25 September 2006, Volume 26 Issue 3

    

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  The Trade & Dissemination of China Dark Tea

  JI Xiao-ming

  Journal of Tea Science. 2006, 26(3): 159-165. https://doi.org/10.13305/j.cnki.jts.2006.03.001

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  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.
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  Development and Preliminary Application of cDNA Microarray of Tea Plant (Camellia sinensis)

  ZHAO Li-ping, GAO Qi-kang, CHEN Liang, WANG Xin-chao, YAO Ming-zhe

  Journal of Tea Science. 2006, 26(3): 166-170. https://doi.org/10.13305/j.cnki.jts.2006.03.002

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  Totally, 1β680 genes obtained in our EST project were selected from the cDNA library of clone Longjing 43 to develop the first cDNA microarray of tea plant. Each gene in the microarray was duplicated. The cDNA microarray contains 6β912 dots, including 6β720 EST, 160 positive controls and 32 negative controls. One microarray was spotted two regions with 4×4 matrixes and it could be hybridized twice. The density of the microarray was 1037 dots per cm². Three tea clones with different contents of tea polyphenol were selected to conduct two sets of hybridization experiments with the microarray and the differently expressed ESTs were found. Then, two genes that were closely related to tea aroma were selected for real-time PCR analysis to validate the microarray data and validated the reliability of the cDNA microarray. The newly developed cDNA microarray could be applied in various tea research fields to make the high-throughput detection in the gene expression profiling.
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  Genetic Mapping of First Generation of Backcross in Tea by RAPD and ISSR Markers

  HUANG Fu-ping, LIANG Yue-rong, LU Jian-lian, CHEN Rong-bing

  Journal of Tea Science. 2006, 26(3): 171-176. https://doi.org/10.13305/j.cnki.jts.2006.03.003

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  The segregation mode for 94 plants in first generation of back cross (BC1) of tea cultivar Fudingdabaicha were investigated using 14 RAPD primers and 20 ISSR primers. One hundred and seventy four segregation loci was identified. Among the 174 loci, 90 loci or 51.7% were segregated at the expected Mendelian ratio of 1:1, in which 63 belonged to ISSR loci and 27 belonged to RAPD loci, and 36 loci segregated in the ratios of 3:1 or 1:3. Sixty-two of the 126 loci with segregation ratios of 1:1, 3:1 and 1:3 were included in 7 linkage groups through linkage mapping by Mapmaker EXP 3.0 software and the other 64 loci were not included in the 7 linkage groups because of their far genetic distance. This map concluded 46 RAPD markers and 16 ISSR markers, covering distance of 1180.9βcM, with average distance of 20.1βcM. The linkage group LG4 covered the farthest genetic distance with 309.3βcM and group LG6 had the largest number of markers, with 18 loci and its average distance being 15.7βcM.
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  Effect of Sulphur Nutrition on Yield and Quality of Green Tea

  LI Jie, MA Li-feng, Jóska Gerendás, RUAN Jian-yun

  Journal of Tea Science. 2006, 26(3): 177-180. https://doi.org/10.13305/j.cnki.jts.2006.03.004

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  The effect of sulphur on yield and quality of green tea were investigated. The field experiment consisted of two S application rates (0, 50βkg S·ha^-1·a^-1) with four replications in a 2×4 completely randomized block design. Sulphur application slightly increased fresh yield, contents of free amino acids, total ascorbic acid (tAsA), ascorbic acid (AsA), dehydroascorbic acid (DAsA), while decreased content of tea polyphenols and ratio of tea polyphenols to free amino acids (TP/AA). These changes of quality-determined constituents in tea flushes with sulphur supply were found to be associated with decreased activity of polyphenol oxidase (PPO) and increased activity of nitrate reductase (NR) and phenylalanine ammonia-lyase (PAL).
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  Effects of Vacuum Freezing Dry on the Aroma Quality of Oolong Tea

  YE Nai-xing, YANG Ru- xing, YANG Guang, YANG Jiang-fan, LIANG Xiao-xia, ZHENG De-yong

