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Content of Review in our journal     Published in last 1 year |  In last 2 years |  In last 3 years |  All Please wait a minute... For Selected: Download Citations EndNote Reference Manager ProCite BibTeX RefWorks Toggle Thumbnails Select Research Progress of Tea Quality Evaluation Technology LIU Qi, OUYANG Jian, LIU Changwei, CHEN Hongyu, LI Juan, XIONG Ligui, LIU Zhonghua, HUANG Jian'an Journal of Tea Science    2022, 42 (3): 316-330.   DOI: 10.13305/j.cnki.jts.20220416.001 Abstract （955）      PDF（pc） （812KB）（966）       Knowledge map    Save The quality of tea is the embodiment of the shape and inner quality of tea, and evaluating the quality of tea quickly and accurately is essential for tea trade and processing. Sensory evaluation, composition analysis and detection, and emerging technologies are the main tea quality evaluation techniques at present. This article summarized the research progress of three major evaluation technologies in recent years, and focused on the development trend of emerging technologies. Sensory evaluation is greatly influenced by subjective factors, but combined with quantitative description and analysis can reduce the influence of subjectivity. Component analysis detection has high threshold, difficult operation, time-consuming and labor-consuming, and the results obtained are relatively accurate. Emerging technologies are simple, fast, and non-destructive, but at present they cannot achieve satisfactory accuracy. In the tea product diversification today, only multi-dimensional comprehensive utilization of multiple methods can quickly and efficiently detect the quality of tea, and provide assistance for the healthy and efficient development of the tea industry. Reference | Related Articles | Metrics Select Research Advances of Fluoride Accumulation Mechanisms in Tea Plants (Camellia sinensis) XING Anqi, WU Zichen, XU Xiaohan, SUN Yi, WANG Genmei, WANG Yuhua Journal of Tea Science    2022, 42 (3): 301-315.   DOI: 10.13305/j.cnki.jts.20220416.003 Abstract （901）      PDF（pc） （876KB）（482）       Knowledge map    Save Camellia sinensis (L.) O. Kuntze is a hyper fluoride (F) accumulation plant, whose F content in tea leaves is much higher than other plants, without any toxic symptoms. However, F is not an essential element for tea plant growth, and under high F stress, F affects the normal growth of plants by destroying the cell structure and inhibiting enzyme activities. In order to provide a theoretical basis for the future study of F accumulation in tea plants, the research progresses in the absorption, enrichment and accumulation/detoxification mechanisms of F in tea plants were reviewed. Reference | Related Articles | Metrics Select Research Progress on the Bitterness of Green Tea MA Yuanyuan, CAO Qingqing, GAO Yizhou, LIU Yuyi, DENG Sihan, YIN Junfeng, XU Yongquan Journal of Tea Science    2023, 43 (1): 1-16.   DOI: 10.13305/j.cnki.jts.2023.01.001 Abstract （523）      PDF（pc） （602KB）（793）       Knowledge map    Save Tea, as a hobby drink, the flavor is its first quality attribute. The presentation of its taste is the comprehensive perception effect of the human taste organs on the flavor components in tea infusion, which is generally manifested as bitter, astringent, fresh, sweet and other sensory experiences. Among them, bitterness is the most easily perceived taste attribute, and as a crucial factor affecting the flavor quality of tea. Meanwhile, due to the bitter taste, summer and autumn tea resources are faced with the dilemma of large abandonment, resulting in a great waste of resources. Based on this, this paper reviewed the physiological basis of bitter perception and the evaluation methods of bitter taste perception. Taking green tea infusion as the main carrier, the bitter taste components of tea were systematically integrated, and the interaction effect between other taste monomers and bitter compounds, as well as the regulatory mechanism of post-treatment on the bitter taste of tea infusion were discussed. It was expected to enrich the theoretical basis of taste chemistry and clarify the flavor characteristics of bitter compounds of tea, the taste mechanism and the interaction effect between taste substances, and provide theoretical reference for promoting the high-value utilization and taste regulation of summer and autumn tea. Reference | Related Articles | Metrics Select Research Progress of Tea Plant (Camellia sinensis) Growth under Light Regulation GAI Shujie, WANG Yixiong, LI Lan, LIU Shuoqian, LI Yinhua, CHENG Xiao, XIA Mao, LIU Zhonghua, ZHOU Zhi Journal of Tea Science    2022, 42 (6): 753-767.   DOI: 10.13305/j.cnki.jts.2022.06.005 Abstract （486）      PDF（pc） （882KB）（477）       Knowledge map    Save The growth and development of tea plants are affected by external environmental factors, and light is one of the most important factors, which can affect the growth and secondary metabolites of tea plants alone or in coordination with other environmental factors such as temperature, etc. This paper introduced the research progress of light regulation of tea plant growth and metabolic at domestic and abroad in recent years. The main points of discussion were the effects of different spectral bands, photon flux and photoperiod on tea plant growth, types and contents of metabolites. It’s mainly for clarifying the light regulated metabolic process of tea plant growth, analyzing the light regulated mechanism, and providing theoretical support for the development of light regulated metabolic technology that can be used in production practice. Reference | Related Articles | Metrics Select Recent Advances in Catechin Biomedical Nanomaterials YU Rongxin, ZHENG Qinqin, CHEN Hongping, ZHANG Jinsong, ZHANG Xiangchun Journal of Tea Science    2022, 42 (4): 447-462.   