151
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Musci M, Yao S. Optimization and validation of Folin–Ciocalteu method for the determination of total polyphenol content of Pu-erh tea. Int J Food Sci Nutr 2017; 68:913-918. [DOI: 10.1080/09637486.2017.1311844] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Marilena Musci
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Shicong Yao
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
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152
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Lou YX, Fu XS, Yu XP, Ye ZH, Cui HF, Zhang YF. Stable Isotope Ratio and Elemental Profile Combined with Support Vector Machine for Provenance Discrimination of Oolong Tea (Wuyi-Rock Tea). JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2017; 2017:5454231. [PMID: 28473941 PMCID: PMC5394888 DOI: 10.1155/2017/5454231] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 03/10/2017] [Accepted: 03/23/2017] [Indexed: 06/07/2023]
Abstract
This paper focused on an effective method to discriminate the geographical origin of Wuyi-Rock tea by the stable isotope ratio (SIR) and metallic element profiling (MEP) combined with support vector machine (SVM) analysis. Wuyi-Rock tea (n = 99) collected from nine producing areas and non-Wuyi-Rock tea (n = 33) from eleven nonproducing areas were analysed for SIR and MEP by established methods. The SVM model based on coupled data produced the best prediction accuracy (0.9773). This prediction shows that instrumental methods combined with a classification model can provide an effective and stable tool for provenance discrimination. Moreover, every feature variable in stable isotope and metallic element data was ranked by its contribution to the model. The results show that δ2H, δ18O, Cs, Cu, Ca, and Rb contents are significant indications for provenance discrimination and not all of the metallic elements improve the prediction accuracy of the SVM model.
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Affiliation(s)
- Yun-xiao Lou
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Xian-shu Fu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Xiao-ping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Zi-hong Ye
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Hai-feng Cui
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Ya-fen Zhang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
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153
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Brzezicha-Cirocka J, Grembecka M, Ciesielski T, Flaten TP, Szefer P. Evaluation of Macro- and Microelement Levels in Black Tea in View of Its Geographical Origin. Biol Trace Elem Res 2017; 176:429-441. [PMID: 27637916 PMCID: PMC5344953 DOI: 10.1007/s12011-016-0849-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Accepted: 09/07/2016] [Indexed: 12/02/2022]
Abstract
The aim of this study was to evaluate the elemental composition of black tea samples and their infusions in view of their geographical origin. In total, 14 elements were analyzed, 13 (Ca, K, Mg, Na, Mn, Fe, Zn, Cu, Cr, Ni, Co, Cd, and Pb) by flame atomic absorption spectrometry, and P by UV-Vis spectrometry, after mineralization of samples. It was found that K was the most abundant macroelement in the analyzed samples, whereas among microelements, the highest concentration was found for Mn. Based on the obtained data, the percentage of elements leached into the infusions as well as the daily elemental intake from tea were calculated. The daily intake from tea was compared to the recommended daily allowances (RDAs), and the highest percentages of the RDAs were found for Mn (15 %) and Co (10 %). To study the relations between elemental composition and country of origin of samples, factor analysis and cluster analysis were applied. These multivariate techniques proved to be efficient tools able to differentiate samples according to their provenance as well as plantation within the common regions.
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Affiliation(s)
- Justyna Brzezicha-Cirocka
- Department of Food Sciences, Medical University of Gdańsk, Al. Gen. J. Hallera 107, 80-416, Gdańsk, PL, Poland
| | - Małgorzata Grembecka
- Department of Food Sciences, Medical University of Gdańsk, Al. Gen. J. Hallera 107, 80-416, Gdańsk, PL, Poland
| | - Tomasz Ciesielski
- Department of Biology, Norwegian University of Science and Technology, NO-7491, Trondheim, Norway
| | - Trond Peder Flaten
- Department of Chemistry, Norwegian University of Science and Technology, NO-7491, Trondheim, Norway
| | - Piotr Szefer
- Department of Food Sciences, Medical University of Gdańsk, Al. Gen. J. Hallera 107, 80-416, Gdańsk, PL, Poland.
