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Published in last 1 year | In last 2 years| In last 3 years| All| Most Downloaded in Recent Month | Most Downloaded in Recent Year| All Please wait a minute... For Selected: Download Citations EndNote Reference Manager ProCite BibTeX RefWorks Toggle Thumbnails Select Study on Primitive Morpheme in Sensory Terminology and Flavor Wheel Construction of Chinese Tea ZHANG Yingbin, LIU Xu, LU Chengyin Journal of Tea Science    2019, 39 (4): 474-483.   DOI: 10.13305/j.cnki.jts.20190530.001 Abstract （1823）      PDF（pc） （891KB）（996）       Knowledge map    Save The critical work of perfecting sensory terms is to further set the rules for the complex terms by extracting, classifying and defining primitive morphemes. Based on the standard GB/T 14487—2017 (Terms of tea sensory tests), a total of 137 primitive morphemes were extracted, including 48 appearance and brewed leaves terms, 17 color terms, 46 aroma terms, 13 flavor terms and 13 degree terms. These primitive morphemes were also defined in English and Japanese. Through the analysis of the composition and semantics of these terms, Chinese tea color wheel, taste wheel, aroma wheel and sensory attributes wheel were constructed depending on practical tea sensory evaluation experience. Reference | Related Articles | Metrics 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 （330）      PDF（pc） （670KB）（903）       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 Research Progress on Chemical Composition and Biological Activity of Liupao Tea MA Wanjun, MA Shicheng, LIU Chunmei, LONG Zhirong, TANG Baojun, LIN Zhi, LYU Haipeng Journal of Tea Science    2020, 40 (3): 289-304.   DOI: 10.13305/j.cnki.jts.2020.03.001 Abstract （1180）      PDF（pc） （1369KB）（899）       Knowledge map    Save Liupao tea is a kind of distinctive dark tea products in Guangxi Zhuang Autonomous Region with a long history of production and marketing. It has unique flavor quality characteristics and health-care effects, which has attracted much attention in recent years. In this paper, the research progress on chemical composition and biological activity of Liupao tea over the last 20 years was reviewed, and the future research interests of Liupao tea were also discussed preliminarily. Reference | Related Articles | Metrics 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 （488）      PDF（pc） （374KB）（843）       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 Leaching Pattern of Internal Substances and Xenobiotic Pollutants during Tea Brewing CHEN Hongping, LIU Xin, LU Chengyin, QIU Jing Journal of Tea Science    2020, 40 (1): 63-76.   DOI: 10.13305/j.cnki.jts.20200117.008 Abstract （904）      PDF（pc） （497KB）（782）       Knowledge map    Save Based on the recent literatures, the dissolving, releasing and transformation patterns of tea internal compounds and exogenous contaminants were summarized and discussed in this study. Physicochemical properties of chemicals and tea brewing methods are the internal and external cause affecting extraction rates of chemicals during tea brewing. Internal cause plays a crucial role in extraction rates, while external cause is more prominent for the leaching of tea internal substances. Water solubility of chemicals is positively correlated with extraction rates, while octanol-water partition is negatively correlated with extraction rates. Increasing water temperature is helpful for increasing extraction rates of chemicals and their concentrations in tea infusion. Brewing time is negatively correlated with extraction rates in a period of time, while the concentrations of chemicals in tea infusion increase with the brewing time. Compared with other pesticides, most of neonicotine pesticides and carbamate pesticides have higher extraction rates over 60%. The results of extraction rates of metal elements in tea infusion are quite different, and extraction rates of fluorine, nickel and cobalt have high extraction rates over 50%, while extraction rates of lead range from 20% to 50%. Metabonomic analysis based-high resolution mass spectrometry technique is a promising and powerful method for profiling extracting pattern of chemicals during tea brewing. Meanwhile, extracting behavior of toxic compounds during tea brewing will be deeply understood by using thermodynamic theory and kinetic model of mass extraction. Reference | Related Articles | Metrics 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 （549）      PDF（pc） （1179KB）（681）       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 Journal of Tea Science    2002, 22 (01): 7-13+29.   DOI: 10.13305/j.cnki.jts.2002.01.002 Abstract （268）      PDF（pc） （66KB）（641）       Knowledge map    Save Related Articles | Metrics Select Organic Carbon and Total Nitrogen Distribution in Aggregates from Yellow-red Soils Under Tea Plantations with Different Fertilizer Managements WANG Limin, HUANG Dongfeng, LI Qinghua, HE Chunmei, ZHANG Hui, LIU Cailing, LI Fangliang, HUANG Yibin Journal of Tea Science    2018, 38 (4): 342-352.   DOI: 10.13305/j.cnki.jts.2018.04.002 Abstract （405）      PDF（pc） （819KB）（620）       Knowledge map    Save Application of livestock manures and plant residues is a feasible practice to largely mitigate soil-degradative trends by increasing amounts of organic matter. However, long-term effects of fertilization regimes on the distribution of organic carbon (TOC) and total nitrogen (TN) in aggregate size fractions were poorly documented in tea (Camellia sinensis (L.) Kuntze) plantations in subtropical areas. A 10-year study was thus conducted to elucidate the impacts of fertilization patterns on the stability and allocation of TOC, TN and C/N ratio within water stable aggregate (WSA) fractions in soils under non-fertilization control (CK), chemical fertilizers only (CF), and integrated use of chicken manure and legume straw with chemical fertilizers (IF), respectively. Soil (0-20 cm) samples were collected and separated into ≥2, <2-1, <1-0.5, <0.5-0.25 and <0.25-0.106βmm aggregate classes by wet sieving, and finally used for TOC and TN analysis. The results showed that the IF treatment significantly (P<0.05) increased TOC and TN storage in all aggregate fractions relative to that of CK. Irrespective of the fertilization patterns, tea soils in subtropical China stored higher amounts of TOC and TN in the ≥2βmm water-stable fraction. In terms of the TOC and TN storage, the order of different aggregate fractions in IF- and CF-treated soils was (≥2β mm ) > (<0.5-0.25βmm) > (<1-0.5βmm) > (<2-1βmm) > (<0.25-0.106βmm), whereas that of CK-treated soils was (≥2βmm) > (<1-0.5βmm) > (<0.5-0.25βmm) > (<2-1βmm) > (<0.25-0.106βmm). Furthermore, the percentage of WSA ≥2βmm ranged from 54.95% under CK to 66.97% under IF treatment. Furthermore, TOC and TN adhered to WSA ≥2βmm, which accounted for 33.31%~45.45% of TOC and 33.76%~46.60% of TN in bulk soils under all treatments. Meanwhile, the IF treatment significantly (P<0.05) increased mean weight diameter (MWD) of aggregates as compared to that in CK- and CF- treated soils. However, a lower C:N ratio was observed in different aggregate fractions in IF-treated soils compared with that of CK. Additionally, WSA ≥2βmm was positively and significantly correlated with TN and TOC contents. In conclusion, the IF treatment improved aggregate stability, increased C and N storage in bulk soil and aggregates, and thus enhanced soil quality in tea farms in subtropical China. Reference | Related Articles | Metrics Select Sensory Characteristics of Tea Polyphenols and It’s Effects on Astringency of Tea TONG Hua-rong, JIN Xiao-fang, GONG Xue-lian Journal of Tea Science    2006, 26 (2): 79-86.   DOI: 10.13305/j.cnki.jts.2006.02.001 Abstract （436）      PDF（pc） （483KB）（601）       Knowledge map    Save There are a large amount of tea polyphenols in tea. Tea polyphenols show great effects on astringency of tea taste. Astringency is the principal sensory notes of tea tastes, and show a great influence on the total sensory quality of tea. This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions. Reference | Related Articles | Metrics Select Analysis of the Tea Projects Supported by National Natural Science Foundation of China from 1999 to 2019 XIONG Xingping, ZHANG Xinzhong, YANG Zhenwei Journal of Tea Science    2020, 40 (3): 305-318.   DOI: 10.13305/j.cnki.jts.2020.03.002 Abstract （998）      PDF（pc） （380KB）（556）       Knowledge map    Save Based on the tea projects supported by National Natural Science Foundation of China (NSFC) from 1999 to 2019, a statistical analysis was carried out from the aspects of supporting year, category, department, nature of the supporting units, distribution of the supporting regions, project leaders and branches of disciplines. The current situation, characteristics and development trends of basic tea research in China were explored and the existing problems and shortcomings were discussed and analyzed. The purpose of study was to provide reference for the selection of ideas and scientific research development for tea scientists. Reference | Related Articles | Metrics Select Research on Main Physical Properties of Tea Leaves in High-quality Green Tea Processing LI Chen, AI Zeyi, YU Zhi, CHEN Yuqiong, NI Dejiang Journal of Tea Science    2019, 39 (6): 705-714.   DOI: 10.13305/j.cnki.jts.2019.06.009 Abstract （645）      PDF（pc） （580KB）（542）       Knowledge map    Save Taking one bud and one bud with one leaf of tea as the test materials, the variations of physical properties of tea leaves such as bulk density, texture and tensile properties in needle-shaped green tea processing were studied by the method of constant weight and graduated cylinder, TPA and stress-strain tensile test. As a result, the bulk density of tea leaves was first increased and then decreased, with the peak in the rolled leaves (water content 56%-58%). it was sharply decreased during the post-forming, fixing and drying processes. The plasticity presented the same trend with the maximum appeared in the rolling process. It then remained a high level in the forming process (water content 58%-23%), and declined significantly during the fixing and drying processes. The trend of elasticity was opposite to the plasticity, with the lowest level in the rolling and forming processes (water content 58%-23%). Less variation was observed in flexibility during the whole processing. The tensile process of tea leaves undergoed linear, nonlinear and plastic deformation to fracture stages. The trend of maximum force was decreased first and then increased (water content 56%-57%). The tensile strength was increased during the whole processing. The elastic modulus varied a little before the rolling process and then increased significantly. The correlation analysis shows that the tensile strength of tea leaves was significantly and negatively correlated with water content in the processing, and the diversification of main physical properties of one bud and one bud with one leaf in processing were not exactly the same. Besides the similar level of plasticity and flexibility, the bulk density, elasticity and maximum force of one bud were higher than that of one bud with one leaf. While the plasticity, tensile strength and elastic modulus showed an opposite trend. In the whole processing, apart from the similar level of plasticity and flexibility, the bulk density and elasticity of one bud in each process were higher than that of one bud with one leaf, but the elastic modulus and tensile strength showed an opposite trend. the maximum force of one bud with one leaf was significantly higher than that of one bud after the rolling process. In conclusion, the differences in raw materials should be emphasized in the principles of mechanical design and processing techniques. Reference | Related Articles | Metrics Select Identification and Expression Analysis of Terpene Synthesis Related Genes during the Withering of White Tea CHEN Xuejin, WANG Pengjie, LIN Xinying, GU Mengya, ZHENG Yucheng, ZHENG Zhilin, YE Naixing Journal of Tea Science    2020, 40 (3): 363-374.   DOI: 10.13305/j.cnki.jts.2020.03.007 Abstract （602）      PDF（pc） （1459KB）（529）       Knowledge map    Save Terpenes are the important secondary metabolites in plants and play an important role in the composition of the volatile aroma of tea plants. In this study, 141 tea plant terpenoid synthesis-related genes were identified from the tea plant genome database. Their expression specificities in different tissues were analyzed. Sixteen terpene synthetic genes which were highly expressed in the apical buds and young leaves of tea plants were screened. The results of bioinformatics methods show that the phylogenetic relationship divides the genes related to terpene synthesis of tea plant, Arabidopsis and grape into four subfamilies. The terpenoid synthesis related genes contain 5 to 14 exons and a large number of cis-related elements closely related to light response, plant growth and development, hormone and stress response according to the upstream promoter region analysis. Fluorescence quantitative detection showed that the expressions of CsMVK, CsDXS and CsGGPS were significantly up-regulated during the withering process of white tea. The expressions of CsDXR, CsMCT, CsCMK, CsMCS, CsHDS, CsGPPS and CsGGPPS showed the highest expressions at 4 h and 24 h after withering. The results of this study provided a theoretical basis for further exploring the functions of terpenoid synthesis related genes in tea. Reference | Related Articles | Metrics Select Transcriptome Analysis of the Tea Leaves (Camellia sinensis var. assamica) Infected by Tea Blister Blight SUN Yunnan, XU Yan, RAN Longxun, JIANG Huibing, SONG Weixi, XIA Lifei, CHEN Linbo, LIANG Mingzhi Journal of Tea Science    2020, 40 (1): 113-124.   DOI: 10.13305/j.cnki.jts.2020.01.001 Abstract （525）      PDF（pc） （798KB）（511）       Knowledge map    Save Illumina HiSeq2500, a high-through transcriptome sequencing technology, was applied for transcriptome analysis of tea leaves infected by tea blister blight. Through differential expression analysis, a total of 359 differentially expressed genes (DEGs）were identified after infection, of which 248 were up-regulated and 111 were down-regulated. With GO function annotation classifications, a total of 216 genes were divided into 122 function categories. The mainly involved functional categories included biological synthesis process, catalytic activity, cell process and many other physiological and biochemical processes. KEGG enrichment analysis showed that a total of 106 genes were annotated to 47 metabolic pathways, with monoterpenoid biosynthesis, porphyrin and chlorophyll metabolism, ribosome, nitrogen metabolism, diterpenoid biosynthesis, plant-pathogen interaction pathway significantly enriched. There were 32 differentially expressed transcription factors (TFs). Those TFs were classified into 16 families. qRT-PCR of randomly selected differentially expressed genes was used to validate transcriptome result, which showed high consistence. The result shows that tea tree response to pathogen infection is a complicated process. A number of genes were induced or suppressed. Disease-resistant transcription factors were highly activated and up-regulated. This study provided a theoretical basis for identifying tea resistance genes and potential molecular mechanism. Reference | Related Articles | Metrics Select Integrated Nutrient Management in Tea Plantation to Reduce Chemical Fertilizer and Increase Nutrient Use Efficiency RUAN Jianyun, MA Lifeng, YI Xiaoyun, SHI Yuanzhi, NI Kang, LIU Meiya, ZHANG Qunfeng Journal of Tea Science    2020, 40 (1): 85-95.   DOI: 10.13305/j.cnki.jts.20200117.003 Abstract （1089）      PDF（pc） （1210KB）（509）       Knowledge map    Save Tea is an important agricultural industry with great comparative advantage in southern China. However, there are some problems in tea fertilization inducing large nutrient loss, higher production cost and environmental risks. These problems are mainly excessive nutrient input, low proportion of specialized compound fertilizer for tea, low substitution rate of organic nutrients and low efficient application methods such as surface broadcasting. This paper summarized previous results and formulated a technical strategy of integrated nutrient management in tea plantation (INMT) including optimizing nutrient input amounts, properly replacing part of chemical fertilizer with organic fertilizers, choosing right fertilizer products, improving fertilization methods and ameliorating soil properties. Optimization of nutrient input amounts was achieved by controlling whole annual N input on the basis of tea type and yield level, and P and K on their relevant ratio to N and soil test if available. Limits of top input for these nutrients were suggested. Reasonable replacement ratio of organic fertilizer was recommended at 25%-50% of the total N input. A compound fertilizer with specialized formula for tea was developed and tested in more than 70 plantations across the main tea producing areas, efficiently increasing yield and quality while saving nutrient input. Fertilizer application was improved through changing topdressing period and adopting deep and mechanical application.Integrated nutrient management of tea was evaluated in 9 farmers’ and cooperative tea plantations. The average yield was increased by 9% in contrast with 42% reduction of average nutrient input. The tea quality was maintained or improved as indicated by slightly increased contents of amino acids and tea polyphenols. Reference | Related Articles | Metrics Select Research Progress of Tea Aroma Based on CiteSpace Visual Analysis YIN Xia, HUANG Jian'an, HUANG Jing, BAO Xiaocun, ZHOU Lingyun, LI Wei, LIU Hongyan, ZHANG Shuguang, LIU Zhonghua Journal of Tea Science    2020, 40 (2): 143-156.   DOI: 10.13305/j.cnki.jts.2020.02.001 Abstract （808）      PDF（pc） （1249KB）（490）       Knowledge map    Save In this paper, the literatures collected by WOS (Web of science) and CNKI from 1979-2019 were taken as the research object. CiteSpace's bibliometric method was used to analyze the aroma quality of tea from the aspects of age, author, institution, country, research hotspot, evolution trend, etc. The results show that the literatures of tea aroma research had a significant growth trend since 2006. Currently, a stable core group of authors had been formed but there were little cooperation among these groups. China had the largest research influence in this field, followed by Japan and the United States. The hot research areas mainly focused on the following topics: the mechanism of aroma formation, the extraction and detection methods of aroma substances, and the key aroma compounds. According to the time zone map, the research progress and development stage of tea aroma at present were pointed out. Reference | Related Articles | Metrics 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 （686）      PDF（pc） （1093KB）（487）       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 The Antiviral Properties of Tea XIONG Ligui, LIU Sihui, HUANG Jian'an, LIU Zhonghua Journal of Tea Science    2021, 41 (2): 143-158.   DOI: 10.13305/j.cnki.jts.2021.02.001 Abstract （823）      PDF（pc） （566KB）（486）       Knowledge map    Save Tea (Camellia sinensis) is known as a global health beverage, and global tea consumption increases due to its biological activities. In the last 30 years, antiviral activities of tea and its components, especially tea polyphenols, with different modes of action were demonstrated on diverse families of viruses, such as influenza virus, coronavirus, hepatitis virus, and human immunodeficiency virus, etc. This review summarized the current knowledge on the antiviral activities of tea and its components. Most of these studies demonstrated antiviral properties of tea and its components by in vitro biochemical or cell experiments with little rodent and clinical studies. Therefore, it is still unclear whether the antiviral effects of daily tea consumption are available. More large-scale randomized intervention and epidemiological/clinical studies are needed to confirm clinical efficacy of tea and its components. Reference | Related Articles | Metrics 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 （529）      PDF（pc） （812KB）（484）       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 Study on Main Microbes on Quality Formation of Yunnan Puer Tea during Pile-fermentation Process ZHOU Hong-jie, LI Jia-hua, ZHAO Long-fei, Han Jun, YANG Xing-ji, YANG Wei, WU Xin-zhuang Journal of Tea Science    2004, 24 (3): 212-218.   