15 August 2012, Volume 32 Issue 4

    

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  Design of Automatic Production Line on Flat-shape Green Tea

  TAN Jun-feng, LIN Zhi, LI Yun-fei, CHENG Yu-ming, XIE Gang-wen, SU He-sheng, PENG Qun-hua, GUO Li, LV Hai-peng

  Journal of Tea Science. 2012, 32(4): 283-288. https://doi.org/10.13305/j.cnki.jts.2012.04.002

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  According to the characteristics of fresh tea leaves and processing technology of flat-shape tea, take the domestic machine as the main body, combined with the newly developed continuous tea-carding, continuous shaping equipment, a set of practical automatic production line was build according to the modular design idea. The control system for the manufacture of flat-shape green tea was developed by the Advantech Web Access software based on Windows XP system. Through the CC-link can-bus, an accurate control and simple operation of tea processing parameters was realized.
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  Study on Extraction by Aqueous Two-phase System and Anti-oxidation of Flavonoids from Tea

  WU Xiang-ting, WANG Ai-yin, ZHOU Hua-bin, LI Guo-xing, XU Shan-shan

  Journal of Tea Science. 2012, 32(4): 289-296. https://doi.org/10.13305/j.cnki.jts.2012.04.003

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  To explore antioxidation capability and the extraction mechanism of the separation-purification of flavonoids from tea in aqueous two-phase systems, flavonoids from tea was taken as an index, to optimize the conditions for the extraction of flavonoids from tea, the effect of each factor such as weight and amounts of PEG, kinds and amounts of salt, temperature, pH have been studied by single factor and response surface methodology. Based on the single factor experiments, a three-factor (the amount of Na₂SO₄, PEG600, MgCl₂) and three-level experiment design has been developed by Box-Behnken central composite design method. The antioxidant activity of different concentration flavonoids were assessed through reducing power assay, Scavenging effects on DPPH radicals and results were compared to reference antioxidant BHT and Vc. The result showed that the optimum conditions as follows, pH 5, the extracting temperature 30℃, the amount of 5mL Na₂SO₄ 15%, the amount of 6g PEG600, the amount of MgCl₂ 2.9%, the extraction field 96.31%. The two aqueous phase system for flavonoid extraction is easy to get good reproductivity, and applied in mass production. The flavonoids from tea showed strong antioxidant activity. The flavonoids from tea are a potential product of natural safe and effective antioxidant.
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  Quality Changes of Large Yellow Croaker (Pseudosciaena Crocea) Fillets Dip by Tea Polyphenols Stored under Vacuum Packaging at 0℃

  ZHAO Jin, WANG Jin-lin, LI Jian-rong, ZHU Jun-li, LV Wei-jin

  Journal of Tea Science. 2012, 32(4): 297-304. https://doi.org/10.13305/j.cnki.jts.2012.04.004

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  ：The effect of tea polyphenols (TP, 0.2%, W/V) on the fillet quality of large yellow croaker (Pseudosciaena crocea) were evaluated over a 20 day storage under refrigerated temperature (0℃). The control and the treated fillet samples were analysed periodically for physicochemical (pH, MDA, K value, percentage of metmyoglobin, myoglobin value, Caspase 3 activity) and microbiological (total viable counts) indexes. Dipping treatments predominantly decreased chemical changes, inhibited bacterial growth and prolonged the quality of samples, compared to control fillets. The results indicated that the effect of the TP treatments on the fillet samples were to enable the good quality characteristics to be retained for longer time under the cold storage (0℃).
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  Preliminary Study on Biochemical Composition and Processing Quality of Chongzhou Loquat Wild Tea Plants in Sichuan

  WANG Chun-mei, TANG Qian, DU Xiao, CHEN Chang-hui, XU Jing-yi, LI Pin-wu

  Journal of Tea Science. 2012, 32(4): 305-312. https://doi.org/10.13305/j.cnki.jts.2012.04.011

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  According to the current resource status and the botanical charactenstic of Chongzhou loquat wild tea plants, the representative plants were selected and divided as six types (from A to F). The major biochemical components were determined, and the quality of manufactured black tea and green tea was evaluated. Results showed that: To different types of Chongzhou loquat tea, free amino acids arranged at (2.46±0.07)%~(5.69±0.10)%, polyphenol content arranged at (21.41±13.48)%~(37.16±0.99)%, caffeine content arranged at (4.01±0.18)%~ (4.88±0.03)%, water extract content arranged at (33.31±2.49)%~(47.28±1.35)%, total catechins arranged at (77.08±1.18)~(236.47±29.59)mg/g. Some types of Chongzhou loquat wild tea plants can be used as resources in the breeding of high content of catechin, caffeine and other specific ingredients of tea varieties. It can be deduced that E-Class was appropriate system of black tea and F-Class was suitable for green tea by using the caffeine ECG, EGC as the first, second and third principle components or the combinational factors on the quality of broken black tea and according to the contents of major biochemical components and polyphenol/amino acids ratio and sensory evaluation scores. It can be inferred from the content of theanine and phenylalanine, total catechins and catechins components that E-class was closer to the cultivative type among 6 types of Chongzhou loquat tea plants.
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  Isolation and Identification of EGCG3″Me and EGCG4″Me from Tea

