Journal of Tea Science

Progress on Molecular Modification for Catechins and Their Application

LONG Dan, JIANG He-yuan, ZHANG Jian-yong, BAI Yan, WANG Wei-wei

Journal of Tea Science. 2013, 33(1): 1-12. doi:10.13305/j.cnki.jts.2013.01.013

Abstract ( 506 )

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Catechins, which are rich in tea leaves, were found efficient bioactivity in vitro cell cultures and in vivo animal models. Unfortunately, their “ployhydroxy” chemical structures limit the further application. In this paper, some common methods used for molecular modification of catechins were reviewed firstly, and then some practical instances of modified products applied in food, drug and daily cosmetics area were reviewed.

Application of Fingerprint Technique in Tea Research

LIU Ying, WU Shu-guang, YIN Zhou, WU Guang-hong, CAO Li-fen

Journal of Tea Science. 2013, 33(1): 13-20. doi:10.13305/j.cnki.jts.2013.01.009

Abstract ( 617 )

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Chaotic market situation was formed for identifying the quality of tea difficultly, which affected the modern development of tea industry.In recent years, more and more application to sensory evaluation, quality control and geographical origin determination of tea was studied by fingerprinting techniques, which provides effective technical support for the identification of the quality of tea. The methods of fingerprint technique were reviewed in this paper, including fingerprintings based on gas chromatography(GC), liquid chromatography(LC), capillary electrophoresis (CE), infrared （IR）and near-infrared （NIR）spectroscopy, nuclear magnetic resonance (NMR), etc. The problem of the fingerprint in tea applications were analyzed, and the development in tea was predicted in the paper, The article also gives a theoretical basis and reference for further studies of the fingerprint in tea.

Establishment of Predictive Model for Quantitative Analysis of Major Components in Jasmine Tea by Near Infrared Spectroscopy(NIRS)

CHEN Mei-li, ZHANG Jun, GONG Shu-ying, TANG De-song, ZHANG Ying-bin, GU Zhi-lei

Journal of Tea Science. 2013, 33(1): 21-26. doi:10.13305/j.cnki.jts.2013.01.002

Abstract ( 717 )

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Taking 112 representative jasmine tea as research material, the quantitative calibration models for determining the contents of 13 chemical compositions such as total tea polyphenols (TP), free amino acids (AA), caffeine (CAFF), water extract, GA, GC, EGC, C, EC, EGCG, GCG, ECG, CG were established by NIRS combined with chemometrics. Q-value taking all important statistical values into account can evaluate the quality of models. Results showed that almost all the Q-value of models was 0.8~0.9, except for CG with a Q-value of 0.7702. Each of the 13 predictive models was applied for external inspection. Coefficients of correlation (R) between predicted value by NIR and the actual value were exceed 0.9, except CAFF and GCG was 0.7~0.8 and GC、EGCG、ECG、CG was 0.8~0.9. The established models present high stability and predictive accuracy. This paper provided a simple and convenient method for measuring the contents of major quality components in jasmine tea.

Study on Composite-enzymolysis Assisted Ethanol Extraction of Tea Polyphenols

XIE Lan-hua, XIAO Nan, ZHANG Jia-yi, JIANG Dong-wen, DU Bing, YANG Gong-ming

Journal of Tea Science. 2013, 33(1): 27-33. doi:10.13305/j.cnki.jts.2013.01.001

Abstract ( 591 )

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Composite-enzymolysis assisted ethanol extraction of tea polyphenols from Danzong-tea was optimized in this investigation. The effects of factors including enzymolysis temperature, enzyme content, enzymolysis pH, enzymolysis time, ethanol concentration, solid-to-liquid ratio,extraction temperature, extraction time on the extraction rates of tea polyphenols were explored by single-factor and orthogonal test. The results showed that the optimal extraction conditions were after enzyming pretreatment in the conditions of enzymatic content 3.5%, enzymolysis temperature 60℃, enzymolysis pH 4.8, enzymolysis time 3 h, then 60% ethanol to extract for 1.5 h with extraction temperature70℃ and solid-to-liquid ratio 1︰50, tea polyphenols extraction in Danzong-tea was up to 25.82% and ncreased 69.87% compared with the traditional water extraction.

