气相色谱-离子迁移谱技术在茶叶领域应用的研究进展

doi:10.13305/j.cnki.jts.2024.04.001

Abstract

Abstract: Tea is an important economic crop in traditional Chinese agriculture, with a long history and rich cultural connotation. The different parameters of tea origin, storage time and processing method determine the quality, nutritional value and market positioning. Known as a newly developed non-destructive testing technique, GC-IMS can analyze the volatile organic compounds (VOCs) of samples under normal pressure to characterize the differences between samples. This paper collected the existing literature data, reviewed the applications of GC-IMS technology in the study of kind differentiation, grade identification, origin identification, storage time determination and processing quality control of tea, and analyzed the current problems and future prospects of GC-IMS technology in the field of tea application, and provided theoretical reference for the flavor research, process optimization, quality analysis and quality monitoring of tea.

Key words: gas chromatography-ion mobility spectrometry, tea, volatile organic compounds, quality control

CLC Number:

GAN Fangyuan, LIU Zhenping, FU Bingsheng, LONG Daoqi, PANG Kejing, JIANG Rong. Research Progress on the Application of Gas Chromatography-ion Mobility Spectrometry in the Field of Tea[J]. Journal of Tea Science, 2024, 44(4): 565-574.

References

[1] Zeng L T, Zhou X C, Su X G, et al.Chinese oolong tea: an aromatic beverage produced under multiple stresses[J]. Trends in Food Science and Technology, 2020, 106: 242-253.
[2] Yan L, Pang L, Wang H, et al.Recognition of different Longjing fresh tea varieties using hyperspectral imaging technology and chemometrics[J]. Journal of Food Process Engineering, 2020, 43(4): e13378. doi: 10.1111/jfpe.13378.
[3] Roh E, Kim J E, Kwon J Y, et al.Molecular mechanisms of green tea polyphenols with protective effects against skin photoaging[J]. CRC Critical Reviews in Food Technology, 2017, 57(8): 1631-1637.
[4] Ho C T, Zheng X, Li S M.Tea aroma formation[J]. Food Science and Human Wellness, 2015, 4(1): 9-27.
[5] 张菲, 管曦, 朱荣军. 中国茶叶出口的影响因素与贸易效率——基于随机前沿引力模型的实证分析[J]. 茶叶科学, 2021, 41(3): 430-438.
Zhang F, Guan X, Zhu R J.The influencing factors and trade efficiency of China tea export: based on stochastic frontier gravity model[J]. Journal of Tea Science, 2021, 41(3): 430-438.
[6] 王近近, 袁海波, 邓余良, 等. 绿茶、乌龙茶、红茶贮藏过程中品质劣变机理及保鲜技术研究进展[J]. 食品与发酵工业, 2019, 45(3): 281-287.
Wang J J, Yuan H B, Deng Y L, et al.Research progress on quality deterioration mechanisms and preservative techniques of green tea, oolong tea, and black tea during storage[J]. Food and Fermentation Industries, 2019, 45(3): 281-287.
[7] 圣阳, 焦俊, 滕燕, 等. 基于卷积神经网络和近红外光谱的茶叶品种和等级鉴别[J]. 分析科学学报, 2022, 38(5): 552-560.
