15 June 2009, Volume 29 Issue 3

    

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  Twenty Years Period in the Investigation on the Anticarcinogenic Activity of Tea

  CHEN Zong-mao

  Journal of Tea Science. 2009, 29(3): 173-190. https://doi.org/10.13305/j.cnki.jts.2009.3.001

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  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 21^st 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.
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  Study on the Activity of Dark Tea to Gastrointestinal Tumor

  SONG Lu-bin, HUANG Jian-an, LIU Zhong-hua, HUANG Hao, WANG Kun-bo

  Journal of Tea Science. 2009, 29(3): 191-195. https://doi.org/10.13305/j.cnki.jts.2009.3.002

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  Stomach cancer and intestinal cancer are the two common diseases of the alimentary canal tumor. HCT-8 and SGC-7901 cell are taken as model to study the activity of Dark Tea to Gastrointestinal Tumor. The results showed that Dark Tea has good inhibitory action to gastrointestinal tumor cell growth. Dark tea contained two active inhibitors for Gastrointestinal Tumor, and the inhibitor for SGC-7901 cell has low polar than the inhibitor for HCT-8. The inhibiting active of Dark Tea to the two cell models maybe comes from manifold physiological activators, and maybe the low polar substances have stronger power.
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  Effects of Oolong Herb Tea on Blood Lipids and Uric Acid Metabolism in Experimental Hyperlipidemia Rat

  LIN Wei, ZHENG Liang-pu, YE Hong-zhi, CHEN Wen-lie

  Journal of Tea Science. 2009, 29(3): 196-199. https://doi.org/10.13305/j.cnki.jts.2009.3.003

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  The effects of oolong herb tea on the serum lipid level and uric level and the influence of liver tissue in Expermental Hyperlipidemia Rats were investigated. To establish the hyperlipidmia rat model by feeding of high lipid diet and ethanol, as well as feed the herb, tea and oolong herb tea by intragastic for 35 days, measure the level of ALT, AST, TCHO, TG, HDL-C, LDL-C, as well as the contents of UA and XOD in rat blood. The general conditions and histopathological changes in tissues of liver and kidney were observed. Results showed that the herb, tea and oolong herb tea could reduce significantly the TCHO, TC, LDL-C, TCHO, UA and XOD and increase the HDL-C level (P<0.05, P<0.01). The effect of oolong herb tea was more remarkable than that of herb and tea treatment. It is concluded that the herb, tea and oolong herb tea are able to regulate the level of serum lipid and uric acid effectively, and showed a protective effect of vein endothelium cells. It is showed that the synergistic effect between herb and tea and improve the efficacy in oolong herb tea.
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  Pb Absorption and Accumulation in Tea Plants

  HAN Wen-yan, YANG Ya-jun, LIANG Yue-rong, SHI Yuan-zhi, MA Li-feng, RUAN Jian-yun, TANG Jia-yi

  Journal of Tea Science. 2009, 29(3): 200-206. https://doi.org/10.13305/j.cnki.jts.2009.3.004

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  The characteristics of Pb absorption and accumulation in tea plants were studied by the analysis of Pb concentration in different parts of tea plant, in shoots of various seasons, cultivars and ages of tea plant. The results showed that feeding roots had the highest Pb concentration, followed by bud producing stems, lateral branches and old leaves, tender shoots and tea seeds were the lowest. Pb concentration in shoots and leaves increased with their maturity. Tea mature leaves and shoots had obvious seasonal change in Pb concentration with the highest during April to June and with the lowest in July for mature leaves, and spring > autumn > summer for shoots. A significant correlation was found between shoots and mature leaves in Pb concentration. A tendency was also found that the higher Pb concentration in shoots from the older tea plants. The Pb concentration in shoots from various tea cultivars was different to some degree.
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  Effects of Fluoride on the Metabolism of Tea Quality Components

  LI Qiong, RUAN Jian-yun

  Journal of Tea Science. 2009, 29(3): 207-211. https://doi.org/10.13305/j.cnki.jts.2009.3.005