  Journal of Tea Science. 2006, 26(3): 181-185. https://doi.org/10.13305/j.cnki.jts.2006.03.005

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  The vacuum freezing dry technique was applied during the drying process of the faint-scent type oolong tea. Compared with the freezing tea and baked tea, the contents of linalool, aromadendrene, β-caryophyllene, isovaleric acid phenethyl ester, β-cadinene, nerolidol, farnesol and hexatriacontane were higher in the freezing-dry tea. The vacuum freezing-dry technique could help to preserve the properties of color, aroma, flavor of oolong tea efficiently so that the freezing-dry tea had a strong flower scent, and its mellow was full of flavor. Therefore, the freezing-dry tea abowed a better quality in general compared with freezing tea and baked tea and would have a good prospective in the market in addition to its long storage and convenience in transportation.
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  Study on Ironing Processing of Tea Green Pigment: Sodium-Zinc Chlorophyllin

  YANG Xiao-ping, LI Shu-kui, HUANG Yuan

  Journal of Tea Science. 2006, 26(3): 186-190. https://doi.org/10.13305/j.cnki.jts.2006.03.006

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  ：The manufacture processing of tea green pigment — sodium-zinc chlorophyllin (TGP_-2) was studied by using expectant function approach for simultaneous optimization of several variable levels. The results showed that the effect of heating time was the most noticeable, then the concentration of ZnSO₄,temperature, and pH successively. The optimum of preparation process was 3.0 pH, 72.8℃, with 21.5% of ZnSO₄ concentration for 89.6βmin, and the efficiency of yield could reach 0.69%.
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  Comparative Study on the Components of Pu’er Tea and Fu-Brick Tea with Black Tea by LC-MS

  ZHU Qi, M.N.Clifford, MAO Qing-li, DENG Fang-ming

  Journal of Tea Science. 2006, 26(3): 191-194. https://doi.org/10.13305/j.cnki.jts.2006.03.007

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  Comparative study has been done on the components of Pu’er tea and Fu-brick tea with the identified components of black tea by LC-MS. Result shows that Pu’er tea and Fu-brick tea, which belonged to the Dark tea group, had the similar UV chromatography, it means that they have some similar compounds. However they are different from black tea as they have not typical peaks of theaflavin and thearubigin at the 380βnm. The way to study the black tea might not be suitable for dark tea. Some components can be found by MS, however, they can not be identified in UV picture as their contents are too low.
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  Determination of Soluble Monosaccharide in Zlex Lalifotia Thumb by GC

  JIANG Bo, GUAN Zi-fng, BAI Song-tao, FAN Sheng-di

  Journal of Tea Science. 2006, 26(3): 195-198. https://doi.org/10.13305/j.cnki.jts.2006.03.008

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  Monosaccharide in Kuding tea（Zelex lalifotia thumb） was obtained by dipping Kuding Tea in water bath with constant temperature, and then drying till the extract solution dryness. The dried monosaccharide was derived into trimethylsilyl derivative with hexamethyedisilane(HMDS) and trimethylchlorosilane(TMCS), and dimethyl sulfoxide(DMSO) used as solvent. The monosaccharide was determined by GC with SE-30 capillary column, and myoinositol used as internal standard. The dissolving ability of dimethylformamide and pyridine were compared and the derivative effect of N, O-bitrimethylsilylacetamide (BSA) was determined. The relative standard deviations were below 8.0%. The contents of monosaccharides in Kuding tea were as follows: glucose(0.355%), fructose(0.440%), galactose(4.000%), ribose(0.035%), xylose(0.150%), arabinose(0.006%).
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  Extracting Process of Teasaponin and the Application in Detergent

  LI Yun-tao, JIA Bin

  Journal of Tea Science. 2006, 26(3): 199-203. https://doi.org/10.13305/j.cnki.jts.2006.03.009