Sheng Y, Jiao J, Teng Y, et al.Identification of tea varieties and grades based on convolution neural network and near infrared spectroscopy[J]. Journal of Analytical Science, 2022, 38(5): 552-560.
[8] 舒心, 高彦祥. 茶叶挥发性成分提取及其香气特征分析研究进展[J]. 食品工业科技, 2022, 43(15): 469-480.
Shu X, Gao Y X.Research progress on extraction of volatile compounds and analysis of aroma characteristics in tea[J]. Science and Technology of Food Industry, 2022, 43(15): 469-480.
[9] 刘亚芹, 王辉, 黄建琴, 等. GC-IMS在绿茶挥发性物质定性分析中的应用[J]. 中国茶叶加工, 2020(1): 55-59.
Liu Y Q, Wang H, Hang J Q, et al.Application of GC-IMS in qualitative analysis of volatile compounds in green tea[J]. China Tea Processing, 2020(1): 55-59.
[10] 蔡海兰, 李琛, 杨普香. 基于近红外光谱技术的茶叶质量过程控制研究进展[J]. 蚕桑茶叶通讯, 2016(6): 18-22.
Cai H L, Li C, Yang P X.Research progress on tea quality control based on near-infrared spectroscopy technology[J]. Newsletter of Sericulture and Tea, 2016(6): 18-22.
[11] 任广鑫, 金珊珊, 李露青, 等. 近红外光谱技术在茶叶品控与装备创制领域的研究进展[J]. 茶叶科学, 2020, 40(6): 707-714.
Ren G X, Jin S S, Li L Q, et al.Research progress of near-infrared spectroscopy in tea quality control and equipment development[J]. Journal of Tea Science, 2020, 40(6): 707-714.
[12] Wang S Q, Chen H T, Sun B G.Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Food Chemistry, 2020, 315: 126158. doi: 10.1016/j.foodchem.2019.126158.
[13] Ren G X, Sun Y M, Li M H, et al.Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near-infrared spectroscopy and evolutionary algorithms[J]. Journal of the Science of Food and Agriculture, 2020, 100(10): 3950-3959.
[14] 卢雪松, 王聪, 彭毅秦, 等. 基于电子鼻与GC-MS分析不同脱皮方式对猕猴桃果汁香气成分的影响[J]. 美食研究, 2021, 38(3): 96-100.
Lu X S, Wang C, Peng Y Q, et al.Effect of peeling methods on volatile composition of kiwifruit juice as analyzed by chromatography-mass spectrometry and electronic nose[J]. Journal of Researches on Dietetic Science and Culture, 2021, 38(3): 96-100.
[15] 姜鹏飞, 杨柳, 张浩, 等. 气相色谱-离子迁移谱在水产领域的应用[J]. 中国食品学报, 2023, 23(6): 431-440.
Jiang P F, Yang L, Zhang H, et al.Application of gas chromatography-ion mobility spectrometry in aquaculture[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(6): 431-440.
[16] Vautz W, Franzke J, Zampolli S, et al.On the potential of ion mobility spectrometry coupled to GC pre-separation: a tutorial[J]. Analytica Chimica Acta, 2018, 1024(18): 52-64.
[17] 陈彦憬, 于建娜, 敬国兴, 等. 气相色谱-离子迁移谱技术在农业领域的应用[J]. 分析试验室, 2020, 39(12): 1480-1488.
Chen Y J, Yu J N, Jing G X, et al, Application of gas chromatography-ion mobility spectrometry in agriculture[J]. Chinese Journal of Analysis Laboratory, 2020, 39(12): 1480-1488.
[18] 张博涵, 夏磊, 于丽燕. 气相色谱-离子迁移谱联用技术在中药材分析中的应用[J]. 中国医药科学, 2023, 13(11): 55-58.
Zhang B H, Xia L, Yu L Y.Application of gas chromatography-ion migration spectrometry in the analysis of Chinese herbal medicines[J]. China Medicine and Pharmacy, 2023, 13(11): 55-58.
[19] 钱鑫, 李占明, 宋嘉慧, 等. 气相色谱-离子迁移谱法检测农产食品中挥发性有机化合物的研究进展[J]. 食品安全质量检测学报, 2021, 12(18): 7184-7190.