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  Soil experiment was conducted to investigate the impact of fluoride on yield of young shoots and chemical ingredients related with tea quality. Production of young shoots was improved by modest increase in the soil fluoride levels while significantly decreased by higher F levels. The concentrations of total polyphenols, caffeine and catechins (EGCG, etc) were reduced by fluoride application. The concentrations of total free amino acid and some major components (theanine, glutamate and glutamine) in the young shoots were also decreased significantly by the highest F application. Activity of phenylalanine ammonia-lyase (PAL) and glutamate synthase (GOGAT) decreased with increasing fluoride levels. The results indicated that, though tea plant growth was improved by low level of fluoride, high levels of this element were detrimental to both growth and metabolism of chemical components such as catechins, caffeine and free amino acids.
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  Effects of Tea Polyphenols on Flat Peach Preservation

  ZHANG Shao-shan, YANG Xiao-ping, FAN Qiao, ZHOU Wei, LIU Qiong-qiong

  Journal of Tea Science. 2009, 29(3): 212-218. https://doi.org/10.13305/j.cnki.jts.2009.3.006

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  The effects of tea polyphenols (TP) on post-harvest preservation of flat peaches were studied. The results showed that TP could restrain peaches from browning and dehydration; delay the loss of soluble solids contents (SSC); postpone fruit softening and the loss of vitamin C (Vc)significantly. It could also reduce the production of malondialdehyde (MDA) and regulate polyphenol oxidase (PPO) activity. Therefore, TP treatment could delay aging and decay of peach and extend its storage period. An alcohol extraction liquor of tea also showed freshness-keeping effect on flat peach. The possible mechanism of the preservation effects is that TP has good antioxidation effects and can slow down oxidative damage; regulate PPO activeness and activate defense systems of flat peach.
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  Study on the Aroma Components in Pu-erh Tea with Stale Flavor

  LU Hai-peng, ZHONG Qiu-sheng, LIN Zhi

  Journal of Tea Science. 2009, 29(3): 219-224. https://doi.org/10.13305/j.cnki.jts.2009.3.007

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  Five Pu-erh tea samples with stale flavor were selected from 36 samples by sensory tests, and the aroma constituents of these samples were determined by HS-SPME/GC-MS. Furthermore the mainly difference in aroma constituents between Pu-erh tea with stale flavor and other Pu-erh tea samples was discussed in the paper. Results showed that the aroma constituents of Pu-erh tea with stale flavor were mainly heterocyclic oxygen compounds and alcohols, and the sum of the two mentioned above occupied 40% of the total, the major aromatic compounds of Pu-erh tea with stale flavor were 1,2,3-Trimethoxybenzene, Benzene,4-ethyl-1,2-dimethoxy-,β-Terpineol, Epoxylinalol, Linalool oxideⅠ, 3,4-Dimethoxytoluene, Benzene, 1,2-dimethoxy-, Cedrol, Butylated Hydroxytoluene, Benzene, 1,2,3-trimethoxy-5-methyl-, β-Linalool, 1,2,4-Trimethoxybenzene, β-Ionone, α-Farnesene. The contents of β-Linalool, Decanal, Nonanal, Methyl Salicylate, 3,4-Dimethoxytoluene, Benzene, 4-ethyl-1,2-dimethoxy-, Butylated Hydroxytoluene were much higher than that of other Pu-erh tea samples. However, the contents of β-Terpineol, Cedrol, β-ionone, 1,2,4-Trimethoxybenzene, Benzene, 1,2-dimethoxy-, 1,2,3-Trimethoxybenzene and Longifolene were much lower than that of other Pu-erh tea samples.
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  Determination of Fluoride in Tea with Oxygen Bomb Combustion and Ion Chromatography Method

  CAI Hui-mei, HOU Ru-yan, GAO Hong-jian, WAN Xiao-chun

  Journal of Tea Science. 2009, 29(3): 225-230. https://doi.org/10.13305/j.cnki.jts.2009.3.008

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  The method of determining total fluoride in tea has been investigated, with oxygen bomb combustion and ion chromatography. The result showed that the sample of tea was burned in the oxygen bomb with 3 MPa purity oxygen, the content of total fluoride was determined directly by means of ion chromatography. The gradient elution procedure was optimized as 5~40 mmol/L and the flow rate as 1.0 mL/min. The linear range of the calibration curve for fluoride was 0.05~30 mg/L with a detection limit of 5 μg/kg. The average recoveries were 90.7%~103.4% with RSD of 0.93%~2.02%. The fluoride in national tea reference material was determined．It was concluded that the advantages of present method are simple operation, high sensitivity and good repeatability.
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  Determination of Four Tea Catechins Content with Molecular Imprinting -SPE Extraction and Electrospray Mass Spectrometry