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  A teasaponin is extracted from the tea seed, and then a well-behaved washing assistant is prepared by the teasaponin blended with sodium perborate. The influencing factor in the different extract method, and the application results were investigation. Results indicates, in the experiment terms, a satisfactory result were attained, under the experimental condition, and the detergent showed a good application results.
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  Determination of Total Fluoride in Brick Tea with Oxygen Bomb Combustion-Standard and Fluoride Ion Additive Selective Electrode Method

  WANG Xian-yang, LI Lu-ling

  Journal of Tea Science. 2006, 26(3): 204-208. https://doi.org/10.13305/j.cnki.jts.2006.03.010

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  The method of determining total fluoride in brick-tea has been investigated, with oxygen bomb combustion-standard and fluoride ion additive selective electrode. The result showed that the sample of brick-tea was burned in the oxygen bomb with 3βMPa purity oxygen, then absorbing the ash with deionization water, the content of total fluoride was determined directly by means of fluoride ion additive selective electrode under pH5.6 and the concentration of sodium citrate dihydrate in TISAB is 110.0βg／L. The average recoveries were 95.88%~101.0% with RSD of 0.75%~1.25%. The fluoride in national tea reference material was determined, and the content of fluoride was accord with the certified values. This method is simple, rapid, accurate．
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  Research of FUZHUAN Tea’s Therapy for Hyperlipidemia by High-Throughput Screening

  FU Dong-he, LIU Zhong-hua, HUANG Jianan, GONG Yu-shun, CHEN Jin-hua

  Journal of Tea Science. 2006, 26(3): 209-214. https://doi.org/10.13305/j.cnki.jts.2006.03.011

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  Searching high effective and natural medicines for therapy for hyperlipidemia is one of the focus of research. High-Throughput Screening is a kind of new technique of medicine screening. The water extractions of FUZHUAN Tea were extracted by chloroform, ethyl acetate, 1-butanol separately. The samples were used to test their function of adjusting fat metabolism of FUZHUAN Tea by the models of PPARα, PPARγ, PPARδ, LXR, FXR and 3T3-L1 of High-Throughput Screening. The results showed that FUZHUAN Tea could activate PPARγ, PPARδ and restrain FXR. Its effect to PPRAα and 3T3-L1 was not obvious. FUZHUAN Tea was effective in therapy for hyperlipidemia. The active components need to be separated later.
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  Study on Constituents of Volatile Oils of Zhulan Scented Tea

  GONG Zheng-li, TONG Hua-rong

  Journal of Tea Science. 2006, 26(3): 215-218. https://doi.org/10.13305/j.cnki.jts.2006.03.012

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  The volatile oils of Zhulan scented teas and their dhools were extracted with simultaneous steam distillation extract(SDE) as well as analyzed and identified by GC-MS. Fifty-seven constituents had been identified from the volatile oils respectively. There were 19 volatiles in Zhulan scented teas which did not exist in dhools. The relative contents of newly absorbed volatiles were 40.27% and 81.84% in the first grade and special grade Zhulan scented tea respectively. The key constituents were germacrene B,γ-elemene, alloaromadendrene, methyl jasmonate, δ-cadinene,γ-selinene, myristicin.
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  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. https://doi.org/10.13305/j.cnki.jts.2006.03.013

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  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.
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  Statistical Analysis on Literature, Keywords and Cited Frequency of the Papers Published in the Journal of Tea Science

  ZHU Yong-xing, Hervé Huang

  Journal of Tea Science. 2006, 26(3): 225-231. https://doi.org/10.13305/j.cnki.jts.2006.03.014

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  All literature published by JOURNAL OF TEA SCIENCE were collected and coordinated. With these data the statistical analysis on literature amount, the keywords and the cited frequency were carried out. Based on the statistical analysis the academic value and its variation rule of the journal and the authors and their institutes were discussed in the paper.
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  Investigation on the Isolation, Identification and the Biological Characteristic of Eurotium Fungi in the Kangzhuan and Qingzhuan Brick Tea

  CHEN Yun-lan, YU Han-shou, LV Yi, JIN Lei, JI Yan-ling, WANG Zhi-wei

  Journal of Tea Science. 2006, 26(3): 232-236. https://doi.org/10.13305/j.cnki.jts.2006.03.015

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