Qian X, Li Z M, Song J H, et al.Research progress on the determination of volatile organic compounds of agro-food by gas chromatography-ion mobility spectrometry[J]. Journal of Food Safety & Quality, 2021, 12(18): 7184-7190.
[20] Liedtke S, Seifert L, Ahlmann N, et al.Coupling laser desorption with gas chromatography and ion mobility spectrometry for improved olive oil characterisation[J]. Food Chemistry, 2018, 255: 323-331.
[21] 杨露, 谭会泽, 温志芬, 等. 气相色谱-离子迁移谱在畜禽产品风味分析中的应用[J]. 食品与发酵工业, 2022, 48(12): 324-329.
Yang L, Tan H Z, Wen Z F, et al.Application of gas chromatography-ion mobility spectrometry in flavor analysis of livestock and poultry products[J]. Food and Fermentation Industries, 2022, 48(12): 324-329.
[22] 陈明杰. 基于GC-IMS技术的干燥与烘烤工艺对猪肉脯风味影响的研究[D]. 镇江: 江苏大学, 2020.
Chen M J.Study on the flavor influence of dried pork slice in drying and baking based on GC-IMS technique [D]. Zhenjiang: Jiangsu University, 2020.
[23] 周晨曦, 郑福平, 孙宝国. 离子迁移谱技术在食品风味分析中的应用研究进展[J]. 食品工业科技, 2019, 40(18): 309-318.
Zhou C X, Zheng F P, Sun B G.Research progress on the application of ion mobility spectrometry (IMS) in food flavor analysis[J]. Science and Technology of Food Industry, 2019, 40(18): 309-318.
[24] Li M Q, Yang R W, Zhang H, et al.Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer[J]. Food Chemistry, 2019, 290: 32-39.
[25] Gerhardt N, Schwolow S, Rohn S, et al.Quality assessment of olive oils based on temperature-ramped HS-GCIMS and sensory evaluation: comparison of different processing approaches by LDA, kNN, and SVM[J]. Food Chemistry, 2019, 278: 720-728.
[26] Arroyo-Manzanares N, Martín-Gómez A, Jurado-Campos N, et al.Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatography-ion mobility spectrometry[J]. Food Chemistry, 2017, 246: 65-73.
[27] Gallegos J, Arce C, Jordano R, et al.Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry[J]. Food Chemistry, 2017, 220: 362-370.
[28] 王熠瑶, 张烝彦, 孙俊, 等. 基于GC-IMS技术分析糙米储藏过程中风味物质变化[J]. 食品与发酵工业, 2020, 46(6): 250-255.
Wang Y Y, Zhang Z Y, Sun J, et al.Analysis of flavor changes of brown rice during storage based on gas chromatography-ion mobility spectrometry[J]. Food and Fermentation Industries, 2020, 46(6): 250-255.
[29] Cumeras R, Figueras E, Davisc E, et al.Review on ion mobility spectrometry. Part 1: current instrumentation[J]. Analyst, 2015, 140(5): 1376-1390.
[30] Yang L Z, Liu J, Wang X Y, et al.Characterization of volatile component changes in jujube fruits during cold storage by using headspace-gas chromatography-ion mobility spectrometry[J]. Molecules, 2019, 24(21): 3904. doi: 10.3390/molecules24213904.
[31] 林若川, 邓榕, 许丽蓉. 基于GC-IMS技术的绿茶风味鉴别方法可行性的研究[J]. 广东化工, 2017, 44(23): 19-21.
Lin R C, Deng R, Xu L R.Feasibility study of green tea flavor identification based on GC-IMS technology[J]. Guangdong Chemical Industry, 2017, 44(23): 19-21.
[32] 江津津, 谢佩桦, 任芳, 等. 基于气相离子迁移谱和顶空固相微萃取的新会柑普茶的风味分析[J]. 食品工业科技, 2020, 41(12): 214-220.