DOI: 10.13305/j.cnki.jts.2004.03.012 Abstract （491）      PDF（pc） （976KB）（478）       Knowledge map    Save The investigation on microbes during the pile-fermentation process of Yunnan puer tea shows that the main microbes are Aspergillus niger, Penicllium, Rhizopus, Aspergillus gloucus, Saccharomyces, Aspergillus terreus, Aspergillus candidus, Bacterium etc. The number of Aspergillus niger is the most among them, and it produce glucoamylase, pectinase, cellulase ect. The next is Saccharomyces. Besides it possesses rich nutrition which is helpful to human heath, enzymatic system, physiologicial active substances, the yeast can produce vitamin B1, B2 and C etc. These microbes play direct and indirect roles on quality formation of puer tea. Reference | Related Articles | Metrics 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 （444）      PDF（pc） （569KB）（474）       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 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 （339）      PDF（pc） （236KB）（472）       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 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 （279）      PDF（pc） （280KB）（469）       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 Effects of Polyphenols of Old Fu Brick Tea on the Elderly Intestinal Flora WU Genliang, HOU Aixiang, LI Ke, LI Zongjun Journal of Tea Science    2018, 38 (3): 319-330.   DOI: 10.13305/j.cnki.jts.2018.03.013 Abstract （409）      PDF（pc） （1529KB）（469）       Knowledge map    Save To reveal the influences of tea polyphenols of old Fu brick teas on the diversity and composition of intestinal microflora in the elderly, the tea polyphenols were extracted and purified from Fu brick teas stored for 1 year and 7 years, and the isometric tea polyphenol extracts were added into the mixed medium of intestinal flora of elderly men (65 years) for the anaerobic static culture in vitro. The contents of tea polyphenols and short chain fatty acids（SCFAs）of the seven years’ tea group（O group）, one year’s tea group（N group） and the blank group（B group） were determined at 0βh, 4βh, 8βh, 12βh and 24βh. High-throughput sequencing of intestinal flora and relative bioinformatics analysis were also performed. The results showed that the polyphenols of seven years’ Fu brick tea had better effects on the increase of SCFA contents, the abundance and diversity of the intestinal flora of the elderly as compared with the control. The relative abundance of Escherichia and γ-Proteobacteria_B38 at 4βh and 12βh were significantly reduced, and the relative abundance of Bacteroides, Bifidobacterium and Faecalibacterium were also increased in O group. The above results showed that the tea polyphenol of seven years’ Fu brick tea is more beneficial to the improvement of intestinal microflora in the elderly, which was of a high potential value to the health of elderly. Reference | Related Articles | Metrics 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 （562）      PDF（pc） （837KB）（463）       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 Study on the Changes of Physical and Chemical Components during the Frying Process of Green Tea by Computer Vision WU Xun, LIU Fei, CHEN Zhiwei, WANG Yuwan, CHEN Lin, TU Zheng, ZHOU Xiaofen, YANG Yunfei, YE Yang, TONG Huarong Journal of Tea Science    2020, 40 (2): 194-204.   DOI: 10.13305/j.cnki.jts.2020.02.006 Abstract （533）      PDF（pc） （965KB）（455）       Knowledge map    Save In order to find out the physical and chemical changes during the frying process of green tea, the computer vision technology was applied to real-time monitor the changes of color and shape, and chemical changes were simultaneously measured. The results show that with the increase of frying time, (1) the radius of curvature of unfinished tea gradually decreased, which showed the highest decreasing rate from 10-30 min. R, G, B and average gray value decreased first and then rose. The consistency value was opposite to their trends, with the extreme value in 20 min. H value increased significantly, S value decreased significantly. (2) Epigallocatechin gallate (EGCG), epigallocatechin (EGC), chlorophyll a, chlorophyll b and carotenoids decreased significantly, while gallocatechin gallate (GCG) increased significantly. Experimental results show that the radius of curvature was highly correlated with water content and leaf temperature. H was significantly correlated with chlorophyll a, chlorophyll b. S was significantly correlated with chlorophyll a, carotenoids and epicatechin gallate (ECG). The linear fit of EGCG and H values showed the highest value at 0.922 1. In the future, water content, leaf temperature and H value could be monitored online to predict changes of the radius of curvature and chemical composition during frying. Reference | Related Articles | Metrics Select Research Progress of Near-infrared Spectroscopy in Tea Quality Control and Equipment Development REN Guangxin, JIN Shanshan, LI Luqing, NING Jingming, ZHANG Zhengzhu Journal of Tea Science    2020, 40 (6): 707-714.   DOI: 10.13305/j.cnki.jts.2020.06.001 Abstract （765）      PDF（pc） （1236KB）（454）       Knowledge map    Save Tea is an economic crop with Chinese characteristics and a high value-added natural beverage. Rapid and accurate nutrition diagnosis and quality monitoring are inevitable requirements for ensuring the quality of tea products. The limitations of traditional tea quality assessment methods and recent emerging rapid detection techniques were revealed in this study. The characteristics of near-infrared spectroscopy (NIRS) technology and the evolution of keywords from the published studies on the application of the NIRS method in the field of tea were presented. The research progress on the rapid detection of key components of tea products, the quality control of tea products, the development of the digital fast NIRS analyzer, and the development of technical standards were reviewed in detail. The development directions of the NIRS technology in the field of tea analysis were proposed and discussed. Reference | Related Articles | Metrics Select Journal of Tea Science    1999, 19 (02): 93-103.   DOI: 10.13305/j.cnki.jts.1999.02.003 Abstract （340）      PDF（pc） （3755KB）（452）       Knowledge map    Save Related Articles | Metrics 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 （270）      PDF（pc） （204KB）（445）       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 Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing WANG Fang, ZHANG Jianming, LI Bo, CHEN Baiwen, LIU Baoshun, ZHAN Shiquan, LIU Shizhang Journal of Tea Science    2019, 39 (4): 455-463.   DOI: 10.13305/j.cnki.jts.2019.04.011 Abstract （604）      PDF（pc） （458KB）（443）       Knowledge map    Save The aroma components of tea leaves of Wuyi Dahongpao during the preliminary processing were investigated by headspace solid phase microextraction/gas chromatography-mass spectrometry (GC-MS). The results show that compared to the fresh leaves, the aroma component contents of alkanes, aldehydes and ketones such as nonaldehyde, tetradecane, tridecane, dodecane, butyl-2-ethyl-1,2,3-propyltriester, di-tert-dodecyl disulfide and orange blossom tert acetate were decreased drastically during the preliminary processing, which were decreased by 72.4%, 91.8% and 63.6% in the raw made tea, respectively. The alcohol, ester and olefin aroma components such as nerolidol, alpha olefin, indole, phenylacetonitrile, phenylethyl alcohol, caproic acid ester, hexanoic acid-shun 3-hexene ester, hexanoic acid-2-hexene ester and benzoic acid ester, acid-3-hexene-1-ester, and benzoic acid 2-hexene ester were largely increased during the preliminary process. The alcohol, ester and olefin aroma components involved in the characteristic flavor of Dahongpao were increased by 215.5%, 70.8% and 682.6% in the raw made tea respectively. Reference | Related Articles | Metrics 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 （388）      PDF（pc） （496KB）（439）       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 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 （410）      PDF（pc） （900KB）（428）       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 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 （491）      PDF（pc） （765KB）（427）       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 Mechanism of the Lipid-lowering Effect of Tea by Regulating the SREBP PAN Lianyun, LU Yan, GONG Yushun Journal of Tea Science    2018, 38 (1): 102-111.   DOI: 10.13305/j.cnki.jts.2018.01.011 Abstract （310）      PDF（pc） （1101KB）（417）       Knowledge map    Save Tea has a lipid-lowering effect through regulating lipid metabolism in different tissues and inhibiting digestion and absorption of lipid. The lipid metabolism pathway affects the synthesis and decomposition of lipid and fat decreasing through regulating the expression of Sterol Regulatory Element Binding Proteins (SREBPs) and its relative factors. Reference | Related Articles | Metrics Select Research Advances on the Drought-Resistance Mechanism and Strategy of Tea Plant LIU Shengchuan, CHEN Liang Journal of Tea Science    2014, 34 (2): 111-121.   DOI: 10.13305/j.cnki.jts.2014.02.001 Abstract （515）      PDF（pc） （975KB）（414）       Knowledge map    Save Drought is one of the pivotal meteorological disasters affecting tea production. Responses of tea plant to drought and rehydration are very complex, so it is vital to study drought-resistance mechanism for exploring relative genetic resources, improving water use efficiency and drought resistance, developing water-saving and drought-resistance cultivation and subsequent reducing losses. Here, effects of drought stress on growth, development, production and quality of tea were presented. We try to provide a brief insight into how tea plant responds to drought and rehydration. Some recent studies on strategies for water-saving and drought-resistance cultivation and subsequent recovery had been reviewed, and major research trends were discussed. Reference | Related Articles | Metrics Select Recent Advance on Anti-cardiovascular Inflammation of Major Characteristic Compounds in Tea YAO Min, LI Daxiang, XIE Zhongwen Journal of Tea Science    2020, 40 (1): 1-14.   DOI: 10.13305/j.cnki.jts.20191202.004 Abstract （681）      PDF（pc） （632KB）（409）       Knowledge map    Save Chronic inflammation is one of the important causes of cardiovascular diseases such as atherosclerosis, hypertension and myocardial infarction. Inflammatory factors such as IL-6, TNF-α and IL-1β can induce many cardiovascular diseases, including myocardial hypertrophy, myocardial fibrosis and abnormal proliferation of vascular smooth muscle cells. Tea is rich in characteristic compounds. These compounds play preventive and therapeutic roles for cardiovascular diseases by inhibiting proinflammatory cytokines production, and regulating the signal pathways such as NF-κB, MAPK and Tolls-like receptors. In this review, we summarized the recent advance of the main characteristic compounds in tea on preventing inflammation related cardiovascular diseases. Reference | Related Articles | Metrics 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 （303）      PDF（pc） （498KB）（408）       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 Research Progress and Prospect on Computer Vision Technology Application in Tea Production HUANG Fan, LIU Fei, WANG Yun, LUO Fan Journal of Tea Science    2019, 39 (1): 81-87.   DOI: 10.13305/j.cnki.jts.2019.01.009 Abstract （659）      PDF（pc） （578KB）（404）       Knowledge map    Save As a non-destructive, real-time, fast, objective and economical detection method, computer vision technology had been gradually applied in tea production including cultivation, plant protection processing, evaluation and other fields, which had made great progress. This paper briefly described the principle, current status and development prospects of computer vision technology in tea industry, which provided a reference for further application of computer vision technology in tea industry. Reference | Related Articles | Metrics Select Prevention of Tea Polyphenols on Atherosclerosis and Relative Mechanisms ZHANG Shuping, WANG Yuefei, XU Ping Journal of Tea Science    2019, 39 (3): 231-246.   DOI: 10.13305/j.cnki.jts.2019.03.001 Abstract （866）      PDF（pc） （914KB）（397）    PDF（mobile） （748KB）（94）    Knowledge map    Save Atherosclerosis is the pathological basis of many cardiovascular diseases. Its injury to the cardiovascular could cause damage to other organs. Numerous data had indicated that tea polyphenols have a good preventive effect on atherosclerosis, such as anti-inflammatory, regulating blood lipid levels, inhibiting LDL oxidation, improving endothelial function and maintaining the stability of atherosclerotic plaque. The aim of this article is to review the health benefits of tea polyphenols against atherosclerosis and to outline the molecular mechanisms of tea polyphenols in atherosclerosis prevention. Reference | Related Articles | Metrics 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 （351）      PDF（pc） （1872KB）（390）       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 Journal of Tea Science    2002, 22 (01): 57-61.   DOI: 10.13305/j.cnki.jts.2002.01.012 Abstract （320）      PDF（pc） （41KB）（389）       Knowledge map    Save Related Articles | Metrics 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 （307）      PDF（pc） （222KB）（389）       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 Research on The Status of Chinese Tea Consumption and Factors of Tea Consumer’s Behavior GUAN Xi, YANG Jiang-fan, XIE Xiang-ying, LIN Li-qiong Journal of Tea Science    2011, 31 (6): 546-551.   DOI: 10.13305/j.cnki.jts.2011.06.006 Abstract （469）      PDF（pc） （619KB）（379）       Knowledge map    Save By using logistic models and data from China Health and Nutrition Survey, the paper analyze the status of tea consumption in China and its influencing factors. The results showed that the consumer's age, gender, urban and rural areas, education, income and region affect the drinking behavior of consumers, the factor of age, education level and income showed significant positive effect on the consumer’s drinking, while male and urban consumers have higher possibility of drinking tea comparing to the female and rural consumer, and consumers in central-eastern region have lower possibility of drinking tea comparing to the western consumers. Based on the conclusion, the corresponding policy recommendations were put forward. Reference | Related Articles | Metrics Select Research Progress of Tea Polysaccharides in Regulating Obesity OUYANG Jian, ZHOU Fang, LU Danmin, LI Xiuping, HUANG Jian'an, LIU Zhonghua Journal of Tea Science    2020, 40 (5): 565-575.   DOI: 10.13305/j.cnki.jts.2020.05.001 Abstract （541）      PDF（pc） （422KB）（379）       Knowledge map    Save With the improvement of people's living standards, the incidence of obesity has been rising, which has become a serious health problem of the society. Tea polysaccharide, as an acid heteropolysaccharide combined with protein, can regulate food intake and energy absorption, regulate adipogenesis, enhance antioxidant defense enzyme activities and reduce inflammation, regulate intestinal flora disorders and maintain different pathways such as intestinal barrier integrity, thereby effectively regulates obesity. The regulation mechanism of tea polysaccharides on obesity was reviewed based on the researches in recent years. Reference | Related Articles | Metrics 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 （339）      PDF（pc） （294KB）（378）       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 Parameter Optimization and Experimental Study of Tea Twisting Machine Based on EDEM LI Bing, LI Weining, BAI Xuanbing, HUANG Jianhong Journal of Tea Science    2020, 40 (3): 375-385.   DOI: 10.13305/j.cnki.jts.2020.03.008 Abstract （456）      PDF（pc） （3748KB）（377）       Knowledge map    Save To solve the problems caused by unstable quality in the process of tea twisting, the 6CR-40 tea twisting machine was taken as the research object in this study. The three-dimensional modeling of tea twisting machine was established based on Solidworks. The numerical simulation of the twisting process of tea twisting machine was carried out by the discrete element simulation software EDEM. The influences of various experimental factors on the performance indexes of tea twisting machine were obtained. The quadratic orthogonal rotation test was carried out and the Design-Expert was used to optimize the solution and obtain the best combination of structural parameters of twisting quality. The results showed that: when the twisting barrel rotational speed, the prismatic height, twisting plate inclination angles, forming rate of tea and breaking rate of tea were 42 r·min-1, 10 mm, 3.8°, 88.55% and 1.83% respectively, the tea twisting machine had a good quality of twisting. The results of verification test and simulation optimization were basically consistent. Reference | Related Articles | Metrics Select Correlation Analysis Between Selenium Accumulation in Tea Leaves and Soil Factors in Selenium-rich Areas ZHANG Haojie, HAO Xinyuan, ZHOU Chao, WANG Lu, WANG Xinchao, YANG Yajun, ZENG Jianming, SUN Lengxue, DAI Juhui, XIANG Jun, LUO Hong, WANG Chaoyang, ZHANG Xiangui, LIU Tao Journal of Tea Science    2020, 40 (4): 465-477.   DOI: 10.13305/j.cnki.jts.2020.04.003 Abstract （381）      PDF（pc） （2170KB）（376）       Knowledge map    Save Tea plant is a selenium-rich species and selenium-enriched tea products consumption is a safe and effective way to replenish selenium. Though the selenium content in fresh tea leaves can be affected by many environmental factors, selenium accumulation characteristics and main influencing factors of tea plants in selenium-rich areas were rarely reported. In this study, adult tea plants and rhizosphere soils from tea plantations in Enshi, Hubei and Ankang, Shaanxi were taken as research objects. Combined with various indicators such as total selenium content in soil and plant samples, the effect of selenium content in rhizosphere soil on the accumulation characteristics of selenium in tea plant was clarified. In addition, the importance of 9 important soil characteristics related factors such as soil pH and selenium content in selenium-rich areas were analyzed. Through grouping and overall correlation analysis of 186 representative soil samples and fresh tea samples, it was confirmed that there was a significant correlation between the total selenium contents in teas and soils (correlation coefficient r=0.59, P<0.01). Moreover, the total selenium content in tea was also significantly related to organic matter, hydrolysable nitrogen, zinc contents in soil and sulfur, zinc contents in shoots. The related factors of selenium content in soils and teas in Ankang and Enshi areas were also analyzed. A reliable mathematical model of selenium content in tea shoots on soil organic matter, sulfur, selenium and zinc contents was proposed. The goodness of fit was 0.512 6, reaching a highly significant level (P<0.01). The above results were of great significance to improve the production technology of selenium-enriched fresh tea leaves in selenium-enriched tea areas and further revealed the selenium accumulation mechanism in tea plants. Reference | Related Articles | Metrics Select The Trade & Dissemination of China Dark Tea JI Xiao-ming Journal of Tea Science    2006, 26 (3): 159-165.   