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<正>28-30 November,2013Shengzhou City,Zhejiang Province,China.Sponsors Tea Science Society of Zhejiang,China;Zhejiang University Tea Culture and Health Academy,China;Zhejiang University Tea Research Institute,China;Korean Tea Society,Korea;Jeju National University Tea Center for Industry-Academy-Research Cooperation,Korea.Organizer Shengzhou Yuexiang Famous Tea Society,China.
2013年04期 v.39 186+532页 [查看摘要][在线阅读][下载 167K] [下载次数：35 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Yue-Rong LIANG;
<正>This issue of Journal of Tea is based on the"2013 International Symposium on Tea Science and Tea Culture"held at Shengzhou City,Zhejiang Province,China,November 28-30,2013.Tea is considered to be an important healthy drink.As an agricultural product,tea production is closely related to the bred cultivars,manuring and growing environments.As a source of functional components,tea is used as materials for extracting bioactives.Fresh tea leaves can be prepared into different kinds of tea(such as black tea,green tea or oolong tea)through different
2013年04期 v.39 187页 [查看摘要][在线阅读][下载 191K] [下载次数：14 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Wei Xiang;Yan Xu;Fu-Min Wang;Li-Ping Gao;Ming-Jun Gao;Zheng-Zhu Zhang;Xiao-Chun Wan;Shu Wei;
Terpenoids play important roles in productivity and product quality in tea(Camellia sinensis),not only because volatile terpenoids contribute significantly to the aroma of teas,but terpenoid-derived light harvesting pigments and phytohormones such as strigolactones implement photosynthesis and branching in plants.All terpenoids are derived from isopentenyl diphosphate(IPP),dimethylallyl diphosphate(DMAPP) produced by methyl-erythritol-phosphate(MEP) and mevalonate(MVA) pathways,the early steps of isoprenoid biosynthesis.For the purpose to determine key genes in the MEP and MVA pathways in C.sinensis,five genes with complete coding sequence and three with partial sequence were obtained based on previously attained transcriptome data and polymerase chain reaction approach in this study.In silico analyses suggested that the five genes with full coding sequence individually encoded acetyl-CoA C-acetyltransferase(CsAACT),3-hydroxy-3-methylglutaryl-CoA synthase(CsHMGS),4-(cytidine 5'-diphospho)-2-C-methyl-D-erythritol kinase(CsCMK),1-hydroxy-2-methyl-2-(E)-butenyl-4-diphosphate synthase(CsHDS),and farnesyl pyrophosphate synthase(CsFPS).Additionally,studies on metabolite-mediated gene expression were performed using tea cell suspensions and leaf-disc cultures.Our data showed that the addition of acetyl-CoA increased the transcript level of CsAACT and CsHMGS by 1.5- and 3-fold,respectively.The addition of deoxy-D-xylulose 5-phosphate(DXP) induced the expression of CsCMK and CsHDS by 2.3- and 1.5-fold,respectively.The CsFPS expression was approximately 2-fold higher when treated with DXP,IPP or DMAPP than the untreated control,but this induction was not observed with the acetyl-CoA treatment.Our studies indicated that expression of CsAACT,CsHMGS,CsCMK,CsHDS,and CsFPS were metabolite-mediated in a different extent.
2013年04期 v.39 191-198页 [查看摘要][在线阅读][下载 887K] [下载次数：69 ] |[网刊下载次数：0 ] |[引用频次：6 ] |[阅读次数：0 ] - Min-Seuk Lee;Joo Yoo;Jin-Ho Lee;Kwan Jeong Song;
This study was carried out to obtain useful information and to search quality related components for breeding of tea by analysis of Korean local tea leaves at Sulloc-Cha R&D center in Jeju Island,Korea.It was also conducted to measure the major agronomic characteristics of 300 local germplasms.These results allowed us to select some superior lines as genetic resources for green-tea breeding and research genotypes.
2013年04期 v.39 199-200页 [查看摘要][在线阅读][下载 167K] [下载次数：13 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Yoshiyuki Takeda;
Tea breeding in Japan started around 116 years ago,and to date,more than 110 cultivars have been developed and released.Seedling plants were uprooted and rapidly replaced with new clonal cultivars after 1970.At present,more than 95% of the tea gardens in Japan grow improved clonal cultivars.Although the cultivation of the " Yabukita" variety had expanded and contributed to approximately 76% of the tea grown,this excessive plantation resulted in some serious problems in the cultivation and management of the tea industry after 1990.Therefore,after2000,new programs have been initiated to breed superior varieties through the use of various genetic resources and DNA markers.
2013年04期 v.39 201-204页 [查看摘要][在线阅读][下载 913K] [下载次数：58 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Yue Zhang;Li Lu;Saiyan Yuan;Xin Pang;Wei-Dong Wang;Lin Zhou;John K Tanui;Xing-Hui Li;
Genetic diversity and relationship of 183 tea germplasms were assessed by inter-simple sequence repeat(ISSR) marker.The study optimized the ISSR-PCR system for tea plants.Results show that genetic similarity among 183 tea ascensions was between 0.52-0.93,indicating a wide gene pool and a broad genetic variation of Wuling tea resources.The highest similarity of all materials between No1 and No2 was 0.93.Dendrogram of the183 tea germplasms were protracted by UPGMA clustering analysis also revealed the genetic diversity and relationship of the tea germplasms of Wuling mountainous area.Besides,fingerprint of the 183 tea germplasms were constructed.
2013年04期 v.39 205-211页 [查看摘要][在线阅读][下载 627K] [下载次数：49 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Yu-Qiong Chen;Xie-Shu Wang;Cheng-Jun Guo;Jin Huang;Zhi Yu;De-Jiang Ni;
Based on the analysis of physical and chemical properties of soil,nutrient elements and biochemical compositions of tea leaves,the relationship between soil characters and tea quality was studied.The results showed that soil total phosphorus,potassium,available potassium,copper and zinc were the main factors which affected and limited the content of nutrient elements of tea leaves.Furthermore,soil pH,organic matter,total nitrogen,potassium,exchangeable calcium,magnesium,available copper and zinc were the main factors affecting and limiting the content of biochemical compositions in tea leaves.Tea quality could be improved by controlling these soil factors.
2013年04期 v.39 212-219页 [查看摘要][在线阅读][下载 233K] [下载次数：44 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - In-Kwan Song;Tethvoleak Srey;Kyunguk Lee;Eun-Ui Oh;Jian-Liang Lu;Seung-Woon Song;Bong-Chan Kim;Young-Jae Lee;Kwan-Jeong Song;
The study aimed to develop vanadium tea products and evaluated the potential of chelated vanadium(V)absorption by tea shoots and effect of vanadium accumulation on tea quality during the first crop season.Chelated V application with three times foliar sprays at 5 days intervals starting from 15 days before plucking showed a significant increase in V content of new young shoots,which was much effective at higher concentration.However,one or two times sprays had no increase in V content regardless of spray concentration compared to non-treated.Despite V accumulation in the treated at 3 to 9 times higher that of than the non-treated plants,there were no significant changes in contents of total amino acids,theanine,caffeine,total polyphenols,crude fiber,and cathechins between the treated and the non-treated.
