained using the carbon paste electrode or the glassy carbon electrode. Test results of green tea samples indicated that the repeatability and accuracy of the glassy carbon electrode were better than the carbon paste electrode. Compared with the national standard method, the electrochemistry method costs much less time. This research confirmed the feasibility of this method and gave a new idea to develop a fast, simple and low-cost way to detect polyphenols in tea. Reference | Related Articles | Metrics Cited: Baidu(7) Select Effect of Tea Polyphenols Concentration on the Stability of Green Tea Infusion XU Yong-quan, LIU Ping, CHEN Gen-sheng, CHEN Jian-xin, YUAN Hai-bo, YIN Jun-feng Journal of Tea Science    2011, 31 (6): 525-531.   DOI: 10.13305/j.cnki.jts.2011.06.004 Abstract （628）      PDF（pc） （671KB）（300）       Knowledge map    Save The chemical components and sensory quality of green tea infusion with different tea polyphenols concentrations were compared and investigated during the sterilization and storage. The results showed that, the stability of green tea infusions with different tea polyphenols concentrations was different. During the sterilization and storage, the color of green tea infusion darkened and turned red, contents of tea polyphenols and catechins decreased markedly, contents of flavones and gallic acid increased evidently, contents of caffeine and amino acids reduced slightly, sensory quality reduced obviously and ripe taste enhanced. With the increasing of tea polyphenols concentration, the change of chemical components and sensory quality strengthen, the degree of change under the high-temperature (37℃) storage was much larger than that under the low-temperature (4℃) storage. The stability of green tea infusion was relatively higher when tea polyphenols concentration was ranged from 400mg/L to 600mg/L. Reference | Related Articles | Metrics Cited: Baidu(7) Select Selection of Clarifiers of Fermented Tea Wine QIU Xin-ping, LI Li-xiang, NI Yuan, XU Rui-rui, JIANG Qi-zhong Journal of Tea Science    2011, 31 (6): 537-545.   DOI: 10.13305/j.cnki.jts.2011.06.010 Abstract （597）      PDF（pc） （670KB）（471）       Knowledge map    Save Six clarifiers including bentonite, gelatine, chitosan, casein, diatomite and PVPP were applied separately in the clarifying treatment of fermented tea wine and their effects were evaluated through the determination of the light transmittance, absorbency value, alcoholicity, residual sugar, polyphenol compound and acidity of the fermented tea wine. Results indicated that the optimum addition quantity of bentonite, gelatine, chitosan, casein and diatomite were 0.6g/L, 0.2g/L, 1.0g/L, 0.2g/L and 0.4g/L, and PVPP was not suitable as clarifier of tea wine. And chitosan was the best clarifier for the tea wine. Reference | Related Articles | Metrics Cited: Baidu(7) Select Review and Prospect on the Research of Spider Ecology in Chinese Tea Garden GAO Yu, SUN Xiao-ling, JIN Shan, ZHANG Zheng-qun, BIAN Lei, LUO Zong-xiu, CHEN Zong-mao Journal of Tea Science    2012, 32 (2): 160-166.   DOI: 10.13305/j.cnki.jts.2012.02.001 Abstract （600）      PDF（pc） （629KB）（1073）       Knowledge map    Save Spiders which are abundant in Chinese tea plantations are the most important species of natural enemy for controlling the populations of many pests. Spider ecology in tea gardens of china was corresponding to the investigation on the development of pest control by spiders. The spider taxa and the dynamics on major pests population in tea gardens, community diversity of spiders, the influences of cultivation and methods of management to the community diversity, the impact of ecological factors on the spider, predatory behavior ecology and chemical ecology of spider were briefly reviewed in this paper. Furthermore, the new development of spider ecology in tea gardens of china in recent years was also summarized. Chemical ecology of spider would be an important aspect on the research and development of biological control in tea garden in future. Reference | Related Articles | Metrics Cited: Baidu(7) Select Variation in Soil Enzyme Activities under Long-term Fertilization of Tea Garden in Red-yellow Soil Area WANG Li-min, LI Wei-hua, FAN Ping, QIU Xiao-xuan, HUANG Dong-feng, LIN Xin-jian Journal of Tea Science    2012, 32 (4): 347-352.   DOI: 10.13305/j.cnki.jts.2012.04.012 Abstract （462）      PDF（pc） （582KB）（182）       Knowledge map    Save The aim of this study was to show the effects of long-term fertilization on the activities of protease, urease, invertase, catalase and phosphatase of the tea garden soil in red-yellow soil area. It consisted of six treatments: no fertilization, the whole rate of chemical fertilizer, half rate of chemical fertilizer + half rate of organic fertilizer, the whole rate of organic fertilizer, the whole rate of chemical fertilizer + leguminous green manure and half rate of chemical fertilizer + half rate of organic fertilizer + leguminous green manure. Results indicated that: The activities of protease, urease and phosphatase in soil were enhanced by all those treatments, especially by half rate of chemical fertilizer + half rate of organic fertilizer + leguminous green manure treatment, the protease activity was increased 2.82 times, urease by 7.73 times and phosphatase by 0.33 times compared to those under no fertilization treatment, while the activities of those enzymes in the whole rate of chemical fertilizer treatment were less than those in half rate of chemical fertilizer + half rate of organic fertilizer + leguminous green manure treatment. In addition, organic matter, soil total N and P, hydrolysable N, available P and K, soil water content, cation exchange capacity, plant height and tea yield were highly positively correlated with individual enzymes such as protease, urease and phosphatase rather than catalase activity, respectively. It is concluded that the protease, urease and phosphatase showed the most sensitive to the treatments, suggesting that those enzymes should be used as sensitive indicators of variation in soil quality and the growth vigor of tea plant induced by different fertilization treatment. Overall, a faster nitrogen and phosphorus turn-over is found under half rate of chemical fertilizer + half rate of organic fertilizer + leguminous green manure treatment, which is beneficial to increase the supply of these nutrients to tea plant. Reference | Related Articles | Metrics Cited: Baidu(7) Select Determination of Theanine in Tea by High Performance Liquid Chromatography-Atmospheric Pressure Chemical Ionization Mass Spectrometry WANG Hong, KANG Hai-ning, CHEN Jun-hui, ZHAO Heng-qiang, WANG Xiao-ru, Frank Sen-Chun Lee Journal of Tea Science    2009, 29 (1): 20-26.   DOI: 10.13305/j.cnki.jts.2009.1.004 Abstract （609）      PDF（pc） （293KB）（214）       Knowledge map    Save HPLC coupled online with atmospheric pressure chemical ionization MS technique was developed for the qualitative and quantitative determination of theanine in tea. The theanine and other compounds in the tea extract were separated on an Alltima C8 column with methanol and water (10:90 v/v) as mobile phase, with flow rate of 0.6 ml/min and APCI-MS SIM m/z 175.1 detection. In the positive APCI mode, sensitive and stable MS signal could be obtained by APCI-MS (SIM m/z 175.1) detection, and the APCI-MS conditions were also optimized by orthogonal design. The results indicated that HPLC-APCI-MS method was simple, sensitive and reliable for the determination of theanine in tea. It was important that the detection sensitivity was improved greatly by APCI-MS than UV. Eight tea samples from Fujian province were analysed using the established methods. Reference | Related Articles | Metrics Cited: Baidu(7) Select Progress on the Neuroprotective Effects of Tea LI Da-xiang, XIAN Shu, YANG Wei, WAN Xiao-chun Journal of Tea Science    2011, 31 (2): 79-86.   DOI: 10.13305/j.cnki.jts.2011.02.001 Abstract （665）      PDF（pc） （440KB）（711）       Knowledge map    Save Tea is a natural healthy beverage and recent medicinal researches have been proven that teas have the neuroprotection function. In the neuroprotective effects of tea, catechins, L-theanine and caffeine work together to modulate the nervous system especially central nervous system in a multi-targets way through multiple pathways. Tea showed the free radical Scavenging function via the antioxidative roles. Besides, it showed the function of modulation the neurotransmitters as glutamic acid, γ-aminobutyric acid and acetylcholine etc. and their related receptors, prevention of tau protein phosphorylation and intracellular calcium overloads, regulation of protein kinase C signal transduction pathway, modulation of inflammatory factors, elevation of the neurotrophic factors’ level, elimination of vascular risk factors and attenuation of neuron apoptosis. Recent progress on the neuroprotective effects of tea was reviewed in this paper. Reference | Related Articles | Metrics Cited: Baidu(7) Select Comparative Study on Lipid-lowering and Anti-obesity Effect of Different Pu-erh Tea Fractions XIONG Chang-yun, PENG Yuan-ju, WANG Xing-hua, CUI Wen-rui, LI Feng-juan, HE Pu-ming Journal of Tea Science    2012, 32 (6): 543-551.   DOI: 10.13305/j.cnki.jts.2012.06.008 Abstract （668）      PDF（pc） （853KB）（495）       Knowledge map    Save In this study, Pu-erh tea was extracted with acetone, water, chloroform, ethyl acetate, and n-butanol. then, the extraction was concentrated with rotary evaporation and dried with lyophilizer into chloroform layer, ethyl acetate layer, n-butanol layer and surplus water layer extracts, which were used to administer ICR obese mouse for analyzing the lipid-lowering and anti-obesity effects. The experimental results demonstrated that the pu-erh tea total extract, ethyl acetate extract and surplus water extract are all effective on lipid-lowering and anti-obesity of ICR obese mouse, and the effects of ethyl acetate extract and surplus water extract on inhibiting fat accumulation（inhibition ratio was 24.7% and 22.5%）was slightly less than those in the L-carnitine （38.8%）, but the effect on improving HDL-C level(61.7% and 73.4%) significantly superior to that in the L-carnitine (9.4%), the similar results were obtained in the mice liver, which suggest that the key lipid-lowering and anti-obesity function components were existed in the ethyl acetate layer and (or) surplus water layer extracts of pu-erh tea. Reference | Related Articles | Metrics Cited: Baidu(6) Select Molecular Cloning and Quantitative Analysis of GDH, GS and GOGAT Genes from Leave of Tea Plant LIN Zheng-he, ZHONG Qiu-sheng, CHEN Chang-song Journal of Tea Science    2012, 32 (6): 523-529.   DOI: 10.13305/j.cnki.jts.2012.06.014 Abstract （585）      PDF（pc） （689KB）（299）       Knowledge map    Save This research has separated gene conservative regions of glutamate dehydrogenase (GDH), Glutamine synthetase (GS) and Glutamine oxoglutarate aminotransferase (GOGAT), which were key enzymes involving in the metabolism of amino acid in tea plant, from four tea germplasms. Sequences of GDH, GS and GOGAT conservative regions have been submitted to GeneBank and their accession number were JN602371, JN602372 and JN602373, respectively. Real-time quantitative PCR analysis revealed that GDH gene has higher transcription in 0314C (germplasm with relatively high amino acid content) than the other three germplasms, while lower transcription in 0212-15 (germplasm with relatively low amino acid content) comparing to the others. The transcription of GS and GOGAT gene were in apparently low level in 0314C and high level in 0212-15 and 0318D, respectively. Regression analysis indicated that the expression of GS gene was negatively related to the contents of theanine, lysine and lactamine, whereas the expression of GDH gene was positively related to the content of theanine. Reference | Related Articles | Metrics Cited: Baidu(6) Select Determination of the Flavone Glycosidesin Various Tea Cultivars WU Chun-yan, XU Hai-rong, Julien Héritier, Wilfried Andlauer Journal of Tea Science    2012, 32 (2): 122-128.   DOI: 10.13305/j.cnki.jts.2012.02.008 Abstract （681）      PDF（pc） （645KB）（524）       Knowledge map    Save A standardized profiling method based on high performance liquid chromatography combined with mass spectrometric detection (MS) was established to identify and quantify twelve flavone glycosides in eight tea cultivar. The result showed that the contents of flavonoid glycoside in different tea cultivars were widely distributed. The content of flavonoid glycoside was highest in the tea cultivar of Ziya up to 6.12mg/g, and lowest in the tea cultivar of Fujian Shuixian with only 2.31mg/g. There was a significant difference between these two tea cultivars (P<0.05). Reference | Related Articles | Metrics Cited: Baidu(6) Select Spectrophotometric Determination of Aluminium in Tea Leaf Samples LI Jing-mei, YU Hui, JU Dian-min, WANG Yi Journal of Tea Science    2006, 26 (1): 76-78.   DOI: 10.13305/j.cnki.jts.2006.01.013 Abstract （374）      PDF（pc） （328KB）（506）       Knowledge map    Save Reference | Related Articles | Metrics Cited: Baidu(6) Select Research on Non-Destructive Measure of Moisture Content for Packaged Tea Based on the LC Resonant Sensor HAN An-tai, GUO Xiao-hua, CHEN Zhi-qiang, SUN Yan-wei Journal of Tea Science    2009, 29 (5): 395-401.   DOI: 10.13305/j.cnki.jts.2009.5.010 Abstract （530）      PDF（pc） （267KB）（461）       Knowledge map    Save The design of a wireless, passive LC resonant sensor based on classic circuit theory, and its application for quick, non-destructive measured of moisture content of packaged tea were described in this paper. The proposed LC resonant sensor is an inductive-capacitive resonant circuit, which is made of a single planar capacitor and spiral inductor printed on a humidity-sensitive insulating medium substrate. To measure the moisture content of packaged tea, the LC resonant sensor is embedded inside the tea package. As the variation of the humidity inside the tea package, the humidity-sensitive insulating medium substrate absorbs the water vapor, and the planar capacitor’s capacitance and the sensor’s resonant frequency were changed, which is remotely detected through a coil connected to the instrument for measuring moisture content outside the tea package. Therefore, the moisture content of packaged tea can be indirectly determined by measuring the change in sensor’s resonant frequency. The experiment results showed that the proposed method is reasonable, and is comprised with the GB method, no significant deviation is found between the measuring results. The difficult technological problem in how to quick, accurate and non-destructive measuring moisture content of packaged tea is solved. Reference | Related Articles | Metrics Cited: Baidu(6) Select Determination of 7 Herbicide Residues in Tea Using Gas Chromatography - Tandem Mass CHEN Hong-ping, LIU Xin, WANG Qing-hua, JIANG Ying Journal of Tea Science    2011, 31 (4): 283-288.   DOI: 10.13305/j.cnki.jts.2011.04.008 Abstract （650）      PDF（pc） （384KB）（236）       Knowledge map    Save A gas chromatography-tandem mass spectrometric (GC-MS/MS) method has been developed for simultaneous determination of 7 herbicide residues in tea by accelerated solvent extraction (ASE) and gel permeation chromatography (GPC) cleaned up. The target analytes were extracted with acetonitrile using ASE,eluted with ethyl acetate/cyclohexane (1:1), cleaned up by GPC. The detection of the target analytes was used GC-MS/MS with multi-reaction-monitor (MRM) mode. At the spiked levels of 0.010μg/g and 0.100μg/g, the average recoveries were from 78.2% to 93.6%, and the relative standard deviations (RSDs) were from 5.8% to 19.1% (n=5). The limits of detection were 2.0~8.0ng/g. The method was simple, automated, reliable, accurate, sensitive and appropriate for the determination of 7 herbicide residues in tea. Reference | Related Articles | Metrics Cited: Baidu(6) Select Analysis of the Bitter and Astringent Taste of Baked Green Tea and Their Chemical Contributors ZHANG Yingna, CHEN Gensheng, LIU Yang, XU Yongquan, WANG Fang, CHEN Jianxin, YIN Junfeng Journal of Tea Science    2015, 35 (4): 377-383.   DOI: 10.13305/j.cnki.jts.2015.04.011 Abstract （787）      PDF（pc） （579KB）（685）       Knowledge map    Save The paper discussed the quantitative analysis of the bitter and astringent taste of the baked green tea and the main chemical component contributors. Baked green teas made of fresh tea leaves with different tenderness were used as the raw material to analyze the taste attributes (including bitterness, astringency, umami, and mellowness) and contents of quality components by quantitative sensory evaluation and chemical analysis, and synchronously establish the correlation between them. The results showed that, with the decrease of tea leaves tenderness, the bitter, astringent and umami taste of the tea infusions decreased as well as the total taste quality. Through analyzing the quality components and their taste contributions, it was found that the main contributors for the bitterness of the baked green tea were EGCG and caffeine, and for the astringency were catechins and flavonoid glycosides. EGCG was the main catechin component for astringent taste, and EGC and ECG also had significant contribution. Que-rut and Que-gala were the main flavonoid glycosides, other glycosides including Myr-gala, Que-glu, Vit-rha, Kae-gala, Kae-rut, Kae-glu also had significant contribution for astringent taste. The analysis of the Dot values showed that free amino acids had no significant contribution to the umami tatste. This research preliminarily illuminated the main chemical contributors for the bitter and astringent taste of the baked green tea and provided theory basis for the tea-quality improvement and taste-chemistry study. Reference | Related Articles | Metrics Cited: Baidu(6) Select Research Progress of Soil Properties in Tea Gardens and the Absorption and Translocation Mechanisms of Nutrients and Other Elements in Tea Plant LIU Meiya, YI Xiaoyun, SHI Yuanzhi, MA Lifeng, RUAN Jianyun Journal of Tea Science    2015, 35 (2): 110-120.   DOI: 10.13305/j.cnki.jts.2015.02.002 Abstract （1013）      PDF（pc） （747KB）（696）       Knowledge map    Save The soil conditions of tea plantations as well as the management of water and fertilizers are requisites for tea plant growth and quality construction. This paper reviewed the research progresses in the recent five years on the topics of the dynamics of soil properties of tea gardens, the functions of nutrients associating with the metabolism of tea quality related components and the underneath molecular mechanisms, the management technologies of nutrition, heavy metals and rare earth elements in tea soils and their accumulation in plants. In addition to the works of the dynamics of organic matter in tea soil following the establishment of tea plantation, the contribution of carbon storage in tea ecosystems to the global C cycling has been highlighted. Molecular biological approaches are increasingly applied in the study of the community and evolvement of microbes in tea soils. Meanwhile advances in the evaluation of soil quality, the mechanism and ameliorative measures of soil acidification have been made. The recent progresses in the area of nutrition have greatly deepened our understandings of the functions of nutrients such as nitrogen, phosphorus and potassium on the metabolism of tea quality components. The characteristics of nutrient absorption were elucidated at molecular and physiological levels and putative genes of several nutrient transporters were cloned. Adoption of mechanical fertilization, fertigation and controlled releasing chemical fertilizers were recommended as measures of nutrient management to improve utilization efficiency while the environmental impacts of fertilization such as emission of greenhouse gases gained considerable focus. On the other hand, progresses were made in the field of safety of tea products as heavy metals in the soils of tea plantations and accumulation of these elements in the tea plants are concerned. Reference | Related Articles | Metrics Cited: Baidu(6) Select Effects of Different Fertilizer Application Systems on Nitrogen Nutrition in Tea Garden Soil and Yield-Quality of Tea Plant ZHU Xujun, WANG Yuhua, ZHANG Yu, XIAO Runlin, LI Xinghui Journal of Tea Science    2015, 35 (3): 248-254.   DOI: 10.13305/j.cnki.jts.2015.03.007 Abstract （585）      PDF（pc） （545KB）（486）       Knowledge map    Save Through field test by setting factors of nitrogen level and organic/chemical fertilizer ratio, we studied the effects of different fertilizer application systems on organic matter and nitrogen nutrition in tea garden soil, as well as tea yield & quality were investigated. The results showed that contents of organic matter and total nitrogen were significantly increased under all various fertilizer treatments, and applying 75% organic manure combined with 25% chemical fertilizers with 900βkg·hm-2 high nitrogen level exhibited the most remarkable increasing effects. Compared with no fertilization treatment, indicators of tea production including the bud-leaf density, 100-bud weight were increased under all various fertilizer treatments. Furthermore, the quality indicators of spring tea were dramatically increased under such fertilizer treatments that organic manure more than 25%, the tea quality improved more while organic manure was more than 50%. Reference | Related Articles | Metrics Cited: Baidu(6) Select The Ameliorative Effect of L-theanine on Chronic Unpredictable Mild Stress-induced Depression in Rats PENG Bin, LIU Zhonghua, LIN Yong, LIN Haiyan, HUANG Jian'an Journal of Tea Science    2014, 34 (4): 355-363.   DOI: 10.13305/j.cnki.jts.2014.04.006 Abstract （632）      PDF（pc） （826KB）（735）       Knowledge map    Save The ameliorative effect of L-theanine on chronic unpredictable mild stress-induced depression in rats and the possible mechanism were investigated. The model of chronic unpredictable mild stress (CUMS) rats was established, and the antidepressant effect of L-theanine was evaluated through sucrose preference test, open-field test and light/dark box test. Then, the contents of the 5-hydroxytryptamine (5-HT), noradrenaline (NA), adrencocorticotropic hormone (ACTH) and corticosterone (CORT) in the hippocampus and prefrontal cortex were determined by ELISA analysis for exploring the underlying mechanism. Also, the enzyme activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) in the serum and hippocampus were measured. The results showed that, compared with control group, the percentage of sucrose preference, the numbers of crossing and rearing, and the number of entries into light box and total duration time in model group were very significantly lower, which demonstrated the model was successfully established. Compared to the model group, the behavior of CUMS-induced depression was significantly ameliorated by the administration of L-theanine, especially that with high dose. Meanwhile, L-theanine could significantly increase the contents of 5-HT and NA, decrease the contents of ACTH and CORT in the hippocampus and prefrontal cortex of rats, increase the activities of SOD and GSH-Px in serum and prefrontal cortex, which further demonstrated the antidepressant function of L-theanine. The underlying mechanism might be mainly related to the enhanced secretion of monoamine neurotransmitter. Reference | Related Articles | Metrics Cited: Baidu(6) Select Study on Composite-enzymolysis Assisted Ethanol Extraction of Tea Polyphenols XIE Lan-hua, XIAO Nan, ZHANG Jia-yi, JIANG Dong-wen, DU Bing, YANG Gong-ming Journal of Tea Science    2013, 33 (1): 27-33.   DOI: 10.13305/j.cnki.jts.2013.01.001 Abstract （653）      PDF（pc） （624KB）（399）       Knowledge map    Save Composite-enzymolysis assisted ethanol extraction of tea polyphenols from Danzong-tea was optimized in this investigation. The effects of factors including enzymolysis temperature, enzyme content, enzymolysis pH, enzymolysis time, ethanol concentration, solid-to-liquid ratio,extraction temperature, extraction time on the extraction rates of tea polyphenols were explored by single-factor and orthogonal test. The results showed that the optimal extraction conditions were after enzyming pretreatment in the conditions of enzymatic content 3.5%, enzymolysis temperature 60℃, enzymolysis pH 4.8, enzymolysis time 3 h, then 60% ethanol to extract for 1.5 h with extraction temperature70℃ and solid-to-liquid ratio 1︰50, tea polyphenols extraction in Danzong-tea was up to 25.82% and ncreased 69.87% compared with the traditional water extraction. Reference | Related Articles | Metrics Cited: Baidu(6) Select Simultaneous Determination of 16 Polycyclic Aromatic Hydrocarbons in Dark Tea by HPLC HU Linling, LIU Zunying, LIU Qiuling, FENG Jinyu, QIN Yu, XIAO Wenjun Journal of Tea Science    2014, 34 (4): 324-330.   DOI: 10.13305/j.cnki.jts.2014.04.002 Abstract （613）      PDF（pc） （635KB）（270）       Knowledge map    Save A high performance liquid chromatography method that can rapidly detect 16 polycyclic aromatic hydrocarbons in dark tea was established. PAHs were ultrasonic extracted by acetone and methylene dichloride from tea, and purified by silica gel column and eluted with n-hexane. The results showed that the method was satisfactory when the C18 column(4.6 mm×250 mm, 5 μm) was used for HPLC, methyl alcohol and ultrapure water was used for mobile phase, the flow rate was set at 0.6 mL·min-1, the column temperature was set at 30℃, the UV detection wavelength was set at 274 nm, 16 polycyclic aromatic hydrocarbons can be well separated, the correlation coefficient of 16 PAHs was more than 0.996, detection limit was 0.1-1.0 μg·L-1, the detection linearity range was 1.0-200.00 μg·L-1, the recovery of sample with standard was 81.9%-116.5%, the relative standard deviation was less than 2%. The method was characterized by speedily, sensitive, accuracy and low cost, it reduces the requirement for experimental instrument, and can be used for the detection of 16 polycyclic aromatic hydrocarbon in dark tea. Reference | Related Articles | Metrics Cited: Baidu(6) Select Dynamic Variation of Chemical Pattern Related to Aroma Constituents during the Quality Formation of Fresh Scent-Flavor Oolong Tea CHEN Lin, ZHANG Ying-gen, CHEN Jian, WU Ling-sheng, WANG Zhen-kang, YOU Zhi-ming Journal of Tea Science    2013, 33 (1): 53-59.   DOI: 10.13305/j.cnki.jts.2013.01.005 Abstract （522）      PDF（pc） （387KB）（535）       Knowledge map    Save The spring shoots harvested from the buds of Jinguanyin and Huangguanyin tea plant(Camellia sinensis) were used as materials for the experiments, and aroma constituents of the samples prepared during the period of shoot growth and the process of fresh scent-flavor Oolong tea were determined by gas chromatography-mass spectrometry. There were 365 aroma compounds detected in all tea samples. When given data standardization to the peak area ratios between aroma compounds and ethyl decanoate, the consistent results would be obtained based on visualized pattern recognition, which included cosine similarity analysis, nearest-neighbor cluster analysis (Euclidean distance) and principal component analysis. All tea samples could be divided into two groups according to tea cultivars. One was made up of the samples of Jinguanyin, and the other came from the samples of Huangguanyin. The chemical patterns of the aroma constituents in spring shoots were so much different that they could be well distinguished from the samples of fresh scent-flavor Oolong tea. The samples of Jinguanyin and Huangguanyin were very different in contents of nerolidol, geraniol, farnesene, phytol, etc. The contents of geraniol and linalool decreased following with shoot growth, whereas the contents of nerolidol, indole and farnesene increased obviously during the process of fresh scent-flavor Oolong tea. These facts suggested that the aroma quality of scent-flavor Oolong tea was not only involved with tea cultivars and shoot maturity, but also affected by its manufacturing process. Reference | Related Articles | Metrics Cited: Baidu(6) Select Study on the Influence of Drip Irrigated Fertilization on Tea Yields, Quality and Soil Nutrient Effect TANG Hao, WU Jia-yao, LI Jian-long, WU Li-rong, TANG Jing-chi Journal of Tea Science    2013, 33 (1): 85-90.   DOI: 10.13305/j.cnki.jts.2013.01.011 Abstract （459）      PDF（pc） （527KB）（399）       Knowledge map    Save The effects of drip irrigated fertilization on tea yields, quality and soil character on three different nitrogen(N) application treatments (450βkg/hm2, 300βkg/hm2, 150βkg/hm2)were conducted and by using the conventional fertilization as the control. The results showed that compared with the control, drip irigated fertilization increased tea production significantly by 3.4%~9.3%, it showed a positive correlation between nitrogen application rate and tea yields, a higher production was obtained in the treatment of annual nitrogen input of 300~450βkg/hm2 the drop irigated fertilization showed a insignificant impact on the tea quality. As mature leaf nitrogen content is concerned, drip irrigated fertilization treatment were significantly higher than control, indicating use efficiency of nitrogen fertilizer was higher than that of control, nitrogen content of mature leaf with significant seasonal variations, the highest in autumn tea, summer tea the second, spring tea the minimum. The drip irrigated fertilization promoted the absorption and utilization of nitrogen for tea plant. Different fertilization treatments effected on soil pH significantly, soil pH in drip irrigated fertilization treatment was higher than that of control, probably that the higher nitrogen utilization is helpful in weakening the soil acidification caused by in organic nitrogen. Reference | Related Articles | Metrics Cited: Baidu(6) Select Analysis on Literature Development Trend of International Tea Polyphenols Research Based on the Web of Science YANG Hua, WANG Xiao-ping, GAN Wen-zhi, XIAN Jun-ren Journal of Tea Science    2013, 33 (6): 541-549.   DOI: 10.13305/j.cnki.jts.2013.06.002 Abstract （808）      PDF（pc） （326KB）（349）       Knowledge map    Save Based on the searching of Science Citation Index Expanded (SCI-EXPANDED) database, the research status and trends of tea polyphenols were studied by analyzing the publication years, journals of SCI articles, and hot keywords with the method of bibliometrical analysis. Meanwhile, Histcite, Bibexcel and Netdraw were used to study the international research development of tea polyphenols from a brand-new angle. The results indicated that: the 1β958 collected papers were published in 713 journals, averaged 2.75 papers per journal, and focused in 50 research directions; there were 6233 authors (the first author were 1β454), 66 countries or regions, and 1β539 organizations to participate in international tea polyphenols research. 327 published papers had been completed by international cooperation (16.7% of the total), and the major(61 papers) was Sino-US cooperation (14.32% of the cooperation). The analysis also showed that the important period of international tea polyphenols rearch was about ten years from 1993 to 2003, especially in 1997, and the international tea polyphenols research focused on the constituents of tea polyphenols and their physiological activities. Reference | Related Articles | Metrics Cited: Baidu(6) Select The Chemistry and Bioactivity of Thearubigins LI Da-xiang, WANG Hua, BAI Rui, XIAN Shu, WAN Xiao-chun Journal of Tea Science    2013, 33 (4): 327-335.   DOI: 10.13305/j.cnki.jts.2013.04.006 Abstract （722）      PDF（pc） （889KB）（383）       Knowledge map    Save Thearubigins are mixtures of heterogeneous acidic phenolic pigments, which are condensed oligomers or polymers from catechins and theaflavins. Thearubigins contribute to tea color, the body strength, intensity and liquor color of a black tea brew. Due to their heterogeneity, their solubility and chromatographic behaviors are dissilimar and their structures are still ambiguous. The classic isolation method of the thearubigin subfractions has been developed with organic solvent extraction. So far, no thearubigin monomer has been reported. However, some studies have demonstrated that thearubigins possess antioxidative, anti-tumor, anti-mutagenic, anti-carcinogenic, anti-inflammatory, anti-leukemic, obesity-preventive and even anti-neurotoxin activities in vitro and in animal models since 1990s. As the abundant polyphenolic compounds in black tea, thearubigins may be the potential active compounds contributing to human health. Reference | Related Articles | Metrics Cited: Baidu(6) Select Green Tea Drying Technology of Low-temperature Vacuum Combined with Hot Air LIU Yu-fang, LIU Xiao-dong, LIN Guo-xuan, GUO Chun-yu, DENG Li-hong, YANG Chun Journal of Tea Science    2013, 33 (4): 345-350.   DOI: 10.13305/j.cnki.jts.2013.04.008 Abstract （641）      PDF（pc） （556KB）（540）       Knowledge map    Save For enhancing the quality of drying green tea, especially guarantee green tea green embellish appearance, the test of following drying process were carried out: using low-temperature vacuum drying combined with hot air to drying green tea after it rolled, take traditional hot air drying and vacuum freeze drying as controls, comprehensive evaluation of the indicators such as chlorophyll, tea-polyphenol, amino acids, effective ingredients preservation degree, green tea sensory quality and energy consumption. The results show that the combined drying technology of green tea got higher score in appearance, aroma and infused leaf than the traditional hot air drying, especially in appearance has obvious advantages in color of dry tea. At the same time, the comprehensive quality is higher than that of frozen vacuum drying process. The energy consumption of combined drying technology lies between hot air drying and freeze vacuum drying. Reference | Related Articles | Metrics Cited: Baidu(6) Select The Use of Diversity of Tea Cultivars for Bud Blight Control ZHANG Ze-cen WANG Xue-ping Journal of Tea Science    2006, 26 (4): 253-258.   DOI: 10.13305/j.cnki.jts.2006.04.004 Abstract （465）      PDF（pc） （477KB）（524）       Knowledge map    Save Field experiments of mixed and single-cultivar-planting of 6 susceptible cultivars and 3 tea bud blight-resistant cultivars, and the genetic diversity, and the relationship of 10 tea cultivars were investigated by RAPD. The results demonstrated that 10 tested tea cultivars can be classified into 2 complex groups and 3 simple groups, a total of 110 polymorphic DNA bands were amplified (89.43%). The disease incidence infected leaf-area percentage disease index and infected leaf area in the mixed planting plots were significantly lower than those in the single-cultivar-planting plots. The susceptible cultivars showed significant greater decreasing range the control efficiency gained 28.54%~73.77%. It suggests that inter-planting of tea cultivars with different genetic background and morphological characteristic is an effective approach for tea bud blight control. Reference | Related Articles | Metrics Cited: Baidu(6) Select Experimental study on Microencapsulation of Tea Polyphenols MENG Xiang, LI Bao-guo Journal of Tea Science    2006, 26 (4): 275-279.   DOI: 10.13305/j.cnki.jts.2006.04.008 Abstract （554）      PDF（pc） （443KB）（457）       Knowledge map    Save To explore the new method of preparing slow-releasing microspheres of tea polyphenols, which will be useful for the applications of tea polyphenols. Through spray drying technology, tea polyphenols were microencapsulated by hydroxypropyl methylcellulose phthalate which is a biodegradable material. The microencapsulation process of tea polyphenols was optimized with orthogonal design L9 (34), the retention of tea polyphenols microspheres was used as the index. Results: A little emulsifier could increase the retention greatly , and the efficiency of SDS was better than PVA. The optimized conditions of tea polyphenols microencapsulation were that entrance temperature was 100℃, entrance speed was 6.25βml/min, proportion of tea polyphenols and wall material was 2:1, proportion of all solid maters was 3%. Using Hydroxypropyl methylcellulose phthalate as the wall material is feasible to prepare tea polyphenols microspheres by spray drying technology, and tea polyphenols microspheres had a slow-releasing efficiency. Reference | Related Articles | Metrics Cited: Baidu(6) Select Preparation, Analysis and Application of Black Tea Flavor Used in Cigarette JIANG Mei-hong, BAO Chong-yan, NIAN Xiao-kui, LIU Li-fen, ZHU Dong-lai, ZHE Wei Journal of Tea Science    2007, 27 (2): 117-119.   DOI: 10.13305/j.cnki.jts.2007.02.004 Abstract （528）      PDF（pc） （403KB）（733）       Knowledge map    Save The black tea flavor used in cigarette was made from Yunnan black tea leaf by using special technique. The product possessed the characteristic aroma of Yunnan black tea and as well as the flavor roasting aroma. The volatile compositions in the flavor were collected with SDE, and forty-eight compositions were identified and determined by GC-MS, the flavor substances contained in tobacco, such as (E)-3,7-dimethyl-2,6-octadien-1-ol,1,6- octadien-3-ol,3,7-dimethyl-, phenylethyl alcohol, benzyl alcohol were been defined there, those low aliphatic acids 2-methyl-butanoic acid, hexanoic acid and benzaldehyde, benzeneacetaldehyde, 3-methyl-butanal, etc are important ingredients which devoted to the tobacco. The black tea cigarette flavor was added into cigarettes as tobacco flavoring and evaluated by panelists, the results indicated that the extract could enrich the tobacco flavor, reduce the irritancy of smoke and improve taste obviously. Reference | Related Articles | Metrics Cited: Baidu(6) Select Determination of Residual Ethyl Acetate in Green Tea Extract by Headspace Gas Chromatography HU Hui-lian, DING Nai-li, WU Lian-zhen Journal of Tea Science    2007, 27 (1): 67-70.   DOI: 10.13305/j.cnki.jts.2007.01.010 Abstract （486）      PDF（pc） （398KB）（308）       Knowledge map    Save A method for the determination of residual ethyl acetate in green tea extract has been studied by headspace gas chromatography in order to set up an analysis method. A wide bore HP-fast GC residual solvent column was performed, and the effects of the equilibrium temperature and equilibrium time on the determination of ethyl acetate were studied. The results showed that the standard curve was linear in the range of 0.0765~0.612μg/ml (r=0.9993). the relative standard deviation (n=6) of precision was 3.60%. the average recoveries were between 95.42% and 97.88% with RSD in the range of 1.95%~3.09%, the minimum detectable concentration(S/N=3) was 0.005μg/ml. It is a rapid, sensitive, accurate and uncontaminated method and applicable for the determination of residual ethyl acetate in green tea extract. Reference | Related Articles | Metrics Cited: Baidu(6) Select Study on Adsorption Behaviors of Theanine on HD-8 Macroporous Anion Resin GONG Yu-shun, HUANG Jian-an, LIU Zhong-hua, YANG Zhi-hui, LI Juan Journal of Tea Science    2008, 28 (4): 273-276.   DOI: 10.13305/j.cnki.jts.2008.04.010 Abstract （485）      PDF（pc） （616KB）（268）       Knowledge map    Save The investigation on the adsorption behaviors of theanine on HD-8 macroporous anion resin were conducted. Effect of PH on adsorption of theanine was not obvious within range of 2~7. The adsorption data fit well into the Freundlich isotherm equation within temperature range of 303~323 K and investigative concentration range. The rate of adsorption was under control by some factors simultaneously such as film diffusion and chemical reaction. Reference | Related Articles | Metrics Cited: Baidu(6) Select Effect of Natural Minerals on Immobilization of Lead in Soils of Tea Garden WANG Hao, ZHANG Ming-kui Journal of Tea Science    2008, 28 (2): 129-134.   DOI: 10.13305/j.cnki.jts.2008.02.011 Abstract （410）      PDF（pc） （215KB）（136）       Knowledge map    Save The soluble and exchangeable fractions of Pb in the tea garden soils are the most important pools regarding toxicity and bioavailability of Pb to tea plants. Thus, it is very important to reduce Pb solubility and bioavailability in Pb-contaminated tea garden soils. Reducing Pb solubility and bioavailability in contaminated area without removing it from the soil is one of the common practices in decreasing the negative impacts on the crops and improving the soil quality. Therefore, the aim of this work was to study the effect of natural minerals: kaolinite, bentonite, zeolite,and apatite applied to Pb-contaminated tea garden soil on water extractable and exchangeable forms of Pb. A soil derived from Pb contaminated tea garden was incubated with clay minerals of either kaolinite, bentonite, zeolite,or apatite, for 100 d. During the incubation experiment, concentrations of exchangeable and water soluble Pb in the soils were measured. Water extractable and exchangeable forms of Pb were changed by incubation and addition of minerals. The addition of clay minerals led to a significant decrease in water soluble and exchangeable forms of soil Pb during the incubation experiment, resulting in low Pb extractability. The reduction in Pb extractability decreased in the order of apatite > zeolite > bentonite> kaolinite, and increased with increasing applied amount of the minerals and decreasing size of the minerals. The reduction in water soluble Pb due to the addition of the minerals was greater than that of exchangeable Pb in the soils. Our results clearly show that the use of natural minerals, especially of apatite and zeolite, is promising tool for reduction the availability and possible toxicity of Pb in Pb-contaminated tea garden soils. Therefore, the soils polluted with Pb may be ameliorated by addition of clay minerals, especially apatite and zeolite. Recommended amount of minerals for ameliorating Pb-contaminated soil is 20 g/kg. Reference | Related Articles | Metrics Cited: Baidu(6) Select Study on Ironing Processing of Tea Green Pigment: Sodium-Zinc Chlorophyllin YANG Xiao-ping, LI Shu-kui, HUANG Yuan Journal of Tea Science    2006, 26 (3): 186-190.   