DOI: 10.13305/j.cnki.jts.2006.03.001 Abstract （267）      PDF（pc） （316KB）（374）       Knowledge map    Save Dark tea has been a great part of traditional China tea. The historical trade way and the market evolution of the main kinds of dark tea, which are from Hunan, Hubei, Sichuan, Yunnan, Guangxi, were discussed according to a great deal of historical records. The author believed that dark tea originated from Ya’an, and put forward some opinion and argument. The author also discussed the relationship of tea trade and historical trade achievement in northwest. The important historical role and affects on Chinese politics, economy, and culture were discussed in the paper, too. Reference | Related Articles | Metrics Select Cloning and Expression Analysis of Serine Protease EoSP1 in Tea Geometrid (Ectropis obliqua) and Its Response to Starvation ZHANG Xin, Chen Chengcong, DU Qin, LI Xiwang, SUN Xiaoling Journal of Tea Science    2019, 39 (6): 669-680.   DOI: 10.13305/j.cnki.jts.2019.06.006 Abstract （353）      PDF（pc） （719KB）（369）       Knowledge map    Save Serine protease plays an important role in the digestion process of Lepidoptera insects. In this study, we cloned a serine protease encoding gene EoSP1 from Ectropis obliqua and analyzed its basic characteristics and expression patterns. The coding sequence of EoSP1 is 858 bp, encoding 285 amino acid residues with deduced molecular weight of 29.53 kDa and isoelectric point of 5.44. Compared with other serine proteases, EoSP1 contains conserved serine protease catalytic sites (H95, A161 and S328) and protein interaction domains, and shows the closest relationship with SPs from Mamestra configurata. Further, EoSP1-GST fusion protein similar to the predicted size was purified from E. coli cells. qRT-PCR analysis showed that the expression level of EoSP1 was much higher in larvae than that in adults, pupae and eggs, and expressed in midgut of larvae specifically. EoSP1 was down-regulated by starvation treatment, and the expression level was change back to that of control group after re-feeding. The above results provide a basis for the function analysis of digestive enzyme and screening of new insect-resistance targets in Ectropis obliqua. Reference | Related Articles | Metrics Select Cloning and Response Analysis of the CsMDHAR Gene Under the Abiotic Stress in Camellia sinensis LIN Shijia, LI Hui, LIU Hao, TENG Ruimin, LIU Jingyu, WANG Shuang, ZHUANG Jing Journal of Tea Science    2019, 39 (5): 495-505.   DOI: 10.13305/j.cnki.jts.2019.05.001 Abstract （489）      PDF（pc） （1290KB）（368）       Knowledge map    Save In this study, a MDHAR gene (CsMDHAR) was cloned from Camellia sinensis cv. ‘Longjing 43’ based on the transcriptome data of tea plant. Sequence analysis shows that the open reading frame length of CsMDHAR was 1β305βbp, encoding 434 amino acids with a molecular weight of approximately 47.21βkDa and the theoretical isoelectric point of 5.99. CsMDHAR was a hydrophilic protein, including two unordered regions and 32 phosphorylation sites. CsMDHAR belonged to Pyr-redox-2 super-family containing a highly conserved region called FAD domain, and mainly composed of α-helix and random coil. PlantCARE and PLACE database prediction analysis suggest that there were many cis-elements related to light, hormones and stress resistance in the 1β000βbp upstream region of CsMDHAR gene. The expression profiles of CsMDHAR, CsAO and CsAPX in tea cv ‘Longjing 43’ and ‘Yingshuang’ under high temperature, low temperature, drought, and salt treatments were detected by qRT-PCR. The results indicate that the expression profiles of CsMDHAR, CsAO and CsAPX were suppressed under 4℃, and there were no significantly differences in ‘Longjing 43’ and ‘Yingshuang’. However, the expression profiles of CsMDHAR gene were upregulated under 38℃ or 200βg·L-1 PEG treatments in ‘Longjing 43’, with the highest 2.5 and 5 times of the control at 8βh and 2βh, respectively. In addition, the expression trends of CsAO and CsAPX in both cultivars were similar under NaCl (200βmmol·L-1) treatment, but the variation ranges were different, which might be related to the different stress response in tea plant. Reference | Related Articles | Metrics Select Review on Tea Sediment Formation and Its Controlling Methods XU Yongquan, YIN Junfeng Journal of Tea Science    2016, 36 (4): 337-346.   DOI: 10.13305/j.cnki.jts.2016.04.001 Abstract （471）      PDF（pc） （689KB）（365）       Knowledge map    Save Sediment easily forms during the process and storage of tea beverage, instant tea powder and concentrated tea, which not only has an unattractive appearance, but also detracts from the flavor quality of tea products. However, there are no clear forming mechanism and controlling methods of tea sediment because the forming of tea sediment is rather complicated and lacks satisfactory solution. And at present, most of tea beverage producers remove tea sediment or inhibit tea sediment formation by physically removal or chemically de-creaming. These methods not only cause a great loss of active ingredients and decrease healthy functions, but also influence the appearance and inherent quality of the products, and then hinder the development of Chinese tea-beverage industry. Tea cream, the turbid phenomenon produces when tea infusion cools, is the previous process of tea sediment formation. It was reported that tea sediment can be divided into reversible and irreversible sediment. And their chemical constituents, formation mechanism and influencing factors were distinctly different. In order to effectively control the sediment in tea beverage, this paper summarizes the chemical components participating in tea sediment formation, the factors and the mechanism of tea sediment formation, and the controlling methods. Reference | Related Articles | Metrics Select Advance in Research and Application of Sex Pheromone of Tea (Camellia sinensis) Pest LUO Zongxiu, CAI Xiaoming, BIAN Lei, LI Zhaoqun, CHEN Zongmao Journal of Tea Science    2016, 36 (3): 229-236.   DOI: 10.13305/j.cnki.jts.2016.03.001 Abstract （654）      PDF（pc） （738KB）（364）       Knowledge map    Save Tea is one of the most consumed beverages in the world. However, long-term dependence on chemical pesticide to control diseases and pests caused pesticide residue problem which seriously affects human health. In the meanwhile, pesticide abuse also creates pest resistance and environment pollution. As one of most important discovery in chemical ecology in 1960’s, sex pheromone has attracted scientists for its high efficiency, pro-environment, specificity characteristics. In the past studies, the sex pheromone of several tea pests had been identified and applied, For instance, the application of small tea tortrix sex pheromone has become a paragon. In this paper, we review and discuss the research advance about the identification of tea pest sex pheromone, functions of minor components, chirality, polymorphism, resistance, synthesis pathway, regulatory mechanism and other ecological functions of sex pheromone. Reference | Related Articles | Metrics Select The Evaluation of the Stability of EGCG-Selenium Nanoparticles and Its Effect on Selenium Absorption and Utilization WANG Le, LI Huan, LI Jiahao, CHEN Xuan, LI Xinghui, SUN Kang Journal of Tea Science    2017, 37 (4): 373-382.   Abstract （414）      PDF（pc） （1893KB）（364）    PDF（mobile） （1893KB）（94）    Knowledge map    Save (-)-epigallocatechin-3-gallate (EGCG) dispersed Selenium nanoparticles (EGCG-SeNPs) were prepared using vitamin C (Vc) and EGCG as the redox agent and dispersant. Characteristics of EGCG-SeNPs, which were determined using transmission electron microscope (TEM) and zetasizer, were spherical in shape with a mean diameter of (35±0.12)βnm and -0.05βmV zeta potential. The particles were aggregated in strong acid and high temperature conditions (pH1.0 and 70℃), with the particle size increased by about 10 times. And, EGCG in EGCG-SeNPs had good stability as a dispersant. With the administration of 25, 50 and 100βμg·kg-1 (Calculated with selenium content), selenium content in liver and kidney of 50 and 100βμg·kg-1 sodium selenite and EGCG-SeNPs treated mice were significantly increased. Glutathione peroxidase (GPx) activity in serum, liver and kidney of all the treatment groups were significantly increased in a dose-dependent manner. However, there was no significant difference between sodium selenite and EGCG-SeNPs at the same dose on selenium content and GPx activity. Hence, it can be concluded that EGCG-SeNPs synthesized using Vc as the redox agent might have the similar bioavailability to sodium selenite. Reference | Related Articles | Metrics 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 （371）      PDF（pc） （520KB）（360）       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 Comparative Study on the Structure and Hypoglycemic Activity of Several Tea Polysaccharides LIU Danqi, REN Fazheng, LI Jingming, HOU Caiyun Journal of Tea Science    2019, 39 (6): 652-660.   DOI: 10.13305/j.cnki.jts.2019.06.004 Abstract （480）      PDF（pc） （1225KB）（359）       Knowledge map    Save To study and compare the composition, blood sugar lowering effect and composition of WTP, GTP and BTP. Shoumei, Longjing and Bailingongfu were selected as representatives of white tea, green tea and black tea, and the composition, molecular weight of tea polysaccharides were determined. The mice diabetes model was induced by streptozotocin, metformin was used as a positive control to study the hypoglycemic effect of tea polysaccharides, and qPCR was used to determine the expression level of related genes in mice liver. The results showed that the molecular weights of WTP, GTP and BTP are 18 180 Da, 19 470 Da and 8 745 Da, respectively. The selected tea polysaccharides have hypoglycemic effect, the fasting blood glucose decline rates of WTP, GTP and BTP were 53.2%, 52.8% and 61.6%, respectively. Tea polysaccharides can all improve glucose tolerance, down-regulate the expression of Foxo1, G6Pc, PEPCK and TXNIP genes in mice and there are some differences. Reference | Related Articles | Metrics 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 （295）      PDF（pc） （406KB）（357）       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 Cloning and Expression Analysis of CsPPH Gene in Tea Plant (Camellia sinensis) ZHOU Zhe, CHEN Zhidan, WU Quanjin, XU Yilan, SUN Weijiang Journal of Tea Science    2020, 40 (1): 39-50.   DOI: 10.13305/j.cnki.jts.20200117.007 Abstract （455）      PDF（pc） （1572KB）（352）       Knowledge map    Save Pheophytinase (PPH) is a key enzyme in chlorophyll degradation. It can convert pheophytin a into pheophorbide a, which is the last product to keep green in chlorophyll degradation pathway. This step is considered to be a key step of leaf senescence and yellowing. In this study, the full-length sequence of CsPPH gene was cloned from the new shoot leaves of albino tea plant Camellia sinensis cv. Baijiguan (MK359094), and its biological characteristics were analyzed. The full-length of CsPPH was 1 298 bp, and the ORF was 1 241 bp, encoding 413 amino acids. Sequence analysis indicated that the encoded protein was a stable hydrophobic protein, and its molecular weight was predicted to be 45 741.50 Da. Its theoretical isoelectric point was 6.12. It was mainly located in chloroplasts. The real-time fluorescence quantitative PCR showed that under shading conditions, the expression of CsPPH was inhibited, chlorophyll increased and leaf color turned green. Light promoted the expression of CsPPH in leaves of cv. Baijiguan, and chlorophyll degradation led to leaf albinism. Reference | Related Articles | Metrics Select Effects of Catechins on Acute Hyperuricemia in Mice JIN Hongna, SONG Yewei, CUI Weibo, XIE Hong Journal of Tea Science    2016, 36 (4): 347-353.   DOI: 10.13305/j.cnki.jts.2016.04.002 Abstract （452）      PDF（pc） （776KB）（352）       Knowledge map    Save The mouse model of acute hyperuricemia was established by using 300 mg·kg-1 oxonic acid potassium salt to evaluate the influence of catechins on serum uric acid. The xanthine oxidase (XOD) activity in serum and liver and the inhibitory effect of catechins on XOD in vitro was further studied. Results showed that with dosage of 600 mg·kg-1, EC, ECG and EGC reduced the serum uric acid level in vivo significantly by 23% (P<0.001), 35% (P<0.001) and 37% (P<0.001), respectively compared with the model group. ECG could reduce XOD activity in serum and liver approximately by 31% (P<0.01) and 32% (P<0.05). In vitro, ECG and EGCG could inhibit XOD activity. Therefore EC, ECG and EGC could reduce the level of uric acid of hyperuricemia mice. The mechanism of uric acid lowering effect of ECG might be associated with its inhibitory effect on XOD. Reference | Related Articles | Metrics Select Journal of Tea Science    2002, 22 (01): 1-6.   DOI: 10.13305/j.cnki.jts.2002.01.001 Abstract （223）      PDF（pc） （57KB）（351）       Knowledge map    Save Related Articles | Metrics Select Effects of Co-fermentation by Eurotium cristatum and Lactobacillus plantarum on the Quality of Green Tea Liquid Beverage TU Zheng, MEI Huiling, LI Huan, LIU Xinqiu, Emmanuel Arkorful, ZHANG Caili, CHEN Xuan, SUN Kang, LI Xinghui Journal of Tea Science    2018, 38 (5): 496-507.   DOI: 10.13305/j.cnki.jts.2018.05.007 Abstract （515）      PDF（pc） （1244KB）（351）       Knowledge map    Save In order to inhibit the degradation of catechins in fermented green tea liquid beverage fermented by E. cristatum, the co-fermentation of L. plantarum and E. cristatum to green tea liquid beverage was conducted. The processing technology was optimized by response surface methodology. Besides, high performance liquid chromatography (HPLC) and headspace solid-phase microextraction tandem mass spectrometry (HS-SPME/GS-MS) method were used to detect the catechin contents and aroma components in the combined fermented green tea liquid beverage. The results showed that under the premise of 10βg·L-1 of dry tea and 10βmL·L-1 of E. cristatum, the optimal technological conditions for the combined fermentation of green tea liquid beverage were L. plantarum 20βmL·L-1, sucrose 75βg·L-1, and stationary fermentation at 30℃ for 3 days. The total catechin concentration in the joint fermented green tea liquid beverage under this process was 1β419.94βμg·mL-1, which was significantly higher than unfermented green tea liquid beverage (848.72βμg·mL-1) (P<0.05). And the contents of alcohol compounds (30.27%), aldehyde compounds (15.25%), hydrocarbon compounds (11.35%), ester compounds (9.86%) and ketone compounds (9.01%) were significantly increased (P<0.05) compared with unfermented green tea liquid beverage. Reference | Related Articles | Metrics Select Determination of Glyphosate and Aminomethyl Phosphonic Acid Residue in Green Tea by Gas Chromatography-Mass Spectrometry YANG Yaqin, FENG Shuhui, HU Yongjian, LI Yuanyuan, WANG Huifeng, LIU Jinxi, ZHONG Hongjian Journal of Tea Science    2020, 40 (1): 125-132.   DOI: 10.13305/j.cnki.jts.20191202.003 Abstract （514）      PDF（pc） （791KB）（350）       Knowledge map    Save An efficient method for the determination of glyphosate and its metabolite aminomethyl phosphonic acid (AMPA) in green tea was developed based on gas chromatography-mass spectrometry (GC-MS). Green tea samples were extracted with water, preliminary purified by dichloromethane and followed by purification with PCX and HLB combined solid phase extraction columns, derived with trifluoroacetic anhydride (TFAA) and 2,2,3,3,4,4,4-heptafluoro-1-butanol (HFB), then determined by GC-MS. For glyphosate, the limit of quantification (LOQ) was 0.05 mg·kg-1, showing good linearity with coefficient R2=0.999 3 in the concentration range from 2-100 ng·mL-1. For AMPA, itsLOQ was 0.02 mg·kg-1, showing good linearity with coefficient R2=0.999 2 in the concentration range from 1-100 ng·mL-1. At the spiked levels of 0.25 mg·kg-1 and 0.50 mg·kg-1, the average recoveries of glyphosate in green tea were 90.8% and 93.2%, with relative standard deviation (RSD) of 4.93% and 6.74%. At the spiked levels of 0.10 mg·kg-1 and 0.20 mg·kg-1, the average recoveries of AMPA in green tea were 85.8% and 95.4%, with RSD of 10.5% and 5.16%. The proper impurity purification, small impurity interference and high recovery rate made this method suitable for residue detection of glyphosate and its metabolite APMA in green tea. Reference | Related Articles | Metrics Select Research Progress on the Volatile Compounds of Premium Roasted Green Tea SHI Yali, ZHU Yin, MA Wanjun, YANG Gaozhong, WANG Mengqi, SHI Jiang, PENG Qunhua, LIN Zhi, LYU Haipeng Journal of Tea Science    2021, 41 (3): 285-301.   DOI: 10.13305/j.cnki.jts.2021.03.001 Abstract （545）      PDF（pc） （622KB）（349）       Knowledge map    Save Aroma is one of the key indicators to evaluate tea quality, and aroma quality is formed by the complex interactions between different volatile compounds. Premium roasted green teas generally have characteristics of excellent flavor quality, and are the most typical and representative Chinese green tea. In recent years, studies on their volatile compounds had increased gradually and made good progress. However, there were very few systematic explanations on the composition characteristics in aroma compounds of diverse high-quality roasted green teas. Therefore, the present study summarized the research progression in volatile compounds of premium roasted green teas in recent twenty years, enumerated the aroma compounds, illuminated the common compounds, and further discussed the key aroma compounds. These results will provide scientific evidence for the flavor evaluation and aroma quality control for the premium roasted green tea. Reference | Related Articles | Metrics 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 （431）      PDF（pc） （367KB）（349）       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 Advances in Research on the Regulation of Tea Polyphenols and Effects on Intestinal Flora ZHOU Fang, OUYANG Jian, HUANG Jian'an, LIU Zhonghua Journal of Tea Science    2019, 39 (6): 619-630.   DOI: 10.13305/j.cnki.jts.2019.06.001 Abstract （560）      PDF（pc） （604KB）（348）       Knowledge map    Save Metabolic syndrome (MS) is an abnormal multi-metabolic disease that comprises a combination of various diseases such as hypertension, abnormal blood sugar, dyslipidemia and obesity. Tea polyphenols (TPs) are the characteristics secondary metabolites in tea leaves. The latest studies show that TPs can improve the disorder of gut flora (GF) and modulate the co-metabolism of Host-GF by the intervention & treatment to achieve the goal of improving MS. This paper systematically summarized the absorption and metabolism of TPs and the effects of TPs on GF in in vitro fermentation models, animal experiments, and clinical trials. The underlying mechanism among TPs-GF-Host was described, which would facilitate further exploring the effects of TPs on human health based on the theory of intestinal flora and developing functional products of TPs. In addition, it also provided theoretical foundation for developing functional products associating with TPs. Reference | Related Articles | Metrics Select Application of Retention Index on Volatile Compound Identification of Tea and Development of Retention Index Database LIN Jie, CHEN Ying, SHI Yuanxu, WANG Xiaochang Journal of Tea Science    2014, 34 (3): 261-270.   DOI: 10.13305/j.cnki.jts.2014.03.008 Abstract （333）      PDF（pc） （835KB）（348）       Knowledge map    Save Standard mixture of n-alkanes and n-alkanes in samples were applied respectively to determine the retention index (RI) of tea volatiles. The linear correlation coefficients of retention time with carbon number for the two methods were both above 0.99, indicating quite good reliability for calculating RI. With the applying of RI, the correct identification rate of the volatiles increased from 46.67% to 74.67%. Meanwhile, RI enabled effective identification of the isomers contained in tea volatiles, and greatly increased the identification accuracy. Data in relevant literatures were summarized to construct a RI database for HP-innowax column. The RI database could also improve the efficiency of compound identification using HP-innowax column. Reference | Related Articles | Metrics Select Molecular Cloning, Subcellular Localization and Expression Analysis of CsPT4 Gene in Tea Plant (Camellia sinensis) XIN Huahong, WANG Weidong, WANG Mingle, MA Qingping, GAN Yudi, LI Xinghui Journal of Tea Science    2017, 37 (5): 493-502.   