2013年04期 v.39 220-222页 [查看摘要][在线阅读][下载 190K] [下载次数：16 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Xun-Lei Wang;Jian-Liang Lu;Yue-Rong Liang;
The genome of common varieties of tea plant,with estimated size 4000 Mb,is not clearly yet.In order to understand the gene expression difference during certain biological process,we can use transcriptome which reflects the gene expression level and is more closely related to current status instead of genome.This paper reviews several widely used techniques to screen differentially expressed genes in transcriptome level by comparing the characteristics of the methods and their application in tea plant research.
2013年04期 v.39 223-230页 [查看摘要][在线阅读][下载 1083K] [下载次数：24 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Jung-Gyu Hwang;Jong-Cheol Kim;Kyoung-Hwan Cho;Son-Gyeong Hyun;Yu-Seok Jeong;Jong-Koog Lee;Yong-Duck Kim;
For efficient propagation,the in vitro propagation method was established.Among several culture media,shoot number and shoot length were high on MS and White medium,while the plantlets cultured on NN and B5 medium showed poor growth than others.The vigorous rooting ability occurred on culturing of explants for 4 weeks on White medium,with about 5.5 roots per plantlet.In order to investigate the effect of different macro nutrients,several macro nutrients(N,P,K,Mg and Ca) were added at levels of 1 /4,1 /2,1,2 and 4 strength into MS basal medium and determined shoot growth and catechins contents after 4 weeks of culture.Low concentration of nutrients resulted in a marked increase in plant growth,whereas high level of nutrients inhibited plant growth.The catechins production was also affected by macronutrient concentration.Low concentration of macronutrient increased in catechins production,whereas high level of macronutrient inhibited plant growth except magnesium sources.
2013年04期 v.39 231-233页 [查看摘要][在线阅读][下载 424K] [下载次数：16 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Jing Zhang;Hua Yang;Chao-Ling Wei;Yu-Ling Tai;Qi Chen;Xiao-Chun Wan;
Fresh leaves of tea cultivar Shuchazao were harvested from five different stages of shoot development including single-bud(SB),one leaf and one bud(BL1),two leaves and one bud(BL2),three leaves and one bud(BL3)and mature leaves(ML,including five leaves).The contents of tea-specific components,including caffeine,catechins and amino acids,in tea leaves were extracted and analyzed using the HPLC technique.The results showed that the content of caffeine in the buds in BL3 stage was generally the highest,while it did not change much in SB,BL1 and BL2 stages.The content of caffeine in the leaves at the same leaf-age was similar in five different development stages.The total contents of catechins in the first leaf were higher than that in the buds in all five development stages,and it was the highest in the first leaf at BL1 stage,but it decreased with the increase of the leaf-age.As far as the monomeric catechins were concerned,non-ester type catechins and ester type catechins can be detected in the buds or leaves in the five development stages.The majority of catechins were epigallocatechingallate(EGCG),which showed a similar variation tendency as that of total catechins.However,the contents of non-ester type catechins such as epicatechingallate(EGC),epicatechin(EC) and gallocatechin(GC) were higher in buds than in leaves,which were opposite to the content variation trends of ester type catechins in the course of shoot development.Theanine was the major amino acids in all development stages of tender shoots,and its content in the stage of single-bud was the highest.The content of theanine in buds was three or four times higher than in leaves,and the older the leaf-age was,the less theanine existed in the leaves.
2013年04期 v.39 234-239页 [查看摘要][在线阅读][下载 1332K] [下载次数：46 ] |[网刊下载次数：0 ] |[引用频次：5 ] |[阅读次数：0 ] - Chang Liu;Yue-Rong Liang;Xin-Qiang Zheng;
Caffeine,theobromine and theophylline are the major purine alkaloids found in Camellia sinensis.Theacrine was detected in a special Chinese tea plant named kucha(Camellia kucha).With tracer experiments,the metabolism pathway of these purine alkaloids has mostly been explored.The isolation and cloning of the genes encoding enzymes in the related pathway made it possible to develop methods to control caffeine level in tea products via transgenic technique.Further study on the kucha species would be helpful to obtain materials for processing naturally caffeine-less tea.However,there is still a long way to go in this direction such as sensory improvement of products prepared using leaves of kucha.
2013年04期 v.39 240-246页 [查看摘要][在线阅读][下载 527K] [下载次数：67 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Fang-Yuan Fan;Yuan-Hua Li;Jian-Liang Lu;
Arbscular mycorrhiza(AM),a symbiosis between plants and members of fungi Glomeromycota,improves the resistance,nutrition and material metabolism of plant.Arbuscules generated by symbiotic development,is the main site of nutrient exchange and genetic material recombination,resulting in physiological changes and gene expression regulation.AM regulates pathogenesis-related protein(PRs) genes and antioxidant enzyme genes against biotic and abiotic stresses.Nutrient exchange induced by AM is directly involved in uptake,transformation and utilization of nutrient elements in plants.Importantly,transporter genes play an important role in phosphate,nitrogen and carbon acquisition.In AM interactions,phosphate transporter(PT) genes,from both arbuscular mycorrhizal fungi and plant root,are induced and there product promote phosphate acquisition;increasing expression of ammonium transporter(AMT) genes and arginine biosynthesis/degradation enzyme genes is in charge of nitrogen acquisition;and promotion mechanism of carbon acquisition is involved in up-regulation of sugar transporter genes.In addition,secondary metabolites,functioned as signal moleculars and defense compounds,are increased with development of AM symbiont by up-regulating related synthetic genes based on different promotion mechanism.Taken together,molecular regulation of plant and arbuscular mycorrhizal fungi,induced by infection process,stimulate plant nutrient acquisition and resist to biotic/abiotic stress.
2013年04期 v.39 247-258页 [查看摘要][在线阅读][下载 318K] [下载次数：47 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Hai-Tao Huang;Ji-Zhong Yu;Xian-Bo Wang;Tie-Feng Zhou;Cun Ao;Wei Zhang;
In order to reveal the cold resistant mechanism of tea plant,two varieties with different cold resistances were studied.The activities of catalase(CAT),peroxidase(POD),superoxide dismutase(SOD) and polyphenol oxidase(PPO) were investigated,and the contents of soluble protein,sugar and malondialdehyde(MDA) were determined in fresh tea leaves in the autumn.The results showed that the activities of POD and the content of soluble sugar were both much higher in the variety with strong cold resistance,and the content of soluble protein was associated with the cold resistance,while the cold resistance of the plant was not related with the activities of the CAT,SOD and PPO,and the content of MDA.It is considered that the activity of POD and contents of soluble sugar could be used as indicators to identify the cold resistance of tea varieties.
2013年04期 v.39 259-263页 [查看摘要][在线阅读][下载 206K] [下载次数：44 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - Mei-Juan Wu;Qiang Miao;Jian-Hua Chen;Guo-Fang Yang;Zhi-Cheng Xu;
Longjing tea is a famous tea in China and it is major green tea products produced in Zhejiang Province.There are 3 kinds of Longjing tea(Xihu Longjing,Qiantang Longjing and Yuezhou Longjing) according to their producing areas.Qiantang Longjing tea in Fuyang City is usually produced using materials picked from tea varieties Longjing-43,Jiukeng and Wuniuzao.Chemical composition is important indicator for identifying quality and authenticity.Longjing tea samples were collected from tea gardens of tea varieties Longjing-43,Jiukeng and Wuniuzao were detected.It showed that chemical composition of tea samples prepared using the three varieties were quite similar.However,level of gallic acid decreased with picking time except for Wuniuzao,and caffeine and total catechins increased with increase in altitude.