Screening of the Sources of Enzymes from Fresh Tea Leaves for the Enzymatic Synthesis of Theaflavins

GONG Zhi-hua, CHEN Dong, ZHU Sheng-rao, CHEN Lin, CHEN Duo, LI Xu, XIAO Wen-Jun

Journal of Tea Science. 2013, 33(1): 34-39. doi:10.13305/j.cnki.jts.2013.01.003

Abstract ( 558 )

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Fresh tea leaves of twenty cultivars of tea plants were investigated. The season of harvesting and the methods of plucking were concerned as factors which could affect the enzymic activity of the endogenous polyphenol oxidase(PPO) as well as its isozyme. As a result, three of the tea cultivars were distinctively selected out. In the order of the enzymic activity from high to low, they were Zheng-he White Tea, Fu-yun 6th and Large-leaved Tao-yuan Tea. The fresh tea leaves were mashed, the effectivenesss of enzymic synthesis of theaflavins were observed, meanwhile, instant green tea was considered as an added substrate to promote the yield. The results showed that the one bud and two leaves shoot exhibited high enzymic activity of PPO, the different tea cultivars presented the isozymes of PPO with diversities in three aspects including the number of the isozymes bands, value of retention factor and the darkness of spectral color. Two isozyme bands of PPO appeared in every one of the sampled twenty tea cultivars, with the Rf value of 0.27 and 0.53, each of Zheng-he White Tea, Fu-yun 6th and Large-leaved Tao-yuan Tea possessed five evident isozyme bands, Zheng-he White Tea exhibited the darkest of the spectral color, while it yielded highest theaflavins per unit mashed tea leaves than those of Fu-yun 6th and Large-leaved Tao-yuan Tea produced, EC, EGCG and ECG were the major polyphenols which were involved in the enzymic synthesis; the yield of theaflavins was enormously enhanced by the added substrate of instant green tea, the theaflavins concentration of 212.01 mg/L was gained from the Zheng-he White Tea processing system, which reached the 5.43 times of the yield producing by the fresh tea leaves without the addition of instant green tea substrate.

Study on Antitumor and Immune Regulation Activities of Anjibaicha Polysaccharide

XIA Dao-zong, ZHANG Yuan-jun, NI Da-mei, JU Meng-ting

Journal of Tea Science. 2013, 33(1): 40-44. doi:10.13305/j.cnki.jts.2013.01.008

Abstract ( 543 )

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The antitumor activity of anjibaicha polysaccharide in vitro by MTT method was investigated by the authors. For the purpose of investigating the antitumor and immune regulation functions of anjibaicha polysaccharide in vivo, to establish the transplant tumor model of mice, and determine the inhibition rate on tumor cells growth and peritoneal macrophage phagocytic function of tumor-burdened mice by anjibaicha polysaccharide. The results showed that the sarcoma-180 growth could be significant inhibited by anjibaicha polysaccharide in vitro and showed dose-dependent relation ship. The test in vivo showed that anjibaicha polysaccharide has significant inhibitory effects on sarcoma-180 and ascitic hepatoma H₂₂ growth in tumor-burdened mice (P<0.05). In addition, anjibaicha polysaccharide could increase thymus and spleen indexs in mice with sarcoma-180 and ascitic hepatoma H₂₂ cells. Moreover, anjibaicha polysaccharide could significantly increase the peritoneal macrophage phagocytic function in sarcoma-180-burdened mice (P<0.05).

Effect of Dark Tea on Fetal Bovine Serum Fat Accumulation in HepG2 Cells

LI Su, ZHU Nan-nan, LIU Zhong-hua, JIANG Hua-jun

Journal of Tea Science. 2013, 33(1): 45-52. doi:10.13305/j.cnki.jts.2013.01.004

Abstract ( 492 )

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Fu brick tea extract(FZ), Liubao tea extract(LB), Qing brick tea extract(QZ), Qianliang tea extract(QL) were assessed for the hepatic lipid-lowering potential when administered conditions contained 50% FBS in 48βh to establish the model of hepatic steatosis in vitro. MTT value, total triglyceride (TG), total cholesterol(TC) were used to evaluate the effect of dark tea on HepG2 steatosis. Compared with the model groups, cellular lipid accumulation was significantly suppressed in the treatment groups. Moreover,FZ, LB, QZ, QL all showed highly significant inhibitory effect against TG accumulation(P<0.01). FZ, QZ also significantly reduced the TC accumulation (P<0.01), however, the effect of LB and QL were obvious. These results showed dark tea extracts might reduce lipid accumulation in cell. It showed the suppressive effect on lipid accumulation.