DOI: 10.13305/j.cnki.jts.2006.03.006 Abstract （438）      PDF（pc） （269KB）（209）       Knowledge map    Save ：The manufacture processing of tea green pigment — sodium-zinc chlorophyllin (TGP-2) was studied by using expectant function approach for simultaneous optimization of several variable levels. The results showed that the effect of heating time was the most noticeable, then the concentration of ZnSO4,temperature, and pH successively. The optimum of preparation process was 3.0 pH, 72.8℃, with 21.5% of ZnSO4 concentration for 89.6βmin, and the efficiency of yield could reach 0.69%. Reference | Related Articles | Metrics Cited: Baidu(6) Select Isolation of Genes Related to EGCG Content Increasing by Exogenous Induction in Tea Shoots LIN Jin-ke, ZHENG Jin-gui Journal of Tea Science    2004, 24 (4): 260-265.   DOI: 10.13305/j.cnki.jts.2004.04.007 Abstract （419）      PDF（pc） （353KB）（241）       Knowledge map    Save In order to study the variation of gene transcription in tea plant (Fuding Dabaicha cultivar) tender shoots during the increasing of EGCG content by ID1 exogenous induction, some gene fragments were isolated by the technique of fluorescent messenger RNA differential display reverse transcription-PCR (DDRT-PCR). 18 differentially displayed cDNA fragments were obtained from induced tea shoots and normal shoots by DDRT-PCR. Reverse northern hybridization showed that 5 of them might derive from transcripts of differentially expressed genes. Among them, the expression levels of differential cDNA sequences of DD2、DD9、DD12 and DD16 in induced tea shoots were higher than the control, and the expression level of differential cDNA sequences of DD3 was reversed. They were cloned into pGEM T-Easy vector, and the positive clones were confirmed by EcoRⅠ digestion. Their sequences were analyzed and DD12 appeared many unknown codes. BLAST was used to search the NCBInr-database at http://www.ncbi.nlm.nih.gov. The results were as follows: DD2 shows 86% homology with the thioredoxin peroxidase gene from Nicotiana tabacum. The function of DD3, a fragment of RAPD Marker (AJ516005.1) from Camellia sinensis, was unknown. DD9 shows 80% homology with aldehyde dehydrogenase (NADH) gene from Lotus corniculatus and Arabidopsis thaliana. DD16 could not be found homologous with any sequences, thus, might be a new gene. Reference | Related Articles | Metrics Cited: Baidu(6) Select The Historic Position of Hunan Tea Culture SHI Zhao-peng Journal of Tea Science    2005, 25 (1): 1-6.   DOI: 10.13305/j.cnki.jts.2005.01.001 Abstract （755）      PDF（pc） （379KB）（803）       Knowledge map    Save The historic position of Hunan tea culture was discussed from the historic legends, excavated culture relics and historic records. Some records in the “Tea Classic” by Luyu were texturally investigated by the author. The tea cup come from the Yue Zhou stove(one of six china stoves in Tang dynasty)was the texturally investigated and compared with the Changsha china stove of Tang dynasty. These two china stoves of Tang dynasty in Hunan province created ceramic glaze and decoration which had great scientific value in ancient Chinese china field. Besides, the history of Jun-shan and Bai he-lin tea mentioned in the “Tang State history” was discussed by the author also. The relationship of tea and Zen which has long controversy in tea field was discussed in the paper and agrees with the idea that the original place is the Xia Shan temple of Shi Men in Hunan province written by Yuang Wu Ke Qing in Song dynasty. The important historic role of dark tea in Hunan province in the union of all ethic groups and in the tea economy was put forward by the author. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on the Correlation between the Principal Factors during Scenting Process for Jasmine Tea FANG Shi-hui, XU Guo-qian, XIA Tao, LI Li-xiang, WAN Xiao-chun Journal of Tea Science    2003, 23 (1): 21-26.   DOI: 10.13305/j.cnki.jts.2003.01.005 Abstract （662）      PDF（pc） （350KB）（375）       Knowledge map    Save Four principal factors including the water content of tea dhool (WCTD), the rate of jasmine flower to tea dhool (RJF), the temperature in tea stack (T) and the scenting time (ST) during scenting process for jasmine tea were studied. Factor levels in integration test were optimized by DPS. For the purpose of increasing the contents of essential oil absorbed by tea dhool, the optimal combination of factor levels was as follows: the water content of tea dhool was 17.9%~20.0%, the rate of jasmine flower to tea dhool was 73.7%~77.6%, the temperature in tea stack was 27.2℃~29.7℃ and scenting time was 12.7βh~14.0βh. For the purpose of obtaining the higher overall quality of jasmine tea, the optimal combination of factor levels was as follows: the water content of tea dhool was 16.9%~20.0%, the rate of jasmine flower to tea dhool was 62.0%~69.8%, the temperature in tea stack was 29.3℃~32.2℃ and scenting time was 12.5βh~13.8βh. Reference | Related Articles | Metrics Cited: Baidu(5) Select Comparison on Research Methods for Fluoride Uptake Kinetics of Tea Plant ZHANG Lei, RUAN Jian-yuan Journal of Tea Science    2008, 28 (3): 195-200.   DOI: 10.13305/j.cnki.jts.2008.03.005 Abstract （456）      PDF（pc） （269KB）（413）       Knowledge map    Save Tea plant (Camellia sinensis L) was employed as a model plant to study fluoride (F) uptake kinetic using both the general depletion and modified depletion methods. General depletion was the method that put the tea into solution of a initial F concentration of 0.1 mg/L, 0.2 mg/L, 0.6 mg/L and sampled 2 ml of the solution every 12 h until 84 h. The absorptive quantity was calculated by the difference of F concentration. Modified depletion was the method that put the tea into solution of an initial F concentration of 0.1 mg/L, 0.2 mg/L, 0.4 mg/L, 0.6 mg/L, 0.8 mg/L, 1 mg/L, 2 mg/L and sampled 2 ml of the solution after 24 h. The absorptive rate was calculated by the difference of F concentration. The results on the kinetic parameter by using of the general depletion were different from those by using the modified depletion method. It is because of the initial F concentration. The modified depletion method was a preferable method and the parameters were much reasonable by using of the plotting method and Sigma Plot than the other method. Result showed that the method Vmax was 2.605(µg/g*h DW) and 3.419(µg/g*h DW), and Km was 0.385 mg/L and 0.541 mg/L respectively. Reference | Related Articles | Metrics Cited: Baidu(5) Select Effect of Tea Pigments on Insulin Receptor in Insulin Resistant Rats WANG Wen-xiang, SU Chang, LIAO Hui-zhen Journal of Tea Science    2008, 28 (6): 455-458.   DOI: 10.13305/j.cnki.jts.2008.06.012 Abstract （614）      PDF（pc） （527KB）（133）       Knowledge map    Save To study the effect of theaflavins on insulin receptor in insulin-resistant rats, fifty male Sprague-Dawley rats were randomly divided into normal control group, high fat diet group and three dosed theaflavins groups, high rats of fat diet group and three dosed theaflavins groups were fed with high lipid diet for 8 weeks and then those of theaflavins groups were fed theaflavins of 0.1, 0.2 and 0.4 g/(kg bw·d) respectively for other 8 weeks. The blood serum was collected to measure insulin receptor level of red blood cell, blood glucose, free fatty acid, blood insulin and blood leptin. As compared to control group, the blood insulin, leptin and FFA of high fat diet group were higher than those of normal control group (P<0.05), but the number of insulin receptor was lower than that of control group (P<0.05). As compared to high fat diet group, the blood insulin, leptin and FFA of the middle and high dose theaflavins groups were obvious lower (P<0.05), the level of insulin receptor of red blood cell was higher obviously(P<0.05). It is considered that theaflavins can upregulate insulin receptor in insulin-resistant rats, the mechanism may relate to its down regulating blood FFA and leptin or the influence on gene regulator unit directly of receptor. Reference | Related Articles | Metrics Cited: Baidu(5) Select Design and Application of Fertilization Information System for Hilly Tea Plantation on ComGIS LIAO Gui-tang, LI Ting-xuan, WANG Yong-dong, ZHANG Xi-zhou, XIA Jian-guo, ZHENG Zi-cheng Journal of Tea Science    2008, 28 (6): 391-400.   DOI: 10.13305/j.cnki.jts.2008.06.013 Abstract （428）      PDF（pc） （527KB）（105）       Knowledge map    Save On the basic research of the spatial variability of soil nutrition and comprehensive evaluation of fertility quality and modeling for the optimization of fertilization of tea, Tea fertilization information system(TFIS 1.0) was developed based on the soil testing, and principle of nutrient balance, by inserting MapObjects component into the Visual Basic development environment and combining the techniques of unified modeling language(UML), relation database and ComGIS. TFIS directly serve to farmers and managers of tea garden, the system realized the functions as basic map handling, agricultural spatial information query and analysis, ecological distribution of tea garden, fertilization decision-making, precision farming management, visual display of results and system maintenance. Case studies on Mengding Mountain in Sichuan province indicate the system can effectively manage regional agriculture spatial information and show a good applicability in future. Reference | Related Articles | Metrics Cited: Baidu(5) Select Evaluation of Chinese Tea Science Literature Based on the Statistical Analysis of The Cited Rate ZHU Yong-xing Journal of Tea Science    2007, 27 (2): 172-178.   DOI: 10.13305/j.cnki.jts.2007.02.014 Abstract （467）      PDF（pc） （435KB）（257）       Knowledge map    Save The cited rate of Chinese tea science literature in the recent 20 years or more were searched. With these data the statistical analysis on several citation indexes of tea science literature were carried out, including the cited frequency, the cited rate on piece base, and their distribution characters on journals, institutions and authors. Based on these statistical analysis, the author discussed several aspects about the valuation of tea science literature, tea institutions and the relatied authors in China. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on Color and Shelf-life of Duck Thigh Meat by Adding Catechins ZENG Liang, HUANG Jian-an, TIAN Li-li, LIU Zhong-hua, LI Xing-hui Journal of Tea Science    2007, 27 (3): 215-220.   DOI: 10.13305/j.cnki.jts.2007.03.004 Abstract （445）      PDF（pc） （504KB）（193）       Knowledge map    Save This paper determined the changing of color difference, MDA value, total antioxidant activity and the deposit of catechins in duck thigh meat by adding different catechins. The results showed that adding different catechins obviously changed the L* value of the duck thigh meat and adding different concentration of catechins had different relationship on the L*, a* and b* value respectively. Adding 500βmg/kg EGCg and catechin complex got the best color. Adding EGCg and catechin complex lowered the MDA and decreased the T-AOC which had relationship with the deposit of catechins. The best adding account of EGCg and catechin complex were 800βmg/kg or 1β000βmg/kg and 500βmg/kg or 1β000βmg/kg respectively. Catechin complex got the better efficiencies than EGCg in the all detected items. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on Constituents of Volatile Oils of Zhulan Scented Tea GONG Zheng-li, TONG Hua-rong Journal of Tea Science    2006, 26 (3): 215-218.   DOI: 10.13305/j.cnki.jts.2006.03.012 Abstract （532）      PDF（pc） （276KB）（273）       Knowledge map    Save The volatile oils of Zhulan scented teas and their dhools were extracted with simultaneous steam distillation extract(SDE) as well as analyzed and identified by GC-MS. Fifty-seven constituents had been identified from the volatile oils respectively. There were 19 volatiles in Zhulan scented teas which did not exist in dhools. The relative contents of newly absorbed volatiles were 40.27% and 81.84% in the first grade and special grade Zhulan scented tea respectively. The key constituents were germacrene B,γ-elemene, alloaromadendrene, methyl jasmonate, δ-cadinene,γ-selinene, myristicin. Reference | Related Articles | Metrics Cited: Baidu(5) Select Statistical Analysis on Literature, Keywords and Cited Frequency of the Papers Published in the Journal of Tea Science ZHU Yong-xing, Hervé Huang Journal of Tea Science    2006, 26 (3): 225-231.   DOI: 10.13305/j.cnki.jts.2006.03.014 Abstract （467）      PDF（pc） （284KB）（211）       Knowledge map    Save All literature published by JOURNAL OF TEA SCIENCE were collected and coordinated. With these data the statistical analysis on literature amount, the keywords and the cited frequency were carried out. Based on the statistical analysis the academic value and its variation rule of the journal and the authors and their institutes were discussed in the paper. Reference | Related Articles | Metrics Cited: Baidu(5) Select 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 （349）      PDF（pc） （210KB）（328）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(5) Select 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 （518）      PDF（pc） （222KB）（755）       Knowledge map    Save 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×Ccaffeine+0.024×Cesters-catechins (R2=0.936). The results of this study will help to reveal the mechanism of green tea cream formation. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on Tea Seed Saponin Extraction by Microwave-assisted Method GONG Zhi-hua, LIANG Dan, ZHANG Zhi-bo, XIAO Wen-Jun Journal of Tea Science    2013, 33 (4): 358-363.   DOI: 10.13305/j.cnki.jts.2013.04.001 Abstract （596）      PDF（pc） （569KB）（270）       Knowledge map    Save By using tea seed as test material, the effect on ethanol concentration, microwave power, extraction time, solid-liquid ratio and other factors on the extracting yield of tea seed saponin were studied in order to comprehensive exploitation and utilization of tea seed saponins resources, and the optimum technology parameter of microwave assisted extraction of tea seed saponin were obtained. The result showed that extraction parameters of saponin from tea seed by ethanol volume fraction 60%, microwave power 539βW, auxiliary extraction time 7βmin, solid-liquid 1︰50, and the tea saponin yield reached 18.56%, which increased 6.84%, and 6.22% respectively compared to the conventional water extraction method and ethanol extraction method. Besides, the extracting time was shorten signicantly. Reference | Related Articles | Metrics Cited: Baidu(5) Select Influence of Dahongpao Tea Water Extract Feeding at Different Time on Alcohol-induced Acute Liver Injury in Mice CAO Dan, LIU Zhong-hua, HUANG Jian-an, CAI Shu-xian, WU Xiang-lan, JIN Li-sha, LIN Yong Journal of Tea Science    2013, 33 (4): 289-294.   DOI: 10.13305/j.cnki.jts.2013.04.013 Abstract （399）      PDF（pc） （762KB）（258）       Knowledge map    Save In order to compare the effect of Dahongpao tea water extract feeding at different time on alcohol-induced acute liver injury in mice. Fifty mice were randomly divided into five groups and were intragastrically given 60% ethanol (0.01βmL/g) alcohol (alcohol group) or distilled water (normal control). Dahongpao tea water extract was fed at different time, including feeding 2 hours before drinking, feeding while drinking and feeding 2 hours after drinking alcohol. All mice were sacrificed to take serum samples for biochemical measurements, such as glutamic oxalacetic transaminase (AST), glutamic-pyruvic transminase (ALT), total cholesterol (TC), total triglyceride (TG), malondialdehyde (MDA) and total sulfydryl, liver samples for microexamination using HE staining to determine the degree of fatty changes. A mice model of alcohol induced acute liver injury has been successfully established biochemical metabolism index, antioxidant index and microexamination results in mice liver showed that Dahongpao tea water extract fed at different time is able to protect mice from alcohol-induced acute liver injury in different degree. Fed 2 hours before drinking is of best protective effect, and fed while drinking is the second, However, the effect of fed 2 hours after drinking is not significant. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on Organic Acids Contents in Tea Leaves and its Extracting Characteristics LIU Pan-pan, ZHONG Xiao-yu, XU Yong-quan Journal of Tea Science    2013, 33 (5): 405-410.   DOI: 10.13305/j.cnki.jts.2013.05.001 Abstract （1004）      PDF（pc） （532KB）（703）       Knowledge map    Save The effects of different leaf position, different tea cultivars, different tea kinds on the content and extracting characteristics of organic acids in tea under different brewing time, brewing temperature and pH were systematic analyzed. The results showed that quinic acid, malic acid, citric acid and oxalic acid content in organic acids were higher than tartaric acid and L-ascorbic acid. With the declining of tea tenderness, the content of total organic acids decreased, including oxalic acid content decreased significantly, the content of the fourth leaf was 49.5% of that in one bud a leaf. The different tea cultivars had great effect on the organic acids content. The lowest organic acids content was Fuding cultivar and the highest was Huangjingui cultivar. The organic acid content in different kinds of tea changes significantly, with descending order of black tea > Oolong tea > green tea> pu-erh tea. With the increasing of brewing temperature and time, the extracting content of organic acids increased. But there was a decreasing tendency in the extracting content of organic acids with the increasing of the pH value. Reference | Related Articles | Metrics Cited: Baidu(5) Select Effects of Freezing on Quality of Black Tea ZHANG Yan-fei, LI Li-xiang, ZHANG Xiao-fu, LU Zhao, YU Peng-liang, XUE Chen, HUA Zai-xin, MEI Yu Journal of Tea Science    2013, 33 (4): 370-376.   DOI: 10.13305/j.cnki.jts.2013.04.010 Abstract （601）      PDF（pc） （689KB）（296）       Knowledge map    Save In order to explore the influence of freezing process on the black tea quality and to improve the quality of black tea, the experiment on the freezing treatment during the processing of black tea was conducted. The results showed that the contents of tea polyphenols, amino acids and other major chemical components were increased in the freezing treatment, but the contents of caffeine and soluble sugar showed a slight reduction. The results of sensory evaluation also showed that the freezing processing products of black tea aroma is pure, with best quality. Reference | Related Articles | Metrics Cited: Baidu(5) Select The Community Structure and Diversity of Entomopathogenic Fungi in the Tea Garden Soil of Guangdong Province WANG Pin, HUANG Cui, LI Jian-long, LI Zeng-zhi, WANG Bin Journal of Tea Science    2013, 33 (6): 562-569.   DOI: 10.13305/j.cnki.jts.2013.06.007 Abstract （947）      PDF（pc） （625KB）（331）       Knowledge map    Save Soil is an important reservoir of entomopathogenic fungi in the fields. The community structure and species diversity of the entomopathogenic fungi in the soil of four tea gardens in Yingde, Guangdong province was investigated. Four genus and 8 species of entomogenous fungi was identified, and their population dynamics were monitored by the selective medium technique. The results showed Paecilomyces lilacinus dominated the community by a population percentage of 90.20% to the total, and followed by Metarhizium anisopliae of 5.60%. Community diversity of the entomogenous fungi changed with seasons. The brillouin diversity index reached peak at a value of 0.7148 and 0.6918 in spring and in summer, and decreased to 0.4940 and 0.4302 in autumn and in winter, respectively. The more complex of plant structure in the tea gardens showed, the higher biological diversity of entomogeneous fungi in the soil of the tea gardens was found. The monocultured tea garden shaded by tree layer had a diversity index of 1.0651, which far higher than that of 0.3393 of the garden without tree layer. More cultivars of tea bush in a garden increase the diversity and richness of entomopathogenic fungi in the soil. The diversity index was also increased. Plant structure played an important ecological role in increasing diversity of an entomopathogenic fungi community in a tea garden soil. Reference | Related Articles | Metrics Cited: Baidu(5) Select Geographical Distribution and Morphology of Wild Tea Germplasm Resources in Guizhou and Its Relationship with Climatic Factors LIU Sheng-chuan, CAO Yu, YAN Dong-hai, WEI Jie, ZHAO Hua-fu, DUAN Xue-yi Journal of Tea Science    2013, 33 (6): 517-525.   DOI: 10.13305/j.cnki.jts.2013.06.012 Abstract （598）      PDF（pc） （852KB）（535）       Knowledge map    Save In order to explore geographical distribution and morphology of old wild tea plants in Guizhou and clarify their relationship with climatic factors based on canonical and pearson correlation analysis, the eighty-one wild tea plants germplasm resources whose age were more than 100 years old were collected from natural condition in Guizhou. Eighty-one wild tea plants were classified as four species and two varietics of Sect. Thea (L.) Dyer. Nine plants of C. tachangensis were maily distributed in the in the southwestern Guizhou with high temperature and humidity. Nine plants of C. gymnogya were mainly distributed in northwestern Guizhou with similar climatic condition. One plant of C. crassicolumna was located in Malu town in Jinsha County. Three plants of C. assamica were distributed in the border of Guangxi and Guizhou provinces with higher temperature and humidity. Fifty-nine plants of C. sinensis, mainly distributed in the central and western Guizhou, were widely scattered in Guizhou province. By means of canonical correlation analysis, climatic factors had a great impact on geographic distribution of these eighty-one wild tea germplasm. For example, annual precipitation, annual mean air temperature and annual extreme minimum air temperature showed a more significant impact on the geographic distribution of C. gymnogya. C. gymnogya, C. crassicolumna and C. tachangensis species were arbor and large leaf with leather or thin leather. The C. assamica species was semi-arbor and large leaf without leather. The fifty-nine C. sinensis plants with diverse morphology, mainly consisted of middle shaped leaf varieties, and their leaf area was moderately positively correlated with annual extreme maximum air temperature（r=0.28, P<0.05）. It was concluded that Guizhou possibly existed original distribution centers of wild tea plants containing C. gymnogya, C. tachangensis and C. sinensis species, and climatic factors influenced their geographic distribution, evolution and partial morphology. Reference | Related Articles | Metrics Cited: Baidu(5) Select Effect of Tea Polyphenol-incorporated Soy Protein Isolate Film-coating on Fresh Preservation of Sweet Cherry LIU Kai-hua, ZHANG Yu-hang, XING Shu-jie Journal of Tea Science    2013, 33 (1): 67-73.   DOI: 10.13305/j.cnki.jts.2013.01.014 Abstract （501）      PDF（pc） （912KB）（504）       Knowledge map    Save ：Tea polyphenol was added to the soy protein isolate and the tea polyphenol-incorporated soy protein isolate antibacterial film-coating was made. In order to study the effect of the film-coating on fresh preservation of sweet cherry, the changes of sensory index, firmness, rotting index, soluble solid and vitamin C content of sweet cherry treated with the film-coating were studied during the storage under the room temperature. The results indicated that the film-coating could significantly reduce the rotting rate of sweet cherry to a certain extent, delay the decline of the fruit’s firmness, vitamin C and soluble solid content, inhibit the decline of sensory index and keep storage quality of sensory. It was found that film-coating made with 5% soy protein isolate blended with 200βmg/kg tea polyphenol achieved the best preservation effect on sweet cherry, which can prolong the shelf life from 2βd to 8βd as compared with the control under the room temperature. Reference | Related Articles | Metrics Cited: Baidu(5) Select Effects of Fuzhuan Brick Tea on the Adjustment of Intestinal Immune Function in Mice WU Xiang-lan, LIU Zhong-hua, CAO Dan, JIN Li-sha, LIN Yong Journal of Tea Science    2013, 33 (2): 125-130.   DOI: 10.13305/j.cnki.jts.2013.02.004 Abstract （513）      PDF（pc） （765KB）（459）       Knowledge map    Save The aim of this study was to investigate the effects of FU brick tea water extracts on the adjustment of intestinal immune function of mice. Lavage with the Ampicillin to establish mice intestinal dysbacteriosis and immune dysfunction model. KM mice were random divided into six groups: normal control, natural recovery group, model group, three dose group of brick tea. The intestinal flora detection, the small intestinal mucous sIgA measurement, the measurement of IL-2 in serum, Serum albumin and total protein content detection and Ileum section pathological detection. The results showed that lavage with the Ampicillin 5βd, alteration of intestinal flora, the small intestinal mucous sIgA, the IL-2 in serum, serum albumin and total protein content were declined significantly compared with the normal saline group, in addition, the Ileum tissue slice showed obvious lesions. Compared with the natural recovery group, the small intestinal mucous sIgA, the IL-2 in serum, serum albumin and total protein content were increased significantly after the treatment with the brick tea water extracts. In the comparison between the treatment groups, the effect of high doses group were much better than the low doses group of treatment. It was concluded that the FU brick tea extracts can repair the damaged mucous membrane, showed the adjustment of the intestinal immune functions. Reference | Related Articles | Metrics Cited: Baidu(5) Select Current Situation and Tendency on the Development of Chinese Premium Teas ZHOU Zhi-xiu, DUAN Wen-hua, WU Hai-yan, SI Zhi-min Journal of Tea Science    2013, 33 (2): 171-178.   DOI: 10.13305/j.cnki.jts.2013.02.006 Abstract （645）      PDF（pc） （661KB）（674）       Knowledge map    Save The current situation and tendency of the development for Chinese premium teas were investigated in analyzing the results of 3948 tea samples in nine “Zhongcha Cup” country wide premium tea competitions during 1994~2011. All the six types of Chinese tea developed well. Among them, green tea was the main tea, Oolong tea and dark tea increased steadily, black, white and yellow teas were in recovery growth. In the four tea growing areas, the Jiangnan (south Yangtze River) tea area developed strongly and has the highest prize awarded ratio. The premium tea in Zhejiang Province is leading its development in China, the quality of Jiangsu premium tea is at the top, Shandong province, a north tea area, has strong marketing and competition consciousness. And Fujian, Sichuan, Hubei, Guizhou, Guangdong, Anhui are also important premium tea producing provinces. The ratio of tea sample made by clonal tea cultivars increased continuously. ‘Fuding Dabaicha’, ‘Baiye 1’, ‘Fuding Dahaocha’, Longjing series clones are main clonal tea cultivars. The quality of premium tea increased steadily. Nevertheless, the tea appearance is becoming similar. Hygian safety (the situation of heavy metal, pesticide residues) was satisfactory, and organic tea developed rather fast. The ratios of machinery processing, producing according to standard, and trade mark increased year by year and reached a higher level. Reference | Related Articles | Metrics Cited: Baidu(5) Select Research Progress of N- methyltransferases Involved in Caffeine Biosynthesis YAN Changyu, REN Qiujing, CHEN Xiaofang, LI Bin, CHEN Zhongzheng Journal of Tea Science    2014, 34 (6): 531-540.   DOI: 10.13305/j.cnki.jts.2014.06.013 Abstract （747）      PDF（pc） （697KB）（783）       Knowledge map    Save Caffeine is one of the main quality and functional components in beverage such as tea, coffee, etc. At present, a xanthosine→7-methylxanthosine→7-methylxanthine→theobromine→caffeine pathway is supported as the major route to caffeine, and it is synthesized through three methylation reactions by N- methyltransferase and a nucleosidase reaction by nucleoside hydrolase. N- methyltransferases(NMTs) are important enzymes in caffeine synthesis process. In this paper, the profile of caffeine in plant and the pathway of caffeine synthesis were introduced, and the research progress on the enzymology properties, gene cloning and expression, the relationship of gene function and structure of NMTs involved in caffeine biosynthesis were mainly reviewed. Finally, the research emphasis in the field for the future was discussed and prospected. Reference | Related Articles | Metrics Cited: Baidu(5) Select Classification and Identification of Different Aromatics in Tea Made from Different Cultivar of Fenghuang Dancong ZHOU Chunjuan, ZHUANG Donghong, GUO Shoujun, ZHU Hui, MA Ruijun, WU Qinghan Journal of Tea Science    2014, 34 (6): 609-616.   DOI: 10.13305/j.cnki.jts.2014.06.023 Abstract （995）      PDF（pc） （837KB）（1564）       Knowledge map    Save The volatile compositions of 17 kinds of Fenghuang Dancong Tea with different aromatics were analyzed using a combination of simultaneous distillation extraction and gas chromatography-mass spectrometry (SDE-GC/MS), then compared with their ancestor, narcissus series tea, and the non-narcissus series tea. The results showed that according to the aroma pattern similar to or higher than the rate of 95% , they are classified into seven aroma patterns: Huangzhi aroma(gardenia Magnolia fragrance), Xingren aroma(almond fragrance), Milan aroma (honey-orchid fragrance), Zhilan aroma(iris orchid fragrance), Yulan aroma(magnolia fragrance), Juduozai whose aroma pattern was not identified and Gong aroma. The similarity are different not only between each aromatics and varieties, but also between each aromatics and their original variety. By analyzing the difference in the aroma components of different Fenghuang Dancong tea with same aroma pattern, it showed that Dancong tea with different aroma pattern has content differences on the common components, and each also has its characteristic components. For example, the isoeugenol in the Dancong tea with Zhilan aroma, α-cadinol in the Huangzhi aroma, torreyol, β-ionone and caryophyllene in the Milan aroma and the 4-terpenol in the Juduozai Dancong tea, and methyl anthranilate of the Gong aroma. These components may be the characteristic aroma composition in the respective Fenghuang Dancong tea, and can be used as one of the important basis in the aroma pattern classification in the Fenghuang Dancong tea. Reference | Related Articles | Metrics Cited: Baidu(5) Select Analysis of Optical Isomers of Linalool in Tea Aromatic Components YANG Ting, ZHU Yin, LYU Haipeng, MA Chengying, ZHANG Yue, SHI Jiang, LIU Shuang, LIN Zhi Journal of Tea Science    2015, 35 (2): 137-144.   DOI: 10.13305/j.cnki.jts.2015.02.005 Abstract （848）      PDF（pc） （663KB）（384）       Knowledge map    Save Linalool is one of the most important tea aroma components with high content, and it has two optical isomers, namely 3R-(-)-Linalool and 3S-(+)-Linalool, both show entirely different aroma qualities. In this study, a method using chiral chromatographic column and based on headspace solid-phase micro-extraction (HS-SPME) was developed to analyze 3R-(-)-Linalool and 3S-(+)-Linalool in green tea and black tea samples. Results showed that 3R-(-)-Linalool and 3S-(+)-Linalool isomers were existed in green and black tea. The ratio of the relative content of 3S-(+)-Linalool to that of 3R-(-)-Linalool in green tea ranged from 2.07 to 14.05, with an average ratio of the relative content of 5.21, while, the ratio varied greatly in steamed green tea, roasted green tea and baking green tea. The ratio of the relative content of 3S-(+)-Linalool and 3R-(-)-Linalool were the highest in baking green tea (8.05), with the lowest in steamed green tea (2.72), and 4.78 in roasted green tea. The ratio of the relative content of 3S-(+)-Linalool to that of 3R-(-)-Linalool in black tea ranged from 0.65 to 0.82, with an average ratio of the relative content of 0.74. The ratio of the two optical isomers during the processing of green and black tea was analyzed as well, with the highest found following de-enzyme stage during the processing of green tea and following 2 h fermentation of black tea (5.78 and 1.59 respectively). Fresh leaves of 12 tea cultivars were also analyzed. Moreover, it varied greatly in different tea cultivars. Reference | Related Articles | Metrics Cited: Baidu(5) Select Effects of Different Nitrogen Application Rates on Nitrification and pH of Two Tea Garden Soil WANG Feng, CHEN Yuzhen, YOU Zhiming, WU Zhidan, JIANG Fuying, ZHANG Wenjin, WENG Boqi Journal of Tea Science    2015, 35 (1): 82-90.   DOI: 10.13305/j.cnki.jts.2015.01.016 Abstract （582）      PDF（pc） （628KB）（597）       Knowledge map    Save Two tea garden soils (yellow soil and red soil) derived from Wuyishan City were incubated at 25℃with a soil moisture content of 60% water holding capacity (WHC) for 46 days. The dynamics of nitrification and pH of soil after urea application at different rates were measured. The results show that urea is hydrolyzed fast (2-6βd) with a high nitrification activity in yellow soil. However, the urea is hydrolyzed relatively slow (16βd) in red soil. The nitrification rate in two tea garden soils are 81.32% and 73.48% respectively, and the nitrification activity in yellow soil is significantly higher than that in red soil (P<0.05). With or without nitrogen application, changing tendency of the contents of NO3-N in two tea garden soils show as ‘J’ type with an obvious delay step for 11-16 days. The nitrification in these tea garden soils follows the exponential model N=N0ekt(P<0.01). Compared with the control treatment, the net amount of nitrified nitrogen, net nitrification rate and k value increase with the urea N application rates, however, the nitrification rates decreased with the urea N application rates. With or without Nitrogen Application, the N2O fluxes from yellow tea garden soil were higher than those from red tea garden soil(P<0.05). Compared with the control treatment, soil pH decreased by 0.16-0.52 and 0.11-0.25 pH units with the urea N application rates. These results indicated that two highly acidic tea garden soils showed high nitrification activity(delay step were 11-16 days), and be conducive to absorb NH4+-N. Urea application could decrease soil pH, and the nitrogen application rate is one of the main factors accelerating acidification of tea garden soil. Reference | Related Articles | Metrics Cited: Baidu(5) Select Research on Taste Compounds in White Tea Processed from Cultivars in Zhejiang Province GONG Shuying, GU Zhaoqi, FAN Fangyuan, LI Chunlin, LIU Wanqiong, XU Pengcheng, CHEN Ping, MAO Zufa Journal of Tea Science    2016, 36 (3): 277-284.   DOI: 10.13305/j.cnki.jts.2016.03.007 Abstract （745）      PDF（pc） （935KB）（250）       Knowledge map    Save Six tea cultivars in Zhejiang Province including Zhenong 113, Chunyu 1, Chunyu 2,Yingshuang, Jiukeng and Anjibaicha were utilized to process traditional white tea. The dynamic changes of main flavor components during withering were tracked. Sensory evaluation, quantitative descriptive and chemical analysis were applied to make comparison of each cultivars using Fudingdahao as a control. The results showed that the content of polyphenols and catechins decreased, and amino acid increased during withering process. Fudingdahao showed the strongest taste of umami, bitterness and astringency. While Anjibaicha exhibited the highest sweetness. Zhenong 113, Chunyu 1 and Chunyu 2 presented good quality and high preferences according to sensory evaluation. Taste compounds had significant variations among cultivars. Catechins and ester catechins were significantly and positively correlated with bitterness and astringency but significantly and negatively correlated with sweetness. Amino acids were significantly and positively correlated with umami. Based on the compositions of taste compounds and sensory evaluation, we suggest that Chunyu 1 can be processed into traditional white tea, while Zhenong 113 and Chunyu 2 can be used to develop characteristic products. Reference | Related Articles | Metrics Cited: Baidu(5) Select Design and Experimental Investigation of Congou Black Tea Visual Aerobic Fermentation Machine DONG Chunwang, YE Yang, JIANG Yongwen, ZHU Hongkai, HE Huafeng, GUI Anhui, GAO Mingzhu, HUANG Fan Journal of Tea Science    2015, 35 (4): 370-376.   DOI: 10.13305/j.cnki.jts.2015.04.010 Abstract （606）      PDF（pc） （681KB）（527）       Knowledge map    Save In order to solve the existing problems caused by loose combination of black tea fermentation equipment and fermentation process, including instable fermentation temperature and humidity, difficult mixing, oxygen deficit and non-uniform quality, a congou black tea visual aerobic fermentation machine was designed. Our study described the overall design scheme of the machine and its key parts such as the fermentation tube, mixing and heat tunnel device, and then determines the key parameters. By conducting a fermentation performance test, it was found that the fermentation processing achieved the optimal effect with more than 90% of humidity at 30℃ fermentation temperature for 3.5βh. Compared with traditional fermentation, the aroma, taste and more have been significantly improved and sensory quality score was 2.1 points higher. The machine is simple in structure and convenient to operate. It can well meet the fermentation requirements of high-quality black tea and possessed a good application prospects. Reference | Related Articles | Metrics Cited: Baidu(5) Select Correlation of Low Temperature with Soluble Sugar and Amino Acid Content in Fresh Tea Leaves TIAN Ye, WANG Mengxin, WANG Jinhe, HAN Baoyu Journal of Tea Science    2015, 35 (6): 567-573.   DOI: 10.13305/j.cnki.jts.2015.06.008 Abstract （822）      PDF（pc） （738KB）（698）       Knowledge map    Save In order to evaluate the substantial basis of tea plant resisting frost as well as the difference in frost resistance of different cultivars, the tea plantation growing with cultivar Wuniuzao and another plantation growing with Maolü were selected, in which the temperatute was recorded day by day. At the fifth, the fifteenth and the twenty fifth of each month during the experimental duration, the fresh tea leaves were plucked, in which the soluble sugar content was detected by colourimetry, and the proline content and seventeen free amino acid contents were determined by HPLC. The results showed that: ① Within the three durations the temperature dropped continually (from October 20 to December 27 in 2013), the low temperature lasted (from December 28 to February 20), and the temperature rose gradually, accordingly, the soluble sugar content continually raised, and keeped on increasing, then reduced insignificantly, furthermore, the soluble sugar content negatively correlated with temperature in the whole experimental stage. ② Accordingly, the proline content and the seventeen free amino acid content slowly raised, and obviously increased, then markedly promoted. It was considered that: ① The three types of substances were all related to the resisitance on cold injury, and the correlation of the soluble sugar content with low temperature was larger than those of other two types of substances with the temperature. ② The content of these three types of cold-resisting Reference | Related Articles | Metrics Cited: Baidu(5) Select Comparison of Growth Period and Biochemical Composition on Fujian Tea Cultivars and Genetic Diversity Analysis CHEN Changsong, CHEN Zhihui, ZHONG Qiusheng, LIN Zhenghe, YOU Xiaomei, WANG Xiuping, YU Wenquan Journal of Tea Science    2014, 34 (2): 172-179.   DOI: 10.13305/j.cnki.jts.2014.02.012 Abstract （551）      PDF（pc） （873KB）（445）       Knowledge map    Save The spring phenophase, biochemical composition and genetic diversity analysis of the 40 tea cultivars with same age, which passed the national and provincial examination or approval from Fujian, were surveyed and identified under the same ecological and cultural condition for two years. The results showed that among the 26 tested oolong tea cultivars, 31% of those were early sprouting cultivars, 23% were late sprouting cultivars and 46% were medium or medium-late sprouting cultivars, among the tested 14 green tea cultivars, 29% of those were extra-early sprouting cultivars, 7% were late sprouting cultivars, and the rest 64% were early or medium sprouting cultivars. Significant differences on bud stage among tea cultivars provided a strong basis for reasonable collocation on bud stage in production. In the tested cultivars, water extracts was from 40% to 52%, tea polyphenols from 9.8% to 20.8%, free amino acids from 3% to 6.8%, and caffeine from 2.9% to 5.0%. The results showed that the contents of each biochemical component among different cultivars had a relatively significant difference. The genetic diversity of tested cultivars was relatively higher, genetic distances of Zaochunhao, Zhenghe-dabaicha, Xiapu-yuanxiaocha, and Yuemingxiang were relatively farther away, and the rest 36 cultivars could be divided into 4 main groups: Tieguanyin type, Minnan type, Fuding-dabaicha type, and Huangdan type. This tudy provided important data reference and theoretical guidance for diversity of choice in production cultivars. Reference | Related Articles | Metrics Cited: Baidu(5) Select Effect of Liupao Tea on Glucose and Lipid Metabolism in Palmitate-induced Insulin Resistance 3T3-L1 Adipocytes TENG Cuiqin, LIU Zhonghua, GONG Shouji, PENG Yuxuan, Ma Rui Journal of Tea Science    2014, 34 (3): 230-238.   