Jiang J J, Xie P H, Ren F, et al.Flavor analysis of Xinhui citrus pu'er tea based on gas-phase ion migration spectrum and headspace solid phase microextraction[J]. Science and Technology of Food Industry, 2020, 41(12): 214-220.
[33] 江津津, 贾强, 谢佩桦, 等. 新会青柑茶与橘皮普洱茶的风味差异分析[J]. 现代食品科技, 2021, 37(8): 266-274.
Jiang J J, Jia Q, Xie P H, et al.Analysis of the flavour difference between Xinhui green citrus tea and tangerine peel pu'er tea[J]. Modern Food Science and Technology, 2021, 37(8): 266-274.
[34] 刘学艳, 王娟, 彭云, 等. 基于电子鼻与GC-IMS技术云南昌宁红茶香气研究[J]. 茶叶通讯, 2021, 48(1): 80-89.
Liu X Y, Wang J, Peng Y, et al.Study on the aroma of Yunnan Changning black tea based on electronic nose and gas chromatography-ion mobility spectroscop[J]. Journal of Tea Communication, 2021, 48(1): 80-89.
[35] 商虎, 朱陈松, 叶婷婷, 等. 老枞水仙品质特征分析[J]. 中国农学通报, 2022, 38(10): 141-148.
Shang H, Zhu C S, Ye T T, et al.The quality characteristics of Camellia sinensis ‘Fujian Shuixian’[J]. Chinese Agricultural Science Bulletin, 2022, 38(10): 141-148.
[36] 敬思群, 吴飞虎, 程金生, 等. GC-IMS技术与HS-SPME/GC-MS技术分析3种茶叶风味成分[J]. 食品研究与开发, 2022, 43(8): 167-176.
Jing S Q, Wu F H, Cheng J S, et al.Detection of flavor components in three tea products by GC-IMS combined with HS-SPME/GC-MS[J]. Food Research and Development, 2022, 43(8): 167-176.
[37] 霍羽佳, 任芳, 陈硕. 气相离子迁移谱(GC-IMS): 基于挥发性化合物指纹信息的茶叶质量评估新技术[C]//山东省分析测试协会. 第八届食品质量安全技术论坛论文集. 青岛: [出版者不详], 2017.
Huo Y J, Ren F, Chen S.Quality assessment of tea based on volatile compounds fingerprint using GC-IMS analysis [C]//Shandong Analytical Testing Association. Proceedings of the eighth forum on food quality and safety technology. Qingdao: [s.n], 2017.
[38] 祁兴普, 刘纯友, 佀再勇, 等. 基于风味指纹谱的庐山云雾茶品质等级研究[J]. 食品研究与开发, 2021, 42(14): 152-157.
Qi X P, Liu C Y, Si Z Y, et al.Study on quality grading of Lushan cloud-fog tea based on flavor fingerprints[J]. Food Research and Development, 2021, 42(14): 152-157.
[39] 黄艳, 罗玉琴, 张灵枝, 等. 基于近红外光谱和气相离子迁移谱的白茶等级评价研究[J]. 食品工业科技, 2023, 44(21): 348-357.
Huang Y, Luo Y Q, Zhang L Z, et al.Evaluation of white tea grades based on near infrared spectroscopy and gas chromatography-ion mobility spectroscopy[J]. Science and Technology of Food Industry, 2023, 44(21): 348-357.
[40] Li M H, Pan T H, Chen Q.Estimation of tea quality grade using statistical identification of key variables[J]. Food Control, 2021, 119: 107485. doi: 10.1016/j.foodcont.2020.107485.
[41] 金文刚, 陈小华, 耿敬章, 等. 基于气相-离子迁移谱分析不同产地“汉中仙毫”气味指纹差异[J]. 食品与发酵工业, 2021, 47(5): 231-237.
Jin W G, Chen X H, Geng J Z, et al.Analysis of “Hanzhong Xianhao” odor fingerprints from different places based on GC-IMS[J]. Food and Fermentation Industries, 2021, 47(5): 231-237.
[42] 刘雪艳, 王娟, 彭云, 等. 基于GC-IMS 对勐海县晒青毛茶的挥发性组分分析[J]. 食品工业科技, 2021, 42(14): 233-240.