Abstract （376）      PDF（pc） （1542KB）（346）       Knowledge map    Save Phosphate transporter proteins (Phts) play important roles in plant phosphorus (P) absorption and transportation. Furthermore, Phts affect usage efficiency of the tea garden fertilizer. A full-length phosphate transporter complementary DNA (cDNA) CsPht1:4 (also named CsPT4) was cloned from tea plant (Camellia sinensis cv. Longjingchangye) by rapid amplification of cDNA ends (RACE) techniques. CsPT4 had an open reading frame of 1β620βbp (GenBank accession No. KY132100) and encoded a 539 amino acid polypeptide. Bioinformatic analyses showed that CsPT4 had a molecular weight of 59.12βkD and a theoretical isoelectric point of 8.51. The protein secondary structure was a “6+Hydrophilic+6” configuration,which was consistent with the typical structure of Phts. Subcellular localization assay showed that the CsPT4 protein localized in plasma membrane, which was consistent with the predicted results of Softberry. The expression pattern of CsPT4 gene was tissue-specific. Its transcript abundance in old leaves was much higher than that in tender leaves, stems and roots. The lowest expression of CsPT4 gene was identified in roots. Quantitative real-time PCR showed that the gene expression trends in root and leaves were different under low-P and P-deficiency treatments. Under low-P treatment, its induced level was first increased and then decreased, with higher expression in roots than leaves. While under P-deficiency treatment, the induced expression of CsPT4 gene kept stable, with its peak in roots and leaves at 72 h and 48 h, respectively. The results of this study provided a reference for the study of the molecular mechanism of tea adaptation to low P. Reference | Related Articles | Metrics Select Screening of the Beauveria bassiana Strain with High Virulence to Basilepta melanopus (Coleoptera: Chrysomeloidea) WANG Dingfeng, LI Liangde, LI Jianlong, LI Huiling, ZHANG Hui, WANG Qingsen, WU Guangyuan Journal of Tea Science    2017, 37 (3): 229-236.   Abstract （277）      PDF（pc） （280KB）（342）       Knowledge map    Save The beetle (Basilepta melanopus) is one of the most serious leaf-feeding insects in tea garden, which seriously affects both tea yield and quality. In recent years, the beetle often caused serious damage in some tea gardens, especially organic tea gardens. How to effectively control this pest has become a serious problem. In order to screen high virulence strains of Beauveria bassiana to B. melanopus, 9 strains of B. bassiana isolated from the coleoptera pests in tea gardens were selected as candidates. In the preliminary screening, the biological characteristics of these 9 strains, including colony morphology, growth rate, sporulation, spore germination rate, thermotolerance and UV radiation resistance were detected. According to the above biological characteristics, three strains Bb338, Bb346 and Bb2-1 were selected for further bioassay against the adult of B. melanopus. Bioassay results showed that the strain Bb2-1 was the most virulent strain to the adults of B. melanopus, which had the highest corrected mortality rates of 100%, highest cadaver rates of 86.11% and shortest LT50 of 3.32 d at a concentration of 1.0×107 conidia per milliliter. The strain Bb2-1 has the best biological characteristics and the highest virulent against the adults of B. melanopus, which would play a very important role in biocontrol of B. melanopus. Reference | Related Articles | Metrics Select Effects of Different Types of Water Quality on the Sensory Properties and Main Chemcial Compositions of Longjing Tea Infusions GONG Zhiping, YIN Junfeng, CHEN Gensheng Journal of Tea Science    2020, 40 (2): 215-224.   DOI: 10.13305/j.cnki.jts.2020.02.008 Abstract （573）      PDF（pc） （508KB）（342）       Knowledge map    Save In order to understand the effect of water quality on the flavor of tea infusions, six typical drinking water (including tap water, Wahaha Purified water, Hupao cold spring water, C cell vitality small molecule group water, 5100 Tibet glacier mineral water, Jianlong volcano cold mineral water) were selected as the research objects. The effects of different types of water quality on the flavor quality and chemical composition of tea infusions were studied by sensory evaluation and component analysis. The results show that the purified water and Hupao cold spring water were weakly acidic, and had low Ca2+, Mg2+ and total ion contents, which were more suitable to brew Longjing tea. In terms of the quality of flavor, it could better control the bitterness, astringency and freshness of tea soup, and reflect the richness and purity of the unique aroma of the tea infusions. Through the analysis of flavor substances, with the increase of ion concentration of drinking water, the contents of tea polyphenols, amino acids, EGCG, ester catechins and oxalic acid in the tea infusions were significantly reduced. The contents of caffeine and total sugar were not significantly different. The flavonoid content slightly increased. The mineral water with higher concentrations of Ca2+ and Mg2+ effectively inhibited the release of 17 characteristic aroma components of Longjing tea infusions, such as linalool, Trans-butyrate-3-hexene ester, dodecane, tetradecyl, cis-3-Hexenyl isovalerate, geraniol and β-ionone. This study analyzed the effect of water quality on the composition of tea flavor substances and the volatility of aroma substances, and preliminarily determined that the water quality factor was the main reason for the taste difference of Longjing tea infusions. This research preliminarily illuminated the effect of water quality on the flavor composition and aroma volatilization of tea infusions,and the results provided a theoretical basis for tea flavor chemistry, scientific tea making and water selection for tea beverage manufacturing. Reference | Related Articles | Metrics 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 （274）      PDF（pc） （671KB）（336）       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 Journal of Tea Science    1997, 17 (02): 201-206.   DOI: 10.13305/j.cnki.jts.1997.02.009 Abstract （236）      PDF（pc） （156KB）（335）       Knowledge map    Save Related Articles | Metrics Select Camellia Ptilophylla and Specific Chemical Components, Theirs Health Beneficial Effects WU Wenliang, TONG Tong, HU Yao, ZHOU Hao, YIN Xia, ZHANG Shuguang Journal of Tea Science    2021, 41 (5): 593-607.   DOI: 10.13305/j.cnki.jts.20210917.002 Abstract （627）      PDF（pc） （1145KB）（333）       Knowledge map    Save Cocoa tea (Camellia ptilophylla Chang) is a specific tea resource in China, and theobromine (TB) and gallocatechin gallate (GCG), as the dominant chemical components of cocoa tea, have various health effects. This paper summarized intervention effects and mechanisms of cocoa tea, TB and GCG on cardiovascular diseases, cancers, obesity, diabetes, neurodegenerative diseases, dental diseases, respiratory diseases and kidney diseases, etc. This review would provide a theoretical reference for the development of functional cocoa tea products. Reference | Related Articles | Metrics Select Identification of Meitan Cuiya Tea Grades Based on Visible-Near-Infrared Technology PENG Qingwei, LIU Yun, YU Jiancheng, WEI Xiaonan, TANG Yanlin Journal of Tea Science    2017, 37 (5): 458-464.   Abstract （357）      PDF（pc） （876KB）（333）       Knowledge map    Save In order to distinguish tea grade by using visible-near-infrared spectroscopy technique, Meitan Cuiya tea was used as materials in this study. The spectral data of all different grades Cuiya samples were collected. Firstly, Savitzky-Golay smoothing(SG), multiple scattering correction(MSC), standard normal variable transformation (SNV), first derivative, second derivative, detrending and other pretreatment methods were used to process the original spectral data of the samples. Then, the partial least squares regression (PLSR) model was established based on different preprocessing methods and raw data. The influence of different pretreatment methods on the modeling model was also studied. The results showed that the modeling of SG smoothing pretreatment method had the best effect. In order to simplify the model, three characteristic wavelength selection methods, the stepwise regression analysis (SWR), successive projection algorithm (SPA), and competitive adaptive re-weighting (CARS) were used to select the characteristic wavelength, which would be the pretreatment before the SG smoothing. Finally, PLSR modeling was performed based on the characteristic wavelengths selected by different feature wavelength algorithms. The results showed that the model based on the CARS method had the best prediction effect, with the correlation coefficient of 0.9739 and the calibration standard deviation of 0.2250. The model greatly reduced the number of independent variables, simplified the previous model, and achieved a good prediction effect, which provided a new, quick and effective method for the classification of Cuiya grades. Reference | Related Articles | Metrics Select Journal of Tea Science    1997, 17 (02): 231-234.   DOI: 10.13305/j.cnki.jts.1997.02.014 Abstract （227）      PDF（pc） （61KB）（331）       Knowledge map    Save Related Articles | Metrics 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 （382）      PDF（pc） （379KB）（331）       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 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 （404）      PDF（pc） （462KB）（330）       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 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 （383）      PDF（pc） （800KB）（329）       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 Journal of Tea Science    1993, 13 (01): 51-59.   DOI: 10.13305/j.cnki.jts.1993.01.009 Abstract （457）      PDF（pc） （2644KB）（327）       Knowledge map    Save Related Articles | Metrics Select Study on the Chemical Constituents of Pu-erh Teas from Different Areas by UHPLC-Q-TOF/MS YANG Chen, DAI Weidong, LYU Meiling, LI Pengliang, LIU Xu, TIAN Jun, WAN Yunlong, LI Ji, LIN Zhi Journal of Tea Science    2017, 37 (6): 605-615.   Abstract （425）      PDF（pc） （1648KB）（326）       Knowledge map    Save In order to fully understand the influences of the production area on pu-erh raw tea quality and chemical composition, 12 pu-erh raw tea samples were selected from different mountains (villages) in Lincang, Pu'er, and Xishuangbanna. The nonvolatile tea metabolite phenotypes of the pu-erh raw teas were analyzed by ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry-four (UHPLC-Q-TOF/MS). The results showed that the pu-erh raw teas from different areas had distinct chemical compositions. Pu-erh raw teas from Xishuangbanna (including Mengla, Menghai, and Jinghong), Pu'er, and Lincang could be seperated by principal component analysis. Pu-erh raw teas could also be seperated according to producing areas (southeast, southwest, and northwest of pu-erh tea area). Seventy nine main components in pu-erh raw teas were identified, and the relationships between the components and the taste qualities of the 12 pu-erh raw teas were also analyzed. This study showed that the metabolite phenotypes analyzed by UHPLC-Q-TOF/MS could be used for the discrimination of pu-erh raw teas according to producing areas. Reference | Related Articles | Metrics Select Progress on Tea Classification and Discussion on Liupu Tea’s Attribution WU Ping Journal of Tea Science    2014, 34 (4): 408-416.   DOI: 10.13305/j.cnki.jts.2014.04.014 Abstract （510）      PDF（pc） （659KB）（326）       Knowledge map    Save By describing the theory and method of tea classification in China and foreign countries, and the special manufacturing technology and the quality characteristic of dark tea, it was regarded that whatever the semi-finished or the finished tea of Liupu tea, both of them were under the process of pilling up and color changing and according with the theory of tea classification, and the related standard and regulation, so could be called as dark tea, according to the investigation on the method of piling up and color changing in the various manufacturing stages of processing process of Liupu tea, the major factors influencing the piling up and color changing and the sensory quality characteristics of semi-finished tea and finished tea. However, the finished tea have received two times of piling up and color changing processes in comparing with the semi-finished tea. Reference | Related Articles | Metrics Select Research Progress and Discussion on Fungal Contamination of Dark Tea JIANG Yihe, XU Wei, ZHU Qi Journal of Tea Science    2018, 38 (3): 227-236.   DOI: 10.13305/j.cnki.jts.2018.03.002 Abstract （386）      PDF（pc） （1086KB）（326）       Knowledge map    Save Microbial extracellular enzyme catalytic activity is the key factor of dark tea quality formation, and the later storage causes changes in the microbiological system in dark tea. To explore the potential food safety risks of fungus system in dark tea products, the research results of dark tea fungi pollution were reviewed. It showed that a variety of contaminating fungal toxins could be detected in dark tea samples, such as aflatoxins, ochratoxins, deoxynivalenol. Studies showed that toxin exposure of dark tea samples were low, and multi-active components of dark tea could down-regulate part of genes associating with aflatoxins, thus inhibited aflatoxin production in dark tea matrix samples. It was pointed out that it is safe to produce and drink dark tea regularly, and the development direction of dark tea processing is the application of directional fermentation technologies. Reference | Related Articles | Metrics Select A Case Study of Cadmium Distribution in Soil-Tea Plant-Tea Soup System in Central Fujian Province and Relative Health Risk Assessment WANG Feng, SHAN Ruiyang, CHEN Yuzhen, LIN Dongliang, ZANG Chunrong, CHEN Changsong, YOU Zhiming, YU Wenquan Journal of Tea Science    2018, 38 (5): 537-546.   DOI: 10.13305/j.cnki.jts.2018.05.011 Abstract （439）      PDF（pc） （829KB）（324）       Knowledge map    Save Extensive soil and tea tree samples were collected from 8 tea gardens in central Fujian Province to assess the cadmium (Cd) distributions and explore the Cd transportation from tea garden soil, tea leaf to tea soups. Their relations with soil physical and chemical properties were also discussed, and the preliminary health risk assessments of the Cd in tea were conducted using the USEPA health risk assessment model. The results showed that the average total soil Cd content was 112.74βμg·kg-1, which was 2.06 times higher than the background value in Fujian. The average available soil Cd content and available rate were 26.44βμg·kg-1 and 24.86%. The total and available soil Cd contents had significant but negative correlations with soil organic matter and pH value, and the available soil Cd rate was positively and significantly correlated with total and available soil phosphorus. The Cd contents of the main and secondary roots had a positive and significant correlation with the total and available Cd as well as soil organic matter. The Cd content in new leaves had a positive and significant correlation with soil available Cd and total phosphorus. The Cd distribution in tea plant followed the order as: lateral roots (1β253.89βμg·kg-1) > main roots (382.20βμg·kg-1) > main stem (167.25βμg·kg-1) ≈secondary stem (154.65βμg·kg-1) >older leaves (30.60βμg·kg-1) ≈ new leaves (27.13βμg·kg-1). The enrichment coefficients in roots were significantly higher than other tissues, suggesting the preferential accumulation of Cd in tea roots. The average Cd content in tea soup was 192.28βng·L-1, which was far below the sanitary standard for drinking water (GB 5749—2006). The dissolution ratio of Cd was 15.29%. Health risk assessment results of the tea soup and dry tea indicated that Cd of personal total annual risk of approximately 6.33×10-7 and 4.42×10-6, which were one or two order of magnitude lower than the threshold recommended by ICRP (1.0×10-5). Thus, these tea would be safe to drink. Reference | Related Articles | Metrics 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 （411）      PDF（pc） （674KB）（323）       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 Characteristic Aroma Components of Jasmine Tea AN Huimin, OU Xingchang, XIONG Yifan, ZHANG Yangbo, LI Juan, LI Qin, LI Qian, LI Shi, HUANG Jian'an Journal of Tea Science    2020, 40 (2): 225-237.   DOI: 10.13305/j.cnki.jts.2020.02.009 Abstract （827）      PDF（pc） （521KB）（323）       Knowledge map    Save Jasmine tea is unique to China reprocessing tea. The aroma is the most important factor for its quality. In this study, a Headspace solid phase microextraction (HS-SPME) and gaschromatography-mass spectrometry (GC-MS) technique was used for the qualitative and quantitative determination of volatile components in green tea and jasmine tea. Orthogonal partial least squares discriminant analysis (Orthogonal projections to latent structures discriminant analysis, OPLS-DA) and aroma activity value method (Odor activity value, OAV) were used to identify characteristic aroma of jasmine tea ingredients, and explore their effects on tea quality. The results show that: 70 kinds of volatile components were identified in green tea and jasmine tea. Totally 13 characteristic aroma components were identified in jasmine tea, namely 3-hexene-1-ol, benzyl alcohol, linalool, phenylethyl alcohol, leaf alcohol esters of acetic acid, methyl benzoate, benzyl acetate, methyl salicylate, cis-3-hexenyl isovalerate, methyl 2-aminobenzoate, cis-3-hexenyl benzene formate, indole and α-farnesene. These characteristic aroma components were closely correlated with the jasmine tea quality, except phenylethanol. The results of this study provided a theoretical basis for the evaluation, regulation and promotion of Jasmine tea quality. Reference | Related Articles | Metrics Select Volatile Components from Cymbopogon citratus and the Activity Research on Their Main Elements Against Three Fungal Pathogens of Tea YANG Wen, LIU Huifang, CHEN Yao, SU Sheng, LI Tianxing, LIU Yaoguo, ZHOU Yufeng Journal of Tea Science    2020, 40 (2): 269-278.   DOI: 10.13305/j.cnki.jts.2020.02.013 Abstract （516）      PDF（pc） （421KB）（322）       Knowledge map    Save The volatile components from Cymbopogon citratus (DC.) Stapf were extracted by solid phase microextraction and analyzed by gas chromatography mass spectrometry. Fifty one volatile components from stems and leaves were identified. Citral [Contains two compounds (E)-citral and (Z)-citral] and geraniol were found to be the major components. Their relative contents in stems were 81.39% (58.48% and 22.91%) and 4.79%, respectively. Meanwhile, the contents in leaves were 78.50% (51.63% and 26.87%) and 3.68%, respectively. The activities of citral and geraniol to Colletotrichum gloeosporioides, Pestalotiopsis theae and Phoma adianticola were determined using mycelium growth rate method. The preliminarily test results show that the inhibition rate of the two compounds against P. theae were lower than 56% under the tested concentration of 500 mg·L-1 for 96 h. By contrast, they exerted high activities against C. gloeosporioides and P.adianticola with a inhibition rate of 100%. Further evaluated results show that the EC50 of citral to C. gloeosporioides and P.adianticola were (230.56±3.49) mg·L-1 and (124.79±10.29) mg·L-1, respectively. The EC50 of geraniol to the two fungi were (238.38±5.51) mg·L-1 and (115.38±10.96) mg·L-1, respectively. The present study preliminarily revealed the volatile components of C. citratus and the main active fractions against two pathogenic Fungi on tea. The results could provide a theoretical basis for the potential disease prevention of the interplanting of C. citratus and tea. Reference | Related Articles | Metrics Select Journal of Tea Science    2002, 22 (01): 51-56.   DOI: 10.13305/j.cnki.jts.2002.01.011 Abstract （272）      PDF（pc） （42KB）（322）       Knowledge map    Save Related Articles | Metrics Select Journal of Tea Science    2002, 22 (01): 61-.   Abstract （194）      PDF（pc） （15KB）（321）       Knowledge map    Save Related Articles | Metrics Select A New Disease of Tea Plant Caused by Phoma adianticola YANG Wen, CHEN Yao, CHEN Xiaojun, YAO Yongjing, ZHOU Yufeng Journal of Tea Science    2016, 36 (1): 59-67.   