DOI: 10.13305/j.cnki.jts.2014.03.004 Abstract （648）      PDF（pc） （713KB）（443）       Knowledge map    Save To investigate the effect of Liupao tea on glucose and lipid metabolism in palmitate-induced insulin resistance 3T3-L1 adipocytes. Glucose intake decreased and insulin resistance was induced in 3T3-L1 adipocytes after incubation in 1mmol/L palmitate for 24 hours. Compared with the model group, the concentrations of glucose and NEFA decreased along with the increase of Liupao tea concentrations in medium. The mRNA expression of key enzyme for glycolysis of glucose (Hexokinase, 6-phosphofructokinase-1, and pyruvatekinase) and the Lipid-Metabolism-Related Enzymes (Sn-glycerol-3-phosphate acyltransferase) significantly increased in the Liupao tea groups comparing with model sample. Meanwhile the glucose transporter 4 mRNA expression was also increased and the acetyl-CoA carboxylase, protein tyrosine phosphatase 1B mRNA expression was decreased. Low doses of Liupao tea reduced carnitine palmitoyl transferase I mRNA expression while high doses significantly raised it. Research proved that Liupao tea were able to increase glucose uptake and activate the glucolipid metabolic pathways. Liupao tea showed the effect of improving insulin resistance induced by palmitate in 3T3 -L1 adipocytes. Reference | Related Articles | Metrics Cited: Baidu(5) Select Simultaneous Determination of 11 Kinds of Pesticide Residues in Tea by HPLC-MS-MS LIU Yanhui, YU Changhong, LIU Yan, LIU Jian, ZHANG Ting Journal of Tea Science    2014, 34 (3): 271-278.   DOI: 10.13305/j.cnki.jts.2014.03.009 Abstract （536）      PDF（pc） （846KB）（250）       Knowledge map    Save A method for rapid determination of 11 kinds of pesticide residues in tea samples by matrix solid-phase disperse extraction and high performance liquid chromatography and tandem mass spectrometry was proposed. The pesticide residues in tea sample were firstly extracted by a mixture of V(acetonitrile):V(acetic acid)=99:1, and the extract was solid-phase disperse purified by PSA and then separated on a Waters Xterra MS C18 column with a gradient system of a mixture of methanol and water with ammonium formate. Multi-reaction monitoring (MRM) was employed for quantitative determination. Eleven pesticide residues could be detected within 20 min. The linear range of 11 pesticide residue was 0-500 ng·mL -1 and the limits of detection were between 0.1-1.7 μg·kg-1. The correlation rate was more than 0.9995. The average recoveries (spiked at the levels of 10-400 μg·kg-1) ranged from 62.4% to 114.8% with relative standard deviation between 3.28% and 19.34%. After extraction and purification, 11 pesticide residues in 5 samples of different kinds of tea with significant variation in content were analyzed. And the residue content of 11 pesticides in green tea sample was 1.7-339.4 μg·kg-1. Recoveries in this sample were ranged from 86.1% to 104.1% with relative standard deviations less than 20%. This method is accurate, sensitive, simple, rapid,safe and suitable for identification and quantification of multiple pesticide residues in tea. Reference | Related Articles | Metrics Cited: Baidu(5) Select Preliminary Study on Fractions and Correlative Properties of Theabrownin from Pu-erh Tea YANG Xin-he, WANG Li-li, HUANG Jian-an, WU Wen-liang, LIU Zhong-hua Journal of Tea Science    2011, 31 (3): 187-194.   DOI: 10.13305/j.cnki.jts.2011.03.006 Abstract （660）      PDF（pc） （520KB）（832）       Knowledge map    Save The water extract of pu-erh tea was extracted with chloroform, ethyl acetate, n-butanol in turn. The remaining water pigment-theabrownin obtained was installed in hydroxypropyl glucan gel (sephadex LH-20) column with acetone-aqueous solution for elution and the fractions of theabrownin were collected respectively and their physico-chemical and spectral properties were studied preliminarily. The results indicated that the 40% acetone-aqueous solution was the optimum eluent and flow was 0.05BV/h and classification of theabrownin was best in presenting 6 obvious strips in column, with difference of their chromatism parameter values, total reducing power, pH value, conventional component, UV and IR spectroscopy scanning, and stability etc. The study further demonstrated complexity of compositions and properties of theabrownin. At the same time, this investigation laid a foundation for the further research of bioactivities and chemical essence of theabrownin. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on the Toxicology of an Anti-radiation Preparation of Tea-polyphenols WANG Yue-fei, LIANG Shan-zhu, ZHANG Shi-kang, CHEN Hong-bo, ZHU Yue-jin, HUANG Shuang-ru, YANG Xian-qiang Journal of Tea Science    2011, 31 (5): 405-410.   DOI: 10.13305/j.cnki.jts.2011.05.002 Abstract （544）      PDF（pc） （643KB）（362）       Knowledge map    Save To evaluate the edible safety of anti-radiation preparations of tea polyphenol, the experiment included acute toxicity test, Ames test, micronucleus test, sperm shape abnormality test and thirty days feeding test were performed. Results showed that the oral maximum tolerance dose(MTD) was higher than 20.0 g/kg·bw both in female and male mice and rats. The results on toxicity of Ames test, micronucleus test, sperm shape abnormality test and mutagencity were negative. No toxicological symptom was appeared in tested animals from thirty days feeding test. It is concluded that the anti-radiation preparations of tea-polyphenol was classified as non-toxicology and genotoxicity, high edible safety. Reference | Related Articles | Metrics Cited: Baidu(5) Select Impacts of Aluminum on Root Cell Membrane Permeability and Organic Acids in Root Exudates of Tea Plant LIU Teng-teng, GAO Hong-jian, WAN Xiao-chun, ZHANG Zheng-zhu Journal of Tea Science    2011, 31 (5): 458-462.   DOI: 10.13305/j.cnki.jts.2011.05.015 Abstract （544）      PDF（pc） （521KB）（331）       Knowledge map    Save The impacts of aluminum (Al) concentration on root cell membrane permeability and components of organic acids in root exudates of tea plant (Camellia. sinensis L.) were investigated by hydroponics. Results showed that 20mg/L of low Al concentration could enhance the cell membrane stability of tea root, and the membrane permeability was significantly declined with deficiency Al (0mg/L, CK) and high Al (100mg/L) treatments. The total organic acids firstly decreased and then increased with the increase of Al concentrations. About 85%~93% of the total organic acids in root exudates of tea plant were oxalic acid, malic acid and citric acid. Compared with CK, the oxalic acid secretion remarkably reduced 84.7% and 34.3% under the low and high Al concentration treatments. Compared with CK, the malic acid of root exudates increased by 121.1% in low Al concentration, and decreased by 40.9% in high Al concentration. There wasn’t significant influence on citric acid, containing about 3.5~4.5mg/g. This result can provide critical data for elucidating tolerance mechanisms of Al stress on tea root. Reference | Related Articles | Metrics Cited: Baidu(5) Select Determination of Nitrate and Nitrite in Tea by Ion Chromatography CAI Hui-mei, HOU Ru-yan, GAO Zhu, PENG Chuan-yi, WAN Xiao-chun Journal of Tea Science    2012, 32 (2): 95-99.   DOI: 10.13305/j.cnki.jts.2012.02.002 Abstract （487）      PDF（pc） （557KB）（289）       Knowledge map    Save A method for simultaneous determination of nitrite and nitrate in tea was established. Tea samples were pre-treated by ultrasonic extraction, PVPP and solid-phase extraction cartridge clean up, and the resulting supernatants were injected into a high-capacity anion exchange column with suppressed conductivity detection. The results showed that the recovery nitrate was 88.6%~107.5% and nitrite was 89.3%~101.2%. The relative standard deviations (RSD) were 1.67% and 1.13% respectively. It was concluded that the advantages of the method are simple operation, fast and high accuracy. Reference | Related Articles | Metrics Cited: Baidu(5) Select Effect of High Concentrations of Cd Stress on the Physiological Characteristics, Absorbtion and Accumulation in Tea Plant WANG Chun-mei, TANG Qian, ZHANG Xiao-qin, ZHANG Dong-chuan Journal of Tea Science    2012, 32 (2): 107-114.   DOI: 10.13305/j.cnki.jts.2012.02.010 Abstract （461）      PDF（pc） （671KB）（588）       Knowledge map    Save ：Through the soil pot experiment, investigation on the influence of high concentrations of cadmium stress on the growth, absorbtion and accumulation physical characteristics of tea plant by using Mingshanbaihao cultivar as testing material. The results showed that: Tea plants did not show obvious symptoms under the cadmium concentration of 0~120 mg/kg. The growth of various organs, chlorophyll synthesis and photosynthesis were significantly inhibited by increasing concentrations of Cd. Superoxide dismutase(SOD), peroxidase(POD), catalase(CAT) activity were gradually reduced accordingly. The content of malondialdehyde(MDA), proline(Pro) and relative conductivity(RC) increased substantially. Cadmium in various organs(y) had a significant or highly significant positive correlation with Cd concentration(x1) and available cadmium content in soil(x2). The order of cadmium contents in various organs was Fibrous roots> Roots> Stems> Branches> Leaves> New sterns>. The migration of available cadmium in soil from the underground parts to aboveground parts was the main source of cadmium in tea plants. Cadmium in tea plants mostly fixed by fibrous roots and roots, simultaneously, only a low ratio was transported to aboveground. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on the Influence of Immobilized Cellulase on the Summer Tea Extract WANG Jia-hui, LI Yan, YAO Zi-han, WANG Jia-jian Journal of Tea Science    2012, 32 (1): 37-43.   DOI: 10.13305/j.cnki.jts.2012.01.005 Abstract （568）      PDF（pc） （574KB）（230）       Knowledge map    Save Immobilization of cellulase on carrier of chitosan beeds crosslinked by glutaraldehyde were studied, and applied the immobilized cellulase to the hydrolysis of the summer green tea. Through the orthogonal test, the optimal extract technology has been investigated: adding 1.0g immobilized cellulose enzyme in 1.0g green tea, the ratio of tea and water is 1∶20,and extracted 50min under 55℃. Compared to the traditional tea extraction method by hot water, the contents of tea polyphenols, amino acid and caffeine increased by using this technology, and the ratio of polyphenol to ammo acid was decreased. The immobilized cellulase still maintain a high activity, the relative activity of enzyme was more than 80%, after 7 times extraction. Reference | Related Articles | Metrics Cited: Baidu(5) Select Technical Regulations and Sino-Japan Tea Trade:Evidence from Disaggregation Data JIANG Tao, ZHANG Yong, LUO Jian-yi, QIN Qiong-xia Journal of Tea Science    2012, 32 (1): 73-80.   DOI: 10.13305/j.cnki.jts.2012.01.006 Abstract （509）      PDF（pc） （584KB）（305）       Knowledge map    Save The paper analyzed the differenct impact on Sino-Japan tea trade by technical regulations between and within 4 digital and 6 digital of HS. It was discovered that the significant differences were existed in the influence of technical regulation under the HS catalogue of 4 digital and 6 digital. Forthmore, the black tea and green tea of big package are significant influenced by Japan technical regulation, and not significantly affected on the small-single pachage of black and green tea. This investigation provided a more efficient idea on the active of the international technical regulation in the China tea trade. Reference | Related Articles | Metrics Cited: Baidu(5) Select Effect of Extraction Temperature on Tea Sediment Formation in Green Tea Infusion XU Yong-quan, CHEN Gen-sheng, LIU Ping, ZHONG Xiao-yu, YUAN Hai-bo, YIN Jun-feng Journal of Tea Science    2012, 32 (1): 17-21.   DOI: 10.13305/j.cnki.jts.2012.01.003 Abstract （765）      PDF（pc） （480KB）（425）       Knowledge map    Save The effect of different extraction temperature (20~100℃) on the content of main chemical components, reversible and irreversible sediment amount of green tea infusion was investigated. The results showed that, with the increasing of extraction temperature, the solid concentration, content of main chemical components and the amount of reversible and irreversible tea sediment all significantly increased. When the extraction temperature was lower than 40℃, there was only a small amount of tea sediment and irreversible tea sediment formed. When the extraction temperature increased from 50℃ to 90℃, the solid concentration increased a little, but the more tea sediment amount increased. If the extraction temperature is lower than 50℃, the formation of tea sediment will be decreased greatly. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on Extraction by Aqueous Two-phase System and Anti-oxidation of Flavonoids from Tea WU Xiang-ting, WANG Ai-yin, ZHOU Hua-bin, LI Guo-xing, XU Shan-shan Journal of Tea Science    2012, 32 (4): 289-296.   DOI: 10.13305/j.cnki.jts.2012.04.003 Abstract （595）      PDF（pc） （672KB）（495）       Knowledge map    Save To explore antioxidation capability and the extraction mechanism of the separation-purification of flavonoids from tea in aqueous two-phase systems, flavonoids from tea was taken as an index, to optimize the conditions for the extraction of flavonoids from tea, the effect of each factor such as weight and amounts of PEG, kinds and amounts of salt, temperature, pH have been studied by single factor and response surface methodology. Based on the single factor experiments, a three-factor (the amount of Na2SO4, PEG600, MgCl2) and three-level experiment design has been developed by Box-Behnken central composite design method. The antioxidant activity of different concentration flavonoids were assessed through reducing power assay, Scavenging effects on DPPH radicals and results were compared to reference antioxidant BHT and Vc. The result showed that the optimum conditions as follows, pH 5, the extracting temperature 30℃, the amount of 5mL Na2SO4 15%, the amount of 6g PEG600, the amount of MgCl2 2.9%, the extraction field 96.31%. The two aqueous phase system for flavonoid extraction is easy to get good reproductivity, and applied in mass production. The flavonoids from tea showed strong antioxidant activity. The flavonoids from tea are a potential product of natural safe and effective antioxidant. Reference | Related Articles | Metrics Cited: Baidu(5) Select Contents of Caffeine and Catechin in Guizhou Green Tea LI Jun, GUO Xiao-guan, PANG Hong-yu, ZHU Fu-jian, WANG Zhen, LAI Fei Journal of Tea Science    2012, 32 (6): 480-484.   DOI: 10.13305/j.cnki.jts.2012.06.010 Abstract （785）      PDF（pc） （594KB）（511）       Knowledge map    Save Contents of caffeine and catechin of 243 green tea samples from Guizhou province are detected, using high performance liquid chromatographic (HPLC). The results show that, the catechin contents range 9.14%~27.28% in green tea of Guizhou province, the average content is 15.71%. The caffeine contents range 1.08%~3.33%, the average content is 2.24%. The catechin quality indexes of samples from 9 regions mainly are 1000~2000, and the highest one (the sample is from Qiannan) is 1975.51. The catechin bitter taste index of samples from 9 regions mainly are 8.00~17.04．According to the results, there is high value for making use of effective components of Guizhou green tea, and developing high quality spring tea is strongly recommended, and relatively the autumn tea is suitable for deep processing or extracting active principles. Reference | Related Articles | Metrics Cited: Baidu(5) Select Analysis on the Technical Efficiency of Chinese Refining Tea Enterprise GUAN Xi, YANG Jiang-fan Journal of Tea Science    2011, 31 (2): 160-165.   DOI: 10.13305/j.cnki.jts.2011.02.013 Abstract （457）      PDF（pc） （321KB）（216）       Knowledge map    Save By using DEA method and data on input-output of 804 refining tea enterprises in 2007, an analysis on the technical efficiency of Chinese refining tea enterprises was conducted in this paper. The outcome indicates that the average technical efficiency of Chinese refining tea enterprises was rather low, and obvious difference existed in different forms of ownership of enterprises and different area, and efficiency of foreign enterprises was lower than that of Chinese enterprises. Accordingly the corresponding policy recommendations are proposed. Reference | Related Articles | Metrics Cited: Baidu(5) Select Study on Degradation of Nitrite by Kombucha Tea FENG Yi, JIANG Sheng-jun, WANG Chao, LUO Chang-hui, DAN Zhong Journal of Tea Science    2009, 29 (2): 89-94.   DOI: 10.13305/j.cnki.jts.2009.2.002 Abstract （845）      PDF（pc） （244KB）（376）       Knowledge map    Save In order to explore the health-protecting mechanism of Kombucha tea in the preventing of gastrointestinal cancer and other diseases, degradation of nitrite in vitro by Kombucha tea was preliminarily studied. The results showed that Kombucha tea could efficiently degrade nitrite in vitro and generate a lot of NO. 100~1 000 mg/L of sodium nitrite were added in the Kombucha tea, the degradation of nitrite by kombucha tea was up to 89.02~431.16 mg/L in 2 h. 5~200 mg/L of sodium nitrite could be efficiently degraded by kombucha tea, which could generate 52.3~376.1 mg/m3 of NO in 20 mins. Reference | Related Articles | Metrics Cited: Baidu(4) Select Anti-hypertension Effect of Pu-erh Tea Extract on Spontaneous Hypertension Rats LI Xin-xin, MO Hong-mei, MA Xiao-hui, LI Chang-wen Journal of Tea Science    2012, 32 (5): 457-460.   DOI: 10.13305/j.cnki.jts.2012.05.005 Abstract （758）      PDF（pc） （488KB）（187）       Knowledge map    Save To explore the anti-hypertension effect of Pu-erh tea extract on SHR. Pu-erh tea extract was administered to SHR for 4 weeks with 0.25, 0.5, 1.0, 2.0g/kg doses. The blood pressure and heart rate of animals were measured once every week, and the body weight was also measured weekly in the research. Results showed that the mean blood pressure, systolic pressure and diastolic pressure of spontaneous hypertension rats were significantly reduced in the treatment with 1.0g/kg and 2.0g/kg Pu-erh tea extract, compared with that of model group(P<0.01). The body weight of animal in 2.0g/kg Pu-erh tea extract group was lower when compared with model group, but the heart rate of this group was higher than model group. The heart rate and the increase of body weight of tested animal in the other dose group were non-significantly difference. Conclusions: The Pu-erh tea extract shows dose-dependent antihypertensive effect in spontaneous hypertension rats. Reference | Related Articles | Metrics Cited: Baidu(4) Select Isolation and Identification of EGCG3″Me and EGCG4″Me from Tea LI Yin-hua, ZHANG Sheng, HUANG Jian-an, LIU Zhong-hua Journal of Tea Science    2012, 32 (4): 313-318.   DOI: 10.13305/j.cnki.jts.2012.04.005 Abstract （672）      PDF（pc） （644KB）（243）       Knowledge map    Save ：A method was established to isolate EGCG3"Me and EGCG 4"Me by using column chromatography and preparative high performance liquid chromatography. Crude extracts was obtained from tea leaves by using ethyl acetate and water as solvent .Then the concentracted crude extract was separated on a HP-20 column. The Fr-1 fraction was obtained from the eluate of 80% ethanol and subjected to a preparative high performance liquid chromatography for isolation of target components by using water-acetonitrile as mobile phase. Two compounds were identified with ultraviolet absorbance(UV), nuclear magnetic resonance(NMR), mass spectrometry(MS). They were EGCG3"Me and EGCG4"Me.The purity of them was more than 98%. Reference | Related Articles | Metrics Cited: Baidu(4) Select Effect of Raw Material Processing by Different Fixation Technology on the Stability with Quality of Tea Beverage YUAN Hai-bo, DENG Yu-liang, CHEN Gen-sheng, XU Yong-quan, WANG Fang, LIU Ping, ZHONG Xiao-yu, YIN Jun-feng Journal of Tea Science    2012, 32 (3): 236-246.   DOI: 10.13305/j.cnki.jts.2012.03.004 Abstract （606）      PDF（pc） （1085KB）（265）       Knowledge map    Save Different raw materials made by different fixation technology was adopted to process green-tea beverage. The extracting characteristics and content of quality components, organoleptic flavor are studied by the determination of polyphenols, amino acids, protein, sugar and other chemical components, and catechin components, aroma components as well as color, turbidity, combined with color, aroma, taste and other sensory evaluation, under the condition of fore-and-aft sterilization at high temperature and 37℃ storage 7d, 4℃ storage 7d. The fixation technology of raw materials which was suitable for green tea beverage was putted forward. Reference | Related Articles | Metrics Cited: Baidu(4) Select Optimization on Processing Parameters for Biodiesel from Tea Seed Oil PENG Zhong-jin, MA Cheng-jin, XIAO Wang, HUANG Ting, ZHENG Jun-xiao, XIANG Yong-ping Journal of Tea Science    2012, 32 (1): 44-52.   DOI: 10.13305/j.cnki.jts.2012.01.001 Abstract （532）      PDF（pc） （831KB）（160）       Knowledge map    Save Methyl esterification preparation of biodiesel from tea seed oil was investigated. According to single factor investigation, a mathematical model with transesterification ratio as a response to reaction temperature, catalyst dosage, reaction time, mole ratio of methanol to oil was established using Box-Behnken central composite experimental design. This was followed by response surface analysis. It was found that the optimal process conditions for methyl esterification of tea seed oil were as follows: reaction temperature 58℃, catalyst dosage（mass percent to oil）1.05%, reaction time 66min, mole ratio of methanol to oil 9.7∶1, and that the resultant transesterification ratio was 98.79%. Fourier transforms infrared spectroscopy and GC/MS were used to analyze biodiesel, and the quality indexes of biodiesel in the experiment reached the national biodiesel standards of Chinese. Reference | Related Articles | Metrics Cited: Baidu(4) Select Study on the Quality Evaluation and Product Discriminate of Oolong Tea SUN Wei-jiang, DONG Qing-hua, ZHOU Wei-long, DONG Xiu-yun Journal of Tea Science    2011, 31 (4): 305-312.   DOI: 10.13305/j.cnki.jts.2011.04.004 Abstract （620）      PDF（pc） （453KB）（259）       Knowledge map    Save The model of quality evaluation and products discrimination of Oolong tea based on chemical composition, factor and discriminant analysis were studied with Guangdong, southern and northern Fujian Oolong tea as the samples. Seven factors with cumulative variance of 85.041% were obtained along with factor analysis, set the factors as the independent variable, and discriminating classification of the samples area,variety and grade use discriminant analysis. Then the discrimination functions were established. Results of cross-validation and resubstitution of testing samples demonstrated the correct rates of discrimination model of area and variety was satisfactory. Recognition accuracy of the resubstitution and cross-validation of area were 97.6% and 94.0%, which of variety was 86.9% and 75.0%. Seven score function of quality factor and one comprehensive evaluation function were established for Oolong tea, and three discrimination functions for producing area and six of variety were obtained and the discrimination results were satisfactory. Reference | Related Articles | Metrics Cited: Baidu(4) Select Effect of Oolong Tea Polysaccharide in Adjusting Serum Lipid and Its Mechanism ZHANG Yun, NI De-jiang, CHEN Yong-bo, HUANG Hai-bo, LIU Si-si, XIE Bi-jun Journal of Tea Science    2011, 31 (5): 399-404.   DOI: 10.13305/j.cnki.jts.2011.05.005 Abstract （503）      PDF（pc） （689KB）（432）       Knowledge map    Save The adjusting effects of Oolong tea polysaccharide (OTPS) on serum lipid in hyperlipoidemia mice and its mechanism were investigated. The hyperlipidmia mice model was established by feeding high lipid diet, and different groups were taken OTPS by intragastric administration for 6 weeks. In present investigation, body weight, thymus weight, spleen weight, liver weight, blood lipid levels, malondialdehyde (MDA) and liver superoxide dismutase (SOD) activities of serum and liver were measured, as well the histopathological changes in tissues of liver were observed. The results showed that the contents of total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), serum and liver MDA, liver index were lower in comparison with the high hyperlipoidemia model group, while thymus index, spleen index, serum and liver SOD activities were somewhat higher, and the liver lesions were restored in some degree. It is indicated that OTPS showed a positive effect on adjusting the serum lipid, improving immunity of body and antioxidation. Reference | Related Articles | Metrics Cited: Baidu(4) Select Research in Polyphenol Oxidase Activities of Major Oolong Tea Cultivars in Fujian WANG Li-xia, XIAO Li-xia, LU Zheng, LIN Qi-xun, LU Ze-jian Journal of Tea Science    2006, 26 (2): 117-121.   DOI: 10.13305/j.cnki.jts.2006.02.008 Abstract （533）      PDF（pc） （383KB）（174）       Knowledge map    Save Crude polyphenol oxidase (PPO) was separately obtained from Maoxie, Tieguanyin, Huangdan, Rougui, and enzymatic properties were examined. The results were as follows: PPO activities increased curvely with the increase of catechol substrate volume if the volume of catechol substrate ranged in 0.3~0.9βml, and decreased when catechol substrate content was greater than 0.9βml, in the reaction system; the enzymatic activities were highest when the ratio of catechol substrate content to PPO content was 1.5:1, the optimum temperature for PPO activities were 45℃、55℃、65℃ respectively, under the condition of 50~90℃ hot water treatment for 1βh, the PPO activities of Maoxie, Tieguanyin, Huangdan, Rougui decreased 34.66%~55.91%, 22.68%~50.89%, 23.14%~53.57%, 31.58%~57.89% respectively, PPO could act under alkaline conditions, the best enzymatic activity was detected under the condition of pH8.6; All the five inhibitors showed some degree of inhibition to PPO activities and the most effective inhibitor was NaHSO3, next to which was L-cysteine, while the most ineffective inhibitor was NaCl. Reference | Related Articles | Metrics Cited: Baidu(4) Select Effects of Exogenous Calcium and Inhibitors of Calcium Signaling Transduction Pathway on Cold Resistance of Tea Plant HUANG Yuting, QIAN Wenjun, WANG Bo, CAO Hongli, WANG Lu, HAO Xinyuan, WANG Xinchao, YANG Yajun Journal of Tea Science    2015, 35 (6): 520-526.   DOI: 10.13305/j.cnki.jts.2015.06.002 Abstract （753）      PDF（pc） （1078KB）（354）       Knowledge map    Save The calcium signal transduction pathway plays a pivotal role in the response to the stress of low temperatures. In order to verify the relationship between calcium signal transduction pathway and cold resistance of tea plant, the changes of some cold resistance related index were measured under artificial low temperature stress in climatron accompanied with using exogenous CaCl2, CaM inhibitor W-7 [N-(6-Aminohexyl)-5-chloro-1-naphthalene-sulfonamide] and calcium signal channel inhibitor LaCl3, respectively. Calcium signaling transduction pathway inhibitors W-7 and LaCl3 improved electrolyte leakage, enhanced contents of malondialdehyde (MDA), superoxide anion radical (O2·-) and proline, reduced the activities of superoxide dismutase (SOD) compared with control treatment, however, CaCl2 treatment showed opposite effects. It showed that calcium signaling system play an important role in the response to low temperature stress in tea plant. Reference | Related Articles | Metrics Cited: Baidu(4) Select Advances in Molecular Mechanisms of Tea Polyphenols in Preventing Type 2 Diabetes Mellitus GAO Yuanyuan, MAO Limin, XU Ping, WANG Yuefei Journal of Tea Science    2015, 35 (3): 239-247.   DOI: 10.13305/j.cnki.jts.2015.03.006 Abstract （676）      PDF（pc） （594KB）（599）       Knowledge map    Save As natural functional materials, tea polyphenols have been shown to effectively prevent the development of type 2 diabetes mellitus (T2DM), but the mechanism of action is still unclear. For further study, this article summarizes the molecular mechanisms implicated in the beneficial metabolic effects of tea polyphenols. In the respect of glycometabolism, tea polyphenols significantly reduce the absorption of simple sugars by inhibiting disaccharidases (α-amylase and α-glucosidase). Then, tea polyphenols can ameliorate insulin resistance and inhibit gluconeogenesis via insulin signaling and AMPK pathway, including regulation of the phosphorylation and expression of protein kinases, and relevant transcription factors. In addition, tea polyphenols stimulate glucose uptake and utilization by increasing insulin secretion. Meanwhile, tea polyphenols showed great effects on improving lipid metabolic disorder by suppressing lipid synthesis and accumulating the activity of related enzyme and the expression of transcription factors as well as stimulating the oxidative metabolism of fat and lipid and suppressing the lipidosis. Moreover, tea polyphenols showed antioxidative and anti-inflammatory capability to ameliorate cell damage and apoptosis induced by oxidation and inflammation. Reference | Related Articles | Metrics Cited: Baidu(4) Select Comparative Study of Tea Consumption between Urban and Rural Residents in China GUAN Xi, YANG Jiangfan Journal of Tea Science    2015, 35 (4): 397-403.   DOI: 10.13305/j.cnki.jts.2015.04.014 Abstract （669）      PDF（pc） （668KB）（216）       Knowledge map    Save Based on the data from China Health and Nutrition Survey in 2011, the paper used double hurdle model to analyze the tea consumption between urban and rural residents, from the perspective of participation of tea consumption and how much to consumes. The results showed there were about 0.261 billion and 0.167 billion tea consumers in urban and rural regions, the corresponding quantities of tea consumed were 3.19 cup and 2.81 cup per day, 46.5% of urban residents and 33% of rural residents drink tea, income elastic of demand for urban and rural residents were 11.19% and 7.9% respectively. The participation of tea consumption of urban residents was influenced by age and income, while the rural residents were affected by income and family size on the participation of tea consumption, male in urban area consumed more cups of tea than female. Age, income, family size and education all showed positive and significant effect on the tea consumption. The corresponding policies to promote tea consumption in China included considering the applicability of policy, speeding up to increase the income of urban and rural residents, finding the niche market. Reference | Related Articles | Metrics Cited: Baidu(4) Select 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 （550）      PDF（pc） （932KB）（494）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(4) Select Effect of Microwave Fixation on the Physical Characteristics of Tea Fresh Leaves HUA Jinjie, YUAN Haibo, WANG Jinjin, JIANG Yongwen, DONG Chunwang, DENG Yuliang Journal of Tea Science    2017, 37 (5): 476-482.   Abstract （452）      PDF（pc） （762KB）（222）       Knowledge map    Save One leaf and a bud shoot was utilized as material and six microwave fixation time (0, 30, 60, 90, 120, 150βs) were setted to study the time course of microwave fixation effects on physical characteristics of tea products. Samples at different time points were taken to determine the value of water content, bulk destiny, Lab color values, length and width. The results showed that with the time course of microwave fixation, moisture content of tea fresh leaves decreased slightly first and then rapidly with the turning point at 90 s. Bulk destiny significantly reduced in first 30 s. Relative length, width and area differences were also decreased first and then increased, with the bottom at 60-90 s. L, a and b color values showed the opposite trends with the peaks at 90 s. The correlation analysis showed that L value, |a| value, b value and relative length difference were significantly affected by the microwave fixation time and water content. Overall, the best shape properties were obtained by microwave fixation for 60-90βs. Reference | Related Articles | Metrics Cited: Baidu(4) Select Review on Pro-oxidative Properties of EGCG on Cell CHEN Yijun, XIONG Ligui, HUANG Jian′an, GONG Yushun, LIU Zhonghua Journal of Tea Science    2015, 35 (2): 130-136.   DOI: 10.13305/j.cnki.jts.2015.02.004 Abstract （815）      PDF（pc） （519KB）（931）       Knowledge map    Save EGCG, which is the most abundant catechin in tea, has been demonstrated to possess a wide range of biochemical and pharmacological activities. Recent investigations have revealed that EGCG functions as a pro-oxidant. In this review, we discussed the pro-oxidative mechanism of EGCG in cell culture. Auto-oxidation of EGCG, influenced by the media types, dose- and time-dependent of EGCG addition, contents of serum and pH value etc., forms environmental oxidative stress in cell medium. Furthermore, EGCG produce intracellular ROS and mtROS, and trigger the Fenton reaction to create OH- indirectly. In particular, pro-oxidation of EGCG regulate intracellular transcription factors, signalling pathways, and cell surface receptor to exert many biological actions in cell. Reference | Related Articles | Metrics Cited: Baidu(4) Select Analysis on the Occurrence and Its Influencing Factors of Tea Blister Blight in Lishui City WU Quan-cong, CHEN Fang-jing, LEI Yong-hong, ZHANG Jing-ze, ZHOU Guo-hua, ZHOU Hui-juan Journal of Tea Science    2013, 33 (2): 131-139.   DOI: 10.13305/j.cnki.jts.2013.02.008 Abstract （552）      PDF（pc） （721KB）（312）       Knowledge map    Save The occurrence of tea blister blight in Liushui city was first observed in the fall of 2010. Later, the pathogen for tea blister blight was confirmed by combination of fungal morphological characters and inoculation testing. The disease resistance to host plants showed that different cultivars of tea plant demonstrated distinctively different resistance, and the cv. Yingshuang showed most susceptible to the disease. Also, disease occurrence had a close relation with rainfall in the two periods, i.e. from April to June and August to October. In terms with altitude scope from 260 to 520 meters above sea level, different altitude had various rain days, rainfall and humidity through which the disease occurrence can be often affected. Additionally, the shade degree in tea garden was also closely related to the disease severity. Result showed that 60% of shade degree was the most favorable situation for the disease occurrence. After the end of growing season, some agricultural measures could be scientifically taken, such as pruning the diseased leaves and taking them away as well as cleaning and closing tea gardens, through which control effect can reach up to 28.86%~49.62%. Reference | Related Articles | Metrics Cited: Baidu(4) Select Occurrence Dynamics and Structure of Spider Communities in Tea Plantations at Low Altitude in Ningde City WANG Ding-feng, LIU Feng-jing, LI Hui-ling, ZHOU Wei, ZENG Ming-sen, WANG Qing-sen, WU Guang-yuan Journal of Tea Science    2013, 33 (5): 457-464.   DOI: 10.13305/j.cnki.jts.2013.05.010 Abstract （487）      PDF（pc） （695KB）（281）       Knowledge map    Save Through the investigation on tea field at low altitude in Ningde City, 1β682 individual spiders belonged to 39 species of 21 families were collected and identified. Vagabundae spiders was the largest group, with 28 species and 62.49% of the total individual of spiders, and sedentariae spider was the second largest group, with 10 species and 36.15% of the total individual of spiders. The diversity index, evenness index, richness and dominance index of the spider communities in the tea field fluctuated with time went on. The fluctuations of the diversity index and richness were large, while the evenness index and dominance indices were small. Within the tea field spiders were active in the whole year, in which the three species of spiders, Pardosa laura, Hylyphantes graminicola and Agelena difficilis, were the local dominant species. The occurrence dynamics of the whole spider community and the fluctuation of the three dominant species were closely related to the changes in the climate factors. The results of analyses from the gray theory showed that lowest temperature was the most important factor in influencing the population density of the whole spider community, the species of Hylyphantes graminicola and Agelena difficilis; highest temperature was the most important factors in influencing the population densities of Pardosa laura, and the next was the sunshine hours. Reference | Related Articles | Metrics Cited: Baidu(4) Select Study on the Brewing Behavior of Two Kinds of Different Solubility Pesticide from Made Tea to Tea Infusion ZHANG Fen, ZHANG Xin-zhong, CHEN Zong-mao, LUO Feng-jian, LOU Zheng-yun, SUN Wei-jiang Journal of Tea Science    2013, 33 (5): 482-490.   DOI: 10.13305/j.cnki.jts.2013.05.007 Abstract （552）      PDF（pc） （678KB）（313）       Knowledge map    Save A residue analysis method for thiamethoxam and lambda-cyhalothrin in tea infusion was established, and the influence of brewing time, brewing temperature, tea shape and residue concentration in made tea to the brewing behavior from made tea to tea infusion were investigated by this method. The results showed that: when constant temperature of 100℃ for different brewing time (5~30βmin), the brewing rate of thiamethoxam were maximum at 15βmin, which were 81.2% in whole leaf tea and 88.6% in broken tea, the brewing rate of lambda-cyhalothrin reached the maximum of 5.5% at 25βmin in broken tea, and the whole leaf tea for 0.41%; after brewing in different temperature for 15 min, the brewing rates of thiamethoxam and lambda-cyhalothrin were increased according to the brewing temperature, when the temperature was 100℃, in the whole leaf tea and in the broken tea, the brewing rates of thiamethoxam were the maximum at 83.9% and 89.1%, respectively; and for lambda-cyhalothrin were the maximum at 0.55% and 4.1%, respectively. When constant temperature at 100℃, after brewing 15 min for three times, the brewing rates of two pesticides were decreased with the brewing times, and the total maximum brewing rates of thiamethoxam and lambda-cyhalothrin were at 93.25% and 1.94%, respectively. The extracting concentration of thiamethoxam in tea infusion from made tea were meeting the linear relationship, the equation was Y=0.9267X－0.0336, R2=0.9945, and the concentration of lambda-cyhalothrin in tea infusion extracting from made tea were meeting the quadratic function relationship, the equation was Y=0.0026X2－0.0023X＋0.0096, R2=0.9765. On the basis of research, the risk assessment on thiamethoxam and lambda-cyhalothrin in tea during drinking showed that the risk to human health via tea drinking was very small. Reference | Related Articles | Metrics Cited: Baidu(4) Select Photosynthetic Characteristic of Different Tea Cultivars in Response to Nitrogen Deficiency LIN Zheng-he, ZHONG Qiu-sheng, CHEN Chang-song, YOU Xiao-mei, CHEN Zhi-hui Journal of Tea Science    2013, 33 (6): 500-504.   DOI: 10.13305/j.cnki.jts.2013.06.009 Abstract （556）      PDF（pc） （572KB）（238）       Knowledge map    Save Vegetative propagated seedlings of 4 different tea cultivars grown in pots were fertilized with nutrient solution containing 0βmmol/L and 6βmmol/L nitrogen. The growth and photosynthetic characteristics of tea plant were analyzed under normal and nitrogen deficiency stress condition. The results showed that the DW of stem shoot and root DW decreased significantly under the nitrogen deficiency stress condition except the root DW of ‘Tieguanyin’. Both the CO2 assimilation and stomatal conductance of ‘Huangguanyin’ and ‘Maoxie’ cultivar decreased significantly under nitrogen deficiency but those of ‘Fuyun 6’ and ‘Tieguanyin’ did not change significantly. Intercellular CO2 concentration of ‘Huangguanyin’ and ‘Maoxie’ cultivar increased significantly, whereas ‘Fuyun 6’ and ‘Tieguanyin’ did not change significantly. The maximal photochemical efficiency (Fv/Fm) of ‘Huangguanyin’ and ‘Maoxie’ cultivar decreased significantly, whereas ‘Fuyun 6’ and ‘Tieguanyin’ cultivar did not change significantly. In conclusion, the damage of photosynthetic system on ‘Huangguanyin’ and ‘Maoxie’ cultivar was more serious than that of ‘Fuyun 6’ and ‘Tieguanyin’ cultivar under the nitrogen deficiency stress. Reference | Related Articles | Metrics Cited: Baidu(4) Select Application of Tea Embedding Particle in Cigarette Holder YAO Er-min, SONG Hao, LI Xiao, LI Jin-cheng, JING Tian, JI Xiao-nan, XU Xiu-feng Journal of Tea Science    2013, 33 (3): 268-272.   