Liu X Y, Wang J, Peng Y, et al.Volatile component analysis of sun-dried green tea in Menghai county based on GC-IMS[J]. Science and Technology of Food Industry, 2021, 42(14): 233-240.
[43] 罗玉琴, 韦燕菊, 林琳, 等. 基于GC-IMS技术的福建白茶产地判别[J]. 农业工程学报. 2021, 37(6): 264-273.
Luo Y Q, Wei Y J, Lin L, et al.Origin discrimination of Fujian white tea using gas chromatography-ion mobility spectrometry[J]. Transactions of the Chinese Society of Agricultural Engineering, 2021, 37(6): 264-273.
[44] Jin J Y, Zhao M Y, Zhang N, et al.Stable isotope signatures versus gas chromatography-ion mobility spectrometry to determine the geographical origin of Fujian oolong tea (Camellia sinensis) samples[J]. European Food Research and Technology, 2020, 246(5): 955-964.
[45] 甘爽, 陈志丹, 商虎, 等. 基于气相离子迁移谱技术的不同产地乌龙茶挥发性物质分析[J]. 食品与生物技术学报, 2022, 41(9): 68-77.
Gan S, Chen Z D, Shang H, et al.Analysis of volatile substance of oolong tea from different origins based on gas chromatography-ion mobility technique[J]. Journal of Food Science and Biotechnology, 2022, 41(9): 68-77.
[46] 侯晓慧, 张婷, 张萌, 等. 基于GC-IMS和HS-SPME-GC-MS分析泾阳茯砖茶的特征风味物质[J]. 食品科学, 2023, 44(14): 245-257.
Hou X H, Zhang T, Zhang M, et al.Identification of characteristic flavor substances of Jingyang Fu Brick tea by gas chromatography-ion nobility spectrometry and headspace solid phase microextraction-gas chromatography-mass spectrometry[J]. Food Science, 2023, 44(14): 245-257.
[47] 韩孝坤. 茶叶香气化学及超临界CO₂处理对茶叶香气影响的研究[D]. 杭州: 浙江大学, 2006.
Han X K.The tea aroma chemistry and the effect on tea aroma through the disposal with supercritical CO₂ [D]. Hangzhou: Zhejinag University, 2006.
[48] 陈丹, 赵燕妮, 彭佳堃, 等. 基于代谢组学的不同年份晒青红茶化学成分分析[J]. 食品科学, 2022, 43(4): 150-159.
Chen D, Zhao Y N, Peng J K, et al.Chemical composition profiling of sun-dried black tea of different ages based on metabolomics approach[J]. Food Science, 2022, 43(4): 150-159.
[49] 陈可坚, 林喜盈, 蔡亚威, 等. 基于老白茶保健功能成分与储存条件研究进展[J]. 茶叶, 2020, 46(1): 16-19.
Chen K J, Lin X Y, Cai Y W, et al.Research progress of bioactive components and storage condition of old white tea[J]. Journal of Tea, 2020, 46(1): 16-19.
[50] 周琼琼, 孙威江, 叶艳, 等. 不同年份白茶的主要生化成分分析[J]. 食品工业科技, 2014, 35(9): 351-354.
Zhou Q Q, Sun W J, Ye Y, et al.Study on the main biochemical components of white tea stored at different years[J]. Science and Technology of Food Industry, 2014, 35(9): 351-354.
[51] 龚受基, 滕翠琴, 郭德军, 等. 六堡茶香气特征和真菌群落鉴定分析[J]. 现代食品科技, 2023, 39(6): 252-262.
Gong S J, Teng C Q, Guo D J, et al.Identification and analysis of aroma characteristics and microbial communities in Liu-pao tea[J]. Modern Food Science and Technology, 2023, 39(6): 252-262.
[52] 郑淑琳, 吴伟伟, 姚喆赫, 等. 不同贮藏年份武夷水仙茶主要生化成分及感官品质分析[J]. 食品科技, 2022, 47(1): 93-98.
Zheng S L, Wu W W, Yao Z H, et al.Analysis on main biochemical components and sensory quality of Wuyi Shuixian tea with different storage years[J]. Food Science and Technology, 2022, 47(1): 93-98.
[53] 宋莹, 胡兴明, 罗晓燕, 等. 不同仓储年份普洱生茶内含成分变化规律研究[J]. 蚕桑茶叶通讯, 2020(3): 17-21.