Dynamic Variation of Chemical Pattern Related to Aroma Constituents during the Quality Formation of Fresh Scent-Flavor Oolong Tea

CHEN Lin, ZHANG Ying-gen, CHEN Jian, WU Ling-sheng, WANG Zhen-kang, YOU Zhi-ming

Journal of Tea Science. 2013, 33(1): 53-59. doi:10.13305/j.cnki.jts.2013.01.005

Abstract ( 478 )

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The spring shoots harvested from the buds of Jinguanyin and Huangguanyin tea plant(Camellia sinensis) were used as materials for the experiments, and aroma constituents of the samples prepared during the period of shoot growth and the process of fresh scent-flavor Oolong tea were determined by gas chromatography-mass spectrometry. There were 365 aroma compounds detected in all tea samples. When given data standardization to the peak area ratios between aroma compounds and ethyl decanoate, the consistent results would be obtained based on visualized pattern recognition, which included cosine similarity analysis, nearest-neighbor cluster analysis (Euclidean distance) and principal component analysis. All tea samples could be divided into two groups according to tea cultivars. One was made up of the samples of Jinguanyin, and the other came from the samples of Huangguanyin. The chemical patterns of the aroma constituents in spring shoots were so much different that they could be well distinguished from the samples of fresh scent-flavor Oolong tea. The samples of Jinguanyin and Huangguanyin were very different in contents of nerolidol, geraniol, farnesene, phytol, etc. The contents of geraniol and linalool decreased following with shoot growth, whereas the contents of nerolidol, indole and farnesene increased obviously during the process of fresh scent-flavor Oolong tea. These facts suggested that the aroma quality of scent-flavor Oolong tea was not only involved with tea cultivars and shoot maturity, but also affected by its manufacturing process.

Study on Effect of Air Inlet Flow Field on the Tea Particles Drift Distance and Quality of Wind-selecting

ZHANG Xian, YANG Tao, QIAO Xin, ZHONG Jiang, OU Chang-jing, WANG Shi-feng, ZHAO Zhang-feng

Journal of Tea Science. 2013, 33(1): 60-66. doi:10.13305/j.cnki.jts.2013.01.006

Abstract ( 475 )

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In order to improve the quality of tea wind-selecting, the tea particles were approximated as spherical particles, and based on aerodynamics, the movement trajectory and horizontal drift of different weight particles under different inlet flow field (different air velocity distributions) of the tea wind-selecting air inlet, and the effect of air velocity angle on quality of tea wind-selecting are investigated through numerical calculation, being combined with experimental verification. The research showed that the effective drift spacing between particles of different weight is greater than the other air velocity distribution program, in the same wind-selecting room, and the air velocity distribution rising from the top to the bottom. The angel of air velocity direction α=16.3° and air velocity distribution coefficient β=0.17 were regarded as the most favorable air inlet flow field parameters. This study provides a theoretical basis for optimization design of tea wind-selecting machine.

Effect of Tea Polyphenol-incorporated Soy Protein Isolate Film-coating on Fresh Preservation of Sweet Cherry

LIU Kai-hua, ZHANG Yu-hang, XING Shu-jie

Journal of Tea Science. 2013, 33(1): 67-73. doi:10.13305/j.cnki.jts.2013.01.014

Abstract ( 474 )

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：Tea polyphenol was added to the soy protein isolate and the tea polyphenol-incorporated soy protein isolate antibacterial film-coating was made. In order to study the effect of the film-coating on fresh preservation of sweet cherry, the changes of sensory index, firmness, rotting index, soluble solid and vitamin C content of sweet cherry treated with the film-coating were studied during the storage under the room temperature. The results indicated that the film-coating could significantly reduce the rotting rate of sweet cherry to a certain extent, delay the decline of the fruit’s firmness, vitamin C and soluble solid content, inhibit the decline of sensory index and keep storage quality of sensory. It was found that film-coating made with 5% soy protein isolate blended with 200βmg/kg tea polyphenol achieved the best preservation effect on sweet cherry, which can prolong the shelf life from 2βd to 8βd as compared with the control under the room temperature.