DOI: 10.13305/j.cnki.jts.2013.03.003 Abstract （465）      PDF（pc） （525KB）（220）       Knowledge map    Save By using the PVA-H3BO3 cross-linking method to make tea embedding particles by imbedding the tea powder, using the cigarette holder which uses these particles as filter material to assess the smoking quality and investigating the conventional ingredients and chemical components of mainstream smoke. Compared with the blank control sample, the results indicated that the tea embedding particles could decrease irritancy, enhance cigarette flavor and improve aftertaste obviously. Total particulate matter (TPM) and tar were decreased 5.80%, 6.04% respectively, nicotine did not change significantly. The flavor, enhancing smoke concentration and mellowing smoke components were increased in different degree, such as benzyl alcohol, dihydro-actinidiolide,1-(2-furanyl)-ethanone,5-methyl- 2-furancarboxaldehyde, megastigmatrienone were increased 188.10%, 151.65%, 80.11%, 63.97% and 57.73% respectively, while the harmful components, such as 2-methyl-phenol, 2,3-dimethyl-Phenol, benzylnitrile and 2-methyl-9H-Fluorene decreased significantly, were reduced 38.47%、24.46%、60.09%、65.40% respectively. Reference | Related Articles | Metrics Cited: Baidu(4) Select 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 （332）      PDF（pc） （331KB）（435）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(4) Select Effect of Sulphur Nutrition on Yield and Quality of Green Tea LI Jie, MA Li-feng, Jóska Gerendás, RUAN Jian-yun Journal of Tea Science    2006, 26 (3): 177-180.   DOI: 10.13305/j.cnki.jts.2006.03.004 Abstract （609）      PDF（pc） （256KB）（539）       Knowledge map    Save The effect of sulphur on yield and quality of green tea were investigated. The field experiment consisted of two S application rates (0, 50βkg S·ha-1·a-1) with four replications in a 2×4 completely randomized block design. Sulphur application slightly increased fresh yield, contents of free amino acids, total ascorbic acid (tAsA), ascorbic acid (AsA), dehydroascorbic acid (DAsA), while decreased content of tea polyphenols and ratio of tea polyphenols to free amino acids (TP/AA). These changes of quality-determined constituents in tea flushes with sulphur supply were found to be associated with decreased activity of polyphenol oxidase (PPO) and increased activity of nitrate reductase (NR) and phenylalanine ammonia-lyase (PAL). Reference | Related Articles | Metrics Cited: Baidu(4) Select 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 （340）      PDF（pc） （414KB）（556）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(4) Select Extracting Rate of Three Kinds of Pesticide in MadeTea During Brewing Process and Risk Assessment on Human Health WU Xue-yuan, SHENG Xuan, FAN Wei, TANG Feng, YUE Yong-de Journal of Tea Science    2007, 27 (2): 141-146.   DOI: 10.13305/j.cnki.jts.2007.02.008 Abstract （592）      PDF（pc） （587KB）（207）       Knowledge map    Save Three kinds of pesticide (Triazophos, Endosulfan and Lambda-cyhalothrin )were sprayed separately in tea garden. The green shoots were harvested from treated plots at 2, 5, 9, 14 and 21 days after the treatment, and manufactured into green tea. The concentration of the above mentioned pesticides in made tea, tea infusion and infused leaves was determined by gas chromatography. Dissipation behavior of pesticide residue in made tea and tea infusion were investigated. Results indicated that the residue level of pesticide in made tea and tea infusion decreased gradually while the plucking interval increased. The concentration of pesticide residue in tea infusion was positively related with that in made tea. The average extracting percentage of residue from made tea to infusion was 29.06％（triazophos）、5.11％（endosulfan）and 1.73％（lambda-cyhalothrin）respectively,and the insoluble residue remained in infused leaves. In comparing the intake amounts of pesticide residue possibly to human body via the tea infusion drinking with ADI of the pesticides, the results showed that the risk to human health from three kinds of pesticide residue by infusion drinking is very small,which is only ranged in 10-3~10-5 level. Reference | Related Articles | Metrics Cited: Baidu(4) Select Study on the Relation of the Tenderness and Shearing Properties of Tea Shoot PAN Zhou-guang Journal of Tea Science    2008, 28 (6): 425-428.   DOI: 10.13305/j.cnki.jts.2008.06.009 Abstract （448）      PDF（pc） （527KB）（224）       Knowledge map    Save Shearing properties can be used to evaluate the tenderness of tea. The mechanical properties on tea shear inderes (hardness, failure energy, failure force and failure stress and so on) were tested through the sheer test. At the same time the tea shoot dimension and other parameters were obtained by using the image analysis method on tea shoot with smaller diameter, Besides, a mathematical model between the different tea cultivars of shoot tenderness and the shear mechanics was established, so to provide the new means and methods for the objective evaluation of the tea grade. Reference | Related Articles | Metrics Cited: Baidu(4) Select Study on the Toxicology of a Preparation of Tea-polyphenols and American Ginseng SUN Pei-pei, WANG Yue-fei, ZHANG Xing-hai, HU Liu-hong, YANG Xian-qiang Journal of Tea Science    2008, 28 (6): 450-454.   DOI: 10.13305/j.cnki.jts.2008.06.010 Abstract （469）      PDF（pc） （527KB）（329）       Knowledge map    Save The edible safety of the compound of Tea-polyphenols and American ginseng was investigated according to “the Standard of Health Food Test and Assesment”. Acute toxicity test in mice showed that LD50 was higher than 10.0 g/kg.Bw, all three genetic tests showed negative results, 30 days feeding test showed that the physical appearance, behaviors, weights, organ coefficients, the indexes of hematology and biochemistry in rats have no significant difference comparing with the control group, also, no significant external appearance and pathological changes of various organs including liver, heart, spleen, kidney, stomach, intestines, testicle, and ovary were discovered. All results suggested that the compound has no acute toxicity, no genotoxicity, and high in edible safety. Reference | Related Articles | Metrics Cited: Baidu(4) Select A Sequence Analysis and Structural Prediction on Polyphenol Oxidase in Tea PAN Yu, WANG Kun-bo, XU Zhong-xi, XU Hui, HE Zhi-dan Journal of Tea Science    2008, 28 (3): 157-165.   DOI: 10.13305/j.cnki.jts.2008.03.003 Abstract （550）      PDF（pc） （374KB）（259）       Knowledge map    Save In the present study, Polyphenol Oxidase (PPO) in tea plant which was registered in biodatabase (DDBJ & Uni-Prot) were analyzed and predicted by method of bioinformatics, including composition of nuclei acid sequences and amino acid sequences, signal peptide, transmembrane topological structure, hydrophobicity or hydrophilicity, secondary and tertiary structure of protein. The results showed that PPO in tea was a hydrophilic and non-transmembrane protein without signal peptide, but had coils. The main motifs of its predicted secondary structure of had random coil, alpha helix and beta turn were spread to the whole secondary structure of protein. Its amino acid sequences included two functional domains. Reference | Related Articles | Metrics Cited: Baidu(4) Select Deodorizing Effect of Tea Functional Ingredients on Methyl Mercaptan GONG Yu-shun, HUANG Jian-an, LIU Zhong-hua, WANG Kun-bo, YANG Zhi-hui Journal of Tea Science    2008, 28 (2): 111-114.   DOI: 10.13305/j.cnki.jts.2008.02.007 Abstract （855）      PDF（pc） （252KB）（466）       Knowledge map    Save The deodorizing effect of tea functional ingredients on methyl mercaptan (CH3SH) was studied in this investigation. The results indicated that green tea extracts, catechins and EGCG showed deodorizing negative effect on methyl mercaptan, while theaflavins was effective. When dissolved in pH10 alkaline solution, theaflavins showed extremely strong activity, and the effectiveness against methyl mercaptan reached 0.232 mg separately per 1 mg 40% theaflavins. Reference | Related Articles | Metrics Cited: Baidu(4) Select Sulphur Status and Its Adsorbing Characteristic in Soils of Tea Garden HAN Wen-yan, SHI Yuan-zhi, MA Li-feng, RUAN Jian-yun, XU Yun-wen Journal of Tea Science    2003, 23 (s1): 27-33.   DOI: 10.13305/j.cnki.jts.2003.s1.006 Abstract （463）      PDF（pc） （328KB）（198）       Knowledge map    Save The S contents in tea soils sampled from Zhejiang, Anhui and Jiangsu provinces, its influencing factors and adsorbing characteristics were investigated. The results showed that the available S content in tea soils ranged from 5.4 to 250.7βmg/kg with the average of 54.1βmg/kg. Among the three provinces studied, Zhejiang was the highest and Anhui the lowest. The whole S content was 24-453βmg/kg with 190.5βmg/kg on average. The ratio of available S to whole S was between 1.38% and 69.1% with average of 17.2%. The available S content was of significantly positive correlation to the whole S content, and also closely related with organic matter, pH, parental material and tea productivity, etc. The content of available S decreased by 32.8% in the last decade, resulting in the number of soil with available S content less than 40βmg/kg increased from 31.2% to 46.1%. The capacity of soil adsorption to SO42- varied with the quantities of S applied and its parental materials. The more the S fertilizer added to soils, the less proportion of added S adsorbed. The quaternary red clay showed the highest capacity to adsorb SO42-, about 53.8% of S added was adsorbed, followed by soils derived from slate and rivulet sediment, almost no adsorption to SO42- was observed in red sand soil derived from tertiary red sandstone. Reference | Related Articles | Metrics Cited: Baidu(4) Select Studies on the Mechanizing Technology of Luyuan Tea ZHOU Ji-rong, CHEN Yu-qiong, YU Zhi, SUN Ya, ZHANG Wei-ping, NI De-jiang* Journal of Tea Science    2005, 25 (2): 141-145.   DOI: 10.13305/j.cnki.jts.2005.02.011 Abstract （450）      PDF（pc） （237KB）（210）       Knowledge map    Save The mechanizing technology of Luyuan tea (yellow tea) was studied primarily. Results showed that the qualities of the machine-made tea could be the same as that of the handmade tea. The mechanizing processing procedure was confirmed as follows: fresh leaves — spreading — fixation (6CST-40 rotary continuous fixation machine) — first firing (6CST-40 rotary continuous fixation machine) — piling — shaping (6CSG-50 two-pan quhao roasting machine) — blistering (6CSG-50 two-pan quhao roasting machine) — drying (6CHP-60 famous tea dryer) — improving aroma (6CHP-60 famous tea dryer). The shaping conditions were optimized in orthogonal design experiment on water content, shaping temperature and leaves weight. Results revealed that Luyuan tea appearance twisted tightly and ‘Huanzijiao’ shape appeared in the shaping condition that water content was 40%, shaping temperature 150℃ and leaves weight about 2βKg. At the last stage of shaping, if pan temperature rose, ‘Yuzipao’ could appear in drying tea. Reference | Related Articles | Metrics Cited: Baidu(4) Select Study on Processing of Cold Soluble De-bitter Instant Green Tea by Membrane System XIAO Wen-jun, LIU Zhong-hua*, GONG Zhi-hua, XIAO Li-zheng Journal of Tea Science    2005, 25 (2): 146-152.   DOI: 10.13305/j.cnki.jts.2005.02.012 Abstract （481）      PDF（pc） （216KB）（477）       Knowledge map    Save Based on the researched fact that if the ratio of simple catechin /estered catechin is more than 0.5, the instant green tea has no bitter taste, the ultra-filtration and concentration tests for the micro-filtrated steamed green tea liquid by pilot instruments were carried out in order to process the cold soluble de-bitter instant green tea .The result showed that under the conditions of 35℃, 1.74βMpa and 2 times dialysis while the ultra-filtrated liquor was 80% of the original liquor and the weight of each dialytic water is 10% of the original liquor, the rate of simple catechin /estered catechin in the mixed liquid of 3500βDa ultra-filtrated liquid and dialysed liquid could reach 0.53, the yield rate of simple catechins, estered catechins, EGCG, and total catechins reached 57.00%, 20.00%, 20.00% and 30.0%, respectively, whose content was 14.47%, 12.78%, 8.34% and 26.32% respectively, and the instant green tea product had no bitter taste. The concentration method of 300βDa nano-filtration for the mixed liquid under the conditions of 35℃, 2.4βMpa showed the best work efficiency, the product 0.45g could easily dissolved in 140βml 4 ℃water within 20 second ,and the quality component losed little . Reference | Related Articles | Metrics Cited: Baidu(4) Select The Polymerization of Theasaponins and the Character Research of the Polyethers Derivative YANG Zhong-ming, DING Zhi, ZHANG Ming, ZHOU Yu-cheng, ZHU Xiao-bing, QI Wei-xin, HU Bing Journal of Tea Science    2005, 25 (2): 116-120.   DOI: 10.13305/j.cnki.jts.2005.02.006 Abstract （480）      PDF（pc） （215KB）（243）       Knowledge map    Save In this paper, the polymerization of theasaponins and propylene oxide with specific catalyst described. Via ring-opening polymerization, a new polyetherified derivative of theasaponins which has perfect lipophilicity was obtained. The surface activity of the polyethers was similar to that of theasaponins. Finally the influence of the technologic conditions such as temperature, pressure, and dosage of catalyst on polymerization rate was discussed. In addition the surface activity of the derivatives of theasaponins was discussed. Reference | Related Articles | Metrics Cited: Baidu(3) Select Genetic Control Studies to Exploit Flavonoids Synthesis Pathway in Tea Biochemical Improvement Edward G Mamati, LIANG Yue-rong Journal of Tea Science    2005, 25 (2): 81-89.   DOI: 10.13305/j.cnki.jts.2005.02.001 Abstract （450）      PDF（pc） （279KB）（345）       Knowledge map    Save The main characteristic components in tea are the tea polyphenols; flavonoids derivatives and caffeine. The basic tea polyphenols are secondary metabolites among the flavonoids group of compounds that accumulate in high concentration in the young tender leaves of tea. The catechins share the major part of the biosynthetic pathway with other derivative flavonoids products, hence similar synthesis mechanisms. The widely studied pathway in several plant species is tightly controlled by a series of structural and regulatory genes determining the main products of the pathway. Understanding the biochemical, molecular and genetic control of tea polyphenols synthesis pathway is necessary in order to derive maximum value from the tea genetic improvement process. The pathway and critical genes in the flavonoids synthesis leading to the synthesis of tea catechins are discussed. Potential value for knowledge of the pathway in tea and its application is enumerated. Reference | Related Articles | Metrics Cited: Baidu(3) Select Effects of Tea Catechins Preparation (TCP) on Chloasma WANG Yue-fei, SU Mi-ju, TONG Lin, YANG Xian-qiang Journal of Tea Science    2005, 25 (2): 90-94.   DOI: 10.13305/j.cnki.jts.2005.02.002 Abstract （478）      PDF（pc） （750KB）（221）       Knowledge map    Save 100 volunteers were employed in this study and divided into two groups randomly with 50 subjects in each group, i.e., treatment and control groups. People in the treatment group administrated TCP orally 2 times per day and 3 capsules per time. TCP was found to be effective in 28 cases, with a total effective rate of 56%. After a 30-day period, the color and area of chloasma decreased significantly as compared with those examined before TCP administration and control group, which indicted that TCP had the function of dispelling chloasma,and no obviously adverse influence on tested persons. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study on The Key Technique of Tea Juice Concentrating And Its Processing Equipments QUAN Qi-ai, YANG Zhong-ming, YING Jun-feng, SUN Cheng, LI Hu, JIN Shou-zhen, LIU Xin, DING Zhi, WANG Ji-chun Journal of Tea Science    2003, 23 (s1): 63-67.   DOI: 10.13305/j.cnki.jts.2003.s1.012 Abstract （508）      PDF（pc） （349KB）（575）       Knowledge map    Save Research results on parameters of tea juice concentrating showed that, after tea was extracted, the bulk filtration and fine filtration were carried out, then the macro molecule substances were separated and removed by using ultra-filtrating membrane method, then cycling concentrated by reverse-osmosis membrane, the high quality concentrated tea juice was obtained. The pore diameter of the ultra-filtration membrane is 8×104—10×104 molecule weight for green tea and Oolong tea, and larger than 10×104 for black tea. The working pressure of ultra-filtration membrane is 0.2~0.3βMPa, suitable temperature for tea juice is lower than 40℃. The working pressure of reverse-osmosis membrane is 1.5~3.0βMPa, suitable temperature for tea juice is lower than 50℃. The tea juice productivity of the producing line designed on the base of above technique is 100βkg/h, with concentration of tea juice 20% (Brix) and better quality compared with that of traditional product. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study on The Longjing Tea Roasting Machine Controlled by Computer LIU Xin, QUAN Qi-ai, FU Shang-wen, ZHU Shou-zhen, JIANG Xiao-wen, JIANG Yue-guang Journal of Tea Science    2003, 23 (s1): 73-77.   DOI: 10.13305/j.cnki.jts.2003.s1.014 Abstract （567）      PDF（pc） （304KB）（239）       Knowledge map    Save The Longjing tea roasting machine controlled by computer is consisted of computer, multifunction machine and performing framework. Stored the data of Longjing tea processing in the computer, the computer controlled the heating temperature, processing time, rotational speed, pressure and stopping motor during the period of Longjing tea processing. The computer stored 12 processing programs which serve at the fresh tea leaves grade and various environment. The quality of Longjing tea processed by this machine is better than that of processed by hand. Thus solving out the problem in the production of Longjing tea mainly depand on the manual operation. Besides, the automatic level in the processing of fine-quality tea was improved simultaneously. Reference | Related Articles | Metrics Cited: Baidu(3) Select The Critical Control of Microbiological Sanitary Quality of Black Tea in the Course of Process LI Ping, WAN Xiao-chun, XIA Tao Journal of Tea Science    2003, 23 (2): 136-140.   DOI: 10.13305/j.cnki.jts.2003.02.010 Abstract （444）      PDF（pc） （312KB）（538）       Knowledge map    Save The microbiological sanitary quality of black tea is one of the main problems in exportation. In order to investigate the sanitary quality of black tea, the samples were random sampled during tea processing. The total number of bacteria, coliform most probable number (MPN) and total number of molds were analyzed so as to found out the critical control segment in the process of black tea and put forward the measure in improving the sanitary quality of black tea. Reference | Related Articles | Metrics Cited: Baidu(3) Select The Microscopic Analysis of Yellow-Greenish Spontaneous Fluorescence in the Tea Leaves of Fluorescent Green Spot Disease JIANG Shu-yuan, ZHANG Li-xia, GUO Yan-kui, ZHAO You-quan, JIA Ming, ZHAI Heng Journal of Tea Science    2008, 28 (2): 135-141.   DOI: 10.13305/j.cnki.jts.2008.02.009 Abstract （466）      PDF（pc） （548KB）（336）       Knowledge map    Save The fluorescent green spot disease is a physiological disease of tea mature leaves. The green spots on the leaf back emit yellow-greenish fluorescence. In order to investigate the rule of the disease occurrence by using spontaneous fluorescence as a probe and the spectra of yellow-greenish fluorescent compounds for their isolation and identification, the fluorescence microscopy, microscopic fluorescence spectral imaging, laser scanning confocal microscopy and flow cytometry were used in this investigation. This experiment covered the condition of microscopic observation, emission spectral characters of yellow-greenish spontaneous fluorescence and their localization in the diseased tea leaves. Results showed that the diseased leaves could emit several kinds of spontaneous fluorescence by irradiating different lights, and the optimal microscopic condition for observing the yellow-greenish fluorescence was that the diseased leaves were excited by blue light and images recorded in multicolor and green color mode, in which there were three fluorescence peaks at 515 nm, 535 nm, and 585 nm within the light range of yellow and green. The yellow-greenish fluorescence were firstly emitted in the sheath cell of vascular bundle and then in the barrier cells, sponge cells and the epidermis cells. And the location of fluorescence was the vacuole of the diseased cells. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study on the Stabilizing Mechanism of Konjac Glucomannan in Tea Drink GONG Jia-shun, LIU Pei-ying, LIU Qin-jin Journal of Tea Science    2004, 24 (2): 141-146.   DOI: 10.13305/j.cnki.jts.2004.02.013 Abstract （461）      PDF（pc） （492KB）（321）       Knowledge map    Save The stabilizing mechanism of konjac glucomannan in tea drink was studied. By using ethanol precipitation method and the pictures of SEM and TEM revealed that the strong sorption between the konjac glucomannan（KGM） and components or the particles of tea extracts produced hydrogen complexes and, furthermore, the hydrogen complexes could be well dispersed in the system of konjac-tea drink. The X-ray diffraction and differential scanning calorimetry (DSC) indicated that the powder of KGM, tea extracts and konjac-tea solids are amorphous. The experimental results also showed that the molecule weight of KGM in water solution and black tea and oolong tea liquid were 4.83378×105, 3.41182×105, and 3.51307×105, respectively, and the fact of konjac-tea drink had a strong ability of bearing precipitation of electrolyte because of KGM additions was confirmed. Reference | Related Articles | Metrics Cited: Baidu(3) Select Formulation of TA-BR in Combination with Bt and Its Application in Tea Production ZHANG Ling-ling, YAO Feng-luan, HUANG Zhi-peng, WU Guang-yuan, WANG Qing-sen, XU Jin-han, GUAN Xiong Journal of Tea Science    2004, 24 (3): 219-225.   DOI: 10.13305/j.cnki.jts.2004.03.013 Abstract （488）      PDF（pc） （53KB）（185）       Knowledge map    Save The quality and yield of the tea production were significantly improved after spraying TA-BR in combination with Bt. The yield could be increased by 6.76%~26.90%, the amino acids/tea polyphenols ratio was obviously reduced, while water extracted substances, the soluble sugar and vitamin C were higher than those of CK. In addition, the control effects of TA-BR in combination with Bt on the Euproctis pseudoconspersa ,Ectropis obliqua hypulina and Andraca bipunctata,which are the main tea pests,could reach above 90%, and this product is also safe for natural enemies. Reference | Related Articles | Metrics Cited: Baidu(3) Select Preparation of the Antibody Against EupsNPV Polyhedrin and Its Utilization in Detection of the Viral Pesticide WANG Li-zhong, XIAO Qiang, ZHANG Chuan-xi Journal of Tea Science    2008, 28 (4): 260-266.   DOI: 10.13305/j.cnki.jts.2008.04.005 Abstract （472）      PDF（pc） （451KB）（275）       Knowledge map    Save The 741 bp coding region of polyhedrin gene (ph) was amplified from Euproctis pseudoconspersa nucleopolyhedrovirus（EupsNPV）genome and its prokaryotic expression vector pET-28-a-Ep-ph was constructed. Then the prokaryotic expression plasmid was transformed into Escherichia.coli. BL21（DE3）for expression. The expressed fusion protein was separated by SDS-PAGE and retrieved from the gel. New Zealand white rabbit was immunized with the purified fusion protein and the antiserum against ph with a titre of 6.4×104 was prepared. Western blotting indicated that the prepared polyclonal antibody was specific for polyhedrin. The EupsNPV was detected by indirect ELISA and its regression equation was obtained: y=0.4152x-0.8299 with correlation coeffient r=0.9897(P<0.01). Indirect ELISA detection showed that the antibody could be used for quantitative detection of the NPV in a commercial bio-pesticide and provided an accurate and effective method for detection. Reference | Related Articles | Metrics Cited: Baidu(3) Select Research on the Effect of Tea and Mulberry Mixture Tea Bag on Blood Glucose-decrease in Diabetic Model Mice LIANG Yan, WANG Yue-fei, XIE Zheng-zhen, ZHANG Xing-hai, YANG Xian-qiang Journal of Tea Science    2008, 28 (5): 358-362.   DOI: 10.13305/j.cnki.jts.2008.05.010 Abstract （493）      PDF（pc） （228KB）（583）       Knowledge map    Save Effect of tea and mulberry mixture tea bag on blood glucose-decrease in diabetic model mice was studied. Normal model and diabetic model mice were fed with tea bag at three different doses (0.5 g/kg·bw, 1 g/kg·bw and 3 g/kg·bw) for 14 days, and then, mice were gavaged with 2.5 g/kg·bw glucose solution. Fasting blood glucose (FBG) and glucose tolerance (GT) were determined after 0 h, 0.5 h and 2 h. Results showed that the higher doses groups (1 g/kg·bw and 3 g/kg·bw) showed a significant effect on decreasing the blood glucose in diabetic model mice which caused by alloxan in 0.5 h and 2 h, the blood glucose difference value in 0.5~0 h showed the same changes. And that, normal mice were not affected by tea bag in blood glucose, glucose tolerance and its difference value. As a result, it suggested that tea and mulberry mixture tea bag was beneficial for decreasing blood glucose. Reference | Related Articles | Metrics Cited: Baidu(3) Select Research on the Consumption in Hangzhou Teahouses ZHANG Ying-bin, GONG Shu-ying, SHI Yan, ZHANG Jian-ying, QIAN Fu-qiang Journal of Tea Science    2007, 27 (1): 88-93.   DOI: 10.13305/j.cnki.jts.2007.01.014 Abstract （524）      PDF（pc） （392KB）（587）       Knowledge map    Save Through the questionnaire and statistical analysis, this test gives us a summary to the consumption status in Hangzhou teahouses, including the preferred type and the attractive factors of teahouses, the structure and purpose of consumption, and the content degree. The result showed that the three types of teahouses occupy certain consumption market respectively. Compared with teahouses without buffet dinner, the teahouses with buffet dinner are much more attractive. The consumers prefer the teahouses with wonderful environment, and green tea is the main kind of tea. The major purpose of consumers is forgathering with friends and relaxing. About 20% of consumers think the prize is unreasonable, while nearly 50% think that is reasonable. In a word, most people are contented with the in Hangzhou teahouses. Reference | Related Articles | Metrics Cited: Baidu(3) Select 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 （291）      PDF（pc） （154KB）（618）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study of Green Tea Polysaccharides on Lipid Peroxidation of Plasma Lipoproteins YIN Xue-zhe, XU Hui-xian, JIN Hua Journal of Tea Science    2007, 27 (4): 299-301.   DOI: 10.13305/j.cnki.jts.2007.04.004 Abstract （465）      PDF（pc） （363KB）（202）       Knowledge map    Save The oxygen free radical scavenging activities and anti-lipoprotein oxidative effects of green tea polysaccharides were studied. ROO·, O2-· and OH· scavenging activities were studied with chemiluminescence analysis, H2O2 scavenging activity was determined by spectrophotometry. Very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL) were isolated from fasting plasma by sequential ultracentrifugation at 0βh and 2βh after 20 healthy volunteers ingested green tea polysaccharides and degrees of peroxidization and susceptibilities of lipoproteins to oxidation were investigated. The results showed that green tea polysaccharides exhibited scavenging effects on ROO·, O2-·, OH· and H2O2 in vitro, significantly decreased lipid peroxides of plasma, VLDL, LDL and HDL; noticeably prolonged lag phage of LDL oxidation curve, indicating reduced susceptibility of LDL to oxidation. It is suggested that green tea polysaccharides can increase antioxidant capacities of plasma and lipoproteins, therefore may show the function of preventing cardiovascular disorders and delaying ageing. Reference | Related Articles | Metrics Cited: Baidu(3) Select 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 （401）      PDF（pc） （324KB）（643）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(3) Select Farinograph and Extensograph Characteristics of Wheat Dough Added with UGA-TP HUANG Yun-yun, ZHU Yue-jin, WANG Xing-guo, JIN Qing-zhe, ZHANG Hai-hua, LI Da-wei, ZHANG Shi-kang Journal of Tea Science    2013, 33 (2): 185-191.   DOI: 10.13305/j.cnki.jts.2013.02.003 Abstract （726）      PDF（pc） （609KB）（366）       Knowledge map    Save In this study, wheat flour with different gluten strength were dry-blended with UGA-TP. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. The results showed that the indicators of samples added with UGA-TP were significantly different from those of the control samples. For example, the water absorption of flour increased, the dough development time and stability time extended because of the addition of UGA-TP. When face up to 45 min, 90 min, 135 min, the tensile resistance, the stretching area, tensile ratio of weak flour and plain flour were dough increased. On the contrary, extension of dough was decreased. The data showed that the weak folur dough was most affected. Mainly as the water absorption increased by 2.9%, formation time increased by 8.7min, and stabilization time of dough increased by 19.2 min. Face up to 45 min as an example, the stretching area of the weak flour increased to 134 cm2 from 76 cm2, the tensile resistance increased to 645 BU from 300 BU, the tensile ratio increased to 4.9 from 2.1, the extensibility reduced from 142 to 131. In summary,the processing properties of different gluten wheat added with UGA-TP were improved in which the weak flour showed a great influence. Reference | Related Articles | Metrics Cited: Baidu(3) Select The Antidepressant Effect of Tea Polyphenols to the Chronic Unpredictable Stress induced Depressive Mice FU Xiao-bin, GOU Ling-shan, HE Dong-mei, JIA Gen-guang, LI Yan, XUE Yun-sheng, LI Sai, LAN Nuo, LIU Yi Journal of Tea Science    2013, 33 (4): 301-305.   DOI: 10.13305/j.cnki.jts.2013.04.014 Abstract （563）      PDF（pc） （520KB）（490）       Knowledge map    Save The antidepressant effects of tea polyphenols on the chronic stress-induced depression in mice and the possible underlying mechanism were investigated in this paper. The antidepressant model of chronic unpredictable mild stress mice (CUMS) was established. The activities of the mice exposed to various stress were tested in the open-field, the immobility duration of the forced swimming test and tail suspension test were measured. Meanwhile, the contents of the 5-HT and the NE in the brain tissue were determined, and the activities of superoxide dismutase (SOD), GSH-Px and the content of malondialdehyde (MDA) in the brain tissue were estimated by spectrophotometry. The CUMS-induced depressive mice exhibited significant decrease in the activities in the open-field test as compared with the control group (#P<0.05, △P<0.001), while the immobility duration in the forced swimming test and tail suspension test were significantly increased, and the latency period (#P<0.05, △P<0.001. #P<0.05, △P<0.05) were shortened. However, tea polyphenols ameliorated the defecits of the behavior of the mice. Moreover, tea polyphenols increased the activities of SOD, GSH-Px, and the content of 5-HT, NE, and decreased the contents of MDA in the brain tissue. The depressive status can be attenuated by the administration of tea polyphenols, the underlying mechanism might be attributed to their antioxidative property and enhancement of serotonergic functions. Reference | Related Articles | Metrics Cited: Baidu(3) Select Experiment on Mechanical Properties and Crude Fiber of Tea Leaf LIN Yan-ping, JIN Xin-yi, HAO Zhi-long, YE Nai-xing, HUANG Yi-biao, TANG Hui-ying, CHEN Xin-hua, ZHOU Xiao-yong Journal of Tea Science    2013, 33 (4): 364-369.   DOI: 10.13305/j.cnki.jts.2013.04.016 Abstract （550）      PDF（pc） （515KB）（437）       Knowledge map    Save The experiment on the crude fiber content and mechanical characteristic of fresh tea leaf showed the elastic modulus of Tie-Guan-Yin、MaoXie、HuangDang、Fudingdabaicha and RouGui is within the range of 4β158.88~14β849.11βkPa, the maximum stess is within the range of 870.00~1β842.97βkPa, the fracture stress is within the range of 673.33~1β639.62βkPa, the influence of leaf position to modulus of elasticity, maximum stess and breaking stress is highly significant. third leaf >second leaf> first leaf. The maximum strain of tea shoots is within the range of 10.61%~18.36%, the fault strain is within 12.19%~26.95%, the leaf position shows a highly significant effects on the maximum stain and breaking strain, and the order as follows: third leaf>second leaf>first leaf, there are some differences between different cultivars. Reference | Related Articles | Metrics Cited: Baidu(3) Select Optimization Study of Tea Winnowing Machine ZHONG Jiang, HUANG Jian-hong, YANG Tao, ZHANG Xian, ZHAO Zhang-feng Journal of Tea Science    2013, 33 (6): 576-583.   DOI: 10.13305/j.cnki.jts.2013.06.004 Abstract （659）      PDF（pc） （1056KB）（518）       Knowledge map    Save In order to improve the quality of tea wind-selecting, tea particles’ running track and indoor flow state of winnowing room were studied by the methods of theoretical analysis and fluid dynamics simulation, and combined with experimental verification. The results showed that the effective drift distance between particles of different weight is greater than the other air velocity distribution program when the air velocity distribution near wind crossing was set at rising from the top to the bottom. Vortexes are found in winnowing room due to structural reasons. Trajectory of tea in No. 4 and No. 5 export is more susceptible to the disturbance of the vortex because of its weight. Vortex could be decreased by using spoiler, which will also reduce the proportion of mixed tea and improve the winnowing quality. Reference | Related Articles | Metrics Cited: Baidu(3) Select Applied Research on Near-infrared for On-line Rapid Determination of Tea Moisture Content CHEN Shousong, ZHENG Gongyu, JIN Xinyi, HAO Zhilong, YE Qiuping, LAI Zhilong Journal of Tea Science    2014, 34 (4): 337-343.   DOI: 10.13305/j.cnki.jts.2014.04.004 Abstract （568）      PDF（pc） （694KB）（255）       Knowledge map    Save Research on an implement method to determinate tea moisture content with rapid non-destructive and on-line technology. Comparing to national standard method, it was proved that the effect of those factors including the dynamic and static state of conveyor belt, spread thickness, measuring height, tea grade on the accuracy of tea moisture content accuracy. The results showed that there were significant differences between CK and different spread thickness and grade, no obvious difference in the treatment of dynamic or static state and measure height. The optimal parameters are that tea conveyor belt speed is 0.8 m·s-1, conveyor belt should be fully covered by tea samples, and should avoid from the external light irradiate tea samples, spread thickness is (20±5) mm, measure height is (250±50) mm. Different grade of tea set at different measuring channels can be more accurate in measured results. Reference | Related Articles | Metrics Cited: Baidu(3) Select Analysis on Similarities and Differences of Aromatic Composition in Longjing Teas from Three Producing Regions ZHANG Xinting, WANG Mengxin, HAN Baoyu Journal of Tea Science    2014, 34 (4): 344-354.   DOI: 10.13305/j.cnki.jts.2014.04.005 Abstract （683）      PDF（pc） （1173KB）（295）       Knowledge map    Save Twelve tea samples were chosen from Xihu producing region, Qiantang producing region, and Yuezhou producing region. Their essential oils were extracted by SDE (Simultaneous Distillation and Extraction) method, and qualitatively and quantitatively analyzed by GC-MS, and combined with the retention time of the authentic standards. In succession, similarities and differences of aromatic composition of them were analyzed by cluster analysis. The results showed that the aroma of Longjing teas from Xihu producing region held the most individual number and the most contents of the aroma compounds within the three producing regions, especially, with abundant typical component linalool, cis-3-hexenyl caproate, β-ionone, nerolidol, benzaldehyde, nonanal, geraniol, cedrol, trans-furanoid linalool oxide. By using the 9 components as variables and 13 tea samples as entities, a cluster analysis was conducted, which divided the 13 tea samples into 2 groups. The 6 tea samples from Xihu producing region clustered together as a group, which still contained one tea sample from Qiantang producing region and Another tea sample from Yuezhou producing region. The other 5 tea samples clustered together as another group. Although Shuangpu Town belonged to Xihu producing region, the aroma of its tea samples were different from those of other 6 tea samples from Xihu producing region. Oblate shaped tea-Jintinglvxue could not be clustered into Xihu producing region group. It was regarded that: (1) Xihu Longjing teas from the original production place held the most individual number and the most abundant contents of aromatic components than those from other producing regions. The aromatic style of Qiantang producing region appeared similarly with that of Yuezhou producing region, in which one or two tea samples were high grade and similar with Xihu Longjing tea, accordingly, included into Xihu Longjing group, the production place of Jingtinglvxue tea was far from that of Xihu Longjing tea, and its aromatic style was obviously different from that of Xihu Longjing tea. (2) the difference among the aroma of Longjing teas from the several roducing regions can be disclosed based on the appropriate parameters and multivariate analysis. Reference | Related Articles | Metrics Cited: Baidu(3) Select Research on the Antihyperlipdemic Activity of Theaflavins, Catechins and Saponius Mixture Preparations ZHANG Cong, TAN Rong, KONG Junhao, GE Qingfeng, YANG Xiufang, WANG Zhijun Journal of Tea Science    2014, 34 (4): 401-407.   DOI: 10.13305/j.cnki.jts.2014.04.013 Abstract （651）      PDF（pc） （819KB）（442）       Knowledge map    Save The antihyperlipdemic activity in vitro of theaflavins(TFs), catechins(Cs) and saponius(SPs) were assessed in lipid clearance rate in the model of HepG2 steatosis by using the admini stration with 1 mmol·L-1 oleic acid(OA) in 24 h. Based on the cell viability test(MTT value), lipid clearance was used to evaluate the effect of TFs, Cs and SPs on HepG2 steatosis. The response surface methodology based on a Box-Behnken experimental design was used to optimize the density of the three extractions for combined lipid-lowering in vitro. Results indicated that TFs, Cs and SPs showed a significant inhibitory effect on TG accumulation in HepG2 cells. The ability of lipid-lowering was significant promoted when the three extractions acted on HepG2 at the same time. TFs, Cs and SPs could showed the prevention and curing effect of hyperlipidemia. Reference | Related Articles | Metrics Cited: Baidu(3) Select Effects of Theabrownin Extracted from Pu-erh Tea on the Intestinal Flora YUE Suijuan, LIU Jian, GONG Jiashun Journal of Tea Science    2016, 36 (3): 261-267.   DOI: 10.13305/j.cnki.jts.2016.03.005 Abstract （782）      PDF（pc） （708KB）（475）       Knowledge map    Save In this study, theabrownin (Mw>50 kDa, TB) extracted from pu-erh tea was used as experimental material, and the effects of theabrownin to the intestinal flora of rat was studied. The results showed that the theabrownin had remarkable effects on the intestinal flora in rats. TB could significantly improve the de-pollution of antibiotics and adjust the intestinal flora imbalance. It was found that TB could promote the proliferation of Bifidobacterium and Lactobacillus and inhibit the proliferation of Escherichia coli and Enterococcus. The effects are more obvious with increasing culture time. In turn, microbes proliferate can accelerate the catabolism of theabrowns. Reference | Related Articles | Metrics Cited: Baidu(3) Select Comparison on the Pretreatment Methods of Tea and Tea Polysaccharides for Determination of Fluorine Content ZHU Xiaojing, FANG Fengxiang, ZHANG Yuehua, NI Dejiang, CHEN Yuqiong Journal of Tea Science    2015, 35 (2): 145-150.   DOI: 10.13305/j.cnki.jts.2015.02.006 Abstract （441）      PDF（pc） （525KB）（386）       Knowledge map    Save The influence of sample pretreatment methods including boiling water extraction (BWE),acidic solution extraction (ASE) and alkalizing and burning to ash(ABA) on fluorine content in tea and tea polysaccharides was investigated. The results showed that the fluorine contents of tea and tea polysaccharide pretreated with ABA were much higher than that of BWE and ASE method (P<0.01). The fluorine content of tea pretreated with BWE was significantly higher than ASE (P<0.05, P<0.01). The further test on precision and recovery of ABA and fluoride ion selective electrode method was investigated. Results showed that the recovery of fluorine in tea and tea polysaccharide were 91.07%-94.40% and 83.04%-90.32%, respectively, with RSD of 1.44%-2.54% for tea and 0.68%-1.03% for tea polysaccharide, which indicated the result of fluorine determination by this method could represent the real fluorine content in tea and tea polysaccharide with accuracy, reliability and stability. It was also suggested that the ABA and fluoride ion selective electrode method could be more suitable for determination of total fluorine in tea and tea extracts. Reference | Related Articles | Metrics Cited: Baidu(3) Select Research on Combined Anti-hypertensive Effect of Pu'er Tea Extract and Nifedipine LI Yanchuan, LI Xinxin, ZHOU Wangyi, LI Changwen, MA Xiaohui Journal of Tea Science    2015, 35 (2): 165-170.   