  GAN Ning, LI Rong-sheng, CHEN Ya-dong, XU Wei-Ming, CAO Yu-ting

  Journal of Tea Science. 2009, 29(3): 231-235. https://doi.org/10.13305/j.cnki.jts.2009.3.009

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  A rapid method using molecular imprinted polymers (MIPs) as solid phase extraction (SPE) sorbent in pretreatment and electrospray mass spectrometry (EIMS) were investigated to separate and determine trace amount of four main catechins, such as epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGEG) respectively in tea samples. MIPs for EC (EC-MIPs) were prepared using methacrylic acid (MAA) as a monomer, ethylene glycol dimethacrylate (EDMA) as a cross linker, and azo-bis-isobutyronitrile (AIBN) as an initiator by UV radical polymerization method; and EC-MIPs were used as SPE sorbents (EC-MIPs-SPE) for selectively trapping and preconcentrating four catechins from eluate, and were then analysed by EIMS. The results showed EC-MIPs-SPE could selectively recognize catechins. Its binding capability and selectivity for catechins were better than that of caffeine and theophylline. The optimal extraction protocol was to load samples in the aqueous phase (v/v), to wash with 50% methanol and to elute with methanol containing 1% acetatic acid. Under above conditions, the interference of caffeine was eliminated to 94.2%, and of theophylline, 100%. The relative intensity was 12.1%, 8.2%, 35.4%, and 45.7% for EC, EGC, ECG, and EGCG respectively.
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  Genetic Diversity and Relationship of Huangjincha Cultivar Based on EST-SSR Markers

  YANG Yang, LIU Zhen, ZHAO Yang, LIANG Guo-qiang, ZHAO Xi

  Journal of Tea Science. 2009, 29(3): 236-242. https://doi.org/10.13305/j.cnki.jts.2009.3.010

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  The 19 pairs of EST-SSR primers were used to analyze the genetic polymorphism and genetic relationship of 38 Huangjincha individuals. Totally 37 alleles were amplified using 19 EST-SSR primers, the number of alleles per primer ranged from 1 to 3, on average of 1.95. The expected heterozygosity (H_e) varied from 0.03 to 0.65, and the observed heterozygosity (H_o) ranged from 0 to 0.97, on average of 0.32 and 0.33, respectively. The Shannon index of the Huangjincha was 0.55. All of the results showed that the genetic polymorphism of Huangjincha was relatively poor. The 38 individuals were classified into 6 groups based on the UPGMA method with the similarity coefficient at 0.77. The results of the similarity coefficient among different individuals can give some implications to the genetic improvement of Huangjincha. At the same time, analysis of molecular variance (AMOVA) showed that variance component among groups and within populations were 21.77% and 78.23% each other, gene flow among the groups is 1.80, which all can give us some supports to protect the Huangjincha.
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  Genetic Diversity and Structure of Tea Germplasm Originated from Region of North Yangtze River Based on EST-SSR Markers

  YAO Ming-zhe, LIU Zhen, CHEN Liang, WANG Xin-chao, MA Chun-lei, LIANG Yue-rong

  Journal of Tea Science. 2009, 29(3): 243-250. https://doi.org/10.13305/j.cnki.jts.2009.3.011

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  The 25 pairs of EST-SSR primers were used to analyze the genetic diversity, genetic structure and genetic relationship of 45 tea accessions originated from region of north Yangtze River. Totally 83 alleles were identified, on an average of 3.3 alleles each pair of primers. The mean of polymorphism information content (PIC) was 0.61. The observed heterozygosity (Ho) was averagely higher than the expected heterozygosity (He). Among 45 tea accessions the average numbers of the observed alleles were 4.2, and the number of effective alleles 2.8. The observed heterozygosity, gene diversity and Shannon information index were 0.73, 0.61 and 1.11, respectively. The low genetic difference （Gst=0.2） and high geneflow (Nm=3.9) of tea populations from Hubei, Anhui and Shaanxi were found. Analysis of molecular variance (AMOVA) showed that variance components inter-population and intra-population were 4.03% and 95.97% respectively. The paired similarity coefficients of 45 accessions were from 0.32 to 0.89. No clearly regional partition among 45 accessions was found from the dendrogram. The high level of genetic similarity was demonstrated among tea population of Hubei, Anhui and Shaanxi province, and Shaanxi population showed relatively distant relationship comparing to population of Hubei and Anhui.