30 October 2013, Volume 33 Issue 5

    

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  Genetic Variation of Catechins and Alkaloids in First Generation of Tea Plants

  WANG Xue-min, MA Jian-qiang, JIN Ji-qiang, MA Chun-lei, YAO Ming-zhe, CHEN Liang

  Journal of Tea Science. 2013, 33(5): 397-404. https://doi.org/10.13305/j.cnki.jts.2013.05.011

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  The contents of catechins and alkaloids of 229 individuals in the combination of Camellia sinensis (L.) O. Kuntze ×C. sinensis var. pubilimba Chang were detected by using high performance liquid chromatographic (HPLC). The results showed that the biochemical diversity and variation were high in first generation of tea plants. The average diversity index and coefficient of variation were 2.02 and 27.51%, respectively. The catechin quality index ranged from 348.39~2β583.96, with average of 762.47. In principal component analysis, the first five principal components represented 86.94% of the biochemical diversity. Based on the biochemical data, 229 individuals of first generation and parents were clustered into two groups, 100 individuals in group one, 131 individuals in group two, and both parents were clustered in group two. It provided the reference for tea breeding identification and utilization in the future.
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  Study on Organic Acids Contents in Tea Leaves and its Extracting Characteristics

  LIU Pan-pan, ZHONG Xiao-yu, XU Yong-quan

  Journal of Tea Science. 2013, 33(5): 405-410. https://doi.org/10.13305/j.cnki.jts.2013.05.001

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  The effects of different leaf position, different tea cultivars, different tea kinds on the content and extracting characteristics of organic acids in tea under different brewing time, brewing temperature and pH were systematic analyzed. The results showed that quinic acid, malic acid, citric acid and oxalic acid content in organic acids were higher than tartaric acid and L-ascorbic acid. With the declining of tea tenderness, the content of total organic acids decreased, including oxalic acid content decreased significantly, the content of the fourth leaf was 49.5% of that in one bud a leaf. The different tea cultivars had great effect on the organic acids content. The lowest organic acids content was Fuding cultivar and the highest was Huangjingui cultivar. The organic acid content in different kinds of tea changes significantly, with descending order of black tea > Oolong tea > green tea> pu-erh tea. With the increasing of brewing temperature and time, the extracting content of organic acids increased. But there was a decreasing tendency in the extracting content of organic acids with the increasing of the pH value.
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  Study on the Content of the Major Mineral Elements in Pu-erh Tea

  LV Hai-peng, LIN Zhi, ZHANG Yue, LIANG Yue-rong

  Journal of Tea Science. 2013, 33(5): 411-419. https://doi.org/10.13305/j.cnki.jts.2013.05.002

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  The contents of sixteen mineral elements in Pu-erh tea and sun-dried green tea were determined by ICP-OES, and their contents differences in Pu-erh tea with different grades and in different producing areas were also compared. The contents obtained in mg kg^-1 for the elements analyzed were 16.68(B), 3306.64(Ca), 272.18(Fe), 806.05(Al), 14522.80(K), 2054.96(Mg), 682.09(Mn), 0.25(Mo), 487.71(Na), 3628.98(P), 2350.90(S), 173.78(Si), 61.77(Zn), 2.48(Ni), 0.15(Co) and undetectable (Hg). The contents of the Mn, Na, Zn, Ca, Fe, Al, K, Mg, Ni and Co in Pu-erh tea were observed to be much higher those in Sun-dried green tea(P<0.05). Significant differences in the content of Ca, Fe, Al, K, Mg, S, Ni and Co were observed in Pu-erh tea with different producing areas（P<0.05）. However, there were no significant differences in the content of the studied elements except Ni in Pu-erh tea with different grades（P>0.05）.
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  Establishment of Two-dimensional Electrophoresis System for Pistil Proteome Analysis in Tea Plant

  REN Yan, CHEN Xuan, FANG Wan-ping, LI Yao, LI Xing-hui

  Journal of Tea Science. 2013, 33(5): 420-428. https://doi.org/10.13305/j.cnki.jts.2013.05.012