DOI: 10.13305/j.cnki.jts.2015.02.009 Abstract （734）      PDF（pc） （691KB）（232）       Knowledge map    Save To explore combined anti-hypertensive effect of Pu'er tea extract and Nifedipine in SHR, 50 SHR rats were randomly divided into different model groups, N.L group, N.H group, N.L+D.L group and N.L+D.H group, 10 rats for each group. Wistar rats were selected as control group. Pu'er tea extract and Nifedipine were administered to SHR for 4 weeks. The blood pressure was measured once per week. Results showed that mean blood pressure was significantly reduced in spontaneous hypertension rats after treatment with 6.2βmg·kg-1 nifedipine, compared with model controls (P<0.05). The 3.1βmg·kg-1 nifedipine also has a tendency to decrease blood pressure. Combined antihypertensive effect of Pu'er tea extract and nifedipine was enhanced compared with nifedipine alone. The nifedipine showed anti-hypertensive effect on spontaneous hypertension rats in a dose-dependent manner. Pu'er tea extract can enhance the antihypertensive effect of nifedipine, and showed a certain degree of protective on heart. Reference | Related Articles | Metrics Cited: Baidu(3) Select 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 （599）      PDF（pc） （1433KB）（375）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(3) Select SRAP Marker Analysis of Genetic Diversity and Relationship in Wuyi Rock Tea Germplasm Resources XIA Fagang, ZHONG Xingwang, WU Feng, JI Biaojun Journal of Tea Science    2017, 37 (1): 78-85.   Abstract （491）      PDF（pc） （967KB）（239）       Knowledge map    Save The genetic diversity and relationship of 30 Wuyi rock tea germplasms were analyzed by Sequence-related amplified polymorphism (SRAP) markers. Forty three pairs of primers selected from 88 pairs of candidate SRAP primers produced 385 amplified fragments. Among them, 236 were polymorphic, accounting for 61.30% of the total fragments. The results showed that there was distinct genetic diversity within Wuyi rock tea germplasms. The genetic distance ranged from 0.31 to 0.98 with an average of 0.63. Thirty Wuyi rock tea germplasms were classified as three categories basing on the UPGMA cluster analysis. This study was of great significance for genetic research, breeding and resource protection of Wuyi rock tea. Reference | Related Articles | Metrics Cited: Baidu(3) Select Research on Acute and Subacute Toxicity Evaluation of Liupao Tea WU Wenliang, LIN Yong, LIU Zhonghua, HUANG Jian'an, LONG Zhirong, TENG Cuiqing, MA Shicheng, QIU Ruijin, CAO Zhonghuan Journal of Tea Science    2017, 37 (2): 173-181.   Abstract （838）      PDF（pc） （827KB）（649）       Knowledge map    Save Liupao tea has a long history and is characterized as famous agricultural products of Guangxi, but the study of its safety is not enough. In order to verify the safety, the main physicochemical components of Liupao tea from Wuzhou were measured by conventional test method of national standard, then, the acute and subacute toxicities of Liupao tea were systemically studied in accordance with the procedures for toxicological assessment on food safety. The experimental results showed that, the physicochemical indexes of Liupao tea were repeatable, which were followed with Guangxi local standards in the acute toxicity test. Using bliss method, the calculated median lethal dose (LD50) of Liupao tea was 9.38 g·kg-1 with 95% confidence interval (8.43~10.44 g·kg-1), which was higher than acute toxicity criteria (5 g·kg-1). In the subacute study, compared with the control group, no death or clinical signs, or abnormally hematological, biochemical and histopathological changes were found in either groups of rats receiving daily oral gavage of Liupao tea. The three dose treatments were 0.47, 0.94 and 1.88 g·kg-1·d-1 for 30 days (P>0.05). Thus, Liupao tea products belong to the actual non-toxic grade and fulfill the requirements of food safety according to the food toxicology standards. Reference | Related Articles | Metrics Cited: Baidu(3) Select Effect of Black Tea on Regulating Serum Lipid in Mice Fed with a High-fat Diet CHEN Jinhua, TAN Bin, GONG Yushun, HUANG Jian′an, LIU Zhonghua Journal of Tea Science    2015, 35 (4): 384-396.   DOI: 10.13305/j.cnki.jts.2015.04.012 Abstract （573）      PDF（pc） （1872KB）（811）       Knowledge map    Save ：The lipid metabolic disturbance model method was used to investigate the regulatory effects of Black Tea (BT) at different dosages (5 times, 10 times and 20 times of adult daily consumption) on serum lipid levels in hyperlipoidemia mice. In present study, blood lipid levels, body weight, and related enzymes of liver and serum were measured, and the histopathological changes in tissues of liver were also examined. It was found that the serum levels of total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C), liver malondialdehyde (MDA) and liver index were significantly lower (P<0.01) in BT-treated mice compared with the high hyperlipoidemia model mice, while serum levels of apoA1, lipoprotein lipase (LPL), hepatictriglyceridelipase (HL) and total lipase, and liver superoxide dismutase (SOD) actives and glutathione peroxidase (GSH-Px) actives were significantly higher after treatment with BT (P<0.01). Additionally, serum levels of high density lipoprotein cholesterol (HDL-C) was slightly increased. Moreoverr, body weight was reduced, and the liver lesions were attenuated to some degree in BT-treated mice. The results suggested that BT showed a positive effect on regulating the serum lipid and reducing the liver injury induced by high fat diet. Reference | Related Articles | Metrics Cited: Baidu(3) Select Analysis of Genetic Diversity and Relationship of Qimen Population of Tea Plants Based on EST-SSR Markers LI Saijun, LEI Yu, DUAN Jihua, LUO Yi, HUANG Feiyi, DONG Lijuan Journal of Tea Science    2015, 35 (4): 329-335.   DOI: 10.13305/j.cnki.jts.2015.04.004 Abstract （524）      PDF（pc） （698KB）（280）       Knowledge map    Save The 24 pairs of EST-SSR primers were used to analyze the genetic polymorphism and genetic relationship of 66 Qimen plants and ‘Anhui 1’. It was showed that the level of genetic diversity within Qimen population was high, with 69 alleles amplified by the 24 EST-SSR primers averaged 2.88. The polymorphism information content (PIC) was ranged from 0.18 to 0.85, with a mean 0.47. The observed heterozygosity (Ho) varied from 0.09 to 0.96, and the expected heterozygosity (He) varied from 0.23 to 0.76, with average of 0.41 and 0.50, respectively. The Shannon index of the Qimen plant population ranged from 0.39 to 1.50, with an average of 0.89. The 66 Qimen plant individuals and cultivar ‘Anhui 1’ were classified into 6 groups based on the UPGMA method with the similarity coefficient at 0.50, and the group I contained 44 Qimen individuals and ‘Anhui 1’, accounted for the 67.16% of the total, which is considered to be core group of the Qimen population. Reference | Related Articles | Metrics Cited: Baidu(3) Select Extracting Characteristics of Flavone and Flavonol Glycosides in Xihulongjing Tea under Different Brewing Conditions and Their Contribution to Tea Taste LIU Yang, CHEN Gensheng, XU Yongquan, ZHANG Yingna, YIN Junfeng Journal of Tea Science    2015, 35 (3): 217-224.   DOI: 10.13305/j.cnki.jts.2015.03.003 Abstract （743）      PDF（pc） （640KB）（608）       Knowledge map    Save The study proposed a standard analyzing method based on high performance liquid chromatography combined with ultraviolet (UV) to quantify extracting characteristics of flavone glycosides in Xihulongjing tea under different brewing conditions, and their contributions to taste was estimated by Dot factor (Dose-over-Threshold). Results indicated that: (1) This method can be used to separate and quantify eleven flavone and flavonol glycosides in tea; (2) In traditional brewing conditions, Myr-gala and Que-rut were the principal flavonol glycosides in Xihulongjing tea. With brewing temperature and time rising, eleven flavone and flavonol glycosides except Kae-rut increased variably with the raising of brewing temperature and the prolonging of brewing time, Que-rut and Que-gala leached fastly, while Myr-rha and Vit-rha leached slowly among 11 flavone and flavonol glycosides; (3)All of the Dot factors of Que-rut、Que-gala and Myr-gala were higher than 10. According to the definition of Dot factor, they may be showed a significant contributor to tea taste. Reference | Related Articles | Metrics Cited: Baidu(3) Select Effects of LED Yellow Light on the Expression Levels of Aroma Related Genes and the Enzyme Activity in Withering Process of Congou Black Tea XIANG Lihui, LIN Fuming, SUN Weijiang, WU Yang, CHEN Mingzhao, ZHANG Qinfang, ZHOU Lele, WENG Rui Journal of Tea Science    2015, 35 (6): 559-566.   DOI: 10.13305/j.cnki.jts.2015.06.007 Abstract （604）      PDF（pc） （1018KB）（582）       Knowledge map    Save Zhenghedabaicha (Camellia sinensis) samples were divided into two groups of LED yellow light withering and no light withering as the control group both with Congou black tea processing. The withering leaves were collected to detect the expression level of β-glucosidase (CsBP), activities of β-glucosidase, aroma components of Congou black tea and the sensory evaluation were conducted to discuss the effects of LED yellow light on the quality of tea. Results showed that during LED yellow light withering,the expression levels of β- glucosidaseⅠ, Ⅱgenes were significantly improved, the expression level of β-glucosidaseⅡ gene was the highest at the 6th hour, which significantly higher than the control group. CsBP was up-regulated expressed in withering process. The rise of genetic expression is started from the Early LED withering stage, and the activity of enzyme increased in the later period of withering, which positively promoted the development of sweet and floral aroma of Congou black tea and finally the quality was improved and better than the control. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study on the Inhibition Effects of EGCG on the Expression of RCCs-RAGE Axis in Diabetic Mouse Induced by Alloxan Monohydrate ZHONG Yuan, ZHANG Jing, LIU Zhonghua, CAI Shuxian, LUO Guoan, HUANG Jian′an, WU Xianglan, QU Shaoming, JIN Lisha Journal of Tea Science    2014, 34 (2): 156-164.   DOI: 10.13305/j.cnki.jts.2014.02.009 Abstract （583）      PDF（pc） （374KB）（340）       Knowledge map    Save The RCCs-RAGE signal axis induced by RCCs, including AGEs and 4-HNE, plays a key role in degenerative diseases, such as diabetes and cancer. To study on inhibiting activity effects of EGCG on RCCs-RAGE, diabetic mouse induced by intraperitoneal injection Alloxan monohydrate were divided into model group, EGCG-L (10 mg·kg-1·d-1) group, EGCG-M (20 mg·kg-1·d-1) group, and EGCG-H (30 mg·kg-1·d-1) group according to body weight and blood glucose. After 12 days’ administration respectively to three groups of diabetic mouse by gavage, blood glucose value, insulin, sRAGE concentration, carbonyl content and fluorescence value of AGEs in serum were determinde, while the expressions of RAGE gene in kidney were detected by QPCR, RAGE protein and 4-HNE experiment by western bolt. Result showed, compared to model group, EGCG could improve diabetes symptom of mouse by significantly decreasing the formation of RCCs, including carbonyl, 4-HNE and AGEs, increasing the concentration of sRAGE in serum, inhibiting the inflammation reaction induced by RCCs-RAGE, and alleviating the oxidation stress effectively. The study revealed that EGCG inhibited the RCCs-RAGE signal axis may be one of the potential mechanisms in the treatment of degenerative diseases. Reference | Related Articles | Metrics Cited: Baidu(3) Select Analysis and Structural Identification of Anthocyanin Components in Purple Buds and Leaves of Tea Plant LI Zhi, WANG Riwei, ZHANG Lixia, HAN Xiaoyang Journal of Tea Science    2014, 34 (3): 279-287.   DOI: 10.13305/j.cnki.jts.2014.03.010 Abstract （493）      PDF（pc） （745KB）（172）       Knowledge map    Save A rapid method for analysis of anthocyanins in purple buds and leaves of tea plant was established by high-performance liquid chromatography (HPLC) based on the screening of mobile phase and the optimization of elution gradient. Using the established HPLC method, nine major chromatographic peaks were separated from crude extracts of anthocyanins from purple buds and leaves of tea plant. Further, the ultraviolet-visible spectrum and mass spectrum data of seven out the nine components were obtained by HPLC-DAD-MS/MS analysis. Combined with the literature data, five major components of anthocyanins were identified as delphindin-3-galactoside, cyanidin-3-gal-actoside, delphindin-3-rutinoside, cyanidin-3-rutinoside, and pelargonium-3-rutinoside. Additionally, each component was quantitatively analyzed using an external standard method, and crude extracts of anthocyanins were obtained at the purity of 32%. The proposed method is convenient and rapid with high accuracy and reproducibility, which can be applied for determining anthocyanins in purple buds and leaves of tea plant. Reference | Related Articles | Metrics Cited: Baidu(3) Select Research on Synergistic Protection and Repairing Effects of EGCG and Theanine in Oxidative Damaged Cells LIU Xiaohui, JIE Guoliang, LIN Kang, WU Yuanyuan, WANG Yuefei, TU Youying Journal of Tea Science    2014, 34 (3): 239-247.   DOI: 10.13305/j.cnki.jts.2014.03.005 Abstract （655）      PDF（pc） （627KB）（600）       Knowledge map    Save This paper investigated the scavenging capacities of EGCG and theanine, the two main active components in tea, alone or synergistically on ABTS, DPPH and hydroxyl radicals in vitro were investigated. The oxidative injury experimental model of mouse macrophage (RAW 264.7) by H2O2 was established for measuring the oxidative level and antioxidative enzyme activities by EGCG and theanine. The results showed that EGCG and theanine showed synergistic effect on the scavenging of ABTS and hydroxyl radical except for the DPPH radical. EGCG and theanine could synergistically reduce the contents of reactive oxygen species and lipid peroxidation, and enhance the activity of GSH-Px on RAW 264.7, which meant that the combination of above two compounds could synergistically reduce the oxidative damage of the cells through improving the antioxidant capacity. Reference | Related Articles | Metrics Cited: Baidu(3) Select Advances on the Research of Fungi in Pu-erh Tea ZHAO Zhenjun, LIU Qinjin Journal of Tea Science    2014, 34 (3): 205-212.   DOI: 10.13305/j.cnki.jts.2014.03.001 Abstract （507）      PDF（pc） （651KB）（742）       Knowledge map    Save During the process of Pu-erh tea post-fermentation, fungal action plays an important role in forming its specific flavor and taste. This paper summarizes the fungal colonization, the effect of fungi on the quality of Pu-erh tea and also introduces the safety of fungi. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study on Antioxidant Activity of Volatile Components from Pu-erh Tea REN Hongtao, ZHOU Bin, QIN Taifeng, XIA Kaiguo, ZHOU Hongjie Journal of Tea Science    2014, 34 (3): 213-220.   DOI: 10.13305/j.cnki.jts.2014.03.002 Abstract （669）      PDF（pc） （654KB）（354）       Knowledge map    Save The change of aromatic components in Pu-erh tea during the pile-fermentation process were determined by SDE/GC-MS. The different volatile oils of Pu-erh tea were evaluated by DPPH and FRAP of antioxidant activity. The relationship between the antioxidant activity and the content of main volatile components were analyzed. The results showed that the contents of methoxybenzene compounds increased distinctively during the pile-fermentation process. Compared with the beginning of fermentation, the scavenging activities on DPPH radical and antioxidant activity by FRAP were increased gradually and improved by 100% and 296% respectively. The free-radical scavenging activities of DPPH radical and antioxidant activity by FRAP were highly correlated with the content of methoxybenzene compounds and linalool oxide compounds. Reference | Related Articles | Metrics Cited: Baidu(3) Select Analysis of Theaflavins by Capillary Electrophoresis XIA Wen-juan, ZHANG Li-xia, SHI Zuo-an, JIA Ming Journal of Tea Science    2006, 26 (2): 147-153.   DOI: 10.13305/j.cnki.jts.2006.02.014 Abstract （478）      PDF（pc） （535KB）（243）       Knowledge map    Save The investigation optimum analytical conditions in the determination of theaflavins(TFs) with capillary electrophoresis was described. The electrolyte solution was consisted of 250βmmol/L H3BO4, 10βmmol/L KH2PO4, 0.75βmmol/L SDS and 20% (v/v) acetonitrile under pH7.5. The work parameters of the instrument were selected as follows: voltage 25βkV, column temperature 20℃, and detecting wavelength 200βnm. By using this method, the four majors of TF could be separated each other completely within 10 minutes and each had a good linear relationship between its peak area and corresponding concentration (r=0.9945~0.9990). The minimum concentration limit was between 0.53~0.64βμg/ml. The mean recoveries of TFs monomers varied from 92.50% to 108.36%. The coefficients of variation were less than 2.67%. Results showed that the method was simple, rapid and accurate for TFs to be determined in black tea and TFs products. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study on Preparation and Stability of Sodium Zinc Chlorophyllin From Tea Fresh Leaves LAI Hai-tao, HUANG Wan-qin Journal of Tea Science    2006, 26 (1): 59-63.   DOI: 10.13305/j.cnki.jts.2006.01.010 Abstract （443）      PDF（pc） （333KB）（590）       Knowledge map    Save Sodium zinc chlorophyllin was extracted from tea leaves,and its optimal technological condition and stability were studied. The results showed that the optimal zinc reaction condition was: the weight ratio of tea powder to ZnSO4·7H2O is : 5:7.1, the reaction temperature is 60℃,the reaction time is 2βh,the yield of the pigment is 2.1%. In addition, sodium zinc chlorophyllin has stable character on wate- solubilization, heating, oxidizing, reducing, raying(pH:2.8~12.78),and it would not be influenced by some common food additives and metal-salts. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study on the Discipline System of Tea Culture ZHU Hong-ying Journal of Tea Science    2006, 26 (1): 42-48.   DOI: 10.13305/j.cnki.jts.2006.01.007 Abstract （444）      PDF（pc） （398KB）（432）       Knowledge map    Save From the viewpoint of professional education, the paper aims at the framework of tea culture teaching system. Firstly, the subject of tea culture has a distinct research object. Secondly, it analyzes the related research fields, which consist of the discipline of tea science, the discipline of tea art, the discipline of tea literature, the discipline of tea economy. Finally, it explores the development of tea culture on the basis of the value system. This paper tries to present a concept and model on the teaching of tea culture. Reference | Related Articles | Metrics Cited: Baidu(3) Select Study on the EGCG from Tea on the Blood Anticoagulation Effect of Mice WANG Xian-bo, CHENG Hao, ZHAO Yun, HUANG Hai-tao Journal of Tea Science    2011, 31 (6): 532-536.   DOI: 10.13305/j.cnki.jts.2011.06.009 Abstract （596）      PDF（pc） （466KB）（419）       Knowledge map    Save The effect of EGCG on blood anticoagulation of mice was evaluated in this investigation. Results showed that EGCG with doses of 0.25g/(kg·d), 0.5g/(kg·d) and 1.0g/(kg·d)could significantly prolong bleeding time of mice tail and activated the partial thromboplastin time compared with control group, effectively depress fibrinogen level, while EGCG nearly has no impact on mice prothrombin time. EGCG with doses of 0.5g/(kg·d) and 1.0g/(kg·d) could effectively prolong coagulation time compared with control group. It is calculated that EGCG could inhibit the intrinsic coagulation pathway and prolong the blood coagulation time. EGCG showed obvious blood anticoagulation effect. Reference | Related Articles | Metrics Cited: Baidu(3) Select Production of Xylose from Tea Seed Shellswith Acid Hydrolysis ZHENG Sheng-hong, LI Da-xiang, FANG Shi-hui, TANG Zhi-jing Journal of Tea Science    2011, 31 (3): 195-200.   DOI: 10.13305/j.cnki.jts.2011.03.002 Abstract （490）      PDF（pc） （305KB）（159）       Knowledge map    Save In order to produce xylose from tea seed shells, The method of hydrolysis of tea seed shells under preeure was used, and the dilute hydrochloric acid as a catalyst, and the ultrasonic waveas the assisted method. The xylose was monitored by 3,5-dinitrosalicylic acid (DNS) colorimetric method. The hydrolytic factors including pre-extraction time, hydrochloric acid concentration, hydrolysis time were investigated by means of orthogonal test. Results have demonstrated that the importance of various factors were arranged in following order: time of hydrolysis>concentration of acid>particlesize>time of ultrasonic wave pre-extration. The optimum factors production were as follows: 45min, ultra-sonic wave pre-extration, ultrasonic frequency of 50kHz at 25~30℃, hydrochloric acid concentration at 0.6mol/L, particle size of seed shell at 40 mesh hydrolysis time for 3h. Under the above mentioned conditions, the highest productivity of xylose was obtained, the yield was up to 28.44%. This study provided an simple method on the comprehensive utilization of tea seed shells. Reference | Related Articles | Metrics Cited: Baidu(3) Select Organization of Chinese Tea Industry:Performance and Policy SU Zhu-cheng Journal of Tea Science    2011, 31 (3): 264-272.   DOI: 10.13305/j.cnki.jts.2011.03.012 Abstract （641）      PDF（pc） （398KB）（357）       Knowledge map    Save The organization of Chinese tea industry, its performance and policy, were discussed in this paper. The present organizational structure of Chinese tea industry showed some features such as small householder of tea garden, no-monopoly competition, market division between primary and refining production, processing for exportation according to giving samples and so on. From perspective of other major tea-production countries, the organizational structure was characterized by vertical proportional share-distribution in Sri Lanka, cooperation institution of farmers in Japan and exportation of black tea by auction market, which had some significant implication for us. It was suggested that,targeting the market entry of small householder of tea garden and integration of primary and refining production, industry polices should focused on innovation of institution and technology. Besides, transformation of mode of exportation transaction should also be explored. Reference | Related Articles | Metrics Cited: Baidu(3) Select Nutritional Diagnosis for the Pathogenesis of Fluorescence Green Spot Disease of Tea Plant YAO Yuan-tao, ZHANG Li-xia, WANG Ri-wei, MI Pei-pei, WANG Jun Journal of Tea Science    2009, 29 (2): 144-153.   DOI: 10.13305/j.cnki.jts.2009.2.010 Abstract （482）      PDF（pc） （299KB）（248）       Knowledge map    Save The fluorescence green spot disease is a physiological disease of mature tea plant. The symptom is that there are many green spots on the lower epidermis of tea leaves. Moreover, green and yellow fluorescence can be emitted from the green spots. In order to investigate the cause of this disease, the contents of thirteen mineral elements in the diseased tea leaves that picked from different areas in Shandong province and various tea varieties and degree of disease were analyzed, and then were compared with the contents of the control and the range contents of normal tea leaves to select the elements that are relative to occurring the fluorescent green spot disease of tea plant. On the basis of above results, the hydroponics experimentation for inducing fluorescent green spot disease of tea leaves by applying with different nutrient solutions were designed. The mineral contents in tea leaves in different treatment were determined. Results indicated that ⑴ excessive content of calcium, manganese and aluminum respectively can cause the fluorescent green spot disease of tea plant. ⑵ the fluorescent green spot disease of tea leaves occurred in Shandong province due to the excessive accumulation of calcium and manganese in tea leaves. In addition, the nutritional diagnosis index for excessive content of calcium, manganese and aluminum in tea leaves was discussed. Reference | Related Articles | Metrics Cited: Baidu(3) Select Research on Tea Liquor Variation in Terms of Light Absorption Value during Black Tea Fermentation Process LIU Xiao-dong, LIU Yu-fang, GAN Chun-ping, YANG Chun, TANG Zhou-bin Journal of Tea Science    2011, 31 (4): 300-304.   DOI: 10.13305/j.cnki.jts.2011.04.003 Abstract （667）      PDF（pc） （355KB）（277）       Knowledge map    Save In order to find out the color variation of the theaflavin aqueous solution in the tea liquor, during the fermentation of the black tea, this experiment measures the light absorption value of tea liquor manufactured with different tea cultivars, fresh leaves with different tenderness and processed in different seasons and different fermentation time by using the spectrophotometer at 460nm wavelength. Results of the experiment showed that the light absorption value and its maximum value and the velocity of variation are different under the above conditions. However, the light absorption value of the tea liquor changed as low - high -low with the extension of fermentation time, which is in accordance with the variation of the theaflavin content during the black tea fermentation. Reference | Related Articles | Metrics Cited: Baidu(3) Select Flows and Mass Balance of Heavy Metals in Typical Tea Ecological Systems in Zhejiang Province, China MA Wan-zhu, ZHANG Ming-kui Journal of Tea Science    2011, 31 (4): 362-370.   DOI: 10.13305/j.cnki.jts.2011.04.012 Abstract （533）      PDF（pc） （375KB）（158）       Knowledge map    Save Four tea production sites, located in Changxing, Lanxi, Shaoxing and Longquan, were selected to study the flows of Zn, Cu, Pb, Cd, Hg, and As loaded by organic manure, chemical fertilizers, atmospheric deposition, tea harvest, and surface runoff in tea production system through one-year field monitoring. Annual mass balance of the heavy metals in the tea production system and its influencing factors were also discussed. The results showed that the flows of the heavy metals in input materials and agricultural products and drainages in the tea production systems varied spatially with investigated samples and fields. Inputs of Zn, Cu, and Pb in the tea gardens were mainly from atmospheric deposition, followed by organic manure. That of As was mainly from atmospheric deposition, followed by chemical fertilizers. Those of Cd and Hg were mainly from chemical fertilizers. In the tea gardens where organic manures were applied as main nutrients, annual input amounts of Zn, Cu, Pb, Cd, Hg, and As were 1026.4, 366.8, 77.0, 3.14, 0.83, and 40.3g/hm2, respectively. While annual output amounts of Zn, Cu, Pb, Cd, Hg, and As were 187.1, 63.2, 10.7, 0.55, 0.36, and 32.9g/hm2, respectively. Inputs of Zn, Cu, Cd and Hg in the tea garden were mainly from organic manure, followed by atmospheric deposition. Those of Pb and As were mainly from atmospheric deposition, followed by organic manure. Outputs of Zn and Cu in the way of surface runoff were higher than those in the way of tea harvest, and those of Pb, Cd, Hg, and As in the way of tea harvest were much higher than those in the way of surface runoff. Annual mass balances of Zn, Cu, Pb, Cd, Hg, and As were 313.0, 11.8, 41.2, 2.95, 0.22, and 2.18g/hm2 for tea gardens where chemical fertilizers were applied as main nutrients, and 849.3, 303.4, 66.3, 2.59, 0.47, and 7.43g/hm2 for tea gardens where organic manures were applied as main nutrients. The annual mass balances of the heavy metals were higher in the tea gardens where organic manures were applied as main nutrients than those where chemical fertilizers were applied as main nutrients. Reference | Related Articles | Metrics Cited: Baidu(3) Select Perspective of Financing Risk from the Differentiationin Fujian Tea Enterprises YANG Jiang-fan, XU Qing, XIE Xiang-ying, GUAN Xi, GAO Shui-lian, CHEN Qian Journal of Tea Science    2012, 32 (1): 66-72.   DOI: 10.13305/j.cnki.jts.2012.01.009 Abstract （513）      PDF（pc） （504KB）（258）       Knowledge map    Save Some questionnaires were used in 221 Tea Corporations in cities and towns of Fujian, which mainly producing and marketing tea, to survey the advantage of differentiation, and the results elarified the situation of financing in these corporations and the risk under it. Conclusions indicated that Fujian tea enterprises were small to micro in scale basically, which mostly meet its financial needs through financial institutions such as banks and cooperative, mainly related to financing, deposit, settlement, etc. In view of the big financing risk, financing and loans problems were prevalent among tea enterprises. Constructing institutional framework to crack the financing risk of Fujian tea enterprises should start with system innovation of the financial institutions, credit protection of industry associations and policy supporting of functions. Reference | Related Articles | Metrics Cited: Baidu(3) Select Effects of Tea Reconstituted Tobacco on Smoke Constituents YAO Er-min, SONG Hao, LI Xiao, JI Xiao-nan, SU Hai-jian, NIU Jin-qiao Journal of Tea Science    2012, 32 (4): 319-324.   DOI: 10.13305/j.cnki.jts.2012.04.006 Abstract （500）      PDF（pc） （735KB）（242）       Knowledge map    Save The smoke chemical constituents from blended tobacco cigarette to which reconstituted tobacco containing different proportion of tea dust were added and smoked by smoking machine, extracted through the simultaneous and extraction method (SDE), and then investigated by gas chromatography-mass spectrometry (GC-MS). Compared with the blank control sample, it showed that the flavor components in blended tobacco containing different proportion of tea dust were increased in different degrees: the total contents of carboxylic acids, heterocyclics, carbonyls, esters and alcohols increase 175.08%, 58.46%, 48.57%, 40.83% and 16.47% respectively on average, and the contents of heterocyclics, esters, carboxylicacids and carbonyls were increased as the increasing of the adding proportion of tea dust. The 13 main harmful components were detected totally and the total contents were decreased 19.0%, 40.7%, 10.6% and 17.1% in the samples that added 10%, 12%, 14% and 16% of tea dust respectively. Reference | Related Articles | Metrics Cited: Baidu(3) Select Structure and Dynamic Analysis of Spider Population of Tea Garden in Taishan Region LI Wei-wei, LIU Yu, ZHANG Li-xia, YANG Chao Journal of Tea Science    2012, 32 (4): 341-346.   DOI: 10.13305/j.cnki.jts.2012.04.008 Abstract （635）      PDF（pc） （950KB）（530）       Knowledge map    Save In the investigation of tea garden in Taishan region, 1095 individual spiders were collected and identified as 13 families and 40 species, which 77.90% of them belong to the group which active on the ground and 21.91% belong to the making web group. Four types of spider species including Pardosa astrigera, Trochosa suiningensis, Anahita fauna and Coelotes taishanensis were the doninant spiders in Taishan tea garden, and showed different dynamic changes in a year. Spiders of Taishan tea garden are active in all the year, the numbers are least in February, most in August and maintain high level during the period of June to September. Reference | Related Articles | Metrics Cited: Baidu(3) Select Analysis of Papers Publishedin the Journal of Tea Science during 2002 to 2009 TAN Hua-wei, ZHANG Yue, ZHANG Cai-li, YANG Lu-cheng, FENG Wei-ying, FANG Wan-ping Journal of Tea Science    2011, 31 (2): 166-171.   DOI: 10.13305/j.cnki.jts.2011.02.014 Abstract （501）      PDF（pc） （392KB）（223）       Knowledge map    Save A survey of 458 papers published in Journal of Tea Science during 2002 to 2009 is reported in this paper. The scope, the research laboratory, organization, main author, geographical distribution, timing of publication, co-authorship and high citation distribution are statistically investigated by using biblio-metrical method. Results showed that the rationality of the filed in the past 8 years was confirmed. The quality of the papers published was significantly improved; the core-authors for it were formed and the co-writer's rate was high. Some questions were been found through this study at the same time, and some solutions and outlooks were put forward. This study will be resulted in the further development of the Journal of Tea Science. Reference | Related Articles | Metrics Cited: Baidu(3) Select Climate Adaptability Analysis for Planting Regions of High Quality Green Tea in Tongren District LUO Jing-yi, YAN Li-hua, XU Da-hong, YANG Qun Journal of Tea Science    2011, 31 (2): 136-142.   DOI: 10.13305/j.cnki.jts.2011.02.010 Abstract （637）      PDF（pc） （449KB）（459）       Knowledge map    Save In this paper, with the data of annual average temperature, ≥10℃ accumulated temperature, the annual average extreme minimum temperature, annual precipitation, monthly average precipitation between April and October, annual sunshine hours, relative humidity and dryness index from ten manual stations during 1980 to 2009 and thirty township automatic stations from 2001 to 2009 in tongren district of Guizhou province, the empirical orthogonal function(EOF) method is applied to calculate the indices of climatic regionalization for green tea planting. And with clustering analysis, high-quality green tea planting areas were classified into four different types. The results would provide a scientific basis for the tea industry in tongren and Guizhou province. Reference | Related Articles | Metrics Cited: Baidu(3) Select Re-analysis of the Phenomena and Causation of Flourishing Tea Culture in Tang Dynasty JIA Yue-qian, BAO Gong-min, ZHU Jian-qing Journal of Tea Science    2009, 29 (1): 72-78.   DOI: 10.13305/j.cnki.jts.2009.1.012 Abstract （601）      PDF（pc） （250KB）（834）       Knowledge map    Save The paper re-analyzes the phenomena and causation of flourishing tea culture in Tang dynasty in China, which would help to clarify amphibolous view whether tea culture was first flourishing in Tang dynasty (A.D. 608~907) or North Song dynasty (A.D. 960~1127). The authors point out that Tang dynasty is a landmark time in the formation of tea culture and set the base tone of the subsequent development of tea culture. The paper lists six initial phenomena of flourishing tea culture in Tang dynasty and indicates six possible causations. Reference | Related Articles | Metrics Cited: Baidu(3) Select Evaluation on the Alleviating Physical Fatigue Function of Theanine Compound Preparation TAN Jun-feng, LIN Zhi, PENG Qun-hua, GUO Li, LV Hai-peng Journal of Tea Science    2012, 32 (6): 530-534.   DOI: 10.13305/j.cnki.jts.2012.06.006 Abstract （576）      PDF（pc） （532KB）（335）       Knowledge map    Save According to “The Standard of Health Food Test and Assesment”, the alleviating physical fatigue function of theanine compound preparation was evaluated. The recommended daily dose of human is 1.4g/60kg body weight. The low, middle and high dosage groups of Kunming mice were respectively 0.12, 0.23 and 0.70g/kg, equivalent to 5, 10 and 30 times of human recommended doses. The control group with equal distilled water by gavage, on 30 consecutive days. The results showed that 0.70g/kg dose group could significantly prolong the loaded swimming time of mice, reduce the serum urea content and increase hepatic glycogen content, indicating the theanine compound preparation possessed the function of alleviating physical fatigue. Reference | Related Articles | Metrics Cited: Baidu(2) Select Application of Caco-2 Cell Model in the Research of Tea Bioactive Components XIE Yan-lan, GUO Hao-wei, ZHENG Xian-mu, XU Hai-rong, Wilfried Andlauer, Agnieszka Kosińska Journal of Tea Science    2012, 32 (6): 471-479.   DOI: 10.13305/j.cnki.jts.2012.06.003 Abstract （522）      PDF（pc） （606KB）（164）       Knowledge map    Save Caco-2 cell monolayer possesses the similar morphological and functional properties to the human intestinal epithelial cells, is one of the important in vitro cell models to study nutrients or drugs absorption, transport and metabolism. In recent years the Caco-2 cell model also widely used in the research of tea bioactive components. The absorption and transport mechanisms of catechins, theanine, gallic acid and caffeine, the metabolism of catechins and the pharmacodynamic mechanism of tea bioactive components in Caco-2 cells were reviewed. What’s more, the rapid assessment of tea bioactive components’ absorption features using Caco-2 cell model in order to promote the development of tea-care products and preparations were prospected. Reference | Related Articles | Metrics Cited: Baidu(2) Select Clinical Observation of Tea Polyphenol Tablet on Chronic Glomerulonephritis WANG Yue-fei, SHI Xiao-yun, XU Ping, WANG Guan-qiao, WU Zheng-qi, YANG Xian-qiang Journal of Tea Science    2011, 31 (1): 22-26.   DOI: 10.13305/j.cnki.jts.2011.01.004 Abstract （613）      PDF（pc） （219KB）（215）       Knowledge map    Save To evaluate the efficiency and safety of tea polyphenol tablet on chronic glomerulonephritis in clinic, a multi-centre, prospective, double-blind and double-mimicry, positive control (shenyan siwei tablet) trial was conducted, and 240 patients (120 patients of treated group and 120 patients of control group) was observed for 8 weeks. After 8 weeks’ treatment, the efficacy in cured rate of relieving clinical symptoms of patiens, the scores of symptoms efficacy, urinary protein efficacy and urine erythrocyte efficacy were 35.0%, 38.5%, 49.6% and 59.7% respectively in tea polyphenol tablet group, and the total effective rate were 71.8%, 86.1%, 80.0% and 72.6% respectively. It showed no difference comparing with positive control group. No adverse effects appeared during the trial, both tea polyphenol tablet and shenyan siwei tablet were evaluated as first-level safety by the patients of trial group and positive control group. All results suggested that tea polyphenol tablet is an efficient and safe drug in treatment of chronic glomerulonephritis, and its efficacy is not less than shenyan siwei tablet. Reference | Related Articles | Metrics Cited: Baidu(2) Select Analysis of Caffeine Content and Molecular Variance of Low-caffeine Tea Plants WANG Xue-min, YAO Ming-zhe, JIN Ji-qiang, MA Chun-lei, CHEN Liang Journal of Tea Science    2012, 32 (3): 276-282.   DOI: 10.13305/j.cnki.jts.2012.03.013 Abstract （502）      PDF（pc） （701KB）（347）       Knowledge map    Save The caffeine content of 60 individuals of a low-caffeine population of tea plant was analyzed using HPLC and the molecular variance was studied using 42 EST-SSR markers, respectively. The results showed that the caffeine content of fresh weight ranged from 0.38% to 1.08%. Five individuals had lower caffeine content than female parent, and they can be used as breeding materials for further screening low-caffeine tea cultivars. One hundred and twenty-nine alleles were detected, each pair of primers could detect 2 to 7 alleles, an average of 3.86. The average number of Shannon-Weaver index (I) was 0.65. The polymorphism information content (PIC) of EST-SSR markers varied from 0.03 to 0.68, with average of 0.33. Three SSR markers, TM089, TM200 and TM211, related to variation of caffeine content were preliminary identified. It would be of important significance for screening excellent genetic resources and breeding new low-caffeine tea cultivars. Reference | Related Articles | Metrics Cited: Baidu(2) Select Applications of Electric Penetration Graph (EPG) Technique in the Research of Resistance of Tea Plant to Piercing-sucking Insects JIN Shan, SUN Xiao-ling, CHEN Zong-mao, XIAO Bin, GAO Yu, BIAN Lei, LUO Zong-xiu, ZHANG Zheng-qun Journal of Tea Science    2012, 32 (5): 393-401.   DOI: 10.13305/j.cnki.jts.2012.05.008 Abstract （632）      PDF（pc） （941KB）（309）       Knowledge map    Save Piercing-sucking insects including green leafhopper are the important pest in tea industry. The special way of oviposition and damage of green leafhopper results in that the chemical pesticides were difficult to play their desired role. Tea cultivar resistance, as a part for pset management, gained much attentions and concerns. As the recorder of feeding behaviors of piercing-sucking insects, EPG technique was extensively involved in the cultivar resistance research. Firstly the characteristics of EPG technique were analyzed in present paper, and especially the applications of EPG in the investigation of relationship between the feeding behaviors of Piercing-sucking insects, and the resistance of tea plant to leafhopper were investigated. Furthermore, the paper recorded the feeding process and characteristics of green leafhopper based on the relative results. Reference | Related Articles | Metrics Cited: Baidu(2) Select Hybridization Technique for Tea Plant Lines with High EGCG Content TU Liang-jian, LIN Yong-song, HUANG Xue-min, WANG Dong, ZHENG Jin-gui Journal of Tea Science    2012, 32 (5): 426-431.   