  LI Yin-hua, ZHANG Sheng, HUANG Jian-an, LIU Zhong-hua

  Journal of Tea Science. 2012, 32(4): 313-318. https://doi.org/10.13305/j.cnki.jts.2012.04.005

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  ：A method was established to isolate EGCG3"Me and EGCG 4"Me by using column chromatography and preparative high performance liquid chromatography. Crude extracts was obtained from tea leaves by using ethyl acetate and water as solvent .Then the concentracted crude extract was separated on a HP-20 column. The Fr-1 fraction was obtained from the eluate of 80% ethanol and subjected to a preparative high performance liquid chromatography for isolation of target components by using water-acetonitrile as mobile phase. Two compounds were identified with ultraviolet absorbance(UV), nuclear magnetic resonance(NMR), mass spectrometry(MS). They were EGCG3"Me and EGCG4"Me.The purity of them was more than 98%.
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  Effects of Tea Reconstituted Tobacco on Smoke Constituents

  YAO Er-min, SONG Hao, LI Xiao, JI Xiao-nan, SU Hai-jian, NIU Jin-qiao

  Journal of Tea Science. 2012, 32(4): 319-324. https://doi.org/10.13305/j.cnki.jts.2012.04.006

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  The smoke chemical constituents from blended tobacco cigarette to which reconstituted tobacco containing different proportion of tea dust were added and smoked by smoking machine, extracted through the simultaneous and extraction method (SDE), and then investigated by gas chromatography-mass spectrometry (GC-MS). Compared with the blank control sample, it showed that the flavor components in blended tobacco containing different proportion of tea dust were increased in different degrees: the total contents of carboxylic acids, heterocyclics, carbonyls, esters and alcohols increase 175.08%, 58.46%, 48.57%, 40.83% and 16.47% respectively on average, and the contents of heterocyclics, esters, carboxylicacids and carbonyls were increased as the increasing of the adding proportion of tea dust. The 13 main harmful components were detected totally and the total contents were decreased 19.0%, 40.7%, 10.6% and 17.1% in the samples that added 10%, 12%, 14% and 16% of tea dust respectively.
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  Effects of Different Microorganisms on theFermentative Process of Pu-erh Tea

  FU Xiu-juan, SONG Wen-jun, XU Yong-quan, LI Chang-wen

  Journal of Tea Science. 2012, 32(4): 325-330. https://doi.org/10.13305/j.cnki.jts.2012.04.007

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  In order to explain the effects and mechanisms of microorganisms on the fermentative process of Pu-erh tea, For the purpose of providing the theory and data support for industrialized fermentation of Pu-erh tea, the monoxenie fermentation under individual microorganism and mixed fermentation experiments of Pu-erh tea were carried out. The experiments discovered the effects of different microorganisms by tracing the influences of different strains to sense quality and physics and chemistry index in the fermentative process of Pu-erh tea. The results showed that in the fermentative process of Pu-erh tea, the color of tea became to hepatic from green, the bitter sense of tea soup taperred, the tea soup was red and bright. The contents of tea polyphenol and water extract were decreased, while the contents of theabrownin and caffeine were increased. Furthermore, the influence of fungi to these components was largest, yeast was less than fungi, bacteria was least. Mixed fermentation tea possessed ripe tea quality when fermented 20d. Forementioned results proved that fermenting Pu-erh tea with reasonable matching can not only shorten fermentative time, but also preferably control and benchmarking the fermentative trend and result of Pu-erh tea.
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  Effects of Exobasidium vexans Massee Infection on Volatile Components in Tea Plant (Camellia Sinensis var. assamica)

  ZHANG Chun-hua, SHAN Zhi-guo, WEI Zhao-xia, LI Jia-hua, TANG Jia-yi

  Journal of Tea Science. 2012, 32(4): 331-340. https://doi.org/10.13305/j.cnki.jts.2012.04.009

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  The aim of this experiment was to analyze the variation of component and relative amount of volatile compounds from tea plant infested by Exobasidium vexans Masseeon (E. vexans). The volatile compounds released from tea plant (Camellia sinensis var. assamica) healthy and diseased were analyzed by SDE/GC/MS. Result showed that a total of 37 volatile compounds were detected from the healthy tea plant, as 80.195% of total compounds identified from the healthy tea plants. A total of 56 volatile compounds, 92.166% of compounds were identified from the infected plants. However, 13 volatile components which was existed in intact tea leaf were not detected and 31 new volatile compounds were in E. vexans infested plants. Linalool was the main volatile compound in intacted Camellia sinensis var. assamica. The kinds of azotic, sulfur, terpenes, aromatic, green leaf volatile were main volatile compounds in tea plants infested by E. vexans.
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  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. https://doi.org/10.13305/j.cnki.jts.2012.04.008