DOI: 10.13305/j.cnki.jts.2022.04.004 Abstract （434）      PDF（pc） （2659KB）（529）       Knowledge map    Save Catechins are a kind of bioactive substances rich in tea, which have the functions of anti-oxidation, anti-tumor, anti-virus, anti-inflammatory and immune regulation. However, due to the high activity of phenolic hydroxyl groups, catechins are easy to lose in vitro and in vivo activities, resulting in lower bioavailability. The recent development of nanobiotechnologies is expected to solve the problem of low bioavailability of catechins through ligand design, accurate synthesis and intelligent regulation, which can expand its application in the field of life and health. In this review, a summary on the progress of catechin biomedical nanomaterials in recent years, including the anti-tumor, antibacterial, anti-inflammatory, drug delivery and anti-virus activities, was firstly made. Later, the construction and biological mechanism of catechin biomedical nanomaterials were discussed in detail. Finally, future perspectives on the design and application of novel catechin nanomaterials were provided. Reference | Related Articles | Metrics Select Research Progress on Colored Substances in Tea LONG Piaopiao, SU Shengxiao, ZHANG Liang Journal of Tea Science    2023, 43 (5): 593-606.   DOI: 10.13305/j.cnki.jts.2023.05.010 Abstract （390）      PDF（pc） （733KB）（380）       Knowledge map    Save The color of tea leaves and infusions is an important attribute to tea flavor and quality. Colored substances contain chromophore and auxochrome groups, which contribute to producing different shades of green, yellow, and red hue in tea infusion. As the concentrations of colored substances increase, the tea infusions’ color will increase accordingly, presenting different colors such as yellowish-green, reddish-yellow and reddish-brown. Furthermore, fermentation (enzymatic oxidation) and drying stages during processing, as well as temperature, pH, and concentration in sensory evaluation, affect the color and brightness of tea infusions. This review revealed the color formation mechanisms by summarizing the chemical structures, color characteristics, coloration mechanisms and other factors of color substances in tea. It also provided a theoretical evidence for the quality improvement of tea flavor and the innovation of processing technology. Reference | Related Articles | Metrics Select Present Status and Development Trends of Research on Tea Polysaccharides LI Yan, LIN Yongfeng, LIU Wenmei, ZOU Zehua, LIU Guangming, LIU Qingmei Journal of Tea Science    2023, 43 (4): 447-459.   DOI: 10.13305/j.cnki.jts.2023.04.001 Abstract （275）      PDF（pc） （475KB）（498）       Knowledge map    Save Tea polysaccharides are important active ingredients in tea. Studying the properties of tea polysaccharides and promoting the development of tea polysaccharides products will benefit both the tea industry and the health industry. In the present paper, literatures related to tea polysaccharides from the Web of Science database over the past decade were visually analyzed. The results show that the overall number of papers related to tea polysaccharides showed an increasing trend from 2013 to 2022. The co-occurrence, emergence and frequency analysis of keywords show that the antioxidant activities of tea polysaccharides are a continuous research hotspot, which may also be one of the main trends in future research. At present, global research on tea polysaccharides mainly focuses on the physicochemical properties including monosaccharide composition, solubility, emulsification and biological activities such as antioxidation, anticancer and antidiabetic. Although tea polysaccharides exhibit a variety of biological activities, the underlying mechanisms are still not well understood. Recent studies have shown that tea polysaccharides can exert probiotic potential by affecting gut microbiota. In addition, the transformation and development of tea polysaccharide-related products are particularly insufficient. In the future, researchers can focus on developing biofilm products, drug delivery vehicles and functional foods using tea polysaccharides. Overall, the present paper summarized the main contents and hot spots in the field of tea polysaccharides, aiming to serve as a reference for researchers in this field as well as for the development of the tea polysaccharide industry. Reference | Related Articles | Metrics Select Advances in the Application of Metabolomics in the Study of Physiological and Biochemical Metabolism of Tea Plants [Camellia sinensis (L.) O. Kuntze] MAO Chun, HE Ji, WEN Xuefeng, WU Chuanmei, YI Chengxi, LIAN Jianhong, GUO Wenmin Journal of Tea Science    2023, 43 (5): 607-620.   