DOI: 10.13305/j.cnki.jts.2016.01.008 Abstract （329）      PDF（pc） （1328KB）（321）       Knowledge map    Save This paper aims to study the pathogen isolation and identification of a kind of disease causing browning on tea buds. The pathogenic strain was obtained according to Koch's Rule. The results of morphological observation of strains and the rDNA ITS molecular identification under the condition of PDA culture showed that the pathogen was a fungus of phoma. The pathogenic strain was further identified in according to the identification procedures of phoma. After 7 days on the OA and MA culture medium, the average diameter of colonies was 6.0-6.4 cm. Pycnidia were globose with 1-2 ostioles, glabrous or with some hyphal outgrowths. Conidia were ellipsoidal, aseptate, usually with two polar guttules, mostly (4.9-6.3) μm× (2.1-2.8) μm in size. The NaOH reaction was positive on OA and MA, the colour became yellow-green. The characteristics described above showed that the pathogen was preliminarily identified as Phoma adianticola. This disease of tea buds caused by P. adianticola may be a new disease of tea plant. According to the symptoms of infection, this disease was temporarily described as the buds-browning disease of tea. Reference | Related Articles | Metrics Select Effect of Withering Temperature on Dynamic Changes of Main Biochemical Components and Enzymatic Activity of Tea Fresh Leaves HUA Jinjie, YUAN Haibo, WANG Weiwei, JIANG Yongwen, LIU Qianlu, CHEN Gensheng, WANG Fang Journal of Tea Science    2015, 35 (1): 73-81.   DOI: 10.13305/j.cnki.jts.2015.01.014 Abstract （317）      PDF（pc） （615KB）（321）       Knowledge map    Save By using of two leaves and a bud shoot as fresh tea leave material, setting three different withering temperature (20, 28, 36℃), sampled leaves with different moisture content, then the contents of tea polyphenols, total amino acids, flavonoids, total soluble protein, soluble sugar, PPO activity, and POD activity were determined to study the effect of withering temperature on dynamic changes of main biochemical components and enzymatic activity of tea fresh leaves, and the effects of different withering temperature on main biochemical components of rolled leaves, fermented leaves and fired tea were also analysed. The results show that with the increasing of withering time, moisture content of tea fresh leaves decrease gradually, the contents of tea polyphenols, total soluble protein and soluble sugar decrease gradually accordingly, and the contents of tea polyphenols were no difference between 28℃ and 36℃, but are obviously higher than that in 20℃; the contents of soluble protein and soluble sugar are negatively correlated with temperature; the contents of total amino acids and flavonoids increase gradually, and are positively correlated with temperature; the released amount of CO2 decreased at first, then increase and decrease finally, and the amount is the largest when the withering light temperature is 36℃; polyphenol oxidase activity shows a slow downward trend, peroxidase activity shows an upward trend, and they are the highest at 28℃. The contents of theaflavins, thearubigins, and polyphenols are also the highest at 28℃; the results of sensory evaluation also shows that the liquor color and taste of black tea at 28℃ had the highest score, with the best quality. Reference | Related Articles | Metrics Select Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method ZHANG Yingna, JI Weibin, XU Yongquan, YIN Junfeng Journal of Tea Science    2017, 37 (1): 1-9.   Abstract （355）      PDF（pc） （736KB）（320）       Knowledge map    Save Taste is the most important quality characteristics of tea infusion. Green tea taste is formed by the interaction of polyphenols, caffeine, amino acids, carbohydrates and metal ions. Polyphenols are the main taste substances of green tea infusion, with catechins as the major components of polyphenols. Catechins are the main contributors of the bitterness and astringency of green tea infusion. Varied intensities of bitterness and astringency of green tea infusions were caused by the different compositions and interactions of catechins. Sensory analysis by human is still the major method for the taste evaluation of tea infusion, which is irreplaceable nowadays. This paper reviewed the taste characteristics of catechins, interactions of taste substances, sensory-analysis method of taste substances, which aimed to improve the theory system of the taste characteristics of catechins and their interactions, and to lay the foundation for the use of sensory-analysis method in relative studies. Reference | Related Articles | Metrics Select Review on Aroma Change during Black Tea Processing LIU Fei, WANG Yun, ZHANG Ting, TANG Xiaobo, WANG Xiaoping, LI Chunhua Journal of Tea Science    2018, 38 (1): 9-19.   DOI: 10.13305/j.cnki.jts.2018.01.002 Abstract （521）      PDF（pc） （772KB）（320）       Knowledge map    Save Aroma, as an important character of black tea, influences the intuitive judgment of tea drinkers. Black tea got various scents by the volatile compounds from glycosides hydrolyzation, carotenoids and lipids degradation, Maillard reaction pathway, and caramelization reaction. This paper reviewed the influencing factors involved in aroma formation during black tea processing from fresh tea leaves, withering, rolling, fermentation, to drying. The prospects for future research trends of black tea aroma were also suggested. Reference | Related Articles | Metrics Select Journal of Tea Science    1997, 17 (02): 171-176.   DOI: 10.13305/j.cnki.jts.1997.02.002 Abstract （312）      PDF（pc） （100KB）（320）       Knowledge map    Save Related Articles | Metrics 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 （390）      PDF（pc） （289KB）（319）       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 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 （503）      PDF（pc） （383KB）（318）       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 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 （457）      PDF（pc） （484KB）（317）       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 Effect of Ca2+ on the Chemical Components and Sensory Quality of Extracted Green Tea Infusion XU Yong-quan, CHEN Gen-sheng, ZHONG Xiao-yu, WANG Fang, YANG Yu-zhou, YUAN Hai-bo, YIN Jun-feng Journal of Tea Science    2011, 31 (3): 230-236.   DOI: 10.13305/j.cnki.jts.2011.03.010 Abstract （373）      PDF（pc） （361KB）（316）       Knowledge map    Save The effect of different Ca2+ concentration（0~100mg/L）on the chemical components and sensory quality of extracted green tea infusion was investigated. The results showed that, with the increasing of Ca2+ concentration, the turbidity of tea infusion increased, pH decreased; the contents of total solids and free amino acids increased, the contents of tea polyphenols and protein decreased, but there was no significant difference in the contents of caffeine and flavones; the contents of EGC increased, the contents of C, EGCG, GCG, ECG and CG decreased, but there was no significant difference in the contents of EC; the contents of Al3+, Cu2+, Na+, Zn2+ decreased, and the contents of K+, Mg2+, Mn2+ increased; tea infusion turned turbid, ripe and sulks odour enhanced, and bitter and astringency strengthened. The effect of Ca2+ on tea infusion quality maybe arisen by participating in tea cream formation, inducing epimerisation of catechins and appearing decomposition reaction. Reference | Related Articles | Metrics 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 （316）      PDF（pc） （464KB）（314）       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 An Analysis of the Spiritual Core and Value of the Chinese Tea Culture: A Case Study of Etiquette, Customs, Ceremonies and Traditions of Chinese Tea ZHOU Zhixiu, XUE Chen, RUAN Haogeng Journal of Tea Science    2021, 41 (2): 272-284.   DOI: 10.13305/j.cnki.jts.20210406.001 Abstract （558）      PDF（pc） （555KB）（314）       Knowledge map    Save In the Chinese tea cultural system, the etiquette, customs, ceremonies and literatures of tea are interactive and complementary, which build up the major part of Chinese tea culture and become important media of its spiritual core as well. In this paper, the etiquette, customs, ceremonies and literatures of Chinese tea, as an example, are disserted in the aspects of its historical formation and forms. On the basis of previous research, the spirit of Chinese tea culture is investigated, of which the core is concluded as Harmony, Respect, Rectitude, Beauty and Reality, realizing the sublimation from the physical to the spiritual level. The inheritance, promotion and development of Chinese tea culture and its spiritual core are of critically important era value for guiding the construction of socialist core value, firming the confidence in national culture and building a harmonious society. Reference | Related Articles | Metrics Select The Inhibitory Role and Mechanism of White Tea Extracts on Pulmonary Fibrosis Induced by Nano-sized SiO2 in Rats PARK Soomi, KIM Eunhye, CHEN Xinghua, WANG Qianchao, HE Puming, TU Youying Journal of Tea Science    2020, 40 (2): 157-164.   DOI: 10.13305/j.cnki.jts.2020.02.002 Abstract （439）      PDF（pc） （5033KB）（312）       Knowledge map    Save Fifty-four Wistar rats were randomly divided into six groups: control group, model group, white silver needle extract group, high and low dose white peony extracts and EGCG group, with 9 rats in each group. The other five groups except the control group were treated with nano-sized SiO2 dust (80 mg·mL-1) by non-exposed endotracheal intubation. After two weeks of intragastric administration, the contents of hydroxyproline(HYP), nitric oxide (NO), superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-Px) and the morphological changes of lung tissues were detected. The results show that compared with the model group, the pathological changes of each white tea extract treatment group and EGCG group were alleviated in varying degrees, and the effect of white silver needle extract group was the best. The content of NO and inflammatory factor IL-6 in lung of rats treated with white tea extract and EGCG were significantly lower than those of model group (P<0.05), GSH-Px activity was higher than that of model group (P<0.05). High-dose white peony extract group had the best effect on reducing NO content and increasing GSH-Px activity. This study shows that white tea extract had a significant effect on oxidative stress injury of lung fibrosis induced by nano-sized SiO2 in rats. The slow and repairing effects are mainly related to the antioxidant effect and the inhibition of inflammatory reaction. Reference | Related Articles | Metrics Select tudy of Pu′er Raw Materials Grade Classification by PCA and PLS-DA LIU Binqiu, CHEN Xiaoquan, WU Xiaogang, ZHANG Wei, WANG Zihao Journal of Tea Science    2015, 35 (2): 179-184.   DOI: 10.13305/j.cnki.jts.2015.02.011 Abstract （802）      PDF（pc） （910KB）（312）       Knowledge map    Save Two classification methods for Pu′er raw materials were explored using principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), and the important physical and chemical compositions were identified through the statistical analysis. The results revealed that both PCA and PLS-DA could directly classify the grades of Pu′er raw materials, particularly for the grade 3, but not for that of grade 6 and 9. The PCA loadings plot and PLS-DA variable important for the projection plot indicated that the contents of amino acids were the important physical and chemical components for classification. Lysine (Lys), proline (Pro) and phenylalanine (Phe) were three most important physical and chemical compositions. Reference | Related Articles | Metrics Select Study on Physicochemical Characteristics of Matcha Powder with Different Particle Sizes ZHANG Hui, WANG Huifang, LIU Yanyan, FAN Zhengrong, ZHANG Zhengzhu, LIU Zhengquan Journal of Tea Science    2019, 39 (4): 464-473.   DOI: 10.13305/j.cnki.jts.2019.04.012 Abstract （644）      PDF（pc） （870KB）（310）       Knowledge map    Save Taking the physicochemical characteristics as indicators, the tea was superfine grinding by a production type ball mill to obtain Matcha with medium particle size of 117.094, 60.176, 40.041, 30.646, 25.282, 21.090, 19.199 and 14.209 µm, and to explore the physicochemical characteristics of Matcha at different particle sizes. The results show that with the pulverization time prolonged, the particle size of the powder gradually decreased and the degree of cell breakage increased remarkably. However, the functional group structure of the main component of the tea powder did not change. When the particle size was refined to a certain extent, the specific surface area and surface energy increased, the particles were in an unstable energy state, and prone to adhesion and agglomeration. The bulk density of the powder reduced, which was related to the increase of the porosity of the powder. Due to the increased specific surface area of the tea sample, the internal substances of the powder exposed, so that the water content and total water content reduced. The brightness of tea powder gradually increased, and the greenness increased. With the pulverization time prolonged, the content of tea polyphenols, free amino acids and other substances increased first and then decreased, while the contents of ascorbic acid and EGCG tended to reduce. The above results show that the superfine grinding process had a significant impact on the physicochemical characteristics of Matcha. Reference | Related Articles | Metrics 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 （339）      PDF（pc） （617KB）（309）       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 Inhibition of Active Compounds in Tea on Melanin Formation WANG Wei, CHEN Lin, WANG Weiwei, ZHANG Jianyong, JIANG Heyuan Journal of Tea Science    2021, 41 (1): 7-18.   DOI: 10.13305/j.cnki.jts.20201209.002 Abstract （519）      PDF（pc） （15038KB）（309）       Knowledge map    Save Melanin is a kind of high molecular biological pigment. The color of skin is determined by the type and accumulation of melanin as well as the redistribution and degradation of melanosome. Solar ultraviolet radiation is the most common cause of melanin formation. Although melanin can protect skin cells from UV damage, the abnormal accumulation of melanin will lead to diseases related with melanin disorders. Therefore, the development of green, safe and efficient melanin inhibitors extracted from plants has become a research hotspot in recent years. Many studies have proved that extract or monomer compounds of tea could significantly inhibit (a) the activity of tyrosinase, (b) the growth, proliferation, infiltration and metastasis of melanocytes, (c) the occurrence of skin cancer. In this paper, the research progress of tea active compounds inhibiting melanin formation in acellular tyrosinase test system, cell test system, animal model and human skin was reviewed to fully explore the key active compounds, find a safe and efficient inhibitor of melanin synthesis and provide reference for the comprehensive utilization of tea products and increasing the added value of tea industry. Reference | Related Articles | Metrics Select Journal of Tea Science    2002, 22 (02): 98-104.   DOI: 10.13305/j.cnki.jts.2002.02.002 Abstract （291）      PDF（pc） （419KB）（308）       Knowledge map    Save Related Articles | Metrics Select Effects of Three Amendments on Selenium Availability of Highly Acidic and Se-rich Soil in Tea Garden and their Relative Mechanisms XIE Shanni, ZONG Lianggang, ZHANG Qihui, DAI Rongbo, PAN Hanyue, YUAN Qiang Journal of Tea Science    2017, 37 (3): 299-307.   Abstract （291）      PDF（pc） （978KB）（307）       Knowledge map    Save A series of incubation experiment and field trail were carried out to study the effects and mechanisms of three amendments (straw charcoal, calcium-magnesium phosphate and earthworm liquid fertilizer) and their different applying modes on selenium (Se) availability of highly acidic and Se-rich soil in tea gardens. The results of incubation experiment showed that all treatments increased soil pH and the contents of available Se, but decreased the contents of exchangeable aluminum (Al) significantly. Se was transformed from organic bound form to soluble form, and Al was transformed from exchangeable form to organic complexed form by morphological analysis. The results of field trail showed that different applying modes effectively inhibited further soil acidification, enhanced the availability of Se and increased the Se content in tea leaves simultaneously. A combined application of straw charcoal, calcium-magnesium phosphate and earthworm liquid fertilizer showed the highest effects. The results of this research provide reference to develop Se-enriched tea in acidic and selenium-rich area. Reference | Related Articles | Metrics Select Miang (Thai Fermented Tea) and Its Cuisine BOUPHUN Tunyaluk, XU Wei, JIANG Yihe, ZHU Qi Journal of Tea Science    2017, 37 (6): 645-652.   Abstract （989）      PDF（pc） （1011KB）（307）       Knowledge map    Save Miang is an edible pickled tea or traditional tea leaf fermented product in household by local people in northern Thailand, which is made from the fresh tea leaves. This article went through the history of Miang, discussed its standard and method of plucking, stated the similar teas made in other Asian countries, such as China, Japan, Laos and Myanmar. Miang has long history and is very important for the northern Thai local economy. It also discussed its chemical constituents and the microorganisms responsible for the natural fermentation process as well as its benefits derived by humans. Challenges faced in the conducting its manufacturing industry and promoting it for better development in the future were also introduced. Reference | Related Articles | Metrics Select Effects of Intercropping Functional Plants on the Ecosystem Functions and Services in Tea Garden SHI Fan, HUANG Hongjing, CHEN Yanting, CHEN Lilin Journal of Tea Science    2022, 42 (2): 151-168.   DOI: 10.13305/j.cnki.jts.2022.02.011 Abstract （426）      PDF（pc） （1493KB）（307）       Knowledge map    Save As one of the main measures of habitat management, reasonable intercropping of functional plants in tea garden can shade tea bushes and keep them warm, conserve water and soil, increase fertility and promote growth, as well as maintain micro-habitat stability. It also can attract natural enemies, repel pests, reduce the damage caused by diseases, insects, and weeds in tea garden, therefore it is beneficial for improving the quality and efficiency of the tea. However, unreasonable intercropping will destroy the micro-habitat of tea garden, compete for nutrients, thus affecting the growth of tea plants. In this paper, the intercropping of functional plants and their effects on the ecosystem functions and services in tea garden in recent years were reviewed. These effects mainly included the species, management models, functions and common problems with the most widely used functional plants, as well as the regulatory effects of intercropping of functional plants on the growth and development of tea plants, tea quality and yield, and tea pests. The ultimate goal of this paper was to provide guidance for the application of intercropping measures to promote the comprehensive regulation of pests in tea garden, and enhance the ecosystem functions and services of tea garden. Reference | Related Articles | Metrics Select Phylogenetic Analysis of Interspecies in Section Thea Through SSR Markers WANG Li-yuan, LIU Ben-ying, JIANG Yan-hua, DUAN Yun-shang, CHENG Hao, ZHOU Jian, TANG Yi-chun Journal of Tea Science    2009, 29 (5): 341-346.   