2013年04期 v.39 264-266页 [查看摘要][在线阅读][下载 174K] [下载次数：43 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - K Mudith Mewan;I Sarath B Abeysinghe;
For tea,which is predominantly out-breeding woody perennial,genetic improvement through conventional approaches is relatively ineffective,slow and costly.As a potential tool to enhance the process,Tea Research Institute of Sri Lanka(TRISL) has integrated molecular biology to supplement the conventional program and is in progress.To date,a considerable progress has been achieved in the key areas such as genetic characterization and estimation of genetic diversity,isolation and characterization of EST and genomic SSRs,construction of SSR primers,construction of genetic maps and marker assisted selection and application of genomic approaches to understand the role of secondary metabolites disease resistance in tea and in this paper,a summarized version of above studies is presented.
2013年04期 v.39 267-278页 [查看摘要][在线阅读][下载 297K] [下载次数：44 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Lei Tang;Zheng-zhong Jiang;Jie-Ru Zhang;Chao-Ling Wei;
The plant-specific NAC(NAM,ATAF1 /2,CUC2) transcription factors play important roles in stess responses and devlopment in plants,but little was known about NACs in tea plants(Camellia sinensis).In this study,a fulllength cDNA sequence(CsNAC) was isolated by suppressive subtractive hybridization(SSH) in Ectropic oblique feeding-induced tea plants.Gene sequence analysis showed that the putative protein of CsNAC contained a conserved NAC domain,which is the typical characteristic of NAC transcription factors.qRT-PCR analysis revealed that CsNAC was suppressed by Ectropis oblique feeding and mechanical damage.Treatment of defence-related homones methyl jasmonate(MeJA) decreased the transcript abudance of CsNAC and salicylic acid(SA) could induce the expression of CsNAC.The transcript levels of CsNAC was down-regulated after applying abscisic acid(ABA) and the expression patterns of CsNAC were different by drought or cold stress.Subcellular localization analysis revealed that CsNAC protein was localized in the nucleus.These results suggested that CsNAC may play a role in defense against insects and adaptation to abiotic stresses.
2013年04期 v.39 279-286页 [查看摘要][在线阅读][下载 3484K] [下载次数：44 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Ya-Ping Yang;Yue-Rong Liang;Xin-Qiang Zheng;
Long-term fertility cycle,low self-compatibility and short flowering period limited the tea breeding by conventional method.It is necessary to apply biotechnology,especially genetic transformation method,to obtain new mutants and to accelerate tea breeding.This paper reviews the status and progress in genetic transformation and related influencing factors.It has been noticed that tea genetic transformation has advantages in getting useful target mutants.The genetic transformation by Agrobacterium-mediated and gene gun methods are usually used.However,further research should be focused on improvement of plant regeneration.
2013年04期 v.39 287-293页 [查看摘要][在线阅读][下载 236K] [下载次数：61 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Fei-long Cui;Qing Wei;Ling-Yun Zhang;
In the study,the volatile compounds in two Camellia chrysantha(Hu) Tuyama species were extracted and analysed by simultaneous steam distillation and extraction(SDE) and gas chromatography mass spectrometry(GCMS),respectively.The relative contents of the chemical constituents in the volatile components were quantified by peak area normalization and NIST database.A total of 60 volatile components were identified,45 for Camellia nitidissima and 26 for Camellia euphlebia.Aldehydes and acids were the most dominant volatiles in Camellia nitidissima,but for Camellia euphlebia there were hydrocarbons and ketones.Hexanoic acid,4-(2,6,6-trimethyl-1-cyclohexenyl)-3-buten-2-one,cis-2-decenal,4-[2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl]-3-buten-2-one,phenylacetaldehyde,eicosane,alpha-ionone,geranylacetone 2,6-di-tert-butyl-4-methylphenol,7,9-di-tertbutyl-1-oxaspiro[4,5]deca-6,9-diene-2,8-dioi and tetradecanal were both in two Camellia chrysantha(Hu)Tuyama species.
2013年04期 v.39 294-298页 [查看摘要][在线阅读][下载 588K] [下载次数：37 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - You-Jian Su;Wan-You Liao;Ye-Jun Wang;Yong-Li Zhang;Yi Luo;Shan-Guo Hu;
Effects of tannic acid on active aluminum species distribution in different pH tea soils in Yunnan and Jiangxi tea gardens were studied by field observation and laboratory analysis.There were 4 species of active aluminum in the tea soil,i.e.,exchangeable aluminum Al3 +,unimer hydroxyl aluminum Al(OH)2 +Al(OH)+2,acid-soluble aluminum Al(OH)03and humic-acid aluminum Al-HA.Experimental results showed that tannic acid at levels 0 ~0.4 mmol/kg and 0 ~ 2.0 mmol/kg,with the rising of soil pH value,the content of exchangeable aluminum decreased significantly,hydroxyl aluminum,acid-soluble aluminum and humic-acid aluminum were increased gently.When the concentration of tannic acid increased to above 2.0 mmol/kg,the inhibition of higher concentration of tannic acid on content of active aluminum was strengthened with the rising of soil pH value and variation law of 20 ~ 40 cm soil layer was similar to 0 ~ 20cm soil layer.Generally speaking,the content of active aluminum in upper layer of soil were more than subsoil and total content of active aluminum in Yunnan tea soils were higher than Jiangxi tea soils.The correlation analysis showed that the soil pH were positively correlated with hydroxyl aluminum,humic-acid aluminum,pHBC(r = 0.796,0.960,0.852;p < 0.01,0.01,0.01) in 0 ~ 20cm soil layer.pHBC were significant negative correlated with exchangeable aluminum(r =- 904,p < 0.01),hydroxyl aluminum(r =- 645,p < 0.05),and with humic-acid aluminum have a positive correlation,correlation coefficient was0.795(P < 0.05).Meanwhile,the tannic acid addition concentration were 0 ~ 0.4 mmol/kg soils pH were increased significantly,while samples attains a peak pH value afterwards decrease continuously,the relationship between the pH and the concentration of tannic acids accords with the equation:Y pH=- 0.04C DN+3.82(R2= 0.95,P < 0.01).When the concentration of tannic acid up to about 8.0 ~ 12.0 mmol/kg,soil pH keep unchanged.Therefore,we can clearly draw that effects of tannic acid on active aluminum content of the inflection point is not the same in different region of tea garden soil.Low concentration tannic acid can improve the soil content of various forms of aluminum,but with the increase in the amount of tannic acid,the various forms of aluminum content are inhibited.With the soil pH increased,high concentrations tannic acid on the inhibition of the release of active aluminum increased.pH and tannic acid on the total amount of active aluminum garden soil was mutual weakening effect relationship.