DOI: 10.13305/j.cnki.jts.2023.05.009 Abstract （231）      PDF（pc） （477KB）（337）       Knowledge map    Save Tea is a leafy perennial crop, and its physiological metabolism is significantly affected by external environmental factors. Main biochemical components such as amino acids, caffeine and tea polyphenols not only give tea unique flavor quality and health characteristics, but also are important contributors to the resistance of tea plants to biotic and abiotic stresses. Metabolomics technologies have the characteristics of high throughput, high sensitivity and systematization. They can identify and quantify tea metabolites comprehensively, accurately and quickly. The in-depth study of metabolomics provides a technical platform for the further development and utilization of tea metabolites. This paper reviewed the applications of metabolomics in the study of physiological and biochemical metabolism (photosynthesis, respiration, carbon and nitrogen metabolism) and metabolism of main quality biochemical components (flavonoids, alkaloids, amino acids, etc.) of tea plants in recent years, and prospected the future applications of metabolomics in the field of tea, so as to provide some theoretical references for further tea management, cultivar breeding and quality improvement. Reference | Related Articles | Metrics Select Research Progress of Quantitative Evaluation Methods for Tea Grade ZOU Dan, YIN Xiaoli, GU Huiwen, LONG Wanjun, FU Haiyan, SHE Yuanbin Journal of Tea Science    2023, 43 (6): 733-746.   DOI: 10.13305/j.cnki.jts.2023.06.011 Abstract （213）      PDF（pc） （2029KB）（196）       Knowledge map    Save Grade is an important indicator for discerning the quality of green tea and other types of tea, and it is directly related to their selling prices. However, there is often a phenomenon of falsely labeling tea grades in the market, which seriously undermines consumer rights. At present, tea grade is mainly assessed by sensory evaluation. Sensory evaluation, after long-term development, has formed relatively unified standard, but it still has a certain subjectivity. To evaluate the tea grade more accurately and objectively, researchers have developed a series of quantitative evaluation methods for tea grade. Given the significant practical importance of evaluating tea grade, this article provided a comprehensive review of the recent research status in the qualitative and quantitative evaluation of tea grades, including bionic sensing intelligent sensory detection technology, specific chemical components detection and metabolomics techniques. Major problems and challenges on tea grade evaluation were discussed, and future development trend was also prospected in this study. It has positive guiding significance for objective, scientific and standardized evaluation and quality control of tea quality. Reference | Related Articles | Metrics Select Construction of Polyphenol Self-assembly Antibacterial Biomaterials and Progress in Their Applications XU Wei, YU Rongxin, ZHANG Xiangchun, ZHANG Yiwen, CHEN Hongping, TIAN Baoming, ZHENG Qinqin, WU Yuanyuan, XIA Chen, WEI Bing Journal of Tea Science    2024, 44 (1): 1-15.   DOI: 10.13305/j.cnki.jts.2024.01.004 Abstract （176）      PDF（pc） （4782KB）（113）       Knowledge map    Save Bacterial infection, a leading cause of global mortality, can result in various diseases. While antibiotics are the primary treatment for infections, their excessive and irrational use has led to the emergence of a variety of bacterial drug resistance, posing a serious threat to human health. Plant polyphenols have natural antibacterial properties, but the instability of the phenolic hydroxyl structure limits their bioavailability. To solve this problem, researchers have explored the self-assembly of polyphenols with other substances to construct new nano-biomaterials. These biomaterials not only enhance the stability and bioavailability of polyphenols but also exhibit synergistic antibacterial activity, showing a great promise in the field of antibacterial applications. This review examined the construction strategies and antibacterial properties of different types of polyphenol self-assembled biomaterials developed in recent years, including polyphenol-metal, polyphenol-hydrogel, polyphenol-chitosan, polyphenol-protein and polyphenol-liposome. Furthermore, the challenges and future prospects of the novel polyphenol self-assembling biomaterials in the field of antibacterial application were discussed. Reference | Related Articles | Metrics Select Research Progress on the Mechanism of Natural Tea Components in Alleviating Acne WU Zhiyuan, WANG Kaibo, CHEN Silin, ZHAO Bi, SHEN Shiquan Journal of Tea Science    2024, 44 (1): 16-26.   DOI: 10.13305/j.cnki.jts.2024.01.010 Abstract （93）      PDF（pc） （1220KB）（72）       Knowledge map    Save Tea, as a natural beverage, is highly favored due to its clear health benefits. With in-depth research on the active ingredients of tea in recent years, it has been confirmed that natural components can have positive effects on various disease models. Acne is an inflammatory skin disease with a high prevalence and recurrence rate. In addition to traditional clinical diagnosis and treatment, complementary and alternative therapies represented by patches, skin care, and dietary improvement are also popular. In the market, more and more acne control products claim to add tea active ingredients to the raw materials. Natural components such as tea polyphenols, caffeine, theanine and tea saponins have shown great potential in alleviating acne. In this paper, the effects and molecular mechanisms of different functional components of tea on inhibiting sebum secretion, alleviating acne, improving skin microbial imbalance, and alleviating skin focal inflammation were reviewed, in order to provide reference for the research and development of tea natural products. Reference | Related Articles | Metrics