DOI: 10.13305/j.cnki.jts.2009.5.003 Abstract （314）      PDF（pc） （225KB）（306）       Knowledge map    Save For the purpose of investigating the transferability and polymorphism information content (PIC) of different types of SSR primers, PCR amplification for 41 accessions from section thea was conducted in this investigation. The results showed that the SSR primers form Ser. Sinensis were highly transferable among section Thea. The polymorphic and transferable primers account for 60% of EST-SSR markers. Then the genetic diversity among 12 species of section Thea was evaluated through SSR analysis. The number of alleles in different loci ranged from 2 to 6, with average 4.21 per locus. The phyolgenetic dendrogram was constructed by the UPGMA. Reference | Related Articles | Metrics Select Study on Correction Coefficient of a New Anthrone Sulfuric Acid Method for Determination of Polysaccharides in Tea (Camellia sinensis) Flower ZHANG Xinghai, XU Jinwei, ZHOU Xiaohong, YU Peili, TU Youying Journal of Tea Science    2015, 35 (2): 151-157.   DOI: 10.13305/j.cnki.jts.2015.02.007 Abstract （337）      PDF（pc） （562KB）（306）       Knowledge map    Save ：A method for correction coefficient of anthrone sulfuric acid to detect the polysaccharides in tea flower was established. According to the law of conservation of mass and normal anthrone sulfuric acid method determination of polysaccharide, correction coefficient for a new detection method of anthrone sulfuric acid (f) was constructed through the combined use of ion chromatography technology, which laid the foundation for the tea flower polysaccharide detection technology with fast, accurate and objective charcteristics. The results showed that the correction coefficient were 2.84 and 4.49 when galactose and glucose were used as standard reference substance respectively. The method had good stability (RSDglucose=1.7%, RSDgalactose=1.0%), high precision (RSDglucose=1.4%, RSDgalactose=2.0%), strong repeatability (RSDglucose=3.2%, RSDgalactose=2.5%) and well recovery (recoveryglucose=91.3%-104.1%, recoverygalactose=95.9%-104.4%). Tea flower polysaccharide contents determined by the new method were 10.30%, 10.07% and 9.99% respectively in samples from Anhui, Sichuan and Zhejiang provinces, which were higher than the value determined by conventional anthrone sulfuric acid method. Monosaccharide composition analysis of polysaccharides in tea flower showed that galactose was better to be used as standard reference. Reference | Related Articles | Metrics 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 （385）      PDF（pc） （826KB）（305）       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 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 （389）      PDF（pc） （950KB）（302）       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 Effect of Interactions Between EGCG and Zn2+ on the Growth of Prostate Cancer PC-3 Cells CHEN Xun, YU Hai-ning, SHEN Sheng-rong Journal of Tea Science    2006, 26 (3): 219-224.   DOI: 10.13305/j.cnki.jts.2006.03.013 Abstract （323）      PDF（pc） （302KB）（302）       Knowledge map    Save In the present paper, effects of EGCG and interactions of EGCG with Zn2+on the growth of androgen-insensitive human prostate cancer cells (PC-3) were investigated by MTT assay. Effects of EGCG and Zn2+ on absorption of zinc and cadmium in PC-3 cells were detected by Flame Atomic Absorption Spectrometry (AAS) assay; and also the changes of Zn2+ on the partition coefficients of EGCG in n-octanol/PBS or n-octanol / water system were determined by HPLC technique. EGCG was screened for growth inhibition of PC-3 cells in dose- and time-dependent manners. Both Zn 2+ and EGCG decreased viability of PC-3 cells in dose- and time-dependent relations, and Zn2+ ameliorated the effect of EGCG on the growth of PC-3 cells. Also, Zn2+ decreased the absorption of PC-3 cells on Cd2+, and EGCG could enhance the effect as well. Reference | Related Articles | Metrics 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 （320）      PDF（pc） （287KB）（300）       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 Effect of Biochar Addition on Ammonia Volatilization in Acid Tea Garden WANG Feng, CHEN Yuzhen, WU Zhidan, JIANG Fuying, ZHANG Wenjin, WENG Boqi, YOU Zhiming Journal of Tea Science    2017, 37 (1): 60-70.   Abstract （244）      PDF（pc） （875KB）（300）       Knowledge map    Save Ammonia (NH3) volatilization is a major reason for nitrogen loss in tea garden soils. Field experiment was carried out to study the effects of biochar on soil physiochemical properties and ammonia volatilization in acid tea gardens, which would provide scientific support for the appropriate application of biochar. Four treatments were included in the experiment, namely no N fertilizer (CK), N fertilizer (B0N1, 225βkg·hm-2), N fertilizer with 8 t·hm-2 biochar (B1N1) and N fertilizer with 16 t·hm-2 biochar (B2N1). The nitrogen was applied three times, namely top dressing in spring, top dressing in autumn and basal dressing in winter in the ratio of 3︰3︰4. Compared with the B0N1 (N-applying only), biochar treatments (B1N1 and B2N1) significantly increased soil pH and organic carbon content (P<0.05), while decreased soil bulk density (P<0.05). Moreover, the average soil NH4+-N and NO3--N concentrations in biochar treated soils were 5.34%-12.59% lower and 11.02%-36.54% higher than B0N1, indicating the nitrification was promoted. The total NH3-N volatilization losses in acid tea garden varied from 13.01βkg·hm-2 to 40.95βkg·hm-2 and the percentages of the losses relative to total amount of N-application ranged from 7.29 to 12.42%. NH3-N volatilization losses also varied significantly among applying stages, with the highest NH3-N volatilization loss in winter basal dressing. The NH3-N volatilization increased significantly with N application (P<0.05), but NH3-N volatilization in B1N1 and B2N1 were significantly decreased by 26.25% and 28.21% (P<0.05), respectively. In summary, the soil NH4+-N concentrations had a direct correlation with NH3 emission and the reduction of NH3-N volatilization in biochar treatments might be attributed to the decrease of NH4--N concentrations in soils. 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 （535）      PDF（pc） （876KB）（299）       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 of Proanthocyanidins in Tea GAO Chenxi, HUANG Yan, SUN Weijiang Journal of Tea Science    2020, 40 (4): 441-453.   DOI: 10.13305/j.cnki.jts.2020.04.002 Abstract （557）      PDF（pc） （517KB）（299）       Knowledge map    Save Proanthocyanidins are an important kind of polyphenols in tea leaves, and regarded as natural antioxidants. In recent years, proanthocyanudins in tea leaves had attracted widespread attention. Relative research would promote the study on polyphenol metabolic pathways during tea growth process. Moreover it is of great significance in conducting fundamental research on tea plant biochemistry. Based on domestic and overseas research status, this study summarized the relationship between proanthocyandins and anthocyandins, the biosynthetic pathways of procyanidins in tea and the condensation mechanism of proanthocyandins. The types, the application status and content difference of proanthocyanidins were also concerned in an attempt to discuss the development trend in the future. Reference | Related Articles | Metrics Select Construction of Green Tea Recognition Model Based on ResNet Convolutional Neural Network ZHANG Yi, ZHAO Zhumeng, WANG Xiaochang, FENG Haiqiang, LIN Jie Journal of Tea Science    2021, 41 (2): 261-271.   DOI: 10.13305/j.cnki.jts.2021.02.008 Abstract （670）      PDF（pc） （2020KB）（298）       Knowledge map    Save Green tea is the tea with the largest variety and output in China. Its appearance is an important basis for its classification. Image classification is one of the core technologies of computer vision, but its application in tea field is almost blank. Tea recognition still relies on the sensory evaluation methods by experts. This study collected 1713 pictures of 8 kinds of green tea (Lishui Xiangcha, Xinyang Maojian, Lu'an Guapian, Taiping Houkui, Anji Baicha, Biluochun, Zhuyeqing and Longjing). Based on the convolutional neural network, we explored the effects of ResNet model depth from the perspectives of model convergence speed, size, efficiency and identification balance. Finally, the ResNet-18 and SGD optimization algorithms were selected and a deep learning model was established to distinguish 8 kinds of green tea. The accuracy reached 90.99%, the recognition time of the single picture was only 0.098 s, and the model size was 43.7 MB. This paper provided the foundation for constructing a tea visual recognition model and applying it to the mobile terminals and provided a new accurate and efficient method for tea recognition. Reference | Related Articles | Metrics Select Quality Analysis of Tencha Made from Different Tea Cultivars MAO Yalin, WANG Fang, YIN Junfeng, XU Yongquan Journal of Tea Science    2020, 40 (6): 782-794.   DOI: 10.13305/j.cnki.jts.2020.06.007 Abstract （575）      PDF（pc） （364KB）（294）       Knowledge map    Save Fresh tea leaves of eight tea cultivars commonly used to make Matcha were used as materials to analyze their differences in sensory quality, physical and chemical composition and color of the processed Tencha. The main taste substances and the differences of taste characteristics of Tencha among different cultivars were clarified according to Pearson’s linear correlation analysis of the contents (ratio) of the main chemical components and its taste attribute score, together with the Dot（dose-over-threshold）value analysis of the taste contribution . The results show that Tencha of Longjing 43 had the best overall performance with green appearance, seaweed fragrance, umami taste of tea infusion, the highest contents of both free amino acids and theanine, the lowest phenol ammonia ratio, and high chlorophyll content. Yabukita and Kyomidori followed. Correlation analysis shows that the umami taste was positively correlated with the contents of free amino acids, caffeine, theanine, aspartic acid, asparagine and the ratio of ester catechins/non-ester catechins (P<0.05). Dot analysis shows that EGCG and GCG were the main contributors to astringency. Caffeine, EGCG and GCG were the main contributors to bitterness, and EGCG was the most important contributor to astringency and bitterness of the tea infusions. While single amino acids had low contributions to the umami taste of the tea infusions (Dot<1). Reference | Related Articles | Metrics 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 （420）      PDF（pc） （222KB）（294）       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 Journal of Tea Science    2000, 20 (01): 59-66.   DOI: 10.13305/j.cnki.jts.2000.01.013 Abstract （241）      PDF（pc） （2571KB）（294）       Knowledge map    Save Related Articles | Metrics Select Perchlorate Contamination in Tea and Its Analytical Techniques DENG Jiajun, PAN Hua, ZHANG Fusheng, ZHANG Li, CAO Fang, ZHANG Zhifang, CHEN Junsong Journal of Tea Science    2019, 39 (4): 372-381.   DOI: 10.13305/j.cnki.jts.2019.04.002 Abstract （556）      PDF（pc） （295KB）（294）       Knowledge map    Save Perchlorate in tea, as an emerging contaminant, poses a potential risk for food safety, human health and foreign trade, which has raised increasing concerns over the contamination of tea with perchlorate. In this paper, pollution sources, status and the main causes of pollution in tea of perchlorate were described. The analytical techniques of perchlorate in tea samples were also summarized. These data would provide references for studies of environmental transport behaviors, agri-food safety, human health risk and relevant standards of security in China. Reference | Related Articles | Metrics Select Identification of the Geographical Origins of Oolong Tea Based on EGCG, ECG and Caffeine Contents CAO Qiong, SU Huan, WAN Xiaochun, NING Jingming Journal of Tea Science    2018, 38 (3): 237-243.   DOI: 10.13305/j.cnki.jts.2018.03.003 Abstract （509）      PDF（pc） （793KB）（294）       Knowledge map    Save A quantitative method to discriminate the geographical origins of Oolong teas was proposed to promote the fair of tea trade. A total of 130 Oolong tea samples were collected across China, and the chemical compositions including gallic acid, catechins, caffeine and theanine were quantified by high performance liquid chromatography. Genetic algorithm and successive projections algorithm were applied to identify important compounds, and then support vector machine, back propagation artificial neural networks and random forest models were used to classify and predict Oolong tea samples from Minnan, Minbei, Guangdong and Taiwan based on the selected compounds. The overall results indicated that compounds selected by genetic algorithm (caffeine, EGCG and ECG) combined with back propagation artificial neural networks could achieve a high efficiency in identifying Oolong tea samples from four origins, and the total identification rate in the training and prediction sets were 97.13% and 98.34%. The results provided scientific credibility to identify Oolong tea origins. Reference | Related Articles | Metrics Select Study on the Safety of Pu-erh Tea Contaminated by Exogenous Aspergillus flavus LI Yali, XING Qianqian, TU Qing, ZHOU Hongjie Journal of Tea Science    2017, 37 (5): 513-522.   Abstract （390）      PDF（pc） （1179KB）（293）       Knowledge map    Save Yunnan Pu-erh tea was used as experimental material. Aspergillus flavus strains YM31882 were inoculated into Pu-erh tea, and the Pu-erh tea un-inoculated by strains was taken as the control. The storage conditions were (1) temperature 30℃, humidity 90%. (2) temperature 30℃, humidity 90% and (3) room temperature. The tea samples were storage for 7, 14, 21and 28 days respectively and then collected for yellow aspergillus toxin detection by LC-MS / MS. The results showed that none of the aflatoxin B1, B2, G1, G2 was detected in tested samples. indicating that storage process could avoid Aspergillus flavus contamination in Pu-erh tea, In summary, Pu-erh tea is safe to drink in this field. Reference | Related Articles | Metrics Select Determination of Pesticide Residue in Fresh Tea Leaves and Dry Tea by Solid Extraction and Dispersive Solid Extraction Cleanup Coupled with Tandem Mass Spectrum YANG Jie, ZHOU Li, YU Huan, SUN Hezhi, WANG Xinru, ZHANG Xinzhong, YANG Mei, CHEN Zongmao, LUO Fengjian Journal of Tea Science    2020, 40 (3): 397-406.   DOI: 10.13305/j.cnki.jts.2020.03.010 Abstract （522）      PDF（pc） （426KB）（293）       Knowledge map    Save A method for the determination of 9 pesticide residues in fresh and dry tea was established. Residual pesticides in samples were extracted by acetonitrile, purified by Florisil/GCB solid phase extraction column, followed by absorbent of PSA and GCB as dispersed solid phase, and determined by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and gas chromatography-mass spectrometry (GC-MS). In the spiked range of 0.005-1.000 mg·kg-1, the average recoveries of target pesticides in fresh leaves and dried tea were 70.3%-103.9%, and the relative standard deviations (RSD) were less than 20%. In the range of 0.005-2.000 mg·kg-1, the linear relationship of target pesticides in fresh leaves and dry tea matrix was good, with r>0.995 4. The limit of quantity (LOQ) was 0.005 mg·kg-1. The test results of actual samples showed that the method was highly sensitive and reproducible, and can meet the requirements of multi-residue detection. Reference | Related Articles | Metrics 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 （400）      PDF（pc） （540KB）（292）       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 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 （268）      PDF（pc） （408KB）（291）       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 Red paleosols and Tea Plant Growth in China LU Jing-gang, WU Jian-jun, ZHAO Dong, TANG Gen-nian Journal of Tea Science    2006, 26 (2): 87-90.   DOI: 10.13305/j.cnki.jts.2006.02.002 Abstract （477）      PDF（pc） （389KB）（289）       Knowledge map    Save This paper tallied up that the distribution of plinthitic red paleosol is just coincide with the tea in the area north of Yantze River(Fig.1).Moreover, there are two tea areas outside of the red earth zone on the distributional map (Rizhao area in Shangdong Province. And Chayu area in Tibet)。It can be recognized that both of them had been influenced by the red paleosol on the soil property. All of these showed that the red paleosol could promote the tea plant growth.Therefore the influences of the red paleosol should not be negnected on the study of tea garden soil. Reference | Related Articles | Metrics 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 （364）      PDF（pc） （629KB）（289）       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 Journal of Tea Science    2001, 21 (02): 157-160.   DOI: 10.13305/j.cnki.jts.2001.02.019 Abstract （209）      PDF（pc） （124KB）（289）       Knowledge map    Save Related Articles | Metrics Select Activity Changes in Several Extracellular Enzymes of Eurotium cristatum Fungi During its Growth Period CHEN Gui-mei, DENG Yong-liang, HUANG Ya-ya, ZHANG Yue, JI Xiao-ming, ZHOU Xing-chang, HU Xin Journal of Tea Science    2013, 33 (4): 306-310.   DOI: 10.13305/j.cnki.jts.2013.04.003 Abstract （490）      PDF（pc） （521KB）（287）       Knowledge map    Save In order to explore extra-cellular enzyme secreted by Eurotium cristatum fungi, the enzymatic productivity and activity changes on carboxymethyl cellulase(CMCase), proteinase, amylase, pectinase and lipase were analyzed according to the methods of hydrolyzed circle and liquid cultivation. The results showed that there were obvious hydrolyzed circles appearsed on the plate medium with starch and olive oil, but not on plate medium with sodium carboxymethyl cellulose, pectin and milk. Except lipase, other enzymes were detected and their activities were varied obviously during liquid cultivation. Reference | Related Articles | Metrics Select The Cloning of Transcription Factor Gene CsDREB-A4 and The Response to Temperature Stress in Camellia sinensis LIU Zhiwei, XIONG Yangyang, LI Tong, YAN Yajun, HAN Hongrun, WU Zhijun, ZHUANG Jing Journal of Tea Science    2015, 35 (1): 24-34.   DOI: 10.13305/j.cnki.jts.2015.01.006 Abstract （342）      PDF（pc） （2055KB）（287）       Knowledge map    Save The CsDREB-A4 gene, which encoding to the DREB transcription factor, was cloned by PCR using DNA as template from tea plant (Camellia sinensis) cultivar ‘Yingshuang’, based on transcriptome data of ‘Yingshuang’. The open reading frame lengths of CsDREB-A4 gene was 708βbp, encoding 235 amino acids. The transcription factor of CsDREB-A4 contained the AP2 DNA binding domain, and had high homology with DERB transcription factors of Glycine max, Solanum lycopersicum, Vitis vinifera, Arabidopsis thaliana, and so on. Phylogenetic tree, hydrophilicity, disordered residues, two- and three-dimension structure of CsDREB-A4 transcription factor were also predicted and analyzed. Results showed that the disordered residues of CsDREB-A4 factor were obvious. The three-dimension structure of CsDREB-A4 factor was similar to AtERF1. The CsDREB-A4 factor, the majority of amino acid were hydrophilic, belonged to A4 group of DREB subfamily of AP2/ERF family transcription factors. The three-dimension structure was similar to AtERF1, the CsDREB-A4 gene was induced by high temperature and low temperature treatment in ‘Anjibaicha’, ‘Yingshuang’ and ‘Yunnanshilixiang’, respectively. The expression levels of CsDREB-A4 gene reached a maximum at 24 h in the three tea plant cultivars, which increased 23, 4, 43 times when exposed at 4℃. In ‘Yingshuang’ and ‘Yunnanshilixiang’, the expression levels of CsDREB-A4 gene were up-regulated more longer time and higher than that in ‘Anjibaicha’. The expression level of CsDREB-A4 gene was inhibited in ‘Yingshuang’ and ‘Yunnanshilixiang’ when exposed at 38℃ temperature, except at 8 h. In ‘Anjibaicha’, the expression level of CsDREB-A4 gene was increased obviously, and reached 2 720 times in 12 h than that in wild type tea plant. Reference | Related Articles | Metrics 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 （546）      PDF（pc） （742KB）（287）       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 Study and Prospect of Soil Acidification Causes and Improvement Measures in Tea Plantation FAN Zhanhui, TANG Xiaojun, ZHENG Dan, YANG Qin, CHEN Guangnian, LI Xiaowen, SUN Jiabin Journal of Tea Science    2020, 40 (1): 15-25.   