2013年04期 v.39 299-307页 [查看摘要][在线阅读][下载 3493K] [下载次数：42 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Christiane Felfe;Matthias Schemainda;Susanne Baldermann;Naoharu Watanabe;Peter Fleischmann;
Carotenoid cleavage enzymes isolated from Japanese Camellia sinensis leaves(cultivar Yabukita) were used for investigating the structural patterns of carotenoid cleavage enzymes.Fresh tea leaves were used for the isolation of active enzymes and purified to single band stage in SDS PAGE gels after isoelectric focusing.The specific activity of the carotenoid cleavage enzymes was tested and the active fractions selected for further analysis.The sugar content and the amount of phosphate present in the purified enzymes were elucidated by the following methods:Phosphates were detected by phosphatase assays,fluorescence marker kits and ammoniumheptamolybdate complex measurements after incineration of the samples.Sugars were detected in gels using PAS reagent(periodide acid /Schiff reagent) staining and by GC-MS after hydrolysation of the proteins with trifluoric acid.Phosphorylations as well as glycosylations of the samples could be detected in all cases,thus giving evidence for an increasing phosphorylation level of proteins in Camellia sinensis from spring(1.84 g/mg) to autumn(2.39 g/mg) as well as the presence of at least four different sugars(arabinose,xylose,galactose and ribose).These secondary modifications of the carotenoid cleavage enzymes and their dependency on the harvesting season may well correspond to the changes on the functional level which were detected between spring(Michaelis Constant(K m) =9.45 mol/l) and autumn(K m= 17.16 mol/l) harvests.
2013年04期 v.39 308-316页 [查看摘要][在线阅读][下载 936K] [下载次数：31 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Yue-Rong Liang;Qing-Sheng Li;Xin-Qiang Zheng;
Tea seed is a byproduct in tea production and also a source of nutritional and bioactive compounds.There have been studies showing that extracts of tea seeds offered many physiological functions including anti-inflammatory,anti-oxidant,anti-tumor,anti-obesity,hepatoprotective and gastroprotective effects.The tea seed oil is also an acceptable biodiesel and the saponin-rich tea seed meal can be used as vermicide to expel earthworms from the soil of golf courses and sports fields.The bioactive functions of tea seed extracts and their potential uses in agricultural and industrial sectors were reviewed in the present paper.
2013年04期 v.39 317-320页 [查看摘要][在线阅读][下载 203K] [下载次数：46 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Sung-Hee Choi;Hye-Jin Hwang;
In order to change for the good flavor in green tea of middle or low grade,roast naked barley(miner ingredient) was added to it.To make tea having functional property,mixed roast naked barley-green tea with one medicinal herb(MH,miner ingredient).This study was performed to investigate the effect of drinking extracts of naked barley- MH- green tea(A group) and adlay- Angelica gigas Nakai- green tea(B group) on the body weights of rats,and volatile flavor components of best effective extract on weight reduction.Forty-eight male Sprague-Dawley rats divided into six groups were fed five different green tea extracts for 8 weeks.The result obtained in the experiment indicated that the change of body weights of rats was affected by A group,B group and others.A group showed highest reduction rate of body weights(36.40%).Reduction rate of body weights on the B group(10.10%) was much lower than A group(36.40%).Aroma compounds were extracted by the SDE method.The concentrated aroma extracts were analyzed and identified by GC and GC-MS.The main aroma components of the green tea blended with naked barley and MH were 12 pyrazines having roasty note,methyl butanals having sweet note,hexanal having briskness greenish note,and nerolidol and β-ionone having floral note.
2013年04期 v.39 321-324页 [查看摘要][在线阅读][下载 284K] [下载次数：19 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Liang-Peng Lin;Da Sun;Yue-Fei Wang;Da-Wei Li;Shi-Kang Zhang;Yue-Jin Zhu;Pu-Ming He;
Tea polyphenols is a natural antioxidant with a variety of biological activity.However,the weak liposolubility and low bioavailability limit their application.As a result,structural modification of tea polyphenols comes into being.The prepared liposoluble tea polyphenols was suggested as a good candidate antioxidant for edible-oil and fats products.But,safety studies on liposoluble tea polyphenols are limited.The objective of the present study was conducted to synthesize liposoluble tea polyphenols and evaluate its toxicity in Sprague-Dawley rats on oral administration at dietary levels of 1,2 and 4% for 30 days.There were no adverse effects on general condition,growth,food intake,feed conversion efficiency,haematology parameters,clinical chemistry values and organ weights.High-dose males exhibited a higher haemoglobin concentration and a lower alanine aminotransferase levels,and high-dose females showed a lower albumin and globulin levels.These slight changes were considered of no toxicological significance.Necropsy and histopathology findings revealed no treatment-related changes in any of the organs.Thus,the results allowed us to conclude that the liposoluble tea polyphenols properly utilized in the oral administration could be devoid of any toxic risk.
2013年04期 v.39 325-332页 [查看摘要][在线阅读][下载 599K] [下载次数：41 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Jong-Bang Eun;Anggi Hapsari;Bipin Vidya;
Physicochemical properties of green tea seed oil including cold test,color,flash point,gravity,refraction index,moisture content,acid value,iodine value,unsaponifiable matter and saponification value were investigated.Fatty acid composition and catechin content of the oil was determined by GC and HPLC analysis.The oil is stable at low temperature.High flash point(267.8 ± 5.1℃) showed the high thermal stability of green tea seed oil as well,which support for suitability to use as cooking oil.Specific gravity and refraction index of green tea seed oil was found as 0.913 and 1.4679,respectively.Color of the oil was measured as 99.7 ± 0.2 for lightness,1.9 ± 0.1 for greenness and 6.6 ± 0.1 for yellowness.Acid value(KOH mg/ml),iodine value,unsaponifiable matter(%) and saponification value of green tea seed oil were 0.21,104.1,0.11 and 215,respectively.Fatty acids compositions of green tea seed oil was found to be dominated by oleic acid(81.3%) and presence of minor amount of linoleic acid(4.8%),palmitic acid(4.6%),palmitoleic acid(3.3%),linolenic acid(3.2%) and stearic acid(1.0%).The presence of antioxidative compounds such as(-)-epicatechingallate(207.2 ± 0.2 g /g) and(-)-epigallocatechin gallate(99.5 ± 0.6 g/g) in the oil could enhance its shelf life during storage.
2013年04期 v.39 333-337页 [查看摘要][在线阅读][下载 212K] [下载次数：80 ] |[网刊下载次数：0 ] |[引用频次：3 ] |[阅读次数：0 ] - Sooyoung Kang;Xin-Qiang Zheng;Yue-Rong Liang;
Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their evaluations were reviewed in the present paper.The astringency arises from the interaction of salivary proteins with polyphenols which depends on the structure of both the polyphenols and the proteins.Bitter and astringent compounds in tea include phenolic acids,catechins and their oxidized products,flavonol glycosides and proanthocyanidins.There are many factors influencing on astringency and bitterness including the interaction between taste substances,repeated ingestion,saliva flow and its composition and acidity.Sensory assessment and instrumental evaluation were used in the evaluation of astringency.
2013年04期 v.39 338-343页 [查看摘要][在线阅读][下载 227K] [下载次数：124 ] |[网刊下载次数：0 ] |[引用频次：9 ] |[阅读次数：0 ] - Yue Zhao;Yue-Rong Liang;Xin-Qiang Zheng;
Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspartic acid.Trace of umami taste components adenosine monophosphate(AMP) and guanosine monophosphate(GMP) were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT(dose over threshold) is an important indicator evaluating its contribution to umami taste.