DOI: 10.13305/j.cnki.jts.2012.05.012 Abstract （551）      PDF（pc） （626KB）（203）       Knowledge map    Save New tea plant germplasm with high EGCG content was used as hybrid parents. The artificial hybridization pollination technique of “cutting petals and thrum shown, cutting thrum and emasculation” was used, and the 1619 tea plants new germplasm are obtained. Meanwhile, the results showed: the new hybridization pollination technique showed a high seed setting rate (an average of 28.28%±16.26%, up to 46.34%) and easy operation, cross-breeding goals can be successfully achieved, and the problem of low hybrid seedling rate could be overcomed. Hybrid parental combination had the greatest effect on seed setting rate, followed by anthracnose infection rate and seedling rate of hybrid seedlings, while relatively small effect on plump seed rate and fruit seed number. Reference | Related Articles | Metrics Cited: Baidu(2) Select Identification and Reaction Assay of Galloylated Catechins Hydrolase in Tea Plant NIE Zhi-yin, LIU Ya-jun, LIU Li, GAO Li-ping, XIA Tao Journal of Tea Science    2011, 31 (5): 439-446.   DOI: 10.13305/j.cnki.jts.2011.05.014 Abstract （643）      PDF（pc） （863KB）（229）       Knowledge map    Save In this experiment, high activity of galloylated catechins hydrolase (GCH) was detected existing in tea plant 〔Camellia sinensis (L.) O. Kuntze〕 by enzymology analysis in vitro, combining thin layer chromatography (TLC), high performance liquid chromatography (HPLC), and liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis. The galloylated catechins could be hydrolyzed to ungalloylated catechins and gallic acid (GA) with the GCH action. The optimum reaction assay of GCH has been established. The 2.5mL enzyme reaction assay included 0.1mol/L phosphate buffer (pH 6.5), 0.2mmol/L EGCG, 2.4mmol/L sodium ascorbate, crude enzyme extract (0.1mg total protein), and then it was incubated at 30℃ for 30min. Besides, the crude enzyme extract was partially purified via ammonium sulfate fractionation, anion exchange chromatography on Q Sepharose Fast Flow column and gel filtration chromatography on superdex 200 sequentially. Reference | Related Articles | Metrics Cited: Baidu(2) Select Studies on Purifying Theaflavins with Three Macroporous Adsorptive Resins YU Jun, WANG Li-pu, YUE Peng-xiang, FANG Wan-ping, CHEN Xuan, LI Xing-hui Journal of Tea Science    2011, 31 (5): 447-452.   DOI: 10.13305/j.cnki.jts.2011.05.003 Abstract （462）      PDF（pc） （545KB）（273）       Knowledge map    Save In order to purify theaflavins industrially, three macroporous adsorptive resins with different polarity such as NKA-9,AB-8 and ADS-7 were investigated and six factors as the type of resin, pH value, sample filling rate, effluent concentration of eliminating impurity, effluent concentration of sample and effluent volume of sample were determined. The result showsed that NKA-9 possessed a better purify effect than that of AB-8 and ADS-7, and the optimum condition is pH value of 3, sample filling rate of 2BV/h, 15% ethanol of eliminating impurity and 3BV 90% ethanol to elute. The purity of theaflavins can reach to 44.1% under this condition. But the purification condition had some difference between total mixture and each monomer. Reference | Related Articles | Metrics Cited: Baidu(2) Select Effects of Enzymatic Treatment on Aroma Quality of Anxi Tie-Guan-Yin Harvested in Summer XIAO Shi-qing, ZHANG Xue-bo, DU Xian-feng, LIN Duan-lian Journal of Tea Science    2011, 31 (4): 341-348.   DOI: 10.13305/j.cnki.jts.2011.04.006 Abstract （543）      PDF（pc） （466KB）（358）       Knowledge map    Save In order to improve the quality of Anxi Tie-Guan-Yin harvested in summer, laccase, α-galactosidase and combined-enzyme were applied in the processing of Anxi Tie-Guan-Yin. The quality of the tea samples were compared by sensory evaluation and the volatile constituents were investigated by gas chromatograph/mass spectrometer (GC-MS). The results showed that the relative level of the total aroma oil in the tea samples treated by enzymes were more than that in the untreated samples. α-Galactosidase treatment greatly improved the contents of aldehydes and alcohols. Laccase treatment greatly improved the contents of esters. Both of the two enzymes significantly increased the contents of alkenes. Nerolidol, indole and farnesene were found to be the most important odor-active compounds in Tie-Guan-Yin. The relative contents of these three compounds were all increased in tea samples by different enzymatic treatments. The sensory evaluation showed that the grassy smell of tea reduced and the flowery smell appeared by combined-enzyme treatment. The results indicated that enzymatic treatment improved the aroma quality of Anxi Tie-Guan-Yin harvested in summer. Reference | Related Articles | Metrics Cited: Baidu(2) Select Studies on the Changes of Components of GreenTea by Mixed Liquid Fermentation LIU Wen-yao, CHEN Zhong-zheng, LI Bin, FANG Xiang Journal of Tea Science    2011, 31 (3): 225-229.   DOI: 10.13305/j.cnki.jts.2011.03.009 Abstract （533）      PDF（pc） （338KB）（187）       Knowledge map    Save In this study, Aspergillus niger H-15 and yeast stain P1,the dominant microorganisms, isolated from Puer tea were used to ferment green tea in liquid. Results showed that the changes of active components during liquid fermentation were different from those of solid-state fermentation. During liquid fermentation, tea polyphenols and caffeine showed a small dynamic change. Content of amino-acid decreased from 0.58mg/mL to 0.14mg/mL, soluble sugar decreased from 13.38mg/mL to 11.34mg/mL, and pH droped from 4.93 to 3.25. Ester catechins were degraded and could not be detected by HPLC after 40h, and the non-galloylated catechins, such as EGC、DL-C、EC and GA increased significantly, their increase rate up to 589.9%、26.5%、139.9% and 219.4% respectively. Reference | Related Articles | Metrics Cited: Baidu(2) Select Studies on a Continuous Tea Roasting Multifunction Machine and its Mechanizing Technology PAN Zhou-guang, HU Jin-hua Journal of Tea Science    2006, 26 (2): 154-158.   DOI: 10.13305/j.cnki.jts.2006.02.015 Abstract （422）      PDF（pc） （354KB）（523）       Knowledge map    Save The continuous tea roasting multifunction machine, which is designed by the authors, is consisted of thermostat, pressure control device, auto-transport device and mechanical device including pans. It characterized as small volume, light weight, simple structure, convenience manipulation and tending to pipelining. This article pays more attention to the mechanizing technology in the manufacture of flat-type tea was investigated. Results showed that the quality of Longjing tea processed by the continuous tea roasting multifunction machine is better than that of processed by hand. Thus it is a high efficient machine with developmental potential and can be applied in both large scale manufactories and small workshop. Reference | Related Articles | Metrics Cited: Baidu(2) Select Breeding Report on Strong Aroma and Good Quality Newly Bred Oolong Variety Rui Xiang CHEN Rong-bing, HUANG Fu-ping, CHEN Chang-song, YOU Xiao-mei Journal of Tea Science    2004, 24 (1): 29-32.   DOI: 10.13305/j.cnki.jts.2004.01.005 Abstract （507）      PDF（pc） （361KB）（220）       Knowledge map    Save Rui Xiang was selected from progenies of natural hybrid of Huang Dan cultivar. It is a newly bred Oolong tea cultivar with strong aroma and good quality obtained through systematic selection. Its plucking begins late in April, similar to that of Tie Guanying. The average yields in three tests were above 10% higher than that of Huangdan. Obtained Oolong tea quality is better than Huangdan with heavier appearance, strong fragrance and a better taste as well. Total water soluble, polyphenols, caffeine, catechins, EGCG and free amino acids were 43.4%, 24.1%, 2.9%, 14.6%, 5.4% and 3.0%, respectively. The total aroma oil determined in its made tea was 128.98, which was greater than Huangdan. Its main aroma components were nerolidol, benzaldehyde, jasmine jactone, α-farnesene, β-ionone and cis-jasmone. Its adaptation to environment and resistance to adverse condition was similar to Huangdan. Reference | Related Articles | Metrics Cited: Baidu(2) Select Toxicological Research of the Edible Safety of Green Tea Buccal Tablets SU Mi-ju, WANG Yue-fei, LUO Yao-ping, LI Liang, YANG Xian-qiang Journal of Tea Science    2006, 26 (2): 122-127.   DOI: 10.13305/j.cnki.jts.2006.02.009 Abstract （483）      PDF（pc） （350KB）（234）       Knowledge map    Save To evaluate the edible safety of green tea buccal tablets(GTBT), tests included acute toxicity test, Aames test, Micronucleus test, Sperm shape abnormality test and thirty days feeding test were performed. Results shows that: The oral maximum tolerated dose(MTD) was higher than 20.0βg／kg·bw both in male or female mice and rats. Ames test, Micronucleus test and Sperm shape abnormality test were positive. No significant toxicity was detected in thirty days feeding test. Conclusion: Green tea buccal tablets has no acute toxicity, no genotoxicity, high in edible safety. Reference | Related Articles | Metrics Cited: Baidu(2) Select Study of SNaPshot Detect SNP Markers in Tea Plant ZHANG Chengcai, TAN Liqiang, WANG Liyuan, WEI Kang, CHENG Hao Journal of Tea Science    2014, 34 (2): 180-187.   DOI: 10.13305/j.cnki.jts.2014.02.014 Abstract （437）      PDF（pc） （919KB）（258）       Knowledge map    Save In order to increase the genotyping efficiency of tea SNPs and promote the application of SNPs in tea genetic breeding investigation, the feasibility of SNaPshot in SNPs genotyping of tea plant was investigated. Ten SNPs were selected from previous experiment as target SNPs. Then, these SNPs were detected in different tea cultivars by SNaPshot technology. Six among 10 SNPs were successful detected, with an accuracy of 60%. The polymorphism diversity of these SNPs was also analyzed. The value of NA was 2, He ranged from 0.37 to 0.52, Ho ranged from 0.32 to 0.74, PIC ranged from 0.36 to 0.50. All these markers were shown coincide between `Longjing43` and its repeated test. The markers reported here will be useful for tea genetic linkage map construction and genetic diversity study. The SNaPshot technology will promote the genetic study and accelerate the breeding process in tea plant. Reference | Related Articles | Metrics Cited: Baidu(2) Select Community Structure and Diversity of Spiders in Tea Plantations in Yingde Region of Guangdong LI Jianlong, LI Huashou, LI Xiudi, LIU Jie, LI Jiaxian, TANG Hao, TANG Jingchi Journal of Tea Science    2014, 34 (3): 253-260.   DOI: 10.13305/j.cnki.jts.2014.03.007 Abstract （510）      PDF（pc） （749KB）（345）       Knowledge map    Save Spiders are the important natural enemy communities in tea plantation ecosystems. In order to understand the influence of two types of habitat management on the spider communities in terms of species composition, structure and diversity in tea plantations, samples were collected between June 2010 and May 2011 by using both clapping and trap methods, and from the tea plantations within small woodland (Ⅰ) and tea plantations with conventional production (Ⅱ) in Yingde Region of Guangdong. The number of predatory spiders was 1 551 in tea plantation Ⅰ with 16 families and 40 species, and their richness and abundance were higher than those in tea plantation Ⅱ. In addition, tea plantation Ⅰ had relatively more dominant species and individual numbers. The dominant species, Itatsina praticola, showed the largest number of individuals, accounting for 16.39% of the total. Species richness in tea plantation I was significantly higher than that in tea plantation Ⅱ, but the dominance index was lower. These results indicated that less human interference in the surrounding habitat of tea plantations could affect the natural habitat giving a relatively stable and rich ecosystem, and hence improve the protection of spider species diversity. Reference | Related Articles | Metrics Cited: Baidu(2) Select Review on Theasinensins in Tea XU Bin, XUE Jinjin, JIANG Heyuan, ZHANG Jianyong, WANG Yan Journal of Tea Science    2014, 34 (4): 315-323.   DOI: 10.13305/j.cnki.jts.2014.04.001 Abstract （855）      PDF（pc） （714KB）（806）       Knowledge map    Save Theasinensins (TSs) are produced by oxidation of catechins. Catechins, due to tea rolling, come into and contact with enzymes during tea processing, TSs are generated. The research achievements indicated the physiological function, recently, rising concern of TSs. The article summarized the discovery of TSs, mechanism of TSs formation, analytical method, separation and preparation, pharmacological action. Reference | Related Articles | Metrics Cited: Baidu(2) Select Preliminary Reserch of Tea Polyphenols on Insulin Resistance XIA Jiajie, XUE Meng, JIN Meng, WU Jueli, LIU Handeng Journal of Tea Science    2014, 34 (2): 144-148.   DOI: 10.13305/j.cnki.jts.2014.02.006 Abstract （872）      PDF（pc） （477KB）（277）       Knowledge map    Save To study the effects of tea polyphenols (TP) on insulin resistance in the model rats of T2DM with NAFLD and its mechanism. Adult healthy SD rats were randomly divided into six equal groups: normal control (NC) group, model group, TP group, metformin group, fat liver (FL) group and FL+TP group. In the end of two weeks treatment, the levels of fasting serum glucose, insulin, TG and the TG of liver were measured. Two weeks after treatment, the fasting blood glucose and insulin and insulin sensitivity index of the TP group and metformin group were both significantly lower than those of the model group (both P<0.05). The TP group and FL+TP group compared with model group and FL group, the TP significantly reduce the levels of TG of the liver (both P<0.05). TP can efficiently ameliorated lipid metabolism in the liver tissue of rats and improve insulin sensitivity in the rat model of type 2 diabetes mellitus with fatty liver. Reference | Related Articles | Metrics Cited: Baidu(2) Select Recent Advance on Quality Characteristics and Health Effects of Dark Tea WANG Ruru, XIAO Mengchao, LI Daxiang, LING Tiejun, XIE Zhongwen Journal of Tea Science    2018, 38 (2): 113-124.   DOI: 10.13305/j.cnki.jts.2018.02.001 Abstract （1172）      PDF（pc） （765KB）（1736）       Knowledge map    Save Dark tea is made from fresh leaves or mature shoots of tea plants (Camellia sinensis). Its manufacture process includes fixing, rolling, stacking and drying. The healthy benefits of dark tea attracted much attention. So far, a large number of in vitro experiments and animal model studies have revealed the potentially preventive effects of functional components in dark tea on some diseases, including hyperglycemia, hypertension, hyperlipidemia and many other diseases. During the past ten years, there had made a huge advance in research on functional components and healthy benefits of dark tea. These results not only provided a reliable theoretical basis for better understanding of health effects of dark tea, but also played an important role in promoting dark tea consumption. In this paper, the characteristics of dark tea and the progress of health effects of dark tea during the past five years were reviewed. The direction for future research was also proposed. Reference | Related Articles | Metrics Cited: Baidu(2) Select The Effect of Mixed Planting on Tea Production, Main Predators and Insect Pests in Tea Plantations SU Hongfei, YANG Liuxia, ZHEN Wenzhong, WANG Xinghua, YAO Xuekun, CUI Tinghong Journal of Tea Science    2014, 34 (2): 122-128.   DOI: 10.13305/j.cnki.jts.2014.02.003 Abstract （593）      PDF（pc） （757KB）（228）       Knowledge map    Save The tea productions, main predators and insects pests of five mixed planting tea plantations were analyzed in Puer city. The effects of mixed planting on productions of fresh tea leaves, predators and insect pests in tea plantation were investigated. The results showed that predatory spiders and Empoasca vitis were most important predator and pest respectively in five tea plantations. Numbers of Empoasca vitis in mono-tea plantation were significantly higher than mixed planting plantation. The orders of spider individual numbers in five tea plantations were as follows: mixed planting of Dimocarpus longan and tea>mixed planting of Castanea mollissina and tea>mixed planting of Alstonia scholaris and tea> mixed planting of Cunninghamia lanceolata and tea> mono-tea plantation. The pests in mixed planting of Dimocarpus longan and tea plantation were significantly less than those in other tea plantations. There were no significant differences among mono-tea plantation, mixed planting of Castanea mollissina and tea plantation, mixed planting of Alstonia scholaris and tea plantation, and mixed planting of Cunninghamia lanceolata and tea plantation, mixed planting of Dimocarpus longan and tea plantation were the best mixed types because of moderate light, highest production, most predators and less pests. There were significant negative correlations between amounts of predatory spider and Empoasca vitis as well as other insect pests in different season which can produce a good representation by used of Logarithm equation. Reference | Related Articles | Metrics Cited: Baidu(2) Select Flavor Analysis and Flavor Wheel Establishment of Ten Top Famous Tea in Zhejiang Province ZHANG Yingbin, JIN Shouzhen, WANG Guoqing, YU Liangzi, ZHOU Sujuan, LIU Xin, LU Chengyin Journal of Tea Science    2015, 35 (3): 225-232.   DOI: 10.13305/j.cnki.jts.2015.03.004 Abstract （874）      PDF（pc） （742KB）（831）       Knowledge map    Save 78 samples of different grades（including top famous tea and special famous tea in Zhejiang province）were collected in this research. Through the sensory evaluation, an obvious flavor changes between different grades were found. While processing the data of chemical compounds in different grade samples with discriminant analysis, a well judgment can be shown, which is essentially in agreement with the sensory evaluation result. The quantity of samples with different aroma and taste types was counted, and then the characteristics of each tea were summarized. Flavor wheels were drawn after the analysis and reconstitution of the flavor types. Reference | Related Articles | Metrics Cited: Baidu(2) Select Comparative Study of the Aroma Components of Several Oolong Teas JI Weibin, LIU Panpan, XU Yongquan, JIANG Yongwen, CHEN Jianxin, YIN Junfeng Journal of Tea Science    2016, 36 (5): 523-530.   DOI: 10.13305/j.cnki.jts.2016.05.011 Abstract （776）      PDF（pc） （900KB）（1104）       Knowledge map    Save Oolong teas are mainly produced in the south and north of Fujian, Guangdong and Taiwan, and they have unique aroma qualities in different producing districts. The sensory evaluation and HS-SPME/GC-MS were applied to analyze the aroma qualities and aroma components of typical Oolong teas from the four producing districts in this study. The results showed that, the main aroma components include alcohol, ketone, aldehyde, ester, hydrocarbon, phenols and nitrogenous compounds. However, the aroma components of the Oolong teas from different districts showed large differences. Trans-nerolidol (40.96%) and α-farnesene (20.00%) were found as the major aroma components of high-mountain Oolong tea from Taiwan. While trans-nerolidol (46.22%), indole (15.20%) and α-farnesene (23.01%) were found as the major aroma components of fresh scent-flavor Tieguanyin from south of Fujian province. Linalool and its oxidates (11.87%), ionones (5.26%) and 3-hexenyl ester, (z)-hexanoic acid (5.05%) were the major aroma components of Shuixian from north of Fujian province, and trans-nerolidol (31.43%) and indole (35.83%) were found as the major aroma components of Wuye dancong from Guangdong province. The aroma Reference | Related Articles | Metrics Cited: Baidu(2) Select Gene Cloning and Expression Analysis of Actin in Tea Plant Root LI Yuanhua, LU Jianliang, FAN Fangyuan, SHI Yutao Journal of Tea Science    2015, 35 (4): 336-346.   DOI: 10.13305/j.cnki.jts.2015.04.005 Abstract （484）      PDF（pc） （803KB）（297）       Knowledge map    Save By using SSH, we analyzed differences in gene expression of root from Fuding white tea infected by VA mycorrhiza and obtained diversity sequences. The sequence alighment showed that the down-regulated expression sequence possibly contained 10 unknown genes and the up-regulated expression sequence possible contained 5 known genes. The Actin genic full-length sequence was obtained by using RACE. The length of Actin gene was 1β606βbp (GenBank Accession No. KJ946252), with 1β131βbp ORF (1st-1β131st), the sequence encoded 377 amino acid. Bioinformatics indicated that the Actin protein’s molecular weight was about 30.69 kD, IEP was 5.27, located in subcellular fraction area like cell nucleus. The study also showed Actin expressed no obvious difference in different cultivars and it responded weak to non-biological stress. Reference | Related Articles | Metrics Cited: Baidu(2) Select The Temperature Design of Tea Carding Machine Based on Fuzzy Controler WANG Xiaoyong, LI Bing, ZENG Chen, LI Shangqing, XU Chenggang Journal of Tea Science    2015, 35 (4): 363-369.   DOI: 10.13305/j.cnki.jts.2015.04.009 Abstract （554）      PDF（pc） （631KB）（275）       Knowledge map    Save In order to prevent the color yellow, darker or burnt phenomenon generated in the tea carding, it is needed for effective control of the temperature during the tea carding, to improve the processing quality of tea. The combination of fuzzy algorithm and temperature control of the carding process, the Matlab was aplied in design and simulate, the carding experiment. Results showed that fuzzy temperature control on the main and auxiliary heating component with high precision, and small overshoot, the broken rate of tea is 6% (the traditional way of broken rate is 11.8%, fuzzy temperature control on single heating element broken rate of tea was 8.3%), temperature of 90℃, score is 932.5 points, is better than the traditional control method and the single heating parts, this study provides the reference for improving tea carding quality. Reference | Related Articles | Metrics Cited: Baidu(2) Select Effect of Heat Stress on the Photosynthesis System of Tea Leaves LI Zhixin, LI Xin, FAN Lichao, HAN Wenyan Journal of Tea Science    2015, 35 (5): 415-422.   DOI: 10.13305/j.cnki.jts.2015.05.002 Abstract （769）      PDF（pc） （875KB）（638）       Knowledge map    Save To study the effects of heat stress on the photosynthesis system of tea plant (Camellia sinensis L.), seedlings of ‘Longjing 43’ cultivar were challenged with high temperature (43℃) for 48 h followed by observation of photosynthetic apparatus by using Imaging Fluorescence system and Dual-PAM. Results obtained were as follows: Heat stress caused obvious alterations in the leaf phenotype. Net photosynthetic rate declined gradually following heat stress which was accompanied with significant decreases in the maximum carboxylation rate of Rubisco and the maximum RuBP regeneration rate. Heat stress decreased Fv/Fm, Y(Ⅰ) and Y (Ⅱ) rapidly, but increased Y(NO) and Y (NA), indicating that both photosystem II and photosystem I were damaged by heat stress. ΦPSⅡ, ETR(Ⅱ) and ETR(Ⅰ) were also decreased significantly by heat stress, suggesting that heat stress possibly blocked the electron transduction, in tea leaves, photosystem I was more tolerant to heat stress, while photosystem II was relatively sensitive. Reference | Related Articles | Metrics Cited: Baidu(2) Select Effects of Soil Factors on the Selenium Absorption Characteristics of Tea Plant ZHOU Chao, HU Yurong, ZENG Jianming, YANG Jian, CHEN Liyan Journal of Tea Science    2015, 35 (5): 429-436.   DOI: 10.13305/j.cnki.jts.2015.05.004 Abstract （564）      PDF（pc） （635KB）（235）       Knowledge map    Save In order to establish the effects of different soil selenium content, soil moisture content and pH value on the selenium accumulation in tea plant, Zhongcha 108 was used as investigation materials, including pot experiment and a hydroponic experiment. The result showed that the selenium content in tea plant and the soil selenium content were positively correlated. Drought stress reduced the absorption rate of tea plant from soil. When the soil moisture content was 90%, the root accumulated the highest selenium(0.527βmg·kg-1), and showed extremely significant difference with that planted in the soil moisture content was 50%(0.301βmg·kg-1). Under different pH conditions, the leaves from various treatments accumulate the selenium at the rich-selenium level within 72 hours, and there is no significant difference in leaves between various treatments. After 28 days, there is a significant difference between leaves from various treatments. The highest selenium content of leaves appeared while the pH value is 3.5, significantly higher than those in other treatments. It can be inferred that soil selenium content, soil moisture content and pH value is closely related to the selenium accumulation of tea plant. Reference | Related Articles | Metrics Cited: Baidu(2) Select Application Research of Artificial Neural Network in Sensory Quality Evaluation of TanYang GongFu Black Tea PAN Yucheng, YE Naixing, PAN Yuhua, ZHAO Shiyu Journal of Tea Science    2015, 35 (5): 465-472.   DOI: 10.13305/j.cnki.jts.2015.05.009 Abstract （682）      PDF（pc） （753KB）（288）       Knowledge map    Save According to the main indexes of sensory quality evaluation in the TanYang GongFu black tea, the grade of tea and nonlinear mapping relationship in the main index was built by using BP Neural Network. Prediction of grade was achieved and all these have been proved by experiments. The results showed that expert prediction system of TanYang GongFu black tea possessed good recognition effect and strong practicality, could overcome subjective error caused by human and to improved the speed of tea assessment, the tasters who possessed the knowledge of tea assessment could correctly assessed the grade of tea. Reference | Related Articles | Metrics Cited: Baidu(2) Select Adsorption Properties of Porous Starch on Tea Polyphenols and Antioxidative Capacity of the Complex LUO Huimin, NING Min, XU Yingbo, WANG Chenghui, DU Xianfeng Journal of Tea Science    2015, 35 (5): 473-480.   DOI: 10.13305/j.cnki.jts.2015.05.011 Abstract （659）      PDF（pc） （683KB）（586）       Knowledge map    Save Porous cornstarch was prepared by synergism of the α-amylase and gluamaylase and employed as a carrier to absorb tea polyphenol(TP), the factors affecting the adsorption were optimized by using the orthogonal experimental design. Studying on the adsorption thermodynamic characteristic and fitting the isotherms with Langmuir equation and Freundlich equation, it turned out that the adsorption isotherm was well represented by the Langmuir equation (R2>0.99). The different heat of adsorption according to the Langmuir adsorption isotherm conformed to the hydrogen bonding key range. Furthermore, the investigation on the antioxidative activity of the complex by measuring the scavenging capabilities on DPPH and ABTS free radicals showed that the complex possessed a good antioxidant activity rised with the concentration of TP, and the auto-oxidation rates of TP turned to a significant slower rate after TP was adsorbed on the porous starch. Reference | Related Articles | Metrics Cited: Baidu(2) Select 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 （663）      PDF（pc） （1449KB）（523）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(2) Select Design and Process Optimization of a Continuous Production Line on Needle-type Premium Green Tea CHEN Gensheng, YUAN Haibo, XU Yongquan, JIANG Yongwen, DENG Yuliang, YU Liaoyuan, YU Shuping, YIN Junfeng Journal of Tea Science    2016, 36 (2): 139-148.   DOI: 10.13305/j.cnki.jts.2016.02.004 Abstract （505）      PDF（pc） （880KB）（418）       Knowledge map    Save According to the quality and processing characteristics of needle-type premium green tea, a strongly practicable, energy-efficient and highly qualified needle-type premium green tea continuous production line which consisted of the fresh tea leaves artificial spreading machine, electromagnetic heat roller fixation machine, multiphase continuous fixation-shaping machine, rubbing machine, far-infrared raising fragrant machine and other energy efficient facilities was organized. The processing procedures of the continuous production line including spreading, fixation, fixation-shaping and baking were investigated and a complete set of processing technology about the line on needle-typepremium green tea was proposed. The results showed that the best process parameters were: temperature at 18-25℃ and humidity at 60%-90% for fresh tea leaves spreading, the leaf weight of 125 kg·h-1, baking temperature at 270℃ and time of 65 second for the fixing, 240℃(38 Hz）, 210℃(40 Hz) and 180℃(45 Hz) for the multiphase continuous fixation-shaping, and drying temperature at 40-55℃, baking temperature at 100℃, speed of 30 kg·h-1 for the rotary continuous drying. Reference | Related Articles | Metrics Cited: Baidu(2) Select Analysis of Aroma Quality Characteristic in An-hua Qian-liang Tea QI Dongqing, ZHOU Yuebin, SHEN Chengwen, CAI Xiang, WANG Xiao, YU Jiangyi Journal of Tea Science    2015, 35 (3): 209-216.   DOI: 10.13305/j.cnki.jts.2015.03.002 Abstract （485）      PDF（pc） （798KB）（498）       Knowledge map    Save Simultaneous distillation extraction (SDE) technique combined with gas chromatography-mass spectrometry (GC-MS) identification method were applied to analyze the volatile components in nine kinds of An-hua Qian-liang tea, in which, the aroma characteristic of the components were discussed by sensory evaluation method. Results of sensory evaluation indicated that the main features of An-hua Qian-liang tea are fragrance of pine wood and stale flavour. Some An-hua Qian-liang teas possess a slight fragrance of reed leaves and aroma of coarse stems as well as the stale flavour and smoke. A few An-hua Qian-liang tea possesses a little sour taste. Results of GC-MS analysis indicated that alcohols, ketones, aldehydes, heterocyclic oxygen compounds play a major role on An-hua Qian-liang tea aroma. The alcohol content is the largest (21.97%), followed by aldehydes (20.11%), ketones (18.69%), heterocyclic oxygen compounds (18.39%), fatty acids (12.71%), lipids (1.70%) and heterocyclic (1.21%) compounds. Reference | Related Articles | Metrics Cited: Baidu(2) Select Design and Test for Hydraulic System of Self-propelled Tea Plucker HAN Yu, XIAO Hongru, QIN Guangming, CHEN Dongsheng, SONG Zhiyu, DING Wenqin, MEI Song Journal of Tea Science    2014, 34 (6): 548-556.   DOI: 10.13305/j.cnki.jts.2014.06.015 Abstract （456）      PDF（pc） （1172KB）（197）       Knowledge map    Save To design a simple, reasonable and robust hydraulic system for self-propelled tea plucker, this paper designed the hydraulic system firstly based on analyzing the actions and operating environment of self-propelled tea Plucker, and then conducted a functional-simulation to whole system with Sim Hydraulic, including traveling simulating and plucking simulating. And also the prototype test was carried out. The system consists mainly of three subsystems: two closed travel loops, whose system pressure is 17.6 MPa, encompass separately a variable pump and a constant-displacement motor with a volumetric speed-control scheme; an open loop, whose pressure is 10 MPa, comprises a constant-displacement pump and a constant-displacement motor used for plucking. The disparity between simulating results and the design values of the system pressure was 2.78% and 0.91% respectively, the difference between test values and design values was 4.82% and 14.3%. All in all, both the simulation and the test were basically in accorded with the design, which indicates the well function of the designed hydraulic system meets well the needs of self-propelled tea plucking machine. Reference | Related Articles | Metrics Cited: Baidu(2) Select Progress on Molecular Modification for Catechins and Their Application LONG Dan, JIANG He-yuan, ZHANG Jian-yong, BAI Yan, WANG Wei-wei Journal of Tea Science    2013, 33 (1): 1-12.   DOI: 10.13305/j.cnki.jts.2013.01.013 Abstract （545）      PDF（pc） （908KB）（501）       Knowledge map    Save Catechins, which are rich in tea leaves, were found efficient bioactivity in vitro cell cultures and in vivo animal models. Unfortunately, their “ployhydroxy” chemical structures limit the further application. In this paper, some common methods used for molecular modification of catechins were reviewed firstly, and then some practical instances of modified products applied in food, drug and daily cosmetics area were reviewed. Reference | Related Articles | Metrics Cited: Baidu(2) Select Study on Oolong Tea Brand Loyalty under the Moderating Role of Switching Cost LIN Chun-tao, SU Bao-cai, GUAN Xi, YU Jian-hui Journal of Tea Science    2013, 33 (2): 155-163.   DOI: 10.13305/j.cnki.jts.2013.02.002 Abstract （782）      PDF（pc） （624KB）（172）       Knowledge map    Save The empirical research on consumer brand loyalty of Oolong tea under the moderating role of switching cost was conducted through Fuzhou consumer survey. The results showed that Oolong tea service experience, brand experience and relationship experience on their consumer satisfaction have significant positive impact. Consumer satisfaction of Oolong tea has significant positive impact on their attitudinal loyalty and behavioral loyalty. Oolong tea consumer switching costs have significantly positive moderating role in the impact on consumer satisfaction on their behavior loyalty. However, the Oolong tea consumer attitudinal loyalty to loyalty behavior does not have a significant impact. Oolong tea consumer switching costs do not have significantly positive moderating role in the impact of consumer satisfaction on their attitudinal loyalty. Reference | Related Articles | Metrics Cited: Baidu(2) Select Study on Effect of Air Inlet Flow Field on the Tea Particles Drift Distance and Quality of Wind-selecting ZHANG Xian, YANG Tao, QIAO Xin, ZHONG Jiang, OU Chang-jing, WANG Shi-feng, ZHAO Zhang-feng Journal of Tea Science    2013, 33 (1): 60-66.   DOI: 10.13305/j.cnki.jts.2013.01.006 Abstract （506）      PDF（pc） （730KB）（410）       Knowledge map    Save In order to improve the quality of tea wind-selecting, the tea particles were approximated as spherical particles, and based on aerodynamics, the movement trajectory and horizontal drift of different weight particles under different inlet flow field (different air velocity distributions) of the tea wind-selecting air inlet, and the effect of air velocity angle on quality of tea wind-selecting are investigated through numerical calculation, being combined with experimental verification. The research showed that the effective drift spacing between particles of different weight is greater than the other air velocity distribution program, in the same wind-selecting room, and the air velocity distribution rising from the top to the bottom. The angel of air velocity direction α=16.3° and air velocity distribution coefficient β=0.17 were regarded as the most favorable air inlet flow field parameters. This study provides a theoretical basis for optimization design of tea wind-selecting machine. Reference | Related Articles | Metrics Cited: Baidu(2) Select Characterization of Pb after Accumulated and Localized in Ultra-structure Cells of Hydroponic Tea Plant LI Pin-wu, FAN Shi-sheng, DU Xiao Journal of Tea Science    2013, 33 (6): 590-597.   DOI: 10.13305/j.cnki.jts.2013.06.016 Abstract （397）      PDF（pc） （897KB）（240）       Knowledge map    Save This study applied lead salts hydroponic tea plant, observed and analyzed Pb accumulation and ultra-structure localization in the cells of root, stem, leaves by the TEM-EDS method. The results showed that most of Pb evenly distributed on the cell wall of root cells, only few Pb distributed on the plasma, cytoplasm, vacuole membrane and intercellular space. While, Pb on cell wall of stem were numerals and small, and a little on plasma, vacuole membrane and chloroplast. Pb in leaves were mainly on plasma and vacuole membrane, there were only a little on the cell wall of leaves. Reference | Related Articles | Metrics Cited: Baidu(2) Select Leaf Photosynthetic Traits at Different Canopies of Tea Plants YU Hai-yun, SHI Yuan-zhi, MA Li-feng, YI Xiao-yun, RUAN Jian-yun Journal of Tea Science    2013, 33 (6): 505-511.   DOI: 10.13305/j.cnki.jts.2013.06.010 Abstract （927）      PDF（pc） （744KB）（226）       Knowledge map    Save The canopy photosynthetic capacity is one of the dominant factors determining the productivity of tea plants. The photosynthetic traits, physiological and ecological factors as well as their interactions of 10-year old tea plant (Longjing 43 cultivar) at surface, middle, low positions in the canopy receiving 100%, 50%~70%, 0%~15% photosynthetically active radiation (PAR) were investigated in this paper. The received PAR decreased sharply from the surface to low canopy, while CO2 concentration was the highest at low canopy. There were magnificent decreases of leaf mass area ratio (LMA), total nitrogen (NA), total carbon (CA), chlorophyll contents based on leaf area from the surface to low canopy. However, the contents of total N and C were not significantly different among positions in tea plant when calculated based on leaf mass. Leaves at the surface and middle positions, but not low canopy showed typical light response curves fitting well to the Farquhar model. The light-saturated photosynthesis rate (Pn), stomatal conductance (Gs), transpiration rate (Tr) also decreased markedly from surface canopy to low canopy, while concentration of intercellular CO2 (Ci) was the highest at low canopy. Photosynthetic nitrogen use efficiency (PNUE) of surface canopy and middle canopy were significantly higher than that of low canopy. The overall results suggested that the decreased Pn within the leaves of tea plant from surface to low canopy was mainly related to the reduced capacity of photosystem and carboxylation efficiency caused by decreased light intensity instead of low Gs. More research is needed to illustrate the optimum canopy structure shaped by rational agronomical management which could improve the canopy photosynthetic capacity of tea plants. Reference | Related Articles | Metrics Cited: Baidu(2) Select Metabonomic Analysis on the Effects of different Nitrogen Application Rates and Light/Dark Change on Metabolism in Tea Leaves YANG Yi-yang, MA Li-feng, LI Xing-hui, R. G. Ratcliffe, N. J. Kruger, RUAN Jian-yun Journal of Tea Science    2013, 33 (6): 491-499.   DOI: 10.13305/j.cnki.jts.2013.06.008 Abstract （503）      PDF（pc） （924KB）（298）       Knowledge map    Save Amino acids, polyphenols, caffeine and other metabolites such as sugars and aromatic substances are important determinants of tea quality. Different cultivation practices affect tea quality by altering the basic metabolite profiles. In this study, the metabolomic changes through nitrogen and samples collected in day and night were investigated in fresh tea shoots by 1H-NMR for non-targeted analysis coupled with a multivariate data analysis and by HPLC for targeted analysis to reveal the mechanism of formation, transformation and relationship of the major characteristic quality components in fresh tea leaves. Non-targeted analysis with 1H-NMR showed significant effect of samples collected in day and night but no difference among N application rates. However, targeted analysis with HPLC showed both significant variations in amino acids and catechins as affected by N rates and light/dark change. There were higher sensitivity of amino acids and sugars but lower sensitivity of tea polyphenols through the metabolomic analysis using 1H-NMR. Reference | Related Articles | Metrics Cited: Baidu(2) Select Study and Application on the Full-automatic Production Line of Half Baking Green Tea ZHENG Hong-fa, TANG Zhe, BAO Xiao-cun, HUANG Huai-sheng, ZHAO Xi, ZHOU Jian-yong, ZHU Ke-jun Journal of Tea Science    2013, 33 (5): 473-481.   DOI: 10.13305/j.cnki.jts.2013.05.006 Abstract （509）      PDF（pc） （1131KB）（506）       Knowledge map    Save Based on comparatively backward status of processing technology of half baking green tea, the investigation of full-automatic processing technology and the development of complete set equipment were conducted since 2007. The full-automatic production line of half baking green tea was developed through the investigation of systematic processing technology, single equipment reforming and the innovation of automatic control technology. The production line has been pplied successfully and realized a breakthrough from traditional technology to modern technology of half baking green tea. Reference | Related Articles | Metrics Cited: Baidu(2) Select Application Research of Calm-holding Temperature-far Infrared Technology for Green Tea Processing DENG Yu-liang, YIN Jun-feng, XU Yong-quan, WU Rong-mei, CHEN Gen-sheng, WANG Fang, CHEN Jian-xin, YUAN Hai-bo Journal of Tea Science    2013, 33 (4): 336-344.   