DOI: 10.13305/j.cnki.jts.20200117.006 Abstract （727）      PDF（pc） （364KB）（287）       Knowledge map    Save In recent years, the acidification of tea garden soil has become increasingly serious due to the influences of internal and external factors. Soil acidification of tea plantation mainly manifests as soil structural deterioration, reduced fertility and increased heavy metal content. These variations can affect the growth and development of tea trees and reduce the tea quality, and may even harm human health, seriously threaten the sustainable development of tea plantation. This paper reviewed the research advance on soil acidification of tea plantations in recent years, summarized the causes, harms and improvement measures for soil acidification, and finally proposed the future research directions. Reference | Related Articles | Metrics 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 （355）      PDF（pc） （242KB）（284）       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 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 （536）      PDF（pc） （738KB）（282）       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 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 （336）      PDF（pc） （545KB）（280）       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 Journal of Tea Science    1997, 17 (01): 33-42.   DOI: 10.13305/j.cnki.jts.1997.01.006 Abstract （264）      PDF（pc） （131KB）（280）       Knowledge map    Save Related Articles | Metrics Select RP-HPLC Determination of Seventeen Free Amino Acids in Tea with O-phthalaldehyde Precolumn Derivation YANG Wei, XIAN Shu, LI Da-xiang, WAN Xiao-chun Journal of Tea Science    2011, 31 (3): 211-217.   DOI: 10.13305/j.cnki.jts.2011.03.008 Abstract （473）      PDF（pc） （387KB）（280）       Knowledge map    Save In this paper, a reversed-phase high performance liquid chromatography combined with precolumn derivatization with O-phthalaldehyde and ?uorescence detection was set up for the qualitatively and quantitatively analysis of seventeen kinds of free amino acids in tea. The RSD of the retention time and peak area of the 17 kinds of free amino acids were 0.02%~0.70% and 0.11%~1.15%, respectively. With validation, this method was proved to be accurate, stable and reproducible for the analysis of free amino acids in tea. Reference | Related Articles | Metrics Select A Comparative Study of the Chan Tea Culture between the Lingyin Temple and the Shaolin Temple MA Xiao-li Journal of Tea Science    2012, 32 (6): 559-564.   DOI: 10.13305/j.cnki.jts.2012.06.005 Abstract （370）      PDF（pc） （514KB）（279）       Knowledge map    Save Nowadays, there is great interest to culture and tea academics in studying Chan, Chan tea and its culture. The paper is based on the knowledge of tea culture and economy of Henan and Zhejiang province and the great interest in studying Buddhism for years. By surveying the tea culture activities and its spreading, the believers and protection of knowledge and so on, the author does a comparative study of the contribution to Chan tea culture in the two temples. Reference | Related Articles | Metrics Select First Discovery of Whitefly, Aleurocanthus inceratus Silvestri (Hemiptera: Aleyrodidae) on Tea Plants in China WANG Jirui, MU Lixia, DU Yuzhou, XU Zhihong Journal of Tea Science    2016, 36 (4): 427-431.   DOI: 10.13305/j.cnki.jts.2016.04.011 Abstract （525）      PDF（pc） （994KB）（279）       Knowledge map    Save Aleurocanthus inceratus Silvestri, a newly recorded species of whitefly infesting tea plants, was morphologically described and illustrated. It has 11 pairs of spines along submarginal area, among which 5 pairs are on cephalothorax. Moreover, there are 9 pairs of spines on cephalothorax of the median dorsum, 14 pairs of spines on the median of venter, with 3 rows. Vasiform orifice and operculum are rounded.and cordate respectively., While caudal furrow is indistinct. Nine species of whitefly infesting tea plants in China were counted, namely, Aleurotrachelus camelliae (Kuwana), Parabamisia myricae (Kuwana), Aleurocanthus spiniferus (Quaintance), Aleuroclava guyavae (Takahashi), Aleurolobus rhododendri Takahashi, Dialeurodes citri (Ashmead), Aleurocanthus inceratus Silvestri. An identification key to identify these species based on the puparial characters was provided. Reference | Related Articles | Metrics Select Analysis of Genetic Diversity of Fujian Tea Varieties by SCoT Markers LIN Weidong, CHEN Zhidan, SUN Weijiang, YANG Ruxing Journal of Tea Science    2018, 38 (1): 43-57.   DOI: 10.13305/j.cnki.jts.2018.01.005 Abstract （368）      PDF（pc） （1363KB）（279）       Knowledge map    Save SCoT-PCR amplification system is constructed to analyze the tea resources in Fujian. Totally 16 polymorphic primers were screened from 38 SCoT primers to construct fingerprints of 55 tea cultivars (lines). A total of 219 bands were amplified from 55 materials, with 216 polymorphic bands. The average bands amplified by each primer and polymorphic ratio were 13.8 and 93.15%. The Genetic similarity (GS) of 55 tea resources ranged from 0.49 to 0.85, with an average of 0.67. The SCoT marker analysis showed that the observed number of alleles was 1.93 in these two tea groups. The effective number of alleles, Nei gene diversity, Shannon’s information index, genetic differentiation and the gene flow were 1.54, 0.32, 0.48, 0.067 and 7.01, respectively. When the genetic similarity coefficient was set to 0.64, the tea resources could be divided into two major categories. Reference | Related Articles | Metrics Select Effect of Nitrogen Transformation Bacteria on Microbial Community and Nutrient Contents in Rhizosphere Soil of Tea Plant HAN Xiaoyang, ZHANG Lixia, HUANG Xiaoqin, DONG Yuhui, LI Zhi, SHANG Tao Journal of Tea Science    2015, 35 (5): 405-414.   DOI: 10.13305/j.cnki.jts.2015.05.001 Abstract （329）      PDF（pc） （830KB）（278）       Knowledge map    Save The effects of nitrogen transformation bacteria on micro-ecological environment of the rhizosphere soil of 2 years old tea plant were studied in Taian City of Shandong Province. The Bacillus subtilis (T1) and Azotobacter chroococcum (T2) were set up as inoculation treatments, and the noninoculation as the control in this research. The number of bacteria, fungi, actinomycetes, ammonifying bacteria, azotobacter, nitrifying bacteria and the modification of microbial diversity in rhizosphere soil in different periods were measured, using the methods of culture counting and T-RFLP. Meanwhile, the nutrient contents in the soil were also determined. The results showed that the bacterial number of T1 and T2 were significantly higher than CK, but there were no significant impact on fungi and actinomycetes. In the whole test process, the number of ammonifying bacteria and azotobacter were higher than that of CK, among which ammonifying bacteria of T1 was the most, azotobacter of T2 was the most; the nitrifying bacteria numbers of CK was significantly higher than T1 and T2. Based on T-RFLP mapping analysis and compared with the control group, microbial diversity, the richness and evenness were rise in the bacterium treatments. The ammonium nitrogen concentration of T1 and T2 were significantly higher than that of CK, but the nitrate concentration were lower than that of CK. The available P concentration of T1 and T2 significantly increased by 8% and 25% for CK. Meanwhile, the available K concentration of T1 and T2 significantly increased by 15% and 11% for CK. The inoculation of Bacillus subtilis and Azotobacter chroococcum showed the positive effects, which could improve micro-ecological environment and soil nutrients of tea rhizospheric soil. Reference | Related Articles | Metrics Select Review on the Effect of Tea on Platelet Activation CHEN Ping, QIU Pei, CHENG Hao, ZHOU Ying, GONG Shuying Journal of Tea Science    2015, 35 (5): 458-464.   DOI: 10.13305/j.cnki.jts.2015.05.008 Abstract （491）      PDF（pc） （592KB）（278）       Knowledge map    Save Platelet activation is the basis of the incidence of many cardiovascular disease, antiplatelet drugs could block the cascade of platelet aggregation in different levels. As confirmed by clinical research and animal experiments, tea and tea ingredients can inhibit platelet aggregation. Catechins exhibit a structure-activity relationship in antiplatelet effect. This review summarized recent progress in the effect of tea and tea ingredients on platelet activity or platelet aggregation in vitro, in vivo and ex vivo, and also the effect on thrombus and coagulation system. The mechanism of anti-aggregatory effect of tea is explored, which provide further confirmation for its antithrombotic function and the preventive effect for cardiovascular disease. Reference | Related Articles | Metrics Select Journal of Tea Science    2001, 21 (02): 130-133.   DOI: 10.13305/j.cnki.jts.2001.02.012 Abstract （244）      PDF（pc） （95KB）（278）       Knowledge map    Save Related Articles | Metrics Select Thinking on the Taxonomy of Camellia sect. Thea YANG Shixiong Journal of Tea Science    2021, 41 (4): 439-453.   DOI: 10.13305/j.cnki.jts.2021.04.001 Abstract （548）      PDF（pc） （863KB）（278）       Knowledge map    Save Camellia sect. Thea, a group of high economic value, is extremely complicated in taxonomy because of the diversity and the continuity of interspecies morphological characters. There exist lots of controversies of current classification systems about sectional taxonomic circumscription and species definition. Here the taxonomic history of Sect. Thea was systematically reviewed. Some taxonomists’ views on the causes of the taxonomic confusion and how to improve the taxonomy were also presented. Reference | Related Articles | Metrics Select Advances in Aluminum Accumulation and Tolerance Mechanisms in Tea Plant (Camellia sinensis) HUANG Danjuan, MAO Yingxin, CHEN Xun, TAN Rongrong, WANG Hongjuan, WANG Youping, GONG Ziming Journal of Tea Science    2018, 38 (2): 125-132.   DOI: 10.13305/j.cnki.jts.2018.02.002 Abstract （446）      PDF（pc） （663KB）（275）       Knowledge map    Save Tea plant is an aluminum (Al) hyper-accumulator with higher Al content than other plants, but no obvious damage symptoms. In this paper, aspects including the Al absorption, transportation, content and distribution characteristics in tea plant are reviewed. Furthermore, the influence of Al on the growth and development, the Al tolerance mechanism of tea plant are summarized. Meanwhile, future studies on aluminum tolerance mechanisms of tea plant are also briefly discussed. Reference | Related Articles | Metrics Select Purification and Activity Determination of Polysaccharides MTP06 from Maojian Tea FAN Haitao, LIU Zhuang, ZHANG Zhaokang, CHENG Xiangyi, QIAO Shanyi Journal of Tea Science    2016, 36 (5): 531-536.   DOI: 10.13305/j.cnki.jts.2016.05.012 Abstract （349）      PDF（pc） （661KB）（275）       Knowledge map    Save To investigate the structure and activity of polysaccharides (MTP06), the polysaccharides were extracted and purified from Maojian tea. The refined Maojian tea polysaccharides (MP) were obtained after removing proteins. Different column chromatography methods were used for several times to purify the MP and an uniform polysaccharide named MTP06 was obtained. The effects of MTP06 on DPPH radical-scavenging activity, cell viability, engulfment capability and NO production of RAW264.7 macrophages were investigated . The results showed that the free radical scavenging rate of MTP06 to 0.1 mmol·L-1 DPPH solution was 30.85%. The highest viability, engulfment capability and NO production of RAW264.7 macrophages had been stimulated by MTP06 at 500 mg·L-1. The present results confirmed MTP06 can eliminate DPPH radicals and stimulate cell viabilities. Reference | Related Articles | Metrics Select Screening and Validation of Reference Genes for Quantitative Real-time PCR Analysis in Tea Plant (Camellia sinensis) under Different Nitrogen Nutrition LIU Yuan, WANG Liyuan, WEI Kang, CHENG Hao, ZHANG Fen, WU Liyun, HU Juan Journal of Tea Science    2016, 36 (1): 92-101.   DOI: 10.13305/j.cnki.jts.2016.01.012 Abstract （262）      PDF（pc） （1081KB）（275）       Knowledge map    Save The objective of this study was to select the most reliable reference genes for qRT-PCR analysis of target tea plant genes under varying nitrogen source and availability. We chose 6 housekeeping genes which included five commonly used and one new candidates to systematically assess their expression levels at three different tissues (young leaves, mature leaves and roots) under different nitrogen regimes by qRT-PCR. GeNorm and NormFinder software were used to analyze and evaluate the data for reference genes. The results indicated that GAPDH, β-actin and RPL13 are the best reference genes for normalizing target gene expression in tea plant under different nitrogen nutrition, whereas α-tubulin and RuBP are not suitable in many experimental conditions and the best combination (GAPDH+β-actin) was recommended. Meanwhile, the expression levels of CsNRT1.2 and CsAMT1.1 in young leaves of tea plants were analyzed. The results showed that the variation tendency of CsNRT1.2 and CsAMT1.1 are exactly consistent when using GAPDH and GAPDH+β-actin as reference genes. However, the expression levels of these genes are showed significant differences when α-tubulin was used as a reference gene. Thus, validation of suitable reference genes for specific condition can guarantee the accurate quantification of the target genes in qRT-PCR analysis. Reference | Related Articles | Metrics Select Analysis of Aroma Components in Big-leaf Tea Plant (Camellia sinensis var. assamica) Flower Using Headspace Solid-phase Microextraction Coupled with GC/MS WANG Chen, LÜ Shidong, LIAN Ming, MENG Qingxiong Journal of Tea Science    2016, 36 (2): 175-183.   DOI: 10.13305/j.cnki.jts.2016.02.008 Abstract （438）      PDF（pc） （926KB）（274）       Knowledge map    Save The volatile components of tea flower (Camellia sinensis var. assamica), which was collected from tea garden in Pu-erh district, were extracted by fully automated headspace solid-phase microextraction (HS-SPME), identified by gas chromatography-mass spectrometry (GC/MS), and compared with the volatile components of Pu-erh green tea from same tea garden. The results showed that 9 and 67 kinds of volatile components were identified in tea flower and Pu-erh raw tea, respectively. Among them, hydrocarbons and alcohols were two major volatile components. Comparison showed that all volatile components of the tea flower were also found in Pu-erh green tea. Our results suggests that the tea flower may have similar aroma to tea leaves, and can also be mixed with tea leaves to improve the aromatic flavor. Reference | Related Articles | Metrics Select Journal of Tea Science    1997, 17 (01): 65-68.   DOI: 10.13305/j.cnki.jts.1997.01.011 Abstract （270）      PDF（pc） （153KB）（274）       Knowledge map    Save Related Articles | Metrics Select A Preliminary Study on the Degradation Pathway of Caffeine in Tea Microbial Solid-state Fermentation ZHENG Chengqin, MA Cunqiang, ZHANG Zhengyan, LI Xiaohong, WU Tingting, ZHOU Binxing Journal of Tea Science    2020, 40 (3): 386-396.   DOI: 10.13305/j.cnki.jts.2020.03.009 Abstract （643）      PDF（pc） （1079KB）（274）       Knowledge map    Save In order to explore caffeine degradation products and pathways under the action of microorganisms, the dominant strains including Aspergillus sydowii NRRL250, Aspergillus pallidofulvus NRRL4789, Aspergillus sesamicola CBS137324 and Penicillium mangini CBS253.31 were screened and identified during pu-erh tea fermentation. Strains were inoculated into sun-dried green tea leaves for solid-state fermentation. High performance liquid chromatography (HPLC) was used to determine caffeine, theobromine and theophylline contents to explore the effect of microorganisms on caffeine metabolism. UHPLC-QTOF-MS was used for the metabonomic analysis of Aspergillus sydowii inoculated fermentation with sterilization treatment group (ST group) and raw material group (RM group). The results show that the dominant strains such as A. pallidofulvus NRRL4789, A. sesamicola CBS137324 and Penicillium mangini CBS253.31 had no significant effects on the metabolism of caffeine and other purine alkaloids. However, caffeine content was decreased significantly (P<0.05) with a great reduction about 83.89% during the inoculated fermentation of Aspergillus sydowii. Additionally, theophylline content was increased significantly (P<0.05) and arrived to (25.03±1.17) mg·g-1 at the end of fermentation. While theobromine content remained stable. Therefore, Aspergillus sydowii has a profound effect on caffeine degradation metabolism. Nine metabolites related to caffeine degradation were detected by UHPLC-QTOF-MS during the inoculated fermentation, Among them, theophylline, 3-methylxanthine, 1,7-dimethylxanthine and 7-methylxanthine contents were significantly increased (P<0.05) under the action of Aspergillus sydowii which were related to N-demethylation pathway of caffeine and its related metabolites. 1,7-dimethyluric acid and 1-methyluric acid were related to the oxidation pathway of caffeine-related metabolites. It can be seen that Aspergillus sydowii is the dominant strain that can degrade caffeine and has the potential ability to convert caffeine into theophylline. Under the action of spergillus sydowii, both N-demethylation and oxidation were found in caffeine degradation metabolism, and the former was the dominant. Reference | Related Articles | Metrics 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 （298）      PDF（pc） （403KB）（274）       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 Effects of ‘Eurotium cristatum Loose Tea’ and ‘Eurotium cristatum Powder’ on the Expressions of JAK2/STAT3 Inflammation and Phosphorylated Proteins in Lung Tissue of Passive Smoking Mice ZENG Hongzhe, HUANG Xiangxiang, YU Lijun, ZHOU Yufei, XU Shuai, QU Furong Journal of Tea Science    2020, 40 (2): 165-172.   DOI: 10.13305/j.cnki.jts.2020.02.003 Abstract （494）      PDF（pc） （1655KB）（272）       Knowledge map    Save In order to investigate the prevention and recovery mechanism of ‘Eurotium cristatum Loose Tea’ and its ‘Eurotium cristatum powder’ on mouse lung tissues which were injured by passive smoking, passive cigarette smoking environment (CSE) model on SPF C57BL/6 female mice were established. Mice were fed by 600 mg∙kg-1 Eurotium cristatum tea extract (ECTE) and Eurotium cristatum powder extract (ECPE). Comparing with the CSE model mice, the morphology integrity of lung tissue in passive smoking mice feeding with ECPE and ECTE were significantly protected by observing the pathological slice of lung tissue. The up-regulation levels of IL-6, IL-8, IL-1β, IFN-γ and TNF-α in the serum of mice were inhibited by ELISA analysis. Western blot results show that the expression levels of p-JAK2, p-STAT3, p-JAK2/JAK2, p-STAT3/STAT3 in lung tissues of passive smoking mice fed with ECPE and ECTE were inhibited. These results reveal the prominent protective roles of ECPE and ECTE in the lung injury of passive smoking mice. As a whole, ECPE feeding groups were superior to ECTE feeding groups, while prevention groups were better than treatment groups. Reference | Related Articles | Metrics 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 （360）      PDF（pc） （567KB）（272）       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 Morphological Characteristics and Histological Structure of the Reproductive Organs in Female Adults of Ectropis grisescens Warren (Lepidoptera: Geometridae) ZHANG Jiaxia, SUN Qinyu, GE Chaomei, YE Tao, ZHANG Ran, DING Yong Journal of Tea Science    2019, 39 (1): 98-104.   