2013年04期 v.39 344-348页 [查看摘要][在线阅读][下载 246K] [下载次数：67 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Hai-Hua Zhang;Chun-Yuan Zhang;Shi-Kang Zhang;Yun-Yun Huang;Yue-Jin Zhu;
Tea Polysaccharides(TPS) has been acknowledged of one of the most important components with various bioactivities in tea.The extraction of TPS from wide tea sources was the previous and determinant work before further studies done.While the extraction procedures of TPS would be different due to the later utilization.In this work,the extraction conditions of TPS were previously optimized by respond surface methodology.A quadric model was obtained as Y = 3.16 + 0.31X1- 0.55X2- 0.47X3- 0.034X1X2+ 0.022X1X3- 0.041X2X3- 0.90X12-0.40X22- 0.73X32.The model was tested and proved through the ANOVA with F-value and p-value.Furthermore,the optimal condition was achieved as extraction temperature of 82℃,extraction time of 106 min and ratio of water to material of 33∶ 1(mL/g),meanwhile the highest yield of TPS showed 3.39% ± 0.08%.The crude TPS was later refined to be of purity of 81.3%.The refined TPS was incorporated with starch as to state the role of TPS in the starch retrogradation of starch-based food.The results showed that TPS-wheat starch mixture has a relatively low degree of retrogradation,which indicated that TPS has a delayed or resistant effect on wheat starch retrogradation.This work may provide a practical evidence for the promising starch-based food incorporated tea.
2013年04期 v.39 349-355页 [查看摘要][在线阅读][下载 1133K] [下载次数：73 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Hong-Chun Cui;Jian-Yong Zhang;Ji-Zhong Yu;Xu-Xia Zheng;Cun Ao;Yu-Xiao Mao;
The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes(rotary drumfiring,microwave,steam-blasting),rolling process(weight of rolling,gently press rolling and traditional rolling),drying process(stove drying,roasting dehydration,baked fried drying) were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.
2013年04期 v.39 356-361页 [查看摘要][在线阅读][下载 1027K] [下载次数：129 ] |[网刊下载次数：0 ] |[引用频次：9 ] |[阅读次数：0 ] - Hui-Jing Xu;Ying Wu;Qing Wei;Fei-Long Cui;Jing Zhu;Ling-Yun Zhang;
Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing(drying) process,the volatiles of tea samples were extracted and analyzed.Characteristic volatile compounds in Jinmudan Oolong tea were nerolidol,α-farnesene,linolenic acid,palmitic acid,indole,phenylacetaldehyde,cisjasmone,β-phenylethanol,etc.The content of nerolidol was the highest in four tested samples.The composition of the volatile compounds in microwave drying sample was simple,but its concentration was high,in which the main volatile compounds were alcohols and esters.The processing with combination of traditional drying craft and modern aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.
2013年04期 v.39 362-369页 [查看摘要][在线阅读][下载 1100K] [下载次数：49 ] |[网刊下载次数：0 ] |[引用频次：3 ] |[阅读次数：0 ] - Anggi Hayu Hapsari;Sung-Hee Lee;Jong-Bang Eun;
Adding green tea extract to rice bran oil was expected to improve its oxidative stability,so this study was conducted to investigate oxidative stability of green tea extract-enriched rice bran oil(RBOG) during storage at 60℃ for 15 days compared to rice bran oil(RBO),olive(OL),canola(CN),and grape-seed oil(GS).Acid values did not increase during storage,and the highest value was found for OL.The peroxide values of RBOG,RBO,CN,OL,and GS increased for up to 15 days.The highest average rate constant for the change in peroxide value was found for RBO(0.282).TBARS increased continually during storage of RBOG,RBO,CN,and OL;however,the value increased for up to 9 days and then decreased for GS.The highest average rate constant of change in TBARS was found for CN.Overall,the results suggest that green tea extract improves oxidative stability of rice bran oil.
2013年04期 v.39 370-375页 [查看摘要][在线阅读][下载 634K] [下载次数：30 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Hong-Qian Ruan;Gang Chen;Xi Zhang;Xiao-Yuan Qu;Hong-Lin Liu;Hua-Rong Tong;
A central composite design(CCD),with three variables and three levels,was used to optimize withering and fermentation processing during manufacture of Congou black tea of Sichuan.The three independent variables were withering time,fermentation time and fermentation temperature.Each factor was set by three levels.The responses were predicted by analysis of the regression equation.In the study,the models of regression equation were significant by the analysis of variance(ANOVA).The second-order response surface figures were showed that interaction term is correlated with the response.Optimal process parameters for the maximum of TF and TR formation were obtained at withering time of 12 hours,fermentation time of 2 hours,and fermentation temperature of 30℃.The predictions of TF and TR formation were 0.52% and 3.98%.The results obtained in this study showed that the CCD and Response Surface Methodology(RSM) could be an effective tool to optimize the process parameters of Congou black tea manufacture.
2013年04期 v.39 376-380页 [查看摘要][在线阅读][下载 664K] [下载次数：66 ] |[网刊下载次数：0 ] |[引用频次：3 ] |[阅读次数：0 ] - De-Song Tang;Cun Ao;Shu-Ying Gong;Ying-Bin Zhang;Zhi-Lei Gu;
Electronic nose has been applied in analysis of food products by monitoring their flavours.But it gives an overall response to a mixture of volatile components.In this work,multianalysis and chemometrics technique were employed to analyse the E-nose and GC-MS data of Longjing tea produced in different locations in Zhejiang province,China.A good discrimination of Longjing tea samples was obtained by E-nose according to the producing area,and a total of 38 compounds were commonly identified from the GC-MS data.Each individual volatile component was related to E-nose response using PLSR and the significance of each component was evaluated by the coefficient R2.Results indicated that isoamyl isovalerate,cis-3-hexenyl hexanoate,cadinene,phenylethylalcohol and linalool played an important role in response on E-nose sensors.It was possible to give a complementary information concerning the individual chemicals interacts with the sensors of E-nose instead of the total volatile components.
2013年04期 v.39 381-387页 [查看摘要][在线阅读][下载 929K] [下载次数：49 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - Meng Shi;Hui-Shi Wu;Yue-Long Liang;
This paper summarized the quantitative analysis methods of tea saponin,including gravimetry,colorimetry,fluorescence spectrophotometry,thin layer scanning and HPLC method.Through the summary of quantitative analysis methods,this paper tried to compare different quantitative determination methods so as to provide a guidance to establish the standard quantitative analysis method of tea saponin from various sources.
2013年04期 v.39 388-393页 [查看摘要][在线阅读][下载 230K] [下载次数：121 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - De-Song Tang;Hui-Ling Liang;
Stability of tea catechins and the antioxidant properties of green tea extracts as affected by boiling-treatment from 1 to 5h were studied.Green tea catechins were partially epimerized from epi-form to nonepi-form under boiling-treatment.Total phenolic compounds of the samples under the boiling-treatment for 1 to 4h showed the same statistically significant(P > 0.05) comparing with the untreated samples and there was no significant reduction(P > 0.05) of total catechins when the green tea extracts were boiling-treated for 1h.There were no significant(P > 0.05) reduction of the antioxidant capacity when the samples were boiling-treated for 1h,no significant(P> 0.05) reduction of the scavenging ability against DPPH and O-·2when treated for 2h,and no difference on scavenging ability against OH when treated even for 5h.The results indicated that boiling-treatment for 1h had limited effect on total catehins and phenols content in green tea extracts.Green tea extracts still remained excellent in antioxidant properties and free radical scavenging activity after boiling-treated for 1 h.