DOI: 10.13305/j.cnki.jts.2013.04.007 Abstract （669）      PDF（pc） （1000KB）（497）       Knowledge map    Save By using the response surface design, the technology for raising fragrant processing of the roasted and baked green tea with calm-holding temperature-far infrared technology was been investigated. The results indicated that the optimum parameter of far infrared technology for roasted green tea was upper temperature with 79.2℃, lower temperature with 95.5℃, rotational speed with 351.6βr/min, for baked green tea was upper temperature with 90.8℃, lower temperature with 95.5℃, rotational speed with 335.2βr/min. Compared with the traditional raising fragrant technology, the new process technology is helpful to improve the production efficiency, to reduce the processing cost, and the results on refined aroma, color and luster are excellent. Reference | Related Articles | Metrics Cited: Baidu(2) Select 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 （426）      PDF（pc） （235KB）（311）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(2) Select Study on the Processing Technology of Laoshan Congou Black Tea KUANG Xin, LIU Jing Journal of Tea Science    2010, 30 (S1): 599-603.   Abstract （367）      PDF（pc） （174KB）（307）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(2) Select 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 （448）      PDF（pc） （277KB）（558）       Knowledge map    Save Membrane separation technology has been considered as one of the most promising scientific technologies in the 21th 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. Reference | Related Articles | Metrics Cited: Baidu(2) Select Effects of Scenting Technique on the Transferring of Pesticide Residue in Jasmine Tea SI Hui-qing, PANG Xiao-li*, JI Dang-ling Journal of Tea Science    2007, 27 (2): 167-171.   DOI: 10.13305/j.cnki.jts.2007.02.013 Abstract （726）      PDF（pc） （480KB）（223）       Knowledge map    Save ：In this paper,methamidophos and fenvalerate were selected,which represent water-soluble pesticide and fat-soluble pesticide respectively, and sprayed in the proportion of 1β000 and 800 in jasmine garden. The fresh jasmine flower was pluched and processed for jasmine tea. The pesticide residue in jasmine flower and jasmine tea were determined respectively. Results indicated that the pesticide residues of the fresh jasmine flower can transfer into jasmine tea through manufacturing process. The water content of refined tea is the critical factor in the transferring of water-soluble pesticide (methamidophos), while the jasmine flower amount is the critical factor in the transferring of fat-soluble pesticide (fenvalerate). Reference | Related Articles | Metrics Cited: Baidu(2) Select Distribution of Catechins, Purine Alkaloids and Free Amino Acids in Tea Seedlings CHEN Lin, WAN Xiao-chun, ZHANG Zheng-zhu, CHEN Qi Journal of Tea Science    2008, 28 (1): 43-49.   DOI: 10.13305/j.cnki.jts.2008.01.009 Abstract （637）      PDF（pc） （409KB）（383）       Knowledge map    Save ：Catechins, purine alkaloids and free amino acids in various parts of tea seedlings (Camellia sinensis cv. Fuyun 6) with four or five leaves were analyzed by HPLC-PDAD and amino acid analyzer. The results showed that catechins and purine alkaloids mainly existed in the leaves and tender stems, and less in the parts below cotyledons. There were higher (–)-epigallocatechin gallate and L-theanine contents in the tender leaves, which decreased as they grew up. L-theanine was especially abundant in the roots of tea seedlings, the same to its precursors, glutamic acid and alanine. L-theanine was largely formed in radicles during germination of tea seeds, and reached 13.429 mg/g of fresh weight when purplish red colored stems of tea seedlings came out. Thus, it would be a promising way to obtain natural L-theanine from the tender roots of tea seedlings and its clones. Reference | Related Articles | Metrics Cited: Baidu(2) Select Application of Statistical Analysis System to the Extraction of Organophosphorous Pesticides in Tea DUAN Jun-yan, LIU Xin, JIANG Ying, CHENG Hong-ping, WANG Qing-hua Journal of Tea Science    2008, 28 (6): 414-419.   DOI: 10.13305/j.cnki.jts.2008.06.005 Abstract （546）      PDF（pc） （527KB）（106）       Knowledge map    Save The thesis optimized the extraction of organophosphorous（OPPS） in tea with orthogonal design of experiment. The specific volume of OPPS as variable was chosen and four important factors such as extraction time,extraction methods, solvent extraction, dosage of solvent extraction were selected. The experiment data was analyzed by statistical analysis system. Through the analysis, we got the best conditions of the extraction of OPPS in tea. The best condition of extraction of organophosphorous is 10 ml ethyl acetate with shake in 10 min for extraction. Reference | Related Articles | Metrics Cited: Baidu(2) Select Sulphur Nutrition of Tea Plant: A Review of Present Studies and Research Prospects HAN Wen-yan, HU Da-huo, SHI Yuan-zhi, MA Li-feng Journal of Tea Science    2004, 24 (4): 227-234.   DOI: 10.13305/j.cnki.jts.2004.04.001 Abstract （734）      PDF（pc） （60KB）（642）       Knowledge map    Save Sulphur is one of the essential elements of tea plant and regarded as the fourth key element next to NPK. With the decreasing in the application of the traditional S-bearing fertilizers and pesticides, and the control of SO2 pollution in atmosphere in recent years, the S deficiency in tea plant is obviously increased. S application has being become one of the key factors in the Integrated Nutrition Management System in tea garden. This paper reviews the different aspects of S nutrition of tea, especially the S content in tea plant, the S absorption and utilization by tea plant, the availability and distribution of S in the soil and their affecting factors, the S deficiency in tea plant and its diagnosis, the effects of S application on yield and quality of tea, S balance in tea garden and S application technique. And finally the future research activities on S nutrition in tea are outlined. Reference | Related Articles | Metrics Cited: Baidu(2) Select Comparison on the Different Rehabilitation Methods of Heavy Pruning, Collar Pruning and Replanting YU Ji-zhong, XU Jia-ming, HUANG Hai-tao, YANG Ya-jun Journal of Tea Science    2008, 28 (3): 221-227.   DOI: 10.13305/j.cnki.jts.2008.03.009 Abstract （568）      PDF（pc） （187KB）（301）       Knowledge map    Save Replanting, heavy pruning and collar pruning are the main reforming methods for low yield and senescent tea plants. Tea as a perennial crop, it is necessary to evaluate these methods in the long run. A study was conducted in Hangzhou tea experimental station for at least 20 years. The effect of these methods on the yield, production value and economic benefit were compared. The results showed that heavy pruning was a better rehabilitation method for shorter period and more quickly effect, but in the long run, replanting has better economic benefit. It is better to combine replanting and heavy pruning after spring tea to get both short-term and long-term economic benefit in practice. Reference | Related Articles | Metrics Cited: Baidu(2) Select Chemiluminescence of Tea Polyphenols YU Hai-ning, HONG Jun, SHEN Sheng-rong Journal of Tea Science    2003, 23 (2): 124-128.   DOI: 10.13305/j.cnki.jts.2003.02.008 Abstract （449）      PDF（pc） （267KB）（221）       Knowledge map    Save The chemiluminescence of tea polyphenols was investigated under different concentrations, different pH value , and in the presence of different metal ions(Cu2+、Zn2+ or Fe2+) .Results showed that concentrations of tea polyphenols could not obviously affect their chemiluminescence intensity and the higher the pH value,the more the chemiluminescence intensity of tea polyphenols was; Cu2+ suppressed the photoactivities of tea polyphenols,but Fe2+ promoted it,and Zn2+ had no effects on their chemiluminescence。 Reference | Related Articles | Metrics Cited: Baidu(2) Select Effect of EGCG on Mesangial Cells Proliferation Cultured Condition and Expression of Cyclin Kinase Inhibitor p27 in High Glucose LI Cai-rong, CAI Fei, YANG Xiao, ZHU Zhong-hua Journal of Tea Science    2005, 25 (4): 307-310.   DOI: 10.13305/j.cnki.jts.2005.04.012 Abstract （420）      PDF（pc） （282KB）（198）       Knowledge map    Save The effect of epigallocatechin-3-gallate (EGCG) on rat mesangial cells (GMCs) proliferation cultured in high glucose condition and the expression of cyclin kinase inhibitor p27(p27) protein were investigated. The GMCs were divided into 6 groups. 48 hours later, the proliferation activity of GMCs was observed by MTT assay, the expression of p27 protein was enhanced by Western blot. Results showed that compared with normal glucose group, high glucose treatment significantly increased GMCs proliferation activity and the expression of p27 protein. EGCG in different concentration suppressed the proliferation of GMCs and down-regulated the expression of p27. It can be concluded that EGCG can suppress the proliferation activity of GMCs cultured under high glucose and decrease the expression of p27 protein, which implied EGCG probably decrease the accumulation of extracellular matrix (ECM) and slowed the progession of progression of glomerular hypertrophy and glomerulosclerosis in diabetic nephropathy. Reference | Related Articles | Metrics Cited: Baidu(2) Select Study on the Extracting Method of Kuding Tea by Adding Exogenous Enzymes WANG Deng-liang, WANG Ying-feng, YAN Yu-qin Journal of Tea Science    2004, 24 (4): 295-301.   DOI: 10.13305/j.cnki.jts.2004.04.013 Abstract （581）      PDF（pc） （46KB）（234）       Knowledge map    Save The addition of exogenous enzymes(cellulase, pectinase and papain)during the extraction of Kuding tea was investigated. The changes in the contents of the chemical component in the Kuding tea extracts and the comparison of single enzyme and the combination of exogenous enzymes were analyzed. Results showed that the optimum condition for extracting Kuding tea was as follows: 40βmin, 50℃, pH 5.5 and the addition of 0.2% cellulase. Reference | Related Articles | Metrics Cited: Baidu(2) Select Studies on the Crystals in the Cells of Tea Foliage Suffering Fluorescent Green Spot Disease ZHANG Li-xia, WANG Ri-wei, XIANG Qin-zeng, HUANG Xiao-qin, LIU De-hua Journal of Tea Science    2005, 25 (2): 126-130.   DOI: 10.13305/j.cnki.jts.2005.02.008 Abstract （482）      PDF（pc） （1708KB）（177）       Knowledge map    Save To prove up the property of numerous crystals found in the cells of tea foliage suffering fluorescent green spot disease, the methods of scanning electronic microscope, electron probe, X ray powder diffraction and chemical analysis were applied to observe the shape of crystals, identified the chemical molecular formula and analyzed the content and also its correlation with the degree of fluorescent green spot disease. Results showed the crystals belonged to the type of calcium oxalate, its molecular formula was CaC2O4·H2O; But calcium oxalate was only covered on the surface layer of crystals, in which contained other substances. The morphology of crystals were four types, i.e. druse, prismatic, laminose and sand．The content of calcium oxalate increased in accordance with degree of disease. On the basis of statistical analysis, the effect of disease degree on content of calcium oxalate was obviously. Reference | Related Articles | Metrics Cited: Baidu(2) Select Variation of Polygalacturonase Activity and its Biochemical Effects in Zuoqing Stage of Oolong Tea New Techniques TANG Hao, YANG Wei-li, WEN Hai-tao Journal of Tea Science    2005, 25 (3): 197-202.   DOI: 10.13305/j.cnki.jts.2005.03.007 Abstract （471）      PDF（pc） （332KB）（299）       Knowledge map    Save In this trial, two tea cultivars named Meizhan and Maoxie were used in the investigation on the variation of polygalacturonase(PG) activity and soluble pectin contents in processing tea leaves during Zuoqing (new technique) and control(no Yaoqing ) treatments. Results showed that the activity of PG was increased slightly after Saiqing, it was gradually increased in the previous stage of Yaoqing and reached the peak in the completion of the 3rd Yaoqing proccces. The PG activity showed significant variation between diffreret cultivars and various Yaoqing stage. The PG activity and the range of variation were significantly lower in the control than that in the Yaoqing treatment. A significant correlation between the control of water and soluble pectin, and the PG activity. Reference | Related Articles | Metrics Cited: Baidu(2) Select Color Stability of Oxidation Products of Tea Polyphenols and Their Effects on the Growth of PC-3 Cells DING Zhao-tang, WANG Xiu-feng, YU Hai-ning, ZHANG Hui-yan, SHEN Sheng-rong Journal of Tea Science    2005, 25 (3): 213-218.   DOI: 10.13305/j.cnki.jts.2005.03.010 Abstract （453）      PDF（pc） （367KB）（447）       Knowledge map    Save In this paper, theaflavins extracts from black tea and green tea polyphenols were used as control, effects of oxidation products of green tea polyphenols catalyzed by nano-immobilization technique on the growth of PC-3 cells, their color stability and activity of scavenging free radicals were investigated by ultraviolet scanning technique MTT assay and Ultraviolet-vis method. The change of ultraviolet absorption spectrophometer of theaflavins extracts from black tea and nano-immobilized enzymatic in vitro oxidation products were alike The absorption increased along with pH increase. The theaflavins extracts from black tea, green tea polyphenols and enzymatic oxidation products possessed of the scavenging activity to DPPH·, and the scavenging activity of enzymatic oxidation products was higher than that of green tea polyphenols and theaflavins extracts. The growth of PC-3 cells were inhibited by theaflavins extracts from black tea and enzymatic oxidation products, and effects of enzymatic oxidation products were better than that of theaflavins extracts from black tea. The effective biological activity that is possessed in the theaflavin from black tea was preserved by the in vitro enzymatic oxidation products. Reference | Related Articles | Metrics Cited: Baidu(2) Select Effect of Catechin of Different Formulation on Serum Lipid Level in Mice LIU Xiang-xin, LING Qin-lu, LIU Zikui, YIN Ping, TAN Chao Journal of Tea Science    2003, 23 (2): 110-114.   DOI: 10.13305/j.cnki.jts.2003.02.005 Abstract （455）      PDF（pc） （296KB）（214）       Knowledge map    Save The effect of catechin in different formnlation and by various administration on serum lipid level in hyperlipidemic mice was conducted. Results shows Catechin in microcapsule formulation could significantly decrease TG, TC, LDL-C level and increase HDL-C level in hyperlipidemic mice. The effect of microcapsule types Catechin is better than free Catechin and i.v. administration is better than o.p.(P<0.05). Reference | Related Articles | Metrics Cited: Baidu(1) Select Study on the Frozen Storage of De-enzyming Leaf of Quality-tea Wang Wen-jie Journal of Tea Science    2003, 23 (2): 151-158.   DOI: 10.13305/j.cnki.jts.2003.02.013 Abstract （596）      PDF（pc） （343KB）（263）       Knowledge map    Save The changes of main biochemical components and aroma in de-enzyming leaf of quality-tea were studied during its frozen storage. Results indicated that changes of its total amino acids and its tea polyphenols reached distinct or extremely distinct levels during the frozen storage. It is consistent with the changes of the biochemical components in made tea, but the changing speed, especially the tea polyphenols, is slower in de-enzyming leaf than in those in made tea. This expressed that the biochemical reaction within tea leaves is lower in de-enzyming leaf than that in made tea. After stored six months, the remaining percentage of aromas is 26.86% higher in de-enzyming leaf than those in made tea. The frozen storage of de-enzyming leaf is particularly favorable to the preserving of aromatic compounds. This probably related to a lot of the precursor of aroma was stored in de-enzyming leaf during the storage. The late processing of the frozen de-enzyming leaf, unfreezing for example, influenced the biochemical components and aroma of tea. Quick unfreezing with microwave is more favorable the tea quality. Reference | Related Articles | Metrics Cited: Baidu(1) Select Electronic Scanning Analysis on the Carbon Particle in the Exhaust Air of Diesel Engine Burning Tea-Seed Oil MA Rong-chao, WU Wei-xiong, QIN Wen, HUANG Mei, CHEN Chuan Journal of Tea Science    2008, 28 (2): 142-146.   DOI: 10.13305/j.cnki.jts.2008.02.008 Abstract （442）      PDF（pc） （343KB）（272）       Knowledge map    Save Vegetal energy is becoming one of the important energy sources for diesel engine. On the basis of the burning character research of tea-seed oil on diesel engine, material handling was applied to the tea-seed oil. With the processed oil, burning test was carried out on the S195 diesel engine, and micro electronic scanning apparatus was applied to measure the carbon particle in the exhaust air. And the result shows that it is feasible to burn tea-seed oil or mixture oil of tea-seed oil and diesel oil without changing the basic structure of the engine while with better burning performance, the carbon deposit in the combustion chamber and on the oil nozzle as well as the exhaust contaminant drops. So the undergone material handling tea-seed oil has better burning character than the diesel oil or the mixture of tea-seed oil and diesel oil without material handling. Reference | Related Articles | Metrics Cited: Baidu(1) Select Aesthetic Image of Tea in the Tea Poems Written in Tang and Song Dynasty ZHU Hai-yan, LIU Zhong-hua, LIU De-hua, SHI Zhao-peng Journal of Tea Science    2008, 28 (2): 152-156.   DOI: 10.13305/j.cnki.jts.2008.02.014 Abstract （567）      PDF（pc） （242KB）（531）       Knowledge map    Save In modern society the relationship between tea and daily life becomes more and more intimate, and the effects of tea culture are so profound that the study upsurges have come. In view of existing situation a new study point cut-in from aesthetics was explored. In this article, knowledge of aesthetics, tea science, poem science and history science were synthetically applied to analyze the beauty of shapes, colors, fragrances, flavors of tea expressed in many exquisite tea poems written in Tang and Song Dynasty. The results vividly traced out extremely clean and perfect taste image of tea, and enriched the themes and contents of poems studies, filled up the study blank of tea poem aesthetics. Reference | Related Articles | Metrics Cited: Baidu(1) Select On the Attribute Aspects of Studies on Tea Culture from Cultural Theories and Relationships between Tea Art and Tea Culture GUAN Jian-ping Journal of Tea Science    2008, 28 (5): 386-390.   DOI: 10.13305/j.cnki.jts.2008.05.005 Abstract （538）      PDF（pc） （173KB）（284）       Knowledge map    Save The relationships between tea art and tea culture have always been of great concern for both the fields of tea art and tea culture. Yet there have been no outcomes of study so far. In this view, the paper starts from analysis of some basic conceptions, to prove that the current tea art and tea culture are in full accord both in their extension and intension. And the reasons can be summarized as the conceptual extension of tea art, and meantime the proposal of such a concept on tea culture. The paper is resumed then, based on studies into structures of tea culture, to demonstrate and prove on the aspects of socio-science and humanities of studies on teas culture. And as a conclusion, it proposes for the associated studies of multidisciplinary to meet the different needs of subjects for the research works, based on the well-divided studies according to different properties and aspects of the above-mentioned subjects and disciplines. Reference | Related Articles | Metrics Cited: Baidu(1) Select Study on the Acute Toxicity and Genetic Toxicity of Cold-Brewing Tea YANG Jian, SHI Da-liang Journal of Tea Science    2007, 27 (2): 163-166.   DOI: 10.13305/j.cnki.jts.2007.02.012 Abstract （537）      PDF（pc） （319KB）（524）       Knowledge map    Save “Cold-making tea” is a new type of tea. To ensure the safety of cold-brewing tea, it is necessary to conduct the research on its property and safety. Results showed that the mice were ingested the tea sample by means of maximal tolerant dosage(40βml/kg·BW)method, The median acute oral lethal dose(LD50)>40βml/kg·BW and it equals to LD50>20βg/kg·BW of the dried tea sample. It can be classified as the class of nontoxic . Based on the above results, three-treatment levels（the maximum dosage 20βml/kg·BW）of the tea infusion were ingested into the mice stomach. It was showed that the result of mice micronucleual test of bone marrow cell was negitive. which means the tea sample was no teratogenicity on sperm and had no micronucleus effect on Kunming mice under the test levels. Results showed that the tea sample was nontoxic and safe. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effects of the Treatment of Filling Nitrogen in Vacuum and Decaffeinating with Boiling Water on Quality of Green Tea ZU Feng, CHEN Wen-pin, YU Li-jun, LIU Qin-jin Journal of Tea Science    2007, 27 (1): 19-26.   DOI: 10.13305/j.cnki.jts.2007.01.003 Abstract （440）      PDF（pc） （409KB）（166）       Knowledge map    Save This article studied the effects of the treatment of filling nitrogen in vacuum and decaffeinating with boiling water on quality of green tea. Results showed that the two processing technologies could change the constitution of the volatile components significantly, causing a series of change on tea color, aroma, flavor, and constitution of functional components. After filling nitrogen in vacuum singly, the flavor acceptance of tea sample decreased, the comparative content of volatile compound decreased 39%, 27 kinds of detectable volatile compounds and alcohols decreased;the percentage of acid, furan and other volatile compound increased. Compared tea samples after filling nitrogen in vacuum and decaffeinating with boiling water to tea samples after filling nitrogen in vacuum singly, the comparative content of 55 kinds of volatile compounds were decreased, the comparative content of 28 kinds of volatile compounds increased, the total content of volatile compound decreased 56%. The percentage of acid, furan in the tea samples with filling nitrogen in vacuum and decaffeinating with boiling water are lower than those with filling nitrogen in vacuum singly, the flavor acceptance are also improved .These indicated that the process of decaffeinating with boiling water can improve the functional constitution and flavor acceptance of the GABA tea products. Reference | Related Articles | Metrics Cited: Baidu(1) Select 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 （373）      PDF（pc） （831KB）（356）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(1) Select Study on the Variation of Important Functional Compositon in the Tea Seeds on its Maturation Period ZHENG De-yong, CHANG Yu-xi, YE Nai-xing, YANG Jiang-fan Journal of Tea Science    2013, 33 (3): 253-260.   DOI: 10.13305/j.cnki.jts.2013.03.012 Abstract （443）      PDF（pc） （655KB）（247）       Knowledge map    Save The variation of important functional composition in the tea seeds, including the oil content, fatty acid composition of tea seeds oil, the content of vitamin E and squalene in tea seeds oil were studied by GC and HPLC on its maturation period. The tea seed samples come from 4 tea germplasms: Fuding dabaicha, Fuyun No.6, Huangdan and Rougui. The results showed that, the nutrients accumulated, the moisture content decreased and the oil content increased on the tea seed maturation process. The oil content increased more rapid at the earlier maturation stage, then slowed down at the later stage and reached a maximum value, the average seed oil content of these 4 germplasm was 24.24%. The vitamin E content in the tea seeds oil increased by the ‘dual wave peak’ pattern, and then increased fast at later stage to a maximum value, the vitamin E content of Fuyun 6 reached 1β060.29βμg/g. The squalene content of tea seeds oil increased at earlier maturation stage, decreased at later stage, the Rougui’s squalene content was 161.42 μg/g. The palmitic acid relative content in tea seeds oil decreased slowly, and the relative content of stearic acid in tea seeds oil increased slowly on the tea seeds maturation. The oleinic acid relative content in tea seeds oil increased firstly, decreased at medium stage, and then increased continually to the end. The oleinic acid relative content in matured tea seeds oil of Fuding dabaicha, Fuyun No. 6, Huangdan and Rougui was 50.43%、45.98%、52.62% and 52.98% respectively. The linoleic acid relative content in tea seeds oil decreased firstly, increased at medium stage, and then decreased continuing to the end. The linoleic acid relative content in matured tea seeds oil of Fuding dabaicha, Fuyun No.6, Huangdan and Rougui was 31.65%、27.36%、24.66% and 24.07% respectively. Reference | Related Articles | Metrics Cited: Baidu(1) Select Establishment of Two-dimensional Electrophoresis System for Pistil Proteome Analysis in Tea Plant REN Yan, CHEN Xuan, FANG Wan-ping, LI Yao, LI Xing-hui Journal of Tea Science    2013, 33 (5): 420-428.   DOI: 10.13305/j.cnki.jts.2013.05.012 Abstract （460）      PDF（pc） （977KB）（249）       Knowledge map    Save In order to establish a proper two-dimensional gel electrophoresis (2-DE) protocol for proteomic study of tea plant pistils, several protein extraction methods, density of SDS-PAGE gel, IEF procedures and pH gradient of IPG strip were compared. The results showed the optimized system includes: total proteins of sample extracted using TCA/acetone method followed with clean up, separating the proteins with 17βcm pH 5~8 IPG strips, 13% SDS-PAGE, and CBB R-250 stain method. About 1β200 spots can be detected, and these proteins mainly distributed in the pH 5~8, MW 14~117βkD range. With good separation of the basic protein, this will be helpful to proteomic research in tea plant. Reference | Related Articles | Metrics Cited: Baidu(1) Select Gray Correlation Analysis of Physiological Traits Related to Drought Tolerance in Tea Plant WANG Xiao-ping, WANG Yun, TANG Xiao-bo, LUO Fan, MA Wei-wei, WANG Ying-chun, LI Chun-hua Journal of Tea Science    2013, 33 (6): 512-516.   DOI: 10.13305/j.cnki.jts.2013.06.011 Abstract （601）      PDF（pc） （522KB）（275）       Knowledge map    Save A total of 5 physiological traits measured in 5 tea cultivars which grown at drought conditions, and analyzed using gray relational grade analysis method. Results showed that, the analysis between each trait and its drought tolerance index were ranked according to their gray correlation degree to drought tolerance as follows: activities of SOD(0.6658), malondialdehyde content(0.6595), soluble sugar content(0.6282), activities of POD(0.6094), dissociative proline content(0.5950). The drought tolerance of tested cultivars was decreased as follows: D-1, Tezao213, S-1, Fu-ding-da-bai, T-1. Reference | Related Articles | Metrics Cited: Baidu(1) Select Screeining and Identification of the Antagonistic Bacterial Strain Against Ice Nucleation Active Bacteria on Tea Plant HUANG Xiao-qin, ZHANG Li-xia, LIU Hui-xiang, HAN Xiao-yang, CHEN Zong-mao, LI Duo-chuan Journal of Tea Science    2013, 33 (6): 570-575.   DOI: 10.13305/j.cnki.jts.2013.06.006 Abstract （560）      PDF（pc） （730KB）（444）       Knowledge map    Save The strain TS1 had been isolated from the soil of tea garden, through the determination performance of the bacteria plate experiment, it can produce the antagonistic performance to the ice nucleation active bacteria which existed on tea plant. According to morphological characteristics and 16βS rDNA sequence analysis, the strain TS1 were preliminary identified as the genus Bacillus subtilis. This paper makes it clear of the species and genus about strain TS1 and provides a good foundation for the biocontrol of tea plant frost injury. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effect of Temperature and Humidity on the Gene Expression in Buds of Tea Cuttings WEI Kang, WANG Li-yuan, CHENG Hao, GONG Wu-yun, WU Li-bin Journal of Tea Science    2013, 33 (2): 109-115.   DOI: 10.13305/j.cnki.jts.2013.02.010 Abstract （409）      PDF（pc） （528KB）（432）       Knowledge map    Save Differences of gene expression in buds of tea cuttings in response to temperature and humidity changes were studied. The daily temperature and humidity increased by 5.15℃ and 5.10% under plastic shading treatment. Meanwhile, bud expansion of tea cuttings under plastic shading was clearly different from that of control. After digital gene expression profiling analysis, a total of 949 differential expressed genes were obtained, including 503 up- and 446 down-regulated genes from buds of tea cuttings in plastic shed. Gene Ontology (GO) analysis showed that 360 genes were classified into 14 GO terms when P value <0.01. Seven GO terms were associated with photosynthesis. The GO term with the least P value was related to photosystem, which suggest high temperature and humidity are favorable for the induction of genes associated with photosynthesis. This study might provide new insight into understanding the mechanism of rapid propagation and related gene cloning in Camellia sinensis. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effects of Tea Types and Adding Quantity on the Quality of Preserved Egg LUI Yan, LUO Can, OU Yang-yuan, DU Jin-ping Journal of Tea Science    2013, 33 (2): 116-124.   DOI: 10.13305/j.cnki.jts.2013.02.001 Abstract （815）      PDF（pc） （738KB）（509）       Knowledge map    Save Pickle preserved egg with immersion method, study the effects of tea type and concentration on the quality of preserved eggs. The results indicated that, preserved egg made by adding three percent of black tea, the egg white is transparent, bronzing, elastic, easy to depart from the shell and have a high chewiness. The egg yolk is invisible green, small watery center, the color layer are obvious and uniformity, the flavor is good, pH value and total alkalinity are in line with the national standard, and have a relatively high content of free amino acid. Reference | Related Articles | Metrics Cited: Baidu(1) Select Analysis on Information of Tea Invention Patents Applied in China during 2006 to 2010 YAO Ming-zhe Journal of Tea Science    2013, 33 (2): 179-184.   DOI: 10.13305/j.cnki.jts.2013.02.007 Abstract （723）      PDF（pc） （529KB）（235）       Knowledge map    Save Invention patent is one of imporant indicators to evaluate the level of technological innovation in an industry. In this paper, the author analyzed the information of 2 228 tea invention patents which were applied and published in China from the year of 2006 to 2010. Results showed that 1) the application amount of tea invention patents increased by 23.3% per year, but their license amount and license rate was low. 2) 76.7% of tea invention patents were applied by enterprises and individuals. 3) Zhejiang, Jiangsu and Yunnan were the top three provinces on the application amount of tea invention patents in whole China. 4) 82.2% of tea invention patents were concentrated on such professional areas as tea processing and maufacture and comprehensive utilzation, which indicated the research hotspots of tea techonological innovation. Based on this study, the author reviewed of the questiones and challenges for tea technological innvovation, and proposed a few of advices to impove the level of technogical innovation for Chinese tea industry. Reference | Related Articles | Metrics Cited: Baidu(1) Select Screening of the Sources of Enzymes from Fresh Tea Leaves for the Enzymatic Synthesis of Theaflavins GONG Zhi-hua, CHEN Dong, ZHU Sheng-rao, CHEN Lin, CHEN Duo, LI Xu, XIAO Wen-Jun Journal of Tea Science    2013, 33 (1): 34-39.   DOI: 10.13305/j.cnki.jts.2013.01.003 Abstract （593）      PDF（pc） （589KB）（251）       Knowledge map    Save Fresh tea leaves of twenty cultivars of tea plants were investigated. The season of harvesting and the methods of plucking were concerned as factors which could affect the enzymic activity of the endogenous polyphenol oxidase(PPO) as well as its isozyme. As a result, three of the tea cultivars were distinctively selected out. In the order of the enzymic activity from high to low, they were Zheng-he White Tea, Fu-yun 6th and Large-leaved Tao-yuan Tea. The fresh tea leaves were mashed, the effectivenesss of enzymic synthesis of theaflavins were observed, meanwhile, instant green tea was considered as an added substrate to promote the yield. The results showed that the one bud and two leaves shoot exhibited high enzymic activity of PPO, the different tea cultivars presented the isozymes of PPO with diversities in three aspects including the number of the isozymes bands, value of retention factor and the darkness of spectral color. Two isozyme bands of PPO appeared in every one of the sampled twenty tea cultivars, with the Rf value of 0.27 and 0.53, each of Zheng-he White Tea, Fu-yun 6th and Large-leaved Tao-yuan Tea possessed five evident isozyme bands, Zheng-he White Tea exhibited the darkest of the spectral color, while it yielded highest theaflavins per unit mashed tea leaves than those of Fu-yun 6th and Large-leaved Tao-yuan Tea produced, EC, EGCG and ECG were the major polyphenols which were involved in the enzymic synthesis; the yield of theaflavins was enormously enhanced by the added substrate of instant green tea, the theaflavins concentration of 212.01 mg/L was gained from the Zheng-he White Tea processing system, which reached the 5.43 times of the yield producing by the fresh tea leaves without the addition of instant green tea substrate. Reference | Related Articles | Metrics Cited: Baidu(1) Select The Temperature PID Control System of Dryer and Its Application on Dahongpao Baking WEI Shiqin, JIN Xinyi, HUANG Jiachun, HAO Zhilong, OUYANG Jingsheng, LIN Jie Journal of Tea Science    2014, 34 (6): 557-564.   DOI: 10.13305/j.cnki.jts.2014.06.016 Abstract （548）      PDF（pc） （642KB）（345）       Knowledge map    Save This paper described the structure and principle of the temperature PID control system of dryer, and Dahongpao refined baked application experiment was carried out. The results showed that: When the set temperature is 180℃, the average air temperature is controlled at 181.9℃ by the PID system, and the average air temperature controlled by manual is 188.9℃, the baking temperature controlled by PID control system is more stable than manual control, and coal saving rate is about 22.97%-26.83%. In the two different quality levels of Dahongpao, tea polyphenols in the tea drying controlled by the PID and the manual are reached significant level, the amino acid of first-class Dahongpao reached very significant level, the amino acid and soluble sugar of secondary class Dahongpao reached significant level. The average tea quality scores under temperature PID control is higher than that of manual control. Reference | Related Articles | Metrics Cited: Baidu(1) Select A Method for Determination of Total Organic Acids in Tea Plant with Automatic Potentiometic Titration ZHU Xujun, YANG Pingping, XU Renkou, WANG Yuhua, LI Xinghui Journal of Tea Science    2014, 34 (6): 572-576.   DOI: 10.13305/j.cnki.jts.2014.06.018 Abstract （443）      PDF（pc） （451KB）（316）       Knowledge map    Save A method for determination of total organic acids in tea plant by automatic potentiometic titrator was established in this study. And the content of total organic acids in bud, young leaf, mature leaf and withered leaf were determined by this method. The results showed that after extracting by ethanol, concentrated under reduced pressure, the concentrated solution was alkalized and acidified, then detected with automatic potentiometic titrator, the samples were spiked at the level of 2.0-45.0 mg·g-1, and the recovery of organic acids range from 96.0%-99.6% with RSD less than 5.7%. This simple and sensitive method meets with the analytical requirement to total organic acids in tea. The content of total organic acids in bud, young leaf, mature leaf and withered leaf was 44.9, 20.1, 21.1 and 1.99 mg·g-1 respectively. Reference | Related Articles | Metrics Cited: Baidu(1) Select Gene Cloning and Expression Analysis of HMGR in Tea Plant Roots LI Yuanhua, LU Jianliang, FAN Fangyuan, SHI Yutao Journal of Tea Science    2014, 34 (6): 583-590.   DOI: 10.13305/j.cnki.jts.2014.06.020 Abstract （451）      PDF（pc） （764KB）（326）       Knowledge map    Save By using SSH, the differences in gene expression of root system from Fuding Dabai tea infected by VA mycorrhiza were analyzed and diversity sequences were obtained. The sequence alignment showed that the mentioned sequence contain 3-hydroxy-3-methylglutaryl coenzyme A reductase named HMGR. HGMR full-length sequence was obtained by using RACE. The length of HGMR gene is 2 420 bp, with 1 773 bp ORF (163rd-1935th), and the sequence encoded 590 amino acids. Bioinformatics indicated that the HGMR protein’s molecular weight is about 63.5 kD, IEP is 6.8, which located in mitochondria or endoplasmic reticulum membrane. The study also showed expression degree of HGMR is distinct in different cultivars, while it responded obviously to biological and non-biological stress. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effects of Tea Pruning Materials and Tea Polyphenols on Organic Acids Secretion and Mineral Uptake in Tea Plant PANG Xin, WANG Yuhua, WANG Weidong, YIN Ying, SHU Zaifa, CHEN Xuan, LI Xinghui Journal of Tea Science    2014, 34 (6): 591-600.   DOI: 10.13305/j.cnki.jts.2014.06.021 Abstract （573）      PDF（pc） （1987KB）（297）       Knowledge map    Save The effects of aqueous solution of tea pruning materials and tea polyphenols on tea plant [Camellia sinensis (L.)] growth and the mechanisms were investigated using hydroponic culture in this paper. The plants were harvested and root exudates were collected after growing periods of 15, 35, 55, 75 and 95 d. The contents of organic acids in the secretes from roots were determined using a HPLC equipped with C18 column after passed through cation and anion exchange resin and concentrated. Besides, the dry weight, tea polyphenols and mineral uptake were analyzed. The results showed that tea polyphenols added in nutrient solution inhibited the uptake of Ca, Mg, Fe, Mn, Zn and growth rate and induced citric and succinic acids efflux from roots. However, the aqueous solution of tea pruning materials added in nutrient solution promoted the uptake of K, Ca, Mg, Fe, Mn, Zn, Al and growth rate and at the meantime induced oxalic, malic, citric and succinic acids efflux from roots. Besides, the aqueous solution of tea pruning materials also lowered pH of collection solution, which were closely linked with organic acids secretion changes, hinting tea pruning materials may result in soil acidification. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effect of Tea Plant Pruning Material on Fungi Community Diversity in Tea Plantation Soil YUAN Saiyan, CHEN Xuan, FANG Wanping, WANG Yuhua, ZHU Xujun, LI Xinghui Journal of Tea Science    2015, 35 (3): 255-262.   DOI: 10.13305/j.cnki.jts.2015.03.008 Abstract （524）      PDF（pc） （924KB）（247）       Knowledge map    Save Returning of pruning material to the field is a common agronomic practice performed in tea plantation. By extracting the total DNA of soil in various treatments, the effects of tea pruning material on fungal community structure and diversity in tea garden soils were investigated by using PCR amplification and denaturing gradient gel electrophoresis (DGGE), the original soil without any supplement was set as control. Many common bands were detected from each soil samples by DGGE, and those bands that showed highest sequence homology to Pezizomycotina, Basidiomycota, Mortierellomycotina and Mucoromycotina. The number and brightness of bands from DGGE presented the community diversity of fungi under different treatments. The results showed the richness and Shannon index were lower than the control, maybe the degradation products and phenolic compounds of pruning material have some inhibitory effect on fungi community diversity. Reference | Related Articles | Metrics Cited: Baidu(1) Select The Vertical Characteristics of Soil Humus in Different Soil Types of Tea Garden WANG Feng, CHEN Yuzhen, YOU Zhiming, WU Zhidan, JIANG Fuying, WENG Boqi, ZHANG Wenjin Journal of Tea Science    2015, 35 (3): 263-270.   DOI: 10.13305/j.cnki.jts.2015.03.009 Abstract （570）      PDF（pc） （844KB）（509）       Knowledge map    Save Based on the field survey and laboratory analysis, the soil humus composition in five soil types (yellow soil, red earth, moisture sandy soil, alpine meadow soil and purple soil) of tea garden in Wuyishan city were investigated. The results showed that the content of humic acid(HA), fulvic acid(FA) and Humin(HM) decreased with the soil depth. There were significant differences of humus composition among different soil types. The humus composition and carbon level in alpine meadow soil of tea garden were significantly higher than those in other soil types, followed by those in yellow soil and purple soil, the lowest was in red soil. Humin was the main composition of humus(57.06%-79.76%). Except alpine meadow soil, the proportion FA were more than those in HA. The △log K and E4/E6 value of FA was higher than HA. The △log K and E4/E6 value in alpine meadow soil and red soil were the lowest and highest, respectively. The soil humus composition were significantly correlated with soil organic carbon and phenol contents, total N, soil bulk density and soil porosity, but no significant correlated with C/N, pH value and soil moister. Thus, the major type of humus was humin in all five kinds of tea garden soils,alpine meadow soil belonged to the humic acid type soil, and others belonged to fulvic acid enriched soil. Reference | Related Articles | Metrics Cited: Baidu(1) Select Research on the Type and Mode of the Development of Tea Culture Resource SHEN Xuezheng, SU Zhucheng, WANG Xufeng Journal of Tea Science    2015, 35 (3): 299-306.   