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  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.
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  Variation in Soil Enzyme Activities under Long-term Fertilization of Tea Garden in Red-yellow Soil Area

  WANG Li-min, LI Wei-hua, FAN Ping, QIU Xiao-xuan, HUANG Dong-feng, LIN Xin-jian

  Journal of Tea Science. 2012, 32(4): 347-352. https://doi.org/10.13305/j.cnki.jts.2012.04.012

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  The aim of this study was to show the effects of long-term fertilization on the activities of protease, urease, invertase, catalase and phosphatase of the tea garden soil in red-yellow soil area. It consisted of six treatments: no fertilization, the whole rate of chemical fertilizer, half rate of chemical fertilizer + half rate of organic fertilizer, the whole rate of organic fertilizer, the whole rate of chemical fertilizer + leguminous green manure and half rate of chemical fertilizer + half rate of organic fertilizer + leguminous green manure. Results indicated that: The activities of protease, urease and phosphatase in soil were enhanced by all those treatments, especially by half rate of chemical fertilizer + half rate of organic fertilizer + leguminous green manure treatment, the protease activity was increased 2.82 times, urease by 7.73 times and phosphatase by 0.33 times compared to those under no fertilization treatment, while the activities of those enzymes in the whole rate of chemical fertilizer treatment were less than those in half rate of chemical fertilizer + half rate of organic fertilizer + leguminous green manure treatment. In addition, organic matter, soil total N and P, hydrolysable N, available P and K, soil water content, cation exchange capacity, plant height and tea yield were highly positively correlated with individual enzymes such as protease, urease and phosphatase rather than catalase activity, respectively. It is concluded that the protease, urease and phosphatase showed the most sensitive to the treatments, suggesting that those enzymes should be used as sensitive indicators of variation in soil quality and the growth vigor of tea plant induced by different fertilization treatment. Overall, a faster nitrogen and phosphorus turn-over is found under half rate of chemical fertilizer + half rate of organic fertilizer + leguminous green manure treatment, which is beneficial to increase the supply of these nutrients to tea plant.
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  Evaluation on the Economic Benefits of Tea Cultural Tourism Resources for Biluochun Tea in Suzhou Dongting Mountain

  FENG Wei-ying, WANG Yu-hua, John Kipkorir Tanui, LI Xing-hui

  Journal of Tea Science. 2012, 32(4): 353-361. https://doi.org/10.13305/j.cnki.jts.2012.04.001

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  As a new form of tourism, tea tourism has become an increasing point to the economy. Based on the theory of environmental economics, a case study on Biluochun tea culture tourism resources in Dongting Mountain of Suzhou was examined. A questionnaire was administered on tourists in the tea destination of Dongting Mountain by using applied the traveling cost method and contingent valuation method to estimate total economic values respectively. Used the SPSS 17.0 statistics software, the total economic values of the tea tourism resources in Dongting Mountain was calculated as 678.95 million Yuan, contained use values of 656.75 million Yuan and non-use values of 22.19 million Yuan. This results proved that the tea tourism resources have huge economic values.
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  Methods of Plant Functional Genomics and Their Application in Tea Plant (Camellia sinensis)

  QIAO Xiao-yan, CHEN Dong, LI Jia-xian, WU Hua-ling, HUANG Hua-lin, HE Yu-mei, YAN Chang-yu

  Journal of Tea Science. 2012, 32(4): 362-368. https://doi.org/10.13305/j.cnki.jts.2012.04.013

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  With the generation of a great number of gene sequences, the research of plant genomics is moving from structural genomics to functional genomics, along with some new methodologies and techniques. The tea plant (Camellia sinensis) has a large and complex genome. Although functional genomics research on tea plant started later, great progress has been achieved so far. In this paper, the research progress and breakthrough on tea functional genomics based the application of these new technologies have been reviewed.
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  Characterization of EST-derived SNPs and Development of SNP-markers in Tea (Camellia sinensis)

  WANG Li-yuan, ZHANG Cheng-cai, CHENG Hao, WEI Kang

  Journal of Tea Science. 2012, 32(4): 369-376. https://doi.org/10.13305/j.cnki.jts.2012.04.014

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  By clustering the 12757 ESTs of tea downloaded from NCBI, a unigene database of tea was successfully built. It was found that the redundancy rate for ESTs from tea was approximately 68.2%. An EST-SNP exploiting system for tea was established preliminarily. The SNP distribution was identified. The occurrence frequency for coding region SNP in tea was appropriately 0.58%. It meant that there was average one SNP in every 200bp of tea ESTs. Furthermore, the hybrid rate for tea genome was deduced to be 0.38%, averagely one hybrid DNA site per 300bp. Totally 818 candidated SNP were exploited from 237 multigene clusters. Then 25 pairs of SNP primers were designed and 75% of these sites were validated to be polymorphism by DNA sequencing.