2013年04期 v.39 394-400页 [查看摘要][在线阅读][下载 250K] [下载次数：68 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - Qing Wei;Ying Wu;Fei-Long Cui;Jing Zhu;Hui-Jing Xu;Ling-Yun Zhang;
In this study,the volatile compounds in four kinds of Jinmudan Oolong tea were extracted and analyzed by simultaneous steam distillation and extraction(SDE) and gas chromatography-mass spectrometry(GC-MS),respectively.The relative contents of the chemical constituents in the volatile components were quantified by peak area normalization and NIST database.A total of 93 volatile components were identified,46 for sample 1,56 for sample 2,45 for sample 3 and 30 for sample 4.Alcohols and esters were the most abundant volatiles in Jinmudan Oolong tea.Palmitic acid,nerolidol,2-phenylethanol,phytol,cis-5-ethenyltetrahydro-.α,α-5-trimethyl-2-furanmethanol,2,2,6-trimethyl-6-ethenyltetrahydro-2h-pyran-3-ol,a-farnesene,eicosane,hexadecane,indole,β-phenethyl hexanoate,β-phenethyl hexanoate,methyl palmitate,benzoic acid,2-phenylethyl ester,tetrahydro-6-(cis-2-pentenyl)-2h-pyran-2-one and cis-jasmone were in all of the samples.Nerolidol was shown to be the aroma components with the highest content in Jinmudan Oolong tea,which accounted for 26.61%,36.89%,36.89%and 36.89%.
2013年04期 v.39 401-405页 [查看摘要][在线阅读][下载 294K] [下载次数：22 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Hai-Bo Pan;Ling Hou;Guo-Liang Jie;You-Ying Tu;Yuan-Yuan Wu;
Superfine green tea powder is a new kind of tea product that can be eaten directly.It provided most of the benefits of whole green tea leaves,with all of the bioactive ingredients.This paper highlighted the characteristics and health benefits of superfine green tea powder,and its applications in food industry.
2013年04期 v.39 406-411页 [查看摘要][在线阅读][下载 237K] [下载次数：112 ] |[网刊下载次数：0 ] |[引用频次：5 ] |[阅读次数：0 ] - Jing Zhu;Hui-Jing Xu;Ying Wu;Fei-Long Cui;Ling-Yun Zhang;
This paper reported the effect of oolong tea processing procedure of turn-over on quality of the Jinmudan Oolong tea,including taste components and volatile compounds.The content of the water extractable solids was gradually increased,but the content of amino acid decreased and then increased,and the content of the soluble sugar and tea polyphenols increased after the first turn-over processing.The major volatiles of the three tested Jinmudan Oolong tea samples were nerolidolcistrans,α-farnesene,palmitic acid,indole and 9,12,15-octadecatrienoicacid and methyl ester.The sensory evaluation results showed that an appropriate increase in the number of turn-over was helpful to quality of the Jinmudan Oolong tea.
2013年04期 v.39 412-419页 [查看摘要][在线阅读][下载 453K] [下载次数：44 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - Zhen Wang;Qing-Sheng Li;Juan-Zhen Ni;Ci-Jie Hu;Jian-Liang Lu;
Since caffeine possesses some well-unknown adverse effects,many attempts have been conducted to remove it from tea products,including selective extraction with different solvents,enzymatic degradation and inhibition the caffeine synthesis pathway.Reports showed that caffeine can be safely and efficiently removed from fresh tea leaves by hot water blanching,however this approach is not suitable for treating the rolled or dried leaves because of the unavoidable loss of catechins.Although microwave-enhanced vacuum ice water extraction can be used for decaffeination of dried tea,time consumption seems to be the main shortage of this method.Liquefied dimethyl ether might be used as another alternative solvent for selective extraction of caffeine from tea products because of its low toxicity and residum,but its decaffeination efficiency needs to be verified furthermore.It has been proved that supercritical carbon dioxide extraction is an effective approach for removing caffeine from different types of tea products,while the application of the technique is always limited as its expensive equipments and high running costs.Decaffeination with microbe incubation or enzymatic digestion is highly hopeful since many studies showed that some microorganisms can degrade the caffeine through induced demethylase and oxidase under gentle condition in some model systems,unfortunately,this approach is far away from application since security and quality of the decaffeinated products are rarely concerned.Low-caffeine tea products can be easily produced through normal manufacture by using the leaves harvested from some low-caffeine cultivars which are derived through genetic modification or conventional breeding,but these germplasms are very limited.
2013年04期 v.39 420-426页 [查看摘要][在线阅读][下载 233K] [下载次数：71 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Wen-Yun Shao;Yue-Rong Liang;Xin-Qiang Zheng;
Green tea extract(GTE) is a rich source of tea catechins with antioxidative,anticarcinogenic and antiarteriosclerotic activities and it has been applied in food such as bakery products to provide health benefits and extend the shelf life.This review outlines the stability of green tea catechins during baking process of bakery products supplemented with GTE and the effects of GTE on the functional properties,sensory properties,physical characteristics and Maillard reaction of bakery products.
2013年04期 v.39 427-434页 [查看摘要][在线阅读][下载 256K] [下载次数：43 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Qing Meng;Guo-Liang Jie;Guang-Wei Wang;You-Ying Tu;
The recent research achievements about the mechanisms of beneficial health effects of tea polyphenols and the epidemiological investigation on anti-cancer,anti-cardiovascular diseases,and anti-obesity through tea consumption were reviewed.It is proved that reactive oxygen species is the main reason to induce cell mutation,DNA damage,obesity,high blood pressure and many kinds of cancers.Tea catechins and theaflavins have excellent bioactivity on scavenging ROS due to their characteristic structure feature of phenolic hydroxyl group,which means drinking tea could prevent diseases.Epidemidogical investigations also showed that tea consumption could reduce the risk of lung cancer,gastric cancer,bladder cancer,and so on.However,the frequency of tea drinking or tea consumption amounts significantly affected the prevention efficiency.The epidemiologic investigations also find that drink green tea,especial black tea is useful to modify the cardiovascular diseases.In vivo and vitro tests showed that tea supplement could moderate the metabolism of blood lipid and prevent obesity.These indicated that tea and tea extracts might reduce the risk of many diseases.
2013年04期 v.39 435-441页 [查看摘要][在线阅读][下载 355K] [下载次数：86 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Xing-Hai Zhang;Fei Que;Jin-Wei Xu;Pei-Li Yu;You-Ying Tu;
Polysaccharide production from tea flower(TFPS) was carried out using supercritical fluid extraction(SFE).Response surface methodology(RSM),based on a five level,four variable small central composite design,was employed to obtain the best possible combination of extraction time,pressure,temperature and ethanol content of modifier for maximum production.The optimum conditions were as follows:extraction time of 170 min,pressure of45 MPa,temperature of 75 ℃,and 50% aqueous ethanol solution as modifier.Under these conditions,the experimental yield was 6.56 ± 0.37%,which was similar to the value predicted by the model.Monosaccharide composition of TFPS was fucose,rhamnose,arabinose,xylose,galactose,glucose,mannose,fructose,ribose,galacturonic acid and glucuronic acid in a molar percent of 31.69,0.21,0.49,1.29,35.82,0.97,1.63,18.34,7.88,1.06 and 0.63.Compared to other extraction methods,SFE could achieve higher yield and gain more types of monosaccharide.