DOI: 10.13305/j.cnki.jts.2015.03.015 Abstract （564）      PDF（pc） （670KB）（1452）       Knowledge map    Save Chinese tea culture converged the local economy and agriculture to form the tea cultural industry. Based on the theory of cultural resource, this thesis divided the tea culture heritage resources into 5 major types. And further more, we subdivided it into 15 basic categories. Meanwhile, in view of the different types of tea cultural heritage resources, we put forward 13 main development mode, which promote the regional economy and advance the tea industry transformation and upgrading. Then, taking Fujian Province, Wuyi area, TAETEA as the case, respectively, we summed up 3 kinds of development mode of tea cultural heritage resource, from a province, a region, a business point of view, namely comparative advantage model, point axis development model and the extended model industry. Reference | Related Articles | Metrics Cited: Baidu(1) Select Study on the Protective Effect of L-Theanine on the Intestinal in Mice with Immune Stress Induced by ETEC LIU Zunying, LIU Qiuling, DENG Yanli, CHEN Ling, XIAO Wenjun Journal of Tea Science    2016, 36 (5): 469-476.   DOI: 10.13305/j.cnki.jts.2016.05.004 Abstract （614）      PDF（pc） （892KB）（174）       Knowledge map    Save SPF grade Balb/c female mice were used as experimental animals. After adaptive feeding for 3 days, mice were orally pre-treated with different dosages of L-theanine once daily for 30 days before ETEC E44813 intraperitoneal injection. The body weight change in mice was analyzed during the breeding process. Mice were scarified 5 hours after ETEC injection and tissues were collected for analysis. The activities of ileum Glutathione peroxidase (GSH-Px), homogenate Catalase (CAT), Malondialdehyde (MDA) and Inducible nitric oxide synthase (iNOS) were measured and the pathological changes of intestinal and the levels of serum Tumor necrosis factor-α (TNF-α), Interleukin-1β (IL-1β) and Intercellular cell adhesion molecule-1(ICAM-1) were examined. This study was Reference | Related Articles | Metrics Cited: Baidu(1) Select Tea Polysaccharide Increased Doxorubicin Inhibition of Lung Cancer A549 Cells WEI Nan, ZHU Qiangqiang, CHEN Jiming, LI Tong, LI Yifan, HUANG Yewei, WANG Xuanjun, SHENG Jun Journal of Tea Science    2016, 36 (5): 477-483.   DOI: 10.13305/j.cnki.jts.2016.05.005 Abstract （576）      PDF（pc） （918KB）（451）       Knowledge map    Save Lung cancer has high incidence and mortality rates around the world and chemotherapy is widely applied in cancer treatment. Doxorubicin (DOX) is a kind of chemotherapy drug which commonly used in clinical trials. However, the drug has many side effects and may cause a dose-dependent injury in the long term. These side effects include irreversible cardiopulmonary, bone marrow suppression and so on. Moreover, its mufti-drug resistance also restricts it in certain clinical application. The effect of polysaccharides of tea extract combined with doxorubicin on human lung cancer cell line A549 were tested in this study. A549 was first cultured in vitro with different concentrations of DOX. After 24h culture, apotheosis ratio was determined by MTT. The results show that the DOX dose for the best inhibiting effect was 3 mg·L-1 according to MTT detection. Three doses of DOX were selected to combine tea polysaccharide and suppress A549 cell survival. The combination of 2 mg·L-1 DOX and 6 mg·L-1 tea polysaccharide had been demonstrated to have better suppressing efficiency than 3 mg·L-1 DOX alone. DOX could Reference | Related Articles | Metrics Cited: Baidu(1) Select Organoleptic Quality Analysis of Fuzhuan Brick Teas in Different Storage Years LI Shi, SHEN Yin, FU Donghe, LIU Zhonghua, HUANG Jian′an Journal of Tea Science    2016, 36 (5): 500-504.   DOI: 10.13305/j.cnki.jts.2016.05.008 Abstract （697）      PDF（pc） （927KB）（563）       Knowledge map    Save ：In order to study the aging mechanism of Fuzhuan brick tea, organoleptic evaluation was carried out on 31 samples of the same grade but produced in different years by Yiyang Tea Factory in Hunan Province. The appearance, liquor quality, chromatic aberration were compared and analyzed. The results showed that the old Fuzhuan brick teas were more likely changed to dark brown, gray brown or brown tinged with red. Relatively, the color of Fuzhuan brick teas with short term storage tendered to be green brown or yellow cinnamon. As the extension of storage time, the changes of color of soup were from orange-yellow, orange, red-orange. orange-red to red. The soup of new tea was brighter than the old tea that had been kept for many years. The rough astringency taste was deceased gradually with aging. Fuzhuan brick teas which were produced by coarse raw materials were changed more slowly. This research investigated the quality characteristics and difference between the samples of different storage time. This study also provided some suggestions for Fuzhuan tea’s evaluation. Reference | Related Articles | Metrics Cited: Baidu(1) Select Gene Cloning and Expression Analysis of GAGP in Tea Plant LI Yuanhua, LU Jianliang, FAN Fangyuan, SHI Yutao Journal of Tea Science    2015, 35 (1): 64-72.   DOI: 10.13305/j.cnki.jts.2015.01.012 Abstract （554）      PDF（pc） （800KB）（251）       Knowledge map    Save By using SSH, the differences in gene expression of root from Fudingdabai tea plant infected by VA mycorrhiza were analyzed and the diversity sequences was obtained. The sequence alighment showed that the down-regulated expression sequence possibly contained 10 unknown genes and the up-regulated expression sequence possibly contained 5 known genes. The GAGP (gap-pol) genic full-length sequence was obtained by using RACE. The length of GAGP gene was 3146bp (GenBank, Accession no., KJ946251), with 2β769βbp ORF (1st-2β769th), the sequence encoded 923 amino acid. Bioinformatics indicated that the GAGP protein’s molecular weight was about 106.9βkD, IEP was 8.42, located in mitochondria. The study also showed expression degree of GAGP was distinct in different cultivars, while it responded obviously to biological and non-biological stress. Reference | Related Articles | Metrics Cited: Baidu(1) Select Biological Characterization of Fungi Involved in Fu Brick Tea Fermentation ZHAO Renliang, TAN Jihui, LU Qinhua, WU Dan, ZHU Qi Journal of Tea Science    2016, 36 (2): 160-168.   DOI: 10.13305/j.cnki.jts.2016.02.006 Abstract （511）      PDF（pc） （1509KB）（224）       Knowledge map    Save It was assessed that the growth characteristics and succession rules of fungi involved in the fermentation of Fu brick tea during the winter and summer seasons in Hunan Province, China. 27 fungal strains were isolated and identified, and it was investigated that the growth and sporulation on different media, different carbon and nitrogen sources, and under different temperatures. The results showed that all fungi were able to grow on culture medium containing tea juice. Mycelium grew faster and were more prone to spore production in culture media with monosaccharides or disaccharides as the carbon source and organic nitrogen as the nitrogen source. The optimum growth temperature ranged at 25-30℃ for most fungi. The temperature higher than 30℃ or lower than 25℃ inhibited the growth of fungi. However, there were some differences between strains, it meant the different stain and succession rules of fungal strains during Fu brick tea fermentation in different seasons were closely related to the biological characteristics of fungi. Reference | Related Articles | Metrics Cited: Baidu(1) Select An Efficient Identification of Tea Cultivars in Fujian with A Strategy of Cultivar Identification Diagram(CID) Based on Fluorescent Labeled SSR Markers WANG Rangjian, YANG Jun, KONG Xiangrui, GAO Xiangfeng Journal of Tea Science    2016, 36 (2): 210-218.   DOI: 10.13305/j.cnki.jts.2016.02.013 Abstract （533）      PDF（pc） （407KB）（230）       Knowledge map    Save The authenticity identification of tea cultivars is an important part of the research on tea germplasm resources, and the precondition of intellectual property protection of tea cultivars, 45 SSR markers were selected to synthesize fluorescent labeled SSR primer pairs based on the principle of uniform distribution in the genome of the tea plant. Using these markers, 54 clonal tea cultivars in FUJIAN province were amplified by PCR and 9 SSR markers were selected as the core primer pairs after genotyping. The polymorphism information content (PIC) of the core primer pairs was more than 0.5, and the number of all alleles was varied from 3 to 5, the number of genotypes was varied from 5 to 10. These core primer pairs were suitable for identifying the authenticity of tea cultivars for 54 Fujian clonal tea cultivars due to high polymorphism and convenient to genotype. The cultivar identification diagram (CID) was then established using 6 of these core primer pairs. The CID provided primer pairs and its corresponding genotype, by which any cultivar in the CID could be identified. The capacity of the CID can be expanded so as to facilitate the authenticity identification of more clonal tea cultivars. The method was considered to be easy, fast, accurate, stable and practical for the authenticity identification of tea cultivars. The CID is important for the protection of intellectual property of tea cultivars, and will be helpful for the healthy and sustainable development of tea breeding. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effect of Pu-erh Tea on Long Chain Fatty Acid Metabolism and Expression of Tight Junction Proteins in the Rat Model of Non-alcoholic Fatty Liver Disease ZHU Shengyi, TONG Yuling, ZHAO Yi, LÜ Haipeng, LIN Zhi, SHEN Guoli, SUN Ting, SONG Zhenya Journal of Tea Science    2016, 36 (3): 237-244.   DOI: 10.13305/j.cnki.jts.2016.03.002 Abstract （667）      PDF（pc） （937KB）（335）       Knowledge map    Save In this study, the influence of Pu-erh tea on the absorption of long chain fatty acids in non-alcoholic fatty liver disease (NAFLD) rats was analyzed. Moreover, the possible interventional mechanism was also discussed. Thirty-six SD rats were randomly divided into three groups, normal group (NG), NAFLD group, and Pu-erh tea group (PTG), 12 rats for each group. All rats were killed after 8 weeks. Rat weight, liver index, serum lipid level, intestinal lipid absorption protein (CD36), tight junction proteins (Occludin, ZO-1), and TNF-α mRNA were measured. Reference | Related Articles | Metrics Cited: Baidu(1) Select Research Advance in Synthesis and Pharmacological Effects of EGCG Derivatives LIU Min, RAO Guowu, HUA Yunfen Journal of Tea Science    2016, 36 (2): 119-130.   DOI: 10.13305/j.cnki.jts.2016.02.002 Abstract （790）      PDF（pc） （800KB）（751）       Knowledge map    Save (-)-Epigallocatechin-3-gallate (EGCG), one of the important catechins in tea, has efficient bioactivity of cell experiment in vitro and animal models in vivo. However, it was not being fully utilized because of the disadvantages of poor liposolubility and stability, as well as low bioavailability, which was resulted from its ‘polyhydroxy’ chemical structure. Excitingly, the molecular modification would be used to improve the physicochemical character of EGCG. This review will summarize the methods on molecular modification of EGCG and investigation of biological activities, which hopes to provide worthful references to the further study of EGCG. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effects of Green Tea on the Quality and Cold-hot Natures of Hongqu Glutinous Rice Wine during Fermentation LIANG Zhangcheng, HE Zhigang, LIU Shumei, LIN Xiaozi, LI Weixin Journal of Tea Science    2016, 36 (3): 293-300.   DOI: 10.13305/j.cnki.jts.2016.03.009 Abstract （567）      PDF（pc） （807KB）（205）       Knowledge map    Save In order to provide theoretical basis and technical support to reduce the hot nature of Hongqu glutinous rice wine, effects of green tea on quality and cold-hot natures of Hongqu glutinous rice wine during fermentation were studied. The results showed that the flavor was improved, the acidification was inhibited, the hot nature was reduced by adding green tea during fermentation. The most suitable content of green tea was 1.0‰. The liquor yield of tea rice wine increased by 12%. The total acid content was reduced by 9.65%. The total phenol content was increased by 13.3%, and the cold-hot index was reduced by 43.09% as compared with the traditional Hongqu glutinous rice wine. The produced tea rice wine had the mild nature, suitable taste, the coordinated aroma and the typical flavor of rice wine, which was an essential basis for further research. Reference | Related Articles | Metrics Cited: Baidu(1) Select 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 （635）      PDF（pc） （897KB）（660）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(1) Select 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 （675）      PDF（pc） （685KB）（252）       Knowledge map    Save 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. Reference | Related Articles | Metrics Cited: Baidu(1) Select Feeding Selection of Tea Cultivars by the Tea Weevil and the Four Induced Terpenoids HAN Juanjuan, LI Xiwang, LIU Fengjing, XIN Zhaojun, ZHANG Jin, ZHANG Xin, SUN Xiaoling Journal of Tea Science    2017, 37 (2): 220-227.   Abstract （430）      PDF（pc） （1116KB）（292）       Knowledge map    Save The discrepancies of host selection and food consumption of tea weevil in Longjing 43 and three other tea cultivars (namely Longjing 43, Huangdan, Fuyun 6 and Dangui) were investigated in the present study. The emission discrepancies of the four induced terpenoids were also determined in the four cultivars. The results showed that the landing rate and food consumption of tea weevil female adults in Fuyun 6 were significantly higher than those in Longjing 43 when there had food choice. While the food consumptions of both male and female tea weevil adults in Longjing 43 were significantly higher than those in Huangdan. However, when there had no food choice, food consumption of the same gender had no significant difference with each tea cultivar. When compared with the controls, the infestation of tea weevils dramatically induced the emission level of the four terpenoids in each tea cultivar. When the tea plants were infested by the tea weevils for 12 h, the amount of linalool in Dangui, the amount of (E)-4,8-dimethyl-1,3,7-nonatriene (DMNT), and farnesene in Fuyun 6 were significantly higher than those in LongJing 43. When the tea plants were infested by the tea weevils for 24 h, the amount of ocimene in Huangdan and Dangui, the amount of linalool in Fuyun 6, the amount of DMNT and the amount of farnesene in the three tea cultivars, Huangdan, Dangui and Fuyun 6, were significantly higher than those in Longjing 43. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea LIU Jianjun, LI Meifeng, ZHANG Jing, TIAN Lili, WANG Kunbo, HUANG Jian′an, LIU Zhonghua Journal of Tea Science    2016, 36 (6): 594-602.   DOI: 10.13305/j.cnki.jts.2016.06.006 Abstract （601）      PDF（pc） （839KB）（279）       Knowledge map    Save To study the effects of different processing technologies on quality of Xinyang Maojian tea, five groups of tea samples produced by traditional and modern processing technologies with the same raw materials were used for sensory evaluation and chemical analysis. Results showed that no significant difference in the total scores of tea sensory evaluation was identified within the same group. Similar results for theanines, amino acids, water extracts, soluble sugars, total catechins, tea polyphenols, caffeine and the ratio of TP/AA were identified among 5 groups of tea samples. The second sample group showed significant differences in both bitter index and quality index (P<0.01). While the fourth group exhibited a significant difference only in quality index (P<0.05). In summary, the quality of tea samples produced by modern craft was slightly but not significantly higher than that produced by traditional technology. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effect of Various Field Management Models on Temporal and Spatial Patterns and Diversity of Arthropod Community in Four Types of Tea Plantations PAN Cheng, HAN Shanjie, HAN Baoyu Journal of Tea Science    2015, 35 (4): 316-322.   DOI: 10.13305/j.cnki.jts.2015.04.002 Abstract （520）      PDF（pc） （680KB）（146）       Knowledge map    Save The arthropod communities were investigated by sampling at an interval of two months for one year in four types of tea plantations: organic tea plantation (OTP), tri-row dense tea tree plantation (TRDTTP), and high yield tea plantation (HYTP) Every types of tea garden planted the Anjibaicha tea cultivar with the same tea plant age, as well as the tea cultivar garden (TCG) growing with Anjibaicha, Longjin 43 and other over forty cultivars. The results showed that: ① Species richness and abundance of natural enemies decreased progressively from TCG, OTP, TRDTTP to HYTP, whilst the total abundance in TRDTTP was the highest among the four types of tea plantations. ② For the vertical stratification of arthropod communities, higher species richness and abundance of the natural enemies in HYTP, TRDTTP and TCG existed at the middle layer of tea plant than in the other layers, whereas the highest species richness and abundance occurred at the upper layer in OTP, the highest species richness of various pests occurred at the middle layer of tea plant in HYTP, TRDTTP and TCG, and at the upper layer in OTP; the highest abundance (overall individual numbers) of pests existed at the lower layer in HYTP and TRDTTP, and at the middle layer in TCG and OTP. ③ Horizontally, the sum of species richness and the sum of abundance of the natural enemies toward the eastward and the westward were more than those toward the southward and the northward in the all plantations except TCG. ④ The species richness and the abundance of pests existed in the inner layers of tea canopies were slightly higher than those in the outer layers for all four tea plantations, whilst the species richness and the abundance of the natural enemies occurred in outer layers were slightly more than those in the inner layers. ⑤ A relatively low species richness was recorded from December to February (overwinter period), while higher species richnesses were detected in April, June and October. ⑥ The diversity indices of arthropod communities decreased progressively from OTP, TCG, HYTP to TRDTTP. It is suggested that the different field management models (different types of tea plantations) might lead to the significant differences in the temporal and spatial patterns (structures) and the diversity of the arthropod communities in tea plantations. Reference | Related Articles | Metrics Cited: Baidu(1) Select Composition and Stability of Soil Aggregates among Different Soil Types of Tea Garden WANG Feng, CHEN Yuzhen, YOU Zhiming, WU Zhidan, JIANG Fuying, CHEN Zhizhi, WENG Boqi Journal of Tea Science    2014, 34 (2): 129-136.   DOI: 10.13305/j.cnki.jts.2014.02.004 Abstract （629）      PDF（pc） （715KB）（536）       Knowledge map    Save Based on the field survey and laboratory analysis, the soil aggregate composition and stability characteristics in five soil types (yellow soil, red earth, moisture sandy soil, alpine meadow soil and purple soil) of tea garden in Wuyishan city were investigated. The results showed that the contents of soil macro-aggregates decreased with soil depth, but micro-aggregates increased correspondingly in the five soil types of tea garden. The contents of soil macro-aggregates (>5 mm) were highest, accounting for 18.07%-89.23% of the total in yellow soil, alpine meadow soil and purple soil, the soil micro-aggregates (<0.25 mm) were the highest, accounting for 37.16%-63.91% of the total in red soil and moisture sandy soil. The proportion of R0.25 (water-stable aggregate >0.25 mm ) was between 36.08% and 97.23% (sample means 73.60%). The mean weight diameter (MWD) and geometric mean diameter (GMD) of soil aggregates in alpine meadow soil of tea garden were significantly higher than those in other soil types, followed by those in yellow soil and purple soil, the lowest was in moisture sandy soil. The fractal dimension (D) changes in the opposite trend simultaneously. The soil aggregate composition and stability were significantly correlated with soil organic carbon, total N, total P, soil bulk density, soil porosity, sand and silt, but not significant correlated with C/N, total K, pH value and clay. Reference | Related Articles | Metrics Cited: Baidu(1) Select Analysis of the Relationship between Soil Nutrients and Tea Main Quality Components of Ancient Tea Arboretum and Modern Tea Garden in Yunnan Province YANG Guangrong, WANG Xiuqing, XIE Jin, LÜ Caiyou, LI Yongmei Journal of Tea Science    2015, 35 (6): 574-582.   DOI: 10.13305/j.cnki.jts.2015.06.009 Abstract （805）      PDF（pc） （930KB）（419）       Knowledge map    Save Soil is the basic survival condition of the tea plant, so it was very closely related to the growth and development of tea plant and tea quality. The representative ancient tea arboretum and modern tea garden were selected in Jingmai, Bulang and Nannuo ancient tea mountain of Yunnan Province. The pH value, cation exchange capacity (CEC), soil organic matter (SOM), and nutrients content of nitrogen, phosphorus and potassium (NPK) in tea garden soils (0-20βcm) and the tea main quality component of sundried green teas which were manufactured by a bud and two leaves (water extraction, tea polyphenols, amino acid, caffeine and polyphenols monomer content) were determined from the soil and tea samples and those from the modern tea garden (or young tea tree/forest) were used as control. The results showed that the soil moisture content increased by 15.23%~46.82% in ancient tea garden under forests shade in comparing with that from modern tea garden. The soil pH value in the ancient tea garden was higher than that of modern tea garden (or young tea tree/forest) in Bulang mountains and Nannuo mountain. The soil CEC, SOM, total nitrogen (TN), total phosphorus (TP) and available phosphorus (Olsen-P) contents of ancient tea garden were significantly higher than those of modern tea garden (or young tea tree/forest). All though the contents of tea water extract, amino acid, tea polyphenol and polyphenols monomer substance in all tea gardens were not consistent, however, the ratio of polyphenol to amino acid of ancient tea plants planted under forests range was 6.75 to 12.28 significantly lower than those of the modern tea garden (from 9.98 to 15.25). The changes of five kinds of catechins content were in the order: Epicatechin gallate (ECG) > Epigallocatechin gallate (EGCG) > Epicatechin (EC) > Epigallocatechin (EGC) > Catechin (C), and the ECG and EGCG contents were not significant differed between ancient tea garden and modern tea garden (or young tea tree/forest). Moreover, tea gallic acid (GA) was detected only in the ancient tea plants. The cultivation pattern in ancient tea garden was beneficial to prevent the soil acidification, to reduce the illumination intensity, to improve the soil moisture content, and to promote the sustainable utilization soil fertility in tea garden, and it is advantageous to tea plant in forming high amino acid content and low ratio of polyphenol to amino acid. Reference | Related Articles | Metrics Cited: Baidu(1) Select Comparison of Tea Industry Policy Orientation between China and Japan and Their Quotable Experiences for Korea Drawing on SHIN So-hee, LIANG Yue-rong Journal of Tea Science    2011, 31 (6): 552-560.   DOI: 10.13305/j.cnki.jts.2011.06.010 Abstract （409）      PDF（pc） （650KB）（241）       Knowledge map    Save Policy orientation in tea industry between China and Japan was compared and their quotable experiences for Korea to draw on were discussed. The universality in tea industry policy orientation of China and Japan was to optimize tea product structure aiming at lifting top grade teas, to promote organization of tea farmers through mutual aid association, to increase regional competitiveness by intensive management and individuation of product quality, to improve economic performance through comprehensive utilization of tea resources. The differences between these two countries are as follows: China emphasize the production efficiency of top grade teas, bring about the scale economy which takes the producers as the center and maximizing the utilization of regional tea resources to realize differentiation strategy of products and marketing; Japan focuse on the individuality of top grade teas, the marketing strategy takes the producers as the center, the diversification of the regional tea industry and the economical and ecological benefits during utilization of tea resources. It is considered that Korea should draw on China and Japan’s experiences in policy orientation to promote its tea industry. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effects of Tea Polysaccharide on the Texture Characteristics of Amylose and Amylopectin LIANG Qin, GUO Li, DU Xian-feng Journal of Tea Science    2011, 31 (6): 473-478.   DOI: 10.13305/j.cnki.jts.2011.06.001 Abstract （575）      PDF（pc） （561KB）（260）       Knowledge map    Save Compatibility between the two kinds of polymer: amylose and amylopectin has a derect relation with the texture of starchy foods, and the texture will directly influence the processability, morphological structure, storability and edible characteristic of the starchy foods. This article studies the texture characteristics of mixture of tea polysaccharide, amylose and amylopectin at different mixing ratios, the result shows that the quantity of tea polysaccharide have a significant effect on the firmness, consistence, cohesiveness and index of viscosity of amylose, amylopectin and their mixtures. Reference | Related Articles | Metrics Cited: Baidu(1) Select Season Features of Mineral Elements and Dissolved Rates in Tea of Mengshan ZHAO Ying, ZHANG Li Journal of Tea Science    2011, 31 (6): 479-484.   DOI: 10.13305/j.cnki.jts.2011.06.011 Abstract （578）      PDF（pc） （582KB）（192）       Knowledge map    Save The contents of trace elements Ca, Mg, Fe, Mn, Cu and Zn in tea leaves of Mengshan which plucked in different seasons were determined by flame atomic absorption spectrometry (FAAS). The concentration and dissolved rates of six trace elements in their influsiong were calculated. The correlations of trace elements were analyzed using SPSS18.0 analysis software. The result showed that there were abundant trace elements in tea leaves of Mengshan, the contents order is Ca>Mg>Fe>Mn>Zn>Cu. There were positive correlation between Fe and Mn, Ca and Zn. On the contrary, Ca has a negative correlation with Zn. The seasonal dynamics of these elements had obvious regularity in tea leaves. The dissolved rates of various elements were correlated to the form of elements in tea, however, there is no significant relationship between dissolved rates and the plucking seasons. Reference | Related Articles | Metrics Cited: Baidu(1) Select Multi-walled Carbon Nanotubes-Ionic Liquid Modified Screen-printed Carbon Electrodes for the Determination of Trace Lead in Tea XU Xu-ming, DOU Wen-chao, ZHAO Guang-ying Journal of Tea Science    2011, 31 (6): 485-492.   DOI: 10.13305/j.cnki.jts.2011.06.002 Abstract （528）      PDF（pc） （776KB）（187）       Knowledge map    Save A new, high sensitivity and selectivity electrochemical sensor for determination of trace lead in tea by differential pulse stripping voltammetry was investigated. For modification of the screen-printed carbon electrode, 1-butyl-3-methylimidazolium hexafluorophosphate was applied as a super conductive binder and multi-walled carbon nanotubes were used after being functionalized. They improved the conductivity and signal transduction of electrode surface. In pH4.5 NaAc-HAc buffer containing 0.006mol/L I¯, Pb2+ adsorbed onto the surface of MWCNTs-IL film coated SPCE at the deposition potential of –1.1V. During the positive potential sweep, lead was oxidized, and a good stripping peak appeared at –0.30V. Low concentration of I¯ significantly enhanced the stripping peak current of lead. The liner relationship between stripping peak value and concentration of Pb2+ was in the range of 2~600μg/L with the R value of 0.99926 and detection limit of 0.63μg/L. No significant difference existed after the detection results were compared with ICP-MS method using t test. The high sensitivity and stability of this method demonstrated the application for a simple and economical determination of trace lead in tea. Reference | Related Articles | Metrics Cited: Baidu(1) Select Visual MINTEQ Modeling Research on Trace Elements in Tea Infusion YANG Xin-zhou, ZHOU Xue-jin, YANG Shu-ke, YE Yan-qing, LI Xue-sen, HU Qiu-fen Journal of Tea Science    2011, 31 (5): 453-457.   DOI: 10.13305/j.cnki.jts.2011.05.004 Abstract （643）      PDF（pc） （606KB）（549）       Knowledge map    Save The Flame Atomic Absorption Spectrometry method was used in the determination of four trace amounts of tea infusion. The Ion Chromatography method was used in the determination of amounts of F-, Cl-, NO2-, Br-, NO3-, PO43- and SO42- in tea infusion. Moreover, Fe, Cu, Zn and Pb in the tea infusion were simulated by the software Visual MINTEQ. The results revealed that Fe(OH)2+, Cu2+, Zn2+ and Pb2+ were dominant species in the tea infusion. Reference | Related Articles | Metrics Cited: Baidu(1) Select The Development Process of Adventitious Root of the Tea Shoots by Air Layering LI Feng, ZHANG Li-xia, WANG Nai-dong, LIU Yang Journal of Tea Science    2011, 31 (5): 379-385.   DOI: 10.13305/j.cnki.jts.2011.05.010 Abstract （497）      PDF（pc） （1295KB）（255）       Knowledge map    Save In order to explore the feasibility of applying the air layering method for tea vegetative propagation, the yellowish-green stems were girdled, hormone treated and bound up, and then their changes of external morphology and the anatomical structure were observed and determined. The results showed that: (1) The adventitious roots could be induced and then grown out from the thicker stems above the wound of girdling before these stems were cut off, and these adventitious roots were more abundance and sturdy than those by the method of traditional cutting. (2) All the adventitious roots developed from induced primordial root because the primitive stem had no potential primordial root. (3) The callus inducted at the wound of girdling and the stem above the wound became thicker. It also showed that the stem with smaller callus tissue and thicker was easier to formed the adventitious root. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effects of Bamboo Vinegar Cold-Resistant Agents on Cold Tolerance of Tea Plant HUANG Wei-feng, SHANG Han-wu, GAO Yong-sheng, HU Jian-guang, YU Qiu-zhu, WANG Dao-ze Journal of Tea Science    2012, 32 (5): 432-440.   DOI: 10.13305/j.cnki.jts.2012.05.013 Abstract （570）      PDF（pc） （1369KB）（158）       Knowledge map    Save Based on the bamboo vinegar, different cold-resistance agents of tea plants were formulated. Through simulating the natural air cooling, the biochemical and physiological indexes related to the ability of cold-resistance were determined after spraying six kinds of cold-resistance agents on three tea cultivars (Wuniuzao, Anji white tea and Longjing 43). The results showed a remarkable correlation between the change of the electric conductivity, soluble protein content, proline content and the cold-resistance in three tea cultivars. Furthermore, the physiological indexes of tea plants in lab and field trial were measured. Formulation B2 could obviously increase the cold-resistance of the tea plants, and maintain the yield of tea plant under cold stress. The results revealed that bamboo vinegar cold-resistant agents could enhance the cold-resistance of tea plant in some extent, reduce the freezing injury of tea plant, and prevent the tea from the reduction of yield caused by spring cold. Reference | Related Articles | Metrics Cited: Baidu(1) Select Design of Automatic Production Line on Flat-shape Green Tea TAN Jun-feng, LIN Zhi, LI Yun-fei, CHENG Yu-ming, XIE Gang-wen, SU He-sheng, PENG Qun-hua, GUO Li, LV Hai-peng Journal of Tea Science    2012, 32 (4): 283-288.   DOI: 10.13305/j.cnki.jts.2012.04.002 Abstract （606）      PDF（pc） （639KB）（555）       Knowledge map    Save According to the characteristics of fresh tea leaves and processing technology of flat-shape tea, take the domestic machine as the main body, combined with the newly developed continuous tea-carding, continuous shaping equipment, a set of practical automatic production line was build according to the modular design idea. The control system for the manufacture of flat-shape green tea was developed by the Advantech Web Access software based on Windows XP system. Through the CC-link can-bus, an accurate control and simple operation of tea processing parameters was realized. Reference | Related Articles | Metrics Cited: Baidu(1) Select Design and Research on the Intelligent Expert System of Famous Tea Evaluation ZHANG Xing-hai, GONG Shu, ZHOU Xiao-hong, WANG Yue-fei Journal of Tea Science    2012, 32 (2): 167-172.   DOI: 10.13305/j.cnki.jts.2012.02.005 Abstract （560）      PDF（pc） （541KB）（164）       Knowledge map    Save The Intelligent Expert System of Famous Tea Evaluation was developed, against the shortage of traditional tea evaluation, so as to provide a more efficient method of objective and fair for the quality control and evaluation of tea. This system is the use of digital cameras and scanners, capturing the appearance of dry tea and tea infusion, and then using S-acquisition image processing method for color analysis with Photoshop 7.0 software. By using the mean value of color parameters L of tea sample, with regression equation: T2=17.2+0.15(2L1+L2)–0.4(a1+3a2), to reflect the inherent quality of tea. To make the system more objective and impartial, adding the revised indicators, which characterized a comprehensive review of the overall impression of the tea sub-T1, and those factors that easy to judge through the human sensory senses. The index only contained those factors that the requirement of human experience and professional technique were relative low such as the consistent review of the shape and uniformity of tea, foreign matter and odour. The digital-model of The Intelligent Expert System of Famous Tea Evaluation(IESFTE) is: TZF=17.2+0.25T1+0.15(2L1+L2)–0.4(a1+3a2). The assessment result made by this Intelligent Expert System was close to the assessment results from experts. Reference | Related Articles | Metrics Cited: Baidu(1) Select Empirical Study on the Relationship between Tea Industry and Economic Development of Anxi County YU Wen-quan, SUN Wei-jiang, WU Guo-zhang, ZHAO Li-hong Journal of Tea Science    2012, 32 (2): 142-146.   DOI: 10.13305/j.cnki.jts.2012.02.009 Abstract （519）      PDF（pc） （505KB）（155）       Knowledge map    Save The relationship between tea industry and economic development of Anxi County was analyzed in this paper by using the design of index and data collection as well as the method of correlation calculation. Results showed that there is a high relationship existed between the development of tea industry and the overall economy, primary industry, secondary industry and tertiary industry of Anxi. The high-speed development of tea industry is the important factor promoting the economic development of Anxi County. Reference | Related Articles | Metrics Cited: Baidu(1) Select Review on Enzymatic Biosynthesis of Theanine CHEN Lin, ZHANG Zheng-zhu, CHEN Jian, ZHANG Ying-gen, WAN Xiao-chun Journal of Tea Science    2011, 31 (1): 1-10.   DOI: 10.13305/j.cnki.jts.2011.01.001 Abstract （646）      PDF（pc） （350KB）（798）       Knowledge map    Save As a characteristic component in tea plant (Camellia sinensis), theanine has many favorable physiological effects, such as promoting relaxation, enhancing memory, neuroprotection, modulation of chemotherapy, etc. So far, seven kinds of enzyme have been discovered by which theanine can be synthesized. They are respectively named as theanine synthetase, glutamine synthetase, γ-glutamylmethylamide synthetase, glutamate synthetase, γ-glutamylcysteine synthetase, glutaminase and γ-glutamyltranspeptidase. The two representative reaction types for theanine biosynthesis are linking reaction between glutamic acid and ethylamine in the presence of ATP and γ-glutamyl transfer reaction in which γ-glutamyl group from hydrolysis of glutamine is transferred to ethylamine. In order to apply and develop the exiting methods for microbial production of theanine, the ways involved in enzymatic synthesis of theanine are systematically summarized in this paper. Reference | Related Articles | Metrics Cited: Baidu(1) Select Preparation of Gallic Acid Derivatives by Solid-phase Extraction Cartridge Coupled with Preparative High Performance Liquid Chromatography from Tea Plant LU Zhong-wei, JIANG Xiao-lan, LIU Ya-jun, LIU Li, GAO Li-ping, XIA Tao Journal of Tea Science    2012, 32 (6): 494-499.   DOI: 10.13305/j.cnki.jts.2012.06.001 Abstract （503）      PDF（pc） （596KB）（247）       Knowledge map    Save Gallic acid derivatives are the chief compounds of phenolic acid in tea. They are important umami-enhancing compounds in tea beverage, and possess the effects of inhibiting IgE producton, enhancing cognition-anting depressant. A reversed-phase PHPLC coupled with SPE was developed to purify and to prepare high purity 3-O-galloyquinic acid and β-D-glucogalline from fresh tea leaves. The obtained fractions were successfully identified by LC/TOF-ESI-MS, 1H-NMR and 13C-NMR. This method is simple, effective for the preparation of gallic acid derivatives. Reference | Related Articles | Metrics Cited: Baidu(1) Select Anti-hypertensive Activity of Superfine GABA Green Tea Powder TAN Jun-feng, LIN Zhi, PENG Qun-hua, GUO Li, LV Hai-peng Journal of Tea Science    2012, 32 (5): 461-464.   DOI: 10.13305/j.cnki.jts.2012.05.003 Abstract （702）      PDF（pc） （513KB）（190）       Knowledge map    Save According to “inspection and evaluation of health food (2003 edition)”, the anti-hypertensive activity of GABA green tea powder was evaluated. Animal experiments with low, medium, high dosage group were 0.83g/kg, 1.67g/kg and 5.00g/kg, the equivalent of human recommended doses of 5, 10, 30 times. A hypertension model group and normal control group and high dose animals group were set. The animals were orally feed with the green tea powder for 30 days. The experimental results showed that the high dose group (5g/kg) of SHR(Spontaneously Hypertensive Rat) rats blood pressure at the second week began lower than that of model group, and the difference is significant, and each animal group’s heart rate had no significant difference, and the samples have no effect on blood pressure and heart rate in normal animals. In our experimental conditions, the GABA green tea powder showed anti-hypertensive activity. Reference | Related Articles | Metrics Cited: Baidu(1) Select Effect of Pu-erh Tea on the Anti-anoxia Ability in Mice ZHANG Hui, XIAO Rong, HOU Yan, MU Ying-chao, LI Dong Journal of Tea Science    2012, 32 (5): 465-470.   DOI: 10.13305/j.cnki.jts.2012.05.006 Abstract （609）      PDF（pc） （564KB）（232）       Knowledge map    Save In this study, two representative tea samples (Fermented Pu-erh and Unfermented Pu-erh), which from different main producing areas, were employed to carry out the hypoxia tolerance experiment, survival experiment of sodium nitrite poisoning and acute cerebral ischemia hypoxia experiment. Results showed: the Fermented Pu-erh, at the medium dose group (1.5g/kg), could significantly prolong the mice survival time under close hypoxia conditions, compared to the control group, the prolongation rate is 12.45% in the hypoxia tolerance experiment. The survival time of all test groups were lower than the control group in the survival experiment of sodium nitrite poisoning and in acute cerebral ischemia hypoxia experiment, respectively. Totally, Fermented Pu-erh and Unfermented Pu-erh may have no anti-anoxia ability. Reference | Related Articles | Metrics Cited: Baidu(1) Select Perspective Analysis and Control Measures towards Credibility Crisis of Regional Tea Brand in Zhejiang Province YI Kai-gang, ZHOU Shu-hong, JIN Bao-yu Journal of Tea Science    2011, 31 (2): 152-159.   DOI: 10.13305/j.cnki.jts.2011.02.012 Abstract （467）      PDF（pc） （391KB）（323）       Knowledge map    Save Credibility crisis research has drawn widespread attention from business and academic fields. Currently, counterfeiting "implicated" events have repeatedly occurred in many regions which have brought serious damage to the tea industry like brand reputation declining and intangibility depreciating that made the regional tea brand suffered severely. Based on previous studies, this paper takes the tea brand in Zhejiang Province as an example. Through the analysis of the current credit crisis, it points out that the major reasons of emerging credibility crisis include moral hazard of managing subject in market. Sub-brand flooding and infringement act on public brand etc. This paper finally puts forward the corresponding countermeasures of strengthening the individual moral consciousness and obeying mechanism, rational planning of the regional tea brands mainly by leading regional enterprises and maintaining the public tea brand by collaboration of stakeholders. Reference | Related Articles | Metrics Cited: Baidu(1)