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  In order to establish a proper two-dimensional gel electrophoresis (2-DE) protocol for proteomic study of tea plant pistils, several protein extraction methods, density of SDS-PAGE gel, IEF procedures and pH gradient of IPG strip were compared. The results showed the optimized system includes: total proteins of sample extracted using TCA/acetone method followed with clean up, separating the proteins with 17βcm pH 5~8 IPG strips, 13% SDS-PAGE, and CBB R-250 stain method. About 1β200 spots can be detected, and these proteins mainly distributed in the pH 5~8, MW 14~117βkD range. With good separation of the basic protein, this will be helpful to proteomic research in tea plant.
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  Theanine Depressed the Food Intake and Gastric Emptying in Female Mice via Lateral Hypothalamic AMPA and NMDA Receptor

  YU Xi-chong, YANG Wei, WU Bo-la

  Journal of Tea Science. 2013, 33(5): 429-435. https://doi.org/10.13305/j.cnki.jts.2013.05.008

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  In the present study, the food intake and gastric emptying of female mice were evaluated after theanine microinjection in cerebral ventrile, lateral hypothalamus, arcurate nuleius and ventromedial hypothalamic nucleus. Results showed that theanine 3~30βmg/kg intraperitoneal injection decreased food intake and gastric emptying; theanine 3~100βng microinjection into cerebral ventrile induced “V” style effects on gastric, theanine 3~30βng decreased gastric emptying dose-dependently while theanine 50 and 100βng recovered gastric emptying. Theanine microinjection in lateral hypothalamus displayed similar effects on gastic emptying as theanine i.c.v while microinjection in arcurate nucleus and ventromedial hypothalamic nucleus did not alert gastric emptying. Theanine decreased food intake and gastric emptying induced by NMDA and AMPA microinjection in lateral hypothalamus. It
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  Application of Candida parapsilosis GPT-5-11 for Pu-erh Tea Fermentation

  LI Ya-li, BI Ming, WEI Zhen-zhen, ZHOU Hong-jie

  Journal of Tea Science. 2013, 33(5): 436-442. https://doi.org/10.13305/j.cnki.jts.2013.05.003

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  Sun-dried green tea was fermented by inoculation of Candida parapsilosis GPT-5-11. HPLC analysis showed that the contents of GABA in fermented tea samples inoculated GPT-5-11 yeast were 0.3052~1.5332βmg/g, and significantly higher than that in control fermented tea samples. The content of GABA in fermented sample No. 7 was 1.5332βmg/g, and it meets the Japanese standards of GABA tea. Chemical analysis and sensory evaluation showed that the content of chemical components of samples fermented with GPT-5-11 yeast were higher than those of the controls, and have special features in aroma and color as well as the characteristics of traditional pu-erh tea.
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  The Impact of Agricultural Industrialization on the Sales Income of the Farmers’ Agricultural Products——Based on the Empirical Study of Tea Growers

  CHEN Fu-qiao, JIANG Ai-qin, DING Shi-jun, LV Jian-xing

  Journal of Tea Science. 2013, 33(5): 443-448. https://doi.org/10.13305/j.cnki.jts.2013.05.009

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  The effect of agricultural industrialization on sales of agricultural products was analyzed based on survey data of the tea growers. The robust regression method was used in this study. The results showed that the higher degree of farmer production specialization and organization can significantly improve the sales of agricultural products; the Influence of Contract Farming between farmers and leading enterprises is not significant. Last, some policy suggestions about how to improve the sales of farmer’s agricultural products through the industrialization of agriculture were put forward.
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  Study of the Anji White Tea Regional Brand′s Consumer Cognitive Structure Based on MEC Model

  ZHANG Yue-li

  Journal of Tea Science. 2013, 33(5): 449-456. https://doi.org/10.13305/j.cnki.jts.2013.05.004

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  Under the research paradigm of means-end chain（MEC） model,the consumer cognitive structure about regional brand of Anji white tea is studied. Through soft laddering, we conduct in-depth interviews with 46 consumers of Anji white tea to find out three levels of this chain including attributes, consequences and values. Based on interviews, Implication Matrix is constructed and Hierarchical Value Map is described step by step to be quite clear on the subjective value orientation of respondents. The results of study will provide theoretical guidance for the market segmenting and brand positioning of Anji white tea.
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  Occurrence Dynamics and Structure of Spider Communities in Tea Plantations at Low Altitude in Ningde City

  WANG Ding-feng, LIU Feng-jing, LI Hui-ling, ZHOU Wei, ZENG Ming-sen, WANG Qing-sen, WU Guang-yuan