2013年04期 v.39 442-451页 [查看摘要][在线阅读][下载 2100K] [下载次数：92 ] |[网刊下载次数：0 ] |[引用频次：9 ] |[阅读次数：0 ] - Younghwan Shin;Yue-Rong Liang;
Tea is one of the most widely consumed beverages in the world,among which green tea is most common in China and Korea.Green tea constituents possess a great value to human health wherein lots of clinical studies and investigations were conducted by researchers and experts.However,there are still increasing demands and interest on the health properties of green tea,especially its effects on mental state of human brains.Based on the collated clinical studies,green tea was used to improve mental alertness and thinking.Thus,higher consumption of green tea was associated with a lower prevalence of cognitive impairment.This review summarizes the effects of drinking green tea on the mental state of human brains.Green tea contains a unique set of L-theanine and epigallocatechin gallate(EGCG) that possess biological activities in antioxidant,anti-memory loss,and antiproliferative assays potentially relevant to the prevention and treatment of various forms of brain damage.Theanine in green tea may play a role in reducing stress.The use of highly innovative method of reading and mental behavior of the human brain's response with the intake of green tea thru neuroimaging was also covered in this review.
2013年04期 v.39 452-457页 [查看摘要][在线阅读][下载 864K] [下载次数：45 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Xin Mei;Xiang-Xiang Jin;Wen Tang;You-Ying Tu;
Bifenthrin(BF) is an important type I synthetic fluorinated pyrethroid insecticide and acaricide.Previous investigations have indicated that the metabolisms of BF in human cells were through oxidative processes,and cytotoxicity was induced by the oxidative stress.In this study,the protective effects of EGCG,which is a major individual of green tea polyphenols,on the human embryonic lung fibroblast cell line HFL-I exposed to BF were investigated.The results showed that BF could induce oxidative stress leading to cytotoxicity in HFL-I cells.The pretreatment of EGCG at low concentrations significantly recovered the cell viability and morphology,inhibited excess generation of ROS,enhanced antioxidant enzyme activities and avoided loss of mitochondrial membrane potential.The results suggested that EGCG might eliminate the BF-induced damage in HFL-I cells.
2013年04期 v.39 458-465页 [查看摘要][在线阅读][下载 1098K] [下载次数：44 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Eun-Hye Kim;Yue-Rong Liang;Jian-Liang Lu;Guang-Wei Wang;Zhen-Chun Chen;Yuan-Yuan Wu;You-Ying Tu;
To brew tea correctly is very important to absorb the tea nutrition for people.The dynamic changes of the main compositions in brewing Pu'erh tea processing with different conditions were studied.Three different temperatures and eight times were designed to study the effects on the tea infusion quality.The index t0.5min(50%concentration of compounds in tea infusion) was used to evaluate the extract speed of compound in this experiment.The results showed that caffeine solubility speed at 80℃ was the highest to compare with tea polyphenols,amino acid,caffeine,soluble sugar,theaflavins and theabrownine,t0.5min of caffeine was 4.8 min,amino acid 10.3min was the second,the third one was tea polyphenols,soluble sugar was the lowest.We also found in different infusion temperature the t0.5min of compounds was distinguishing.With increasing the temperature all t0.5min of six compounds were shorter.However,the change regulations of t0.5min for all compounds in 90℃ and 100℃ were similar to in 80℃.Total quality score(TQS) were applied to evaluate the quality of tea infusion.The results found the TQS score of infusion was higher with the temperature rising,and the temperature to brew best quality infusion was 100℃ for 4-5min.According to the multiple regression analysis between sensory assessments and chemical components of Pu'erh tea we suggested the TQS was mainly affected by theaflavins,amino acid,soluble sugar and theabrowine four factors in 100℃.
2013年04期 v.39 466-468页 [查看摘要][在线阅读][下载 189K] [下载次数：59 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - Quan Gan;Ci-Jie Hu;Jian-Liang Lu;
Theanine is an important component affecting tea quality and it has many health benefits for human being.Chemical synthesis of theanine had high productivity,but its application needed efficient raceme resolution technique.Although only L-theanine will be synthesized through exogenous/endogenous enzymes or microbe fermentation,low yield is the main shortage of this technique.Extraction of theanine from tea leaves is a conventional and efficient preparation technique,and highly purified theanine can be achieved when extraction and separation procedures are suitable.
2013年04期 v.39 469-477页 [查看摘要][在线阅读][下载 266K] [下载次数：36 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Tu YF;Yang XF;Liang HL;Shi HG;Zhu YJ;Tan R;Kong JH;
First order interaction of antioxidant capability of epicatechin was investigated in vitro by methods of response surface and central composite general rotary design.The results indicated that based on molar concentration,the ability to scavenge free radicals were in the order:ECG > EC > EGCG > ECG × EGCG > EGC.This suggests that the antioxidant ability of individual catechin had positively interacted effects under physiological condition.The free radical scavenging ability changed during tea processing.As compared with the fresh tea leaves,the leaves after indoor-spreading and Yao-Qing had a higher IC50of for DPPH free radical scavenge,being increased by 11.01%.It is deduced that the process technology of indoor-spreading might improve the quality of manufactured green tea.
2013年04期 v.39 478-485页 [查看摘要][在线阅读][下载 535K] [下载次数：31 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Deng L;Xiang LP;Liang YR;
Aftertaste is a taste perceiption after a food or beverage is either swallowed or spat out.The primary taste processing area located in the insula was considered to be involved in aftertaste perception.The changes in chemical compositions lead to the changes in aftertaste of tea.Tea fermentation,in which tea catechins are transformed into thearubigins,lead to a strong,distinctive flavor but a plain aftertaste.Theanine has a sweet taste,with little or no aftertaste.The bitter aftertaste of transglucosylated steviosides was reduced when they were converted through transglucosylation of stevioside by α-amylase.Characteristics of aftertaste include quality,intensity,and duration.Foods that have lingering aftertastes typically have long sensation durations.A surface plasmon resonance(SPR) system immobilized β-cyclodextrin indicated larger responses for the gallate-type catechins in comparison to the non-gallate-type catechins.The β-cyclodextrin/SPR system can sense the bitterastringent taste intensity of the green tea.The SPR system detected the stability of the complex between the gallatetype catechins and β-cyclodextrin,which can be interpreted as the aftertaste produced in humans by the gallatetype catechins.
2013年04期 v.39 486-490页 [查看摘要][在线阅读][下载 219K] [下载次数：22 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Qian XD;Wang XG;Zhong FY;
Shengzhou is a major tea producing county in China and the major tea produced in Shengzhou is Yuexiang Longjing tea.Environment and tea cultivar are two important factors influencing tea quality.Chemical composition of tea samples prepared using materials from cultivars ‘Zhenong-117'and ‘Baiye-1'were investigated.It showed that concentrations of total amino acids and catechins were more than 4.4% and 129 mg/g respectively,suggesting that Yuexiang Longjing had a good quality potential.