Song Y, Hu X M, Luo X Y, et al.Study on changes of components in Pu-erh tea in different years[J]. Newsletter of Sericulture and Tea, 2020(3): 17-21.
[54] Rong Y T, Xie J L, Yuan H B, et al, Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC-MS, and GC-IMS[J]. Food Chemistry: X, 2023, 4: 100693. doi: 10.1016/j.fochx.2023.100693.
[55] 王志华, 薛志慧, 朱文伟, 等. 基于GC-IMS的不同年份紧压白茶挥发性物质分析[J]. 食品与生物技术学报, 2021, 40(8): 85-94.
Wang Z H, Xue Z H, Zhu W W, et al.Analyses of volatile compounds in compressed white tea of different years based on GC-IMS[J]. Journal of Food Science and Biotechnology, 2021, 40(8): 85-94.
[56] Wang Z H, Wang Z H, Dai H M, et al, Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea[J]. Frontiers in Nutrition, 2022, 9: 1092048. doi: 10.3389/fnut.2022.1092048.
[57] Xu J Y, Zhang Y, Hu C B, et al, The flavor substances changes in Fuliang green tea during storage monitoring by GC-MS and GC-IMS[J]. Food Chemistry: X, 2024, 21: 101047. doi: 10.1016/j.fochx.2023.101047.
[58] 宛晓春. 茶叶生物化学[M]. 3版. 北京: 中国农业出版社, 2014.
Wan X C.Tea biochemistry [M]. 3rd ed. Beijing: China Agricultural Press, 2014.
[59] 尹志, 胡冬. 茶叶感官审评方法中存在的若干问题分析[J]. 茶叶, 2015, 41(1): 15-18.
Yin Z, Hu D.A discussion on the methodology of tea sensory assessment[J]. Journal of Tea, 2015, 41(1): 15-18.
[60] Li J, Yuan H B, Yao Y F, et al.Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of green tea aromas[J]. Talanta, 2019, 191: 39-45.
[61] 李俊杰, 徐元昊, 陈梦娟, 等. 手筑茯砖茶加工过程中挥发性组分变化分析[J]. 食品科学, 2020, 41(24): 144-154.
Li J J, Xu Y H, Chen M J, et al.Analysis of changes in volatile components during processing of handmade Fuzhuan tea[J]. Food Science, 2020, 41(24): 144-154.
[62] 曾桥, 吕生华, 段洁, 等. 基于气相离子迁移谱技术分析杜仲叶茯砖茶加工过程中挥发性成分[J]. 食品工业科技, 2021, 42(21): 73-82.
Zeng Q, Lü S H, Duan J, et al.Analysis of volatile compounds in the manufacturing process of Eucommia ulmoides leaves Fu Brick tea based on gas chromatography-ion mobility spectrometry method[J]. Science and Technology of Food Industry, 2021, 42(21): 73-82.
[63] 郭向阳, 霍羽佳, 王本友, 等. 采用气相色谱-离子迁移谱分析黄大茶加工过程挥发性成分[J]. 农业工程学报, 2021, 37(6): 274-281.
Guo X Y, Huo Y J, Wang B Y, et al.Analysis of volatile compounds in large-leaf yellow tea during manufacturing processes using gas chromatography-ion mobility spectrometry[J]. Transactions of the Chinese Society of Agricultural Engineering, 2021, 37(6): 274-281.
[64] 覃榕珍, 黄丽, 滕建文, 等. 基于GC-IMS法分析不同烘焙温度对六堡茶香气品质的影响[J]. 食品科技, 2022, 47(5): 282-290.
Qin R Z, Huang L, Teng J W, et al.Effects of different baking temperatures on the aroma of Liupao tea based on GC-IMS[J]. Food Science and Technology, 2022, 47(5): 282-290.
[65] 赵熙, 钟妮, 余鹏辉, 等. 不同干燥方式下黑毛茶风味品质的比较分析[J]. 茶叶通讯, 2022, 49(3): 342-352.
Zhao X, Zhong N, Yu P H, et al.Comparative analysis of flavor quality of raw dark tea under different drying methods[J]. Journal of Tea Communication, 2022, 49(3): 342-352.