  Journal of Tea Science. 2013, 33(5): 457-464. https://doi.org/10.13305/j.cnki.jts.2013.05.010

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  Through the investigation on tea field at low altitude in Ningde City, 1β682 individual spiders belonged to 39 species of 21 families were collected and identified. Vagabundae spiders was the largest group, with 28 species and 62.49% of the total individual of spiders, and sedentariae spider was the second largest group, with 10 species and 36.15% of the total individual of spiders. The diversity index, evenness index, richness and dominance index of the spider communities in the tea field fluctuated with time went on. The fluctuations of the diversity index and richness were large, while the evenness index and dominance indices were small. Within the tea field spiders were active in the whole year, in which the three species of spiders, Pardosa laura, Hylyphantes graminicola and Agelena difficilis, were the local dominant species. The occurrence dynamics of the whole spider community and the fluctuation of the three dominant species were closely related to the changes in the climate factors. The results of analyses from the gray theory showed that lowest temperature was the most important factor in influencing the population density of the whole spider community, the species of Hylyphantes graminicola and Agelena difficilis; highest temperature was the most important factors in influencing the population densities of Pardosa laura, and the next was the sunshine hours.
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  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. https://doi.org/10.13305/j.cnki.jts.2013.05.005

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  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.
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  Study and Application on the Full-automatic Production Line of Half Baking Green Tea

  ZHENG Hong-fa, TANG Zhe, BAO Xiao-cun, HUANG Huai-sheng, ZHAO Xi, ZHOU Jian-yong, ZHU Ke-jun

  Journal of Tea Science. 2013, 33(5): 473-481. https://doi.org/10.13305/j.cnki.jts.2013.05.006

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  Based on comparatively backward status of processing technology of half baking green tea, the investigation of full-automatic processing technology and the development of complete set equipment were conducted since 2007. The full-automatic production line of half baking green tea was developed through the investigation of systematic processing technology, single equipment reforming and the innovation of automatic control technology. The production line has been pplied successfully and realized a breakthrough from traditional technology to modern technology of half baking green tea.
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  Study on the Brewing Behavior of Two Kinds of Different Solubility Pesticide from Made Tea to Tea Infusion

  ZHANG Fen, ZHANG Xin-zhong, CHEN Zong-mao, LUO Feng-jian, LOU Zheng-yun, SUN Wei-jiang

  Journal of Tea Science. 2013, 33(5): 482-490. https://doi.org/10.13305/j.cnki.jts.2013.05.007

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  A residue analysis method for thiamethoxam and lambda-cyhalothrin in tea infusion was established, and the influence of brewing time, brewing temperature, tea shape and residue concentration in made tea to the brewing behavior from made tea to tea infusion were investigated by this method. The results showed that: when constant temperature of 100℃ for different brewing time (5~30βmin), the brewing rate of thiamethoxam were maximum at 15βmin, which were 81.2% in whole leaf tea and 88.6% in broken tea, the brewing rate of lambda-cyhalothrin reached the maximum of 5.5% at 25βmin in broken tea, and the whole leaf tea for 0.41%; after brewing in different temperature for 15 min, the brewing rates of thiamethoxam and lambda-cyhalothrin were increased according to the brewing temperature, when the temperature was 100℃, in the whole leaf tea and in the broken tea, the brewing rates of thiamethoxam were the maximum at 83.9% and 89.1%, respectively; and for lambda-cyhalothrin were the maximum at 0.55% and 4.1%, respectively. When constant temperature at 100℃, after brewing 15 min for three times, the brewing rates of two pesticides were decreased with the brewing times, and the total maximum brewing rates of thiamethoxam and lambda-cyhalothrin were at 93.25% and 1.94%, respectively. The extracting concentration of thiamethoxam in tea infusion from made tea were meeting the linear relationship, the equation was Y=0.9267X－0.0336, R²=0.9945, and the concentration of lambda-cyhalothrin in tea infusion extracting from made tea were meeting the quadratic function relationship, the equation was Y=0.0026X²－0.0023X＋0.0096, R²=0.9765. On the basis of research, the risk assessment on thiamethoxam and lambda-cyhalothrin in tea during drinking showed that the risk to human health via tea drinking was very small.