2013年04期 v.39 491-492页 [查看摘要][在线阅读][下载 177K] [下载次数：23 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Xin-Qing Xu;
Tea is a large part of modern Australian culture with its British origins.Australians drink tea and have afternoon tea and morning tea much the way the British do.Tea was introduced to Australia through colonisation by the British.In fact,tea was aboard the First Fleet in 1788.Tea was the staple drink and considered a necessity,even when other items were scarce.Much of the time tea drinking is not the delicate,refined cultural expression that the rest of the world imagines-like a more formal tea ceremony.Tea is usually black tea served with milk with or without sugar.Strong tea served with lots of milk and often two teaspoons of sugar.Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs.For most people,a cup(or commonly a mug) of tea is something drink very often.
2013年04期 v.39 493-494页 [查看摘要][在线阅读][下载 176K] [下载次数：212 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Yang-Seok Yoo;
The tea culture of royal court has a special significance as it represents the culture of the nation.The tea culture of Korean royal court has been described in various historical documents including the Memorabilia of Three Kingdoms,the History of Goryeo,and the Chronology of Joseon Dynasty.These historical documents indicate an increasing sophistication of royal court tea culture as the use of tea became expanded through the periods of Three Kingdoms,Goryeo Kingdom and Joseon Dynasty.The tea was offered during ancestral and religious rituals;served as ceremonial drinks;and offered to guests in ceremonial manners.The procedures of these tea ceremonies were ritualized and codified to properly reflect decorum and propriety of the royal court.This paper examines historical references of royal court tea culture of Korea over the periods of Three Kingdoms,Goryeo Kingdom and Joseon Dynasty.Findings from this paper can promote further research on the development of royal court tea culture in Asian countries.
2013年04期 v.39 495-499页 [查看摘要][在线阅读][下载 209K] [下载次数：245 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - Kaori Shishido;
Caihe Second Elementary School,a public school in Hangzhou city of Zhejiang province in China,has shown excellent performance at practicing tea art education for students as a part of after-school activities it encourages.In this paper,the author figured out significance of tea art in Chinese society by discussing " why elementary students learn Chinese tea art" through observation on tea art education at Caihe Second Elementary School and interview with persons involved.
2013年04期 v.39 500-503页 [查看摘要][在线阅读][下载 361K] [下载次数：78 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Zhi-Gen Huang;Danielle Hochstetter;
The essence of tea culture stems from the meeting of tea's inherent morality,its roots in nature,and human cultural activity.Because it is intertwined with traditional philosophy,Chinese tea culture is well-established and flourishing.The definitions and delineations of tea culture are varied,but any definition should reflect tea culture's relativity in space and time and human-centered nature,especially the spiritual needs of humans.
2013年04期 v.39 504-506页 [查看摘要][在线阅读][下载 188K] [下载次数：407 ] |[网刊下载次数：0 ] |[引用频次：2 ] |[阅读次数：0 ] - Zhao YH;Han YY;Shang AQ;Zhang XM;Wen J;Song YS;
In this paper,questionnaires about college tea culture and humanism spirit have been investigated in the undergraduates of Hebei Agricultural University in mountainous area of Northern China.After analyzing the survey results and the causes,the author made references and gave recommendations to the university students about the tea culture and humanism spirit cultivation.
2013年04期 v.39 507-514页 [查看摘要][在线阅读][下载 1553K] [下载次数：170 ] |[网刊下载次数：0 ] |[引用频次：1 ] |[阅读次数：0 ] - Li NN;Liang YR;Zheng XQ;
Tea plant absorbs from soil a large amount of fluorine(F) which is accumulated in leaf,resulting in elevated F concentration in tea.It is a controversial topic whether the fluoride in tea is associated with fluorosis.The research advances in F variation of various kinds of tea,factors influencing F level in tea and the associated health risk assessment were reviewed in the present paper.The F level in tea increases with the maturity of the tea leaf.Brick tea had a high F content because it was prepared using mature shoots and old tea leaves as raw material.Some low grade UK supermarket economy teas contained elevated F comparable to the Chinese brick tea.Tea F level is also affected by tea cultivar,soil condition,tea processing method and tea infusion preparation method.
2013年04期 v.39 515-518页 [查看摘要][在线阅读][下载 198K] [下载次数：38 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - Xin-Qing Xu;Xin-Qiang Zheng;
Tea consumption is a major source of flavanoids for a wide large population.Any physiological effects of tea,like antihypertension,could have a significant impact on population health.The effects of tea on blood pressure are less consistent.Results of population studies and long term controlled studies are consistent with a blood pressurelowering effect of tea.However,some of the short-term intervention trials,mainly in normotensive individuals,have not demonstrated significant blood pressure reduction with tea.The focus of this review is on the mounting evidence from human studies that tea can lower blood pressure.
2013年04期 v.39 519-523页 [查看摘要][在线阅读][下载 213K] [下载次数：34 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - YS Joung;
‘Tea culture'broadly includes‘providing tea',‘the tea ceremony',‘tea ritual',‘tea artistry'and‘tea party'.The concept of ‘Pungnyu'in Korea was proposed by Choi Chi-won(857 ~ 894?),who pointed out that"there is a profound truth‘Tao'in Korea,which was considered to be‘Pungnyu'or the beauty of elegance.The origin of‘Pungnyu'can be traced back to the history of hermits.‘Pungnyu'includes the teachings of Buddhism,Confucianism and Taoism.
2013年04期 v.39 524-527页 [查看摘要][在线阅读][下载 211K] [下载次数：72 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] - HC Lee;WS Jang;
The Da-bu of Hanjae Lee mok(1471-1498) is known as an original masterpiece,which is predominantly documented in Korean tea books.He had always spared no effort to put Confucianists' theories and thoughts into practice during his 28-year career.Da-bu tea magnificently reflected his concepts of Confucianism in conjunction with tea-drinking activities.The main contents of Da-bu have included written authors,tea species and production,landscape of tea cultivation,tea plants and leaves,ways of tea-drinking and three-grade tea,tea song of seven cups,5 merits and 6 moralities of tea,benefits of tea-drinking,tea comprehension,etc.According to the views of contents,tea of Hanjae Leemok is the only partner with which we can share life and it can also be beneficial to healthy diets.Not only does it have become part of our daily life,but also be a medicine for our physical and mental disease.He composed the tea song of seven cups,which sufficiently expressed a real practice of the pursued ideal state of Confucianism and Taoism.He also promoted a drinking tea for health enrichment of Confucianists.According to the analytical results of Da-bu,Hanjae's tea has recognizably become the personally real practice of Confucianism and state.He had reached the enlightenment for the state of birth and death.After consuming tea,his body and mind immediately changed to the state of joys and wonderland,and also he illustrated that this feeling is not a one-off state,it always comes out whenever drinking.Therefore,based on Hanjae Lee mok,tea drinking is not only the regiment for healthy benefits,but also it is a training method," Dado in My Heart",for individuals to train their mind,body,and morality.
2013年04期 v.39 528-531页 [查看摘要][在线阅读][下载 206K] [下载次数：33 ] |[网刊下载次数：0 ] |[引用频次：0 ] |[阅读次数：0 ] 下载本期数据