DOI: 10.13305/j.cnki.jts.2019.01.011 Abstract （431）      PDF（pc） （1340KB）（271）       Knowledge map    Save The tea geometrid, Ectropis grisescens Warren is a major defoliator of tea trees. The morphology and histology of internal and external reproductive organs of the female adult insects were described here using both anatomical sections and microscopic observation. The female adult reproductive organs were comprised of a pair of ovaries, two lateral oviducts, one common oviduct, spermatheca, accessory gland, oviporus, corpus bursae and associated parts, ductus seminalis, apophyses and papillae anales. Each ovary contained eight symmetrical ovarioles. The corpus bursae was a typical bag structure and possessed a heart-shaped signum which covered 16 symmetrical spines on the surface of both sides. The apophyses posteriores was slender and shovel-like. Nurse cells and oocytes were arranged alternately in polytrophic ovarioles. The ovipositor possessed a well-developed gonad. This study was the first research on the genital structure of female adult of E. grisescens Warren. The results provided guidance for the study of ovarian development, field forecasting, and identification of related species. Reference | Related Articles | Metrics 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 （372）      PDF（pc） （250KB）（271）       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 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 （325）      PDF（pc） （350KB）（270）       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 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 （330）      PDF（pc） （363KB）（270）       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 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 （415）      PDF（pc） （326KB）（269）       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 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 （391）      PDF（pc） （2116KB）（268）       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 Advances in Fluorine Absorption and Accumulation Mechanisms in Tea Plant HUANG Xin, SONG Xiaowei, CHEN Yuqiong Journal of Tea Science    2016, 36 (6): 551-556.   DOI: 10.13305/j.cnki.jts.2016.06.001 Abstract （376）      PDF（pc） （605KB）（268）       Knowledge map    Save Tea plant with strong ability to accumulate fluorine could tolerate several times higher external fluorine content than other plants. In this paper, the features of fluoride absorption and accumulation, their relative mechanisms and the physical effects of fluoride on tea plant were summarized. Future research directions of fluorine absorption and accumulation in tea plant were also discussed. Reference | Related Articles | Metrics 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 （287）      PDF（pc） （651KB）（266）       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 the Correlation between the Activities of Key Enzymes Involving in Anthocyanin Synthesis and the Contents of Important Polyphenols in Purple Tea CAO Bingbing, WANG Qiushuang, QIN Dandan, FU Donghe, FANG Kaixing, JIANG Xiaohui, LI Hongjian, WANG Qing, PAN Chendong, LI Bo, WU Hualing Journal of Tea Science    2020, 40 (6): 724-738.   DOI: 10.13305/j.cnki.jts.20201109.001 Abstract （393）      PDF（pc） （1233KB）（266）       Knowledge map    Save In this study, four purple tea cultivars (strains) namely Hongye 1, Hongye 2, Danfei from Guangdong and Zijuan from Yunnan were used as the testing materials. Yinghong 9 with green buds was used as the control. The activity changing patterns of the key enzymes involved in anthocyanin synthesis were studied by the enzyme activities analysis, which revealed the relationship between the enzyme activities and biochemical components in tea. The results show that the activity of flavonoid-3-O-glycosyltransferase (UFGT), a key enzyme involved in anthocyanin synthesis, was positively correlated with the total amount of tea polyphenols and the anthocyanin contents in different samples in the same season. However, the activities of phenylalanine ammonia lyase (PAL), chalcone synthase (CHS), flavonoid-3-hydroxylase (F3H), dihydroflavonol-4-reductase (DFR), flavonol synthase (FLS), anthocyanin synthase (ANS) and anthocyanin reductase (ANR) were not significantly correlated with the anthocyanin contents. There was a significant and positive correlation between catechin (C) content and PAL enzyme activity in spring. Epicatechin gallate (ECG) content and DFR enzyme activity showed the same result. In addition, there was no significant correlation between the activities of CHS, F3H, ANS and ANR enzymes and polyphenols contents in different cultivars (strains) in the same season. Reference | Related Articles | Metrics 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 （349）      PDF（pc） （398KB）（264）       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 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 （248）      PDF（pc） （324KB）（264）       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 Journal of Tea Science    2003, 23 (1): 79-81.   DOI: 10.13305/j.cnki.jts.2003.01.019 Abstract （229）      PDF（pc） （331KB）（264）       Knowledge map    Save Reference | Related Articles | Metrics 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 （283）      PDF（pc） （182KB）（262）       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 The Role of Plasma Membrane H+-ATPase on Nitrogen-regulated Phosphorus Uptake in Tea Plants CHEN Linmu, CHEN Jingguang, WANG Ningning, ZHANG Xianchen Journal of Tea Science    2019, 39 (6): 723-730.   DOI: 10.13305/j.cnki.jts.2019.06.011 Abstract （357）      PDF（pc） （1065KB）（262）       Knowledge map    Save Phosphorus is one of the most important mineral elements for plant growth and development, and different nitrogen forms can regulate phosphorus uptake. As is well-known that plant plasma membrane (PM) H+-ATPase plays an important role in nutrition uptake, it may also relate to the different nitrogen-modulated phosphorus uptake. In our study, PM H+-ATPase in tea roots were isolated by two-phase partitioning in aqueous dextranT-500 and polyethylene glycol, and the effect of different nitrogen forms on phosphorus uptake and the characteristic parameters of PM H+-ATPase in tea roots were examined by using non-invasive micro-test technique and Western-blot. It was found that ammonium significantly improved the phosphorus accumulation in tea plants as compared with nitrate nutrition. In addition, less depolarized PM potentials, higher net H+ flux, PM H+-ATPase activities and protein levels were found under ammonium treatment than those under nitrate nutrition treatment. Furthermore, vanadate (the PM H+-ATPase inhibitor) significantly decreased phosphorus accumulation in tea plants under ammonium and nitrate nutrition treatments, which further suggests that PM H+-ATPase may be involved in phosphorus accumulation in tea plants regulated by different nitrogen forms. Reference | Related Articles | Metrics 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 （181）      PDF（pc） （154KB）（261）       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 Synthesis and Characterization of Highly Pure Theanine YAN Shou He, Jean-Pierre DUFOUR, Marc MEURENS Journal of Tea Science    2003, 23 (2): 99-104.   DOI: 10.13305/j.cnki.jts.2003.02.003 Abstract （503）      PDF（pc） （337KB）（260）       Knowledge map    Save An improved synthesis method of L-Theanine, γ - glutamylethylamide was reported as the dehydratation of L-glutamic acid to pyrrolidone carboxylic acid (PCA), then PCA reaction with absolute ethylamine (99%, gas-liquid) with the yield of 92.6%. After re-crystallization in 84% ethanol solution the highest pure theanine (A type) is obtained with a yield of 37.4%. The crystals appear as tetra-rectangular prisms with a silk luster under transmission and scanning electron microscopy (TEM and SEM). The melting point of A theanine is 224°C. The B theanine synthesized from L-PCA shapes as cabbage leaves with curved borders under SEM and with a m. p. of 217 - 218°C as reference data. By using HPLC, it is confirmed that A and B theanine are mix-isomers. The A theanine consists of 47.9% L-theanine and the B theanine consists of 90.9% L-theanine. The rotation (α) of 100% L- theanine was + 8.57°. Reference | Related Articles | Metrics Select Research on Enzymatic Nature of Polyphenol Oxidase from Trametes Trogii and the Enzymatic Synthesis of Theaflavins LI Shi, LIU Zhong-hua, HUANG Jian-an, WANG Kun-bo, SHI Ling Journal of Tea Science    2008, 28 (5): 326-330.   DOI: 10.13305/j.cnki.jts.2008.05.001 Abstract （320）      PDF（pc） （418KB）（260）       Knowledge map    Save ：The investigation on the oxidative preparation in vitro of theaflavin by using the polyphenol oxidase(PPO) from Trametes trogii was conducted. Results showed that the optimum reaction temperature for PPO produced by Trametes trogii was ranged from 28℃to 36℃, and the optimum pH value for PPO was 5.2. The PPO showed higher activity and stability during the first 30 minutes when the reaction temperature was constant. 96.2% PPO could be precipitated from the crude enzyme solution when 50% Ammonium sulfate was added to. Added PPO (from Trametes trogii) to two-liquid-phase of catechin reaction system, the TFs was produced 10.19%. Compared with the contrast (PPO from fresh tea leaves), the total quantity of TFs (PPO from Trametes trogii) was lower,but the ratio of TF-3-G was much higher when PPO come from Trametes trogii, and the content of TF-3-G reached 68.1%. It occupied 92.08% of the total ester TFs. Reference | Related Articles | Metrics 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 （314）      PDF（pc） （628KB）（259）       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 Physiological and Molecular Mechanisms of Transmembrane Fluoride Uptake by Tea Roots XU Jiajia, GUANG Min, SHI Shulin, GAO Hongjian Journal of Tea Science    2019, 39 (4): 365-371.   DOI: 10.13305/j.cnki.jts.2019.04.001 Abstract （606）      PDF（pc） （313KB）（259）       Knowledge map    Save Tea plant is a fluoride hyper-accumulator and most of fluoride is accumulated in the leaves. Drinking tea is an important way to absorb fluoride for human, which affects human health. Fluoride is usually absorbed from the soil by tea roots. However, the physiological and molecular mechanisms of transmembrane fluoride uptake by the tea roots were still poorly documented. Therefore, this paper reviewed the active and passive pathways of fluoride uptake by the roots of tea. The active transmembrane uptake fluoride process and molecular mechanism by H+-ATPase and Ca2+-ATPase, the role and microscopic process of ion channel and Al-F complexation by passive fluoride uptake were analyzed. The main influencing factors and control measures of fluoride accumulation in tea roots were also investigated. In order to reveal the molecular mechanism of transmembrane fluoride uptake, regulate the selective fluoride uptake in tea roots, and ensure the tea quality and safety for consumption, cloning, expression, and functional verification of transport proteins and genes related to fluoride transmembrane uptake in tea plant should receive more attention in future studies. Reference | Related Articles | Metrics Select Cloning and Expression Analysis of Phosphoenolpyruvate Transporter Gene CsPPT2 in Tea Plant(Camellia sinensis) JI Zhifang, GAN Yudi, CHEN Changsong, YANG Dingjun, SUN Kang, LI Xinghui, CHEN Xuan Journal of Tea Science    2017, 37 (2): 149-159.   Abstract （232）      PDF（pc） （2014KB）（258）       Knowledge map    Save A full length cDNA sequence of phosphoenolpyruvate transporter gene (CsPPT2) was obtained from tea plant(Camellia sinensis) cultivar ‘Baiye 1’ by polymerase chain reaction (PCR) and rapid amplification of cDNA ends PCR(RACE-PCR). The nucleotide sequence length of this gene was 1469 bp, containing a complete open reading frame (1218 bp) encoding 406 amino acids. Bioinformatic analysis showed that the predicted molecular weight of the protein was 44.6 kD, and the theoretic isoelectric point was 9.90. CsPPT2 has 6 trans-membrane regions, which may belong to the hydrophobic chloroplast trans-membrane protein. Phylogenetic tree analysis showed the phosphoenolpyruvate transporter family in tea plant could be divided into two subgroups, with CsPPT1 and CsPPT2 belonged to different subgroups. The expression of CsPPT1 and CsPPT2 were compared in different periods and plant organs. It showed that CsPPT2 was expressed in all tested tissues, with higher expression level in roots and mature leaves than those of CsPPT1. But the expression level of CsPPT1 in young shoots was higher than CsPPT2. CsPPT2 was transiently elevated at the beginning of the albino, but inhibited during the development of albino, indicates that the inhibition of the expression of CsPPT2 may act as a key factor for low-catechins and high-amino acids in ‘Baiye 1’. Reference | Related Articles | Metrics Select Study on Physiological Characteristics of Leaves with Different Colors of ‘Huangjinya’ FAN Yangen, ZHAO Xiuxiu, WANG Hanyue, TIAN Yueyue, XIANG Qinzeng, ZHANG Lixia Journal of Tea Science    2019, 39 (5): 530-536.   DOI: 10.13305/j.cnki.jts.2019.05.004 Abstract （797）      PDF（pc） （410KB）（258）       Knowledge map    Save In order to screen suitable materials for studying the molecular mechanism of ‘Huangjinya’, the spring shoots of ‘Huangjinya’ were treated with double shading (average light intensity of 10βklx), single shading (average light intensity of 40βklx) and non-shading. And three new shoots, light green (H1W), light yellow (H4W) and bright yellow (Hs), were obtained. At the same time, the second leaf under bud was selected as material with ‘Fudingdabai’ green shoot (CKf) as control. The content of hydrogen peroxide, oxygen-and histochemical localization, antioxidant enzyme activity, photosynthetic response curve, chlorophyll fluorescence and other physiological indicators of leaves were measured and the structure of chloroplast membrane system was observed. The results show that The H2O2, O2- contents, Fv/Fm value and chloroplast membrane system of light yellow leaf H4W were similar to those of light green leaf H1W, which were in a stress-free state. At the same time, the photosynthetic and physiological characteristics of light yellow leaf H4W and bright yellow leaf Hs were similar. There were no significant differences in chlorophyll fluorescence parameters and photosynthetic indexes such as ΦPSⅡ, qP, light saturation point and light compensation point, and the characteristics of light response curve were similar. Because of the above physiological characteristics of light yellow leaf H4W, it could be used as the research material to explore the molecular mechanism of yellowing of golden bud tea varieties. Reference | Related Articles | Metrics Select Aroma Profiling of Fresh Leaves of Oolong Tea Cultivars during White Tea Processing CHEN Lin, ZHANG Yinggen, CHEN Jian, SONG Zhenshuo, XIANG Lihui, YU Wenquan, YOU Zhiming Journal of Tea Science    2020, 40 (6): 771-781.   DOI: 10.13305/j.cnki.jts.2020.06.006 Abstract （554）      PDF（pc） （830KB）（258）       Knowledge map    Save White teas processed from fresh leaves of oolong tea cultivars can be always detected with flower flavor characteristics. In order to investigate the formation and changes of aroma components during the manufacture of such fragrant white tea, fresh leaves harvested from 10 oolong tea cultivars including Mingke1 were respectively processed into white teas under controlled indoor air conditions set at 18-22℃ and humidity of 45%-60%. Compared with traditional white teas produced from Fudingdahao-cha, Fuandabai-cha and Fuyun 6, the aroma components of white teas and the WIP (work in process) samples prepared according to the weight loss rate of fresh leaves from oolong tea cultivars were isolated by head space solids-phase micro-extraction (HS-SPME) and determined by gas chromatography-mass spectrometry (GC-MS) in combination with stoichiometric analysis. The results show that there were very different chemical patterns of aroma components between fragrant white teas and traditional white teas. The aroma patterns of white teas and in-process products obtained from oolong tea cultivars were of high similarity. With the increase of the weight loss rate of fresh leaves, the distribution of these tea samples in the two-dimensional score plot obtained from principal component analysis tended to disperse gradually, resulting in oriented migration as a group. It could be seen that the dynamic changes of aroma components during the processing of fragrant white tea were also closely related to the properties of the raw materials from each tea cultivars by cluster analysis. From 30% to 60% of the weight loss rate was the key development stage affecting the formation of aroma quality of fragrant white tea, especially for the weight loss rate≥45%. The 136 aroma components detected in tea samples from oolong tea cultivars were significantly enriched in three changing trend models, including linalool and its oxide, geraniol, geranial, methyl salicylate, β-ionone and dihydroactinidiolide and some other volatile components with pleasant flavor, which can be regarded as the most important chemical indicators for the coupling process to regulate aroma quality of fragrant white tea. Reference | Related Articles | Metrics Select Research Progress of Tea Beer CHEN Dequan, ZHU Yan, ZOU Chun, YIN Junfeng, CHEN Jianxin, XU Yongquan Journal of Tea Science    2022, 42 (2): 169-178.   DOI: 10.13305/j.cnki.jts.2022.02.005 Abstract （471）      PDF（pc） （708KB）（258）       Knowledge map    Save Tea beer is a new type of beer, obtained by adding tea or tea extract in the brewing process with the dual flavor characteristics of tea and beer. The development of tea beer would not only enrich the types, flavors, and physiological effects of beer, but also improve the utilization rate and additional value of tea resources and benefit for the common development of tea and beer industries. However, the studies of tea beer on pretreatment of raw materials, fermentation and clarification technologies were still not mature. Therefore, this paper systemically summarized the processing technologies of tea beer, including the pretreatment of raw materials, fermentation and clarification technologies. Based on that, we made the prospects for the future of tea beer, aiming to provide a reference for the research and development of tea beer in depth. Reference | Related Articles | Metrics 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 （186）      PDF（pc） （240KB）（257）       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 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 （452）      PDF（pc） （519KB）（257）       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 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 （331）      PDF（pc） （908KB）（257）       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 Distribution Characteristics of the Polycyclic Aromatic Hydrocarbon Compounds in Tea Fresh Leaves HU Linling, LIU Zunying, LIU Qiuling, FENG Jinyu, LONG Jinhua, XIAO Wenjun Journal of Tea Science    2014, 34 (6): 565-571.   DOI: 10.13305/j.cnki.jts.2014.06.017 Abstract （338）      PDF（pc） （640KB）（256）       Knowledge map    Save The distribution characteristics of 16 Polycyclic Aromatic Hydrocarbon(PAHs) in different fresh tea leaves of different tea cultivars in different seasons were analyzed by using HPLC. Results showed that Zhenghedabaicha has lowest concentration of 16 PAHs and lowest standard deviation between Zhenghedabai, Taoyuandaye and Xiangfeicui, the average content is 126.92 μg·kg-1, the standard deviation is 17.59 μg·kg-1, the concentration of 16 PAHs and standard deviation in different part of tea leaves is expressed as: the bud< the second leaf< the fourth leaf< the sixth leaf, the PAHs′ concentration in bud is 119.13 μg·kg-1, standard deviation is 14.36 μg·kg-1. The concentration of 16 PAHs in different seasons is expressed as autumn<spring<summer in one year. The concentration of PAHs in autumn is 112.75 μg·kg-1, standard deviation is 11.97 μg·kg-1, 16 PAHs in fresh tea leaves are mainly composed of 2, 3 rings, account for about 80%. The proportion of 4-6 rings PAHs is lower. Reference | Related Articles | Metrics 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 （452）      PDF（pc） （738KB）（256）       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 Journal of Tea Science    2002, 22 (01): 90-92.   DOI: 10.13305/j.cnki.jts.2002.01.020 Abstract （208）      PDF（pc） （25KB）（255）       Knowledge map    Save Related Articles | Metrics 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 （338）      PDF（pc） （274KB）（255）       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 |