Research Progress on the Application of Gas Chromatography-ion Mobility Spectrometry in the Field of Tea

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Metrics

Comments

Recommended 10

[1]	XIE Chenxin, ZHAO Feng, LIN Yu, CAI Liangsui, LIN Zhi, GUO Li. Advances on Flavor Chemical Characteristics of Solarization Tea [J]. Journal of Tea Science, 2024, 44(4): 554-564.
[2]	ZHANG Yazhen, ZHONG Sitong, CHEN Zhihui, KONG Xiangrui, SHAN Ruiyang, ZHENG Shiqin, YU Wenquan, CHEN Changsong. Study on the Synthetic Site of Caffeine in Different Etiolated Tea Germplasms [J]. Journal of Tea Science, 2024, 44(4): 575-584.
[3]	REN Hailong, CHEN Feifan, TAN Qiling, HU Chengxiao, LI Jinxue, WANG Shaomei, LI Xiaojun, MENG Yuanduo, ZHAO Yingjie. The Impact of Organic Fertilizer Replacement of Chemical Fertilizers on Yield and Quality of Tea Gardens in China [J]. Journal of Tea Science, 2024, 44(4): 598-608.
[4]	LIU Hui, FENG Yueling, ZHU Xiuying, ZHENG Zhouzhou, LIU Sirui, ZHOU Luona, PAN Xuezhen, SONG Li. Optimization of Culture Conditions of A Trichoderma yunnanensis and Its Control Efficiency of Tea Anthracnose [J]. Journal of Tea Science, 2024, 44(4): 627-638.
[5]	XIAO Juanjuan, CHENG Ying, LIU Yan, LIU Qiaofang, JIANG Ating, HUANG Jian'an, WANG Kunbo, LIU Zhonghua, WANG Zhenhong, YU Lijun. Isolation and Identification of Aspergillus cristatus LJSC.2006 and Its Effect on Fu Tea’s Quality [J]. Journal of Tea Science, 2024, 44(4): 639-654.
[6]	HE Haotian, XIAO Juanjuan, TANG Yiyu, LUO Mi, LIU Zhonghua, YU Lijun. Prediction and Analysis of Active Components in Tea Stem Fermented Product Based on Network Pharmacology [J]. Journal of Tea Science, 2024, 44(4): 665-682.
[7]	KE Wanping, LIU Zhenyun, LI Menghua, ZHOU Xirui, GUO Xiaoli, ZHANG Sheng, HUANG Jian′an, LIU Zhonghua, XIAO Lizheng, LIN Yong. Alleviative Effects of Aged Fu Brick Tea on Lipid Metabolism in Hyperlipidemic Mice [J]. Journal of Tea Science, 2024, 44(4): 683-693.
[8]	DU Xiya, LIU Xinqiu, LU Yong. Historical Changes and Influencing Factors of Tea Producing Areas in the Yangtze River Basin [J]. Journal of Tea Science, 2024, 44(4): 694-706.
[9]	HU Yue, NING Yating, LI Hongxia, LUO Fengjian, YIN Rongxiu, ZHANG Xinzhong. Research Progress in the Residue Analysis and Risk Assessment of Chiral Pesticides in Tea [J]. Journal of Tea Science, 2024, 44(3): 363-385.
[10]	LONG Lu, TANG Dandan, CHEN Wei, TAN Liqiang, CHEN Shengxiang, TANG Qian. Identification and Expression Pattern Analysis of STOP Gene Family in Tea Plants (Camellia sinensis) [J]. Journal of Tea Science, 2024, 44(3): 386-398.
[11]	ZHANG Shuqing, GUO Jinmei, LI Jianfeng, WU Ling, WANG Xi, ZENG Zhengqun. Effects of Phosphate Solubilizing Bacteriaand Phosphate-solubilizing and Nitrogen-fixing Bacteria on Selenium and Zinc Contents in Selenium-rich Soil and Camellia sinensis Seedlings in Guizhou [J]. Journal of Tea Science, 2024, 44(3): 431-442.
[12]	TANG Zhaoyang, KONG Liya, HU Qian, SONG Qiujin, HE Luqian, LOU Jun, WANG Zhanqi, HE Yan, ZHANG Liqin, MIN Lijing. Antagonistic Activity and Utilization of Bacillus velezensis Strain YJK1 as A Biocontrol Agent Against Anthracnose on Camellia sinensis [J]. Journal of Tea Science, 2024, 44(3): 443-452.
[13]	YU Shuyan, DU Xiaochen, FENG Hailin, LI Yan′e. TTLD-YOLOv7: An Algorithm for Detecting Tea Diseases in An Unstructured Environment [J]. Journal of Tea Science, 2024, 44(3): 453-468.
[14]	DING Fengjiao, YUAN Yuwei, LI Yuanchao, LIN Jinlong, YAN Jiawei, LI Pengchun, JIN Shan. The Aroma Change of the Enzymatic Processing Stage of Beauty Tea in Different Withering Methods [J]. Journal of Tea Science, 2024, 44(3): 469-482.
[15]	ZHANG Xianglin, LING Zhihui, HU Weixia, XIANG Chunhui, CUI Lidan, XU Wei, XIAO Wenjun. Effects of Different Temperature Hot Air Withering on Withered Leaves and Tea Quality of Black Tea [J]. Journal of Tea Science, 2024, 44(3): 483-492.