Status and Suggestions of Tea Garden Fertilization on Main Green Tea-Producing Counties in Zhejiang Province

MA Li-feng, CHEN Hong-jing, SHAN Ying-jie, JIANG Ming-bei, ZHANG Gen-miao, WU Lin-tu, RUAN Jian-yun, LV Jian-fei, SHI Yuan-zhi, PAN Li-xun, HUANG Cheng-mu, LIU Lin-ming, LIANG Bi-yuan, WANG Mei-qin, PAN Jian-qing

Journal of Tea Science. 2013, 33(1): 74-84. doi:10.13305/j.cnki.jts.2013.01.010

Abstract ( 632 )

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Fertilization status of typical green tea gardens in Zhuji, Shengzhou, Chun’an, Kaihua, Yongjia, Jiande, Changxing, Quzhou, Shaoxing, Songyang, Wuyi and Fuyang counties, and Xihu district of Zhejiang province in 2009 and 2010 was investigated. The result showed that fertilization of the investigated areas had several characteristics. Firstly, the main applied fertilizers were urea, compound fertilizer and organic manure (including rapeseed and livestock). Secondly, the fertilizers were mainly applied to soil surface in the way of broadcast. and compound fertilizer and organic manure were applied as topdressing. And period and frequency of tea gardens fertilizer application was random. Thirdly, the amount of N applied was deficient for 30% and excessive for 41% of tea gardens. Soil available P content was excessive for 50.4% of tea gardens. And soil available K content was deficient for 48.8% of tea gardens. Finally some fertilization suggestions are recommended according to tea garden application status.

Study on the Influence of Drip Irrigated Fertilization on Tea Yields, Quality and Soil Nutrient Effect

TANG Hao, WU Jia-yao, LI Jian-long, WU Li-rong, TANG Jing-chi

Journal of Tea Science. 2013, 33(1): 85-90. doi:10.13305/j.cnki.jts.2013.01.011

Abstract ( 435 )

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The effects of drip irrigated fertilization on tea yields, quality and soil character on three different nitrogen(N) application treatments (450βkg/hm², 300βkg/hm², 150βkg/hm²)were conducted and by using the conventional fertilization as the control. The results showed that compared with the control, drip irigated fertilization increased tea production significantly by 3.4%~9.3%, it showed a positive correlation between nitrogen application rate and tea yields, a higher production was obtained in the treatment of annual nitrogen input of 300~450βkg/hm² the drop irigated fertilization showed a insignificant impact on the tea quality. As mature leaf nitrogen content is concerned, drip irrigated fertilization treatment were significantly higher than control, indicating use efficiency of nitrogen fertilizer was higher than that of control, nitrogen content of mature leaf with significant seasonal variations, the highest in autumn tea, summer tea the second, spring tea the minimum. The drip irrigated fertilization promoted the absorption and utilization of nitrogen for tea plant. Different fertilization treatments effected on soil pH significantly, soil pH in drip irrigated fertilization treatment was higher than that of control, probably that the higher nitrogen utilization is helpful in weakening the soil acidification caused by in organic nitrogen.

Research on Screening and Identification of Ammonifying Bacterium and Characteristic of Strains from the Soils of Tea Garden

HAN Xiao-yang, LI Zhi, WANG Qiang-qiang, ZHANG Li-xia

Journal of Tea Science. 2013, 33(1): 91-98. doi:10.13305/j.cnki.jts.2013.01.012

Abstract ( 532 )

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By the experimental procedure of enrichment culture and microbial purification, 33 ammonifying bacterial strains were screened from the soil of tea garden in Shandong province. According to the activity comparison and taxonomy of strains, three different species of high activity strains were selected. The strain SNT3 was preliminary identified as Bacillus, SNT6 as Exiguobacterium and SNT33 as Acinetobacter on the basis of the characteristics of strain’s morphological characteristics, physiological＆biochemistry and 16βS rDNA sequencing method. Meanwhile, the effects of growth environment and removal ability of organic nitrogen of the strains were measured . The results showed that the optimum pH for SNT3, SNT6, SNT33 is 5.0~8.5, 6.0~8.5, 5.0~7 respectively; the optimum temperature of three strains were 35℃, the capacity of organic nitrogen removing of the SNT3 was better than SNT6 and SNT33.

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