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154
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Zhang J, Ma G, Chen L, Liu T, Liu X, Lu C. Profiling elements in Puerh tea from Yunnan province, China. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2017; 10:155-164. [DOI: 10.1080/19393210.2017.1278726] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jianyang Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Guicen Ma
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Liyan Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Ting Liu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Xin Liu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Chengyin Lu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
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155
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Zhu Y, Shao CY, Lv HP, Zhang Y, Dai WD, Guo L, Tan JF, Peng QH, Lin Z. Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis). J Chromatogr A 2017; 1490:177-190. [PMID: 28216091 DOI: 10.1016/j.chroma.2017.02.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 02/06/2017] [Accepted: 02/08/2017] [Indexed: 10/20/2022]
Abstract
Volatile terpenoids play important roles in the formation of tea aroma quality due to their pleasant scents and low odor thresholds. Most volatile terpenoids contain stereogenic centers, which results in various stereo distributions of their enantiomers and diastereoisomers in different types of tea. However, the distribution characteristics of terpenoid enantiomers in teas were still unclear, which poses an obstacle to the scientific understanding of tea aroma. In this work, a new and efficient analysis approach based on headspace solid phase microextraction (HS-SPME)-chiral gas chromatography-mass spectrometry (GC-MS) was established to analyze 12 pairs of familiar terpenoid enantiomers in different teas. The extraction efficiency of the HS-SPME method to extract volatile terpenoids in teas was the greatest when using CAR-DVB-PDMS (50/30μm) fibers and 1:10 proportions between tea and boiling water at a 50°C extraction temperature for 40min, and the stability observation of enantiomeric ratios of the terpenoids well proved the feasibility of the extraction method. The favorable limits of detection, limits of quantitation, repeatability, linearity, and concentration ranges of each terpenoid enantiomer demonstrated the repeatability and reliability of the analytical approach. The enantiomeric and quantitative analyses indicated that S-limonene, S-linalool, (2S, 5S)-linalool oxide A, (2S, 5R)-linalool oxide B, R-4-terpineol, (2S, 5R)-linalool oxide C, (2S, 5S)-linalool oxide D, S-α-terpineol, R-α-ionone, peak 1 of theaspirane A and peak 2 of theaspirane B were the major terpenoid components in most Chinese teas; instead, higher proportions of the opposite enantiomers of the above terpenoids were frequently detected in black teas with large leaf origin and Indonesia white teas. Besides, great diversities of enantiomeric ratios and concentrations among different teas were observed. Furthermore, partial least-squares discriminant analyses were performed to distinguish the concentration differences of the terpenoid enantiomers among different teas; the analysis results indicated that highly significant concentration differences existed between large and small leaf origins of black teas, and significant differences of the concentrations of linalool oxides A-C were observed between green, white and dark teas. The successful application of this chiral analysis technique of tea aroma will lay a scientific foundation for further quality assessment, botanical origin determination and authenticity assessment of teas.
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Affiliation(s)
- Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Chen-Yang Shao
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Hai-Peng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Wei-Dong Dai
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Li Guo
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jun-Feng Tan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qun-Hua Peng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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156
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Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea. APPLIED SCIENCES-BASEL 2017. [DOI: 10.3390/app7020166] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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157
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Pu-erh ripened tea resists to hyperuricemia through xanthine oxidase and renal urate transporters in hyperuricemic mice. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
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158
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Matsuo Y, Matsuda T, Sugihara K, Saito Y, Zhang YJ, Yang CR, Tanaka T. Theagalloflavic Acid, a New Pigment Derived from Hexahydroxydiphenoyl Group, and Lignan Oxidation Products Produced by Aerobic Microbial Fermentation of Green Tea. Chem Pharm Bull (Tokyo) 2017; 64:918-23. [PMID: 27373646 DOI: 10.1248/cpb.c16-00098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Chinese ripe pu-erh tea is produced by aerobic microbial fermentation of green tea. To clarify the microbial degradation of tea polyphenols, Japanese commercial green tea was mixed with Chinese ripe pu-erh tea, which retains microorganisms, and fermented for 5 d. Chromatographic separation yielded a novel water-soluble yellow pigment termed theagalloflavic acid. Spectroscopic and chemical evidence suggested that this pigment was produced by oxidative ring cleavage of hexahydroxydiphenoyl esters. In addition, two new oxygenated lignin metabolites, (+)-5,5'-dihydroxypinoresinol and 5-hydroxydihydrodehydrodiconiferyl alcohol, were also isolated together with known degradation products of quercetin and tea catechins.
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Affiliation(s)
- Yosuke Matsuo
- Graduate School of Biomedical Sciences, Nagasaki University
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159
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Fu J, Lv H, Chen F. Diversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark Teas. PLoS One 2016; 11:e0162719. [PMID: 27690376 PMCID: PMC5045175 DOI: 10.1371/journal.pone.0162719] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Accepted: 08/26/2016] [Indexed: 01/02/2023] Open
Abstract
Chinese dark teas (CDTs) are now among the popular tea beverages worldwide due to their unique health benefits. Because the production of CDTs involves fermentation that is characterized by the effect of microbes, microorganisms are believed to play critical roles in the determination of the chemical characteristics of CDTs. Some dominant fungi have been identified from CDTs. In contrast, little, if anything, is known about the composition of bacterial community in CDTs. This study was set to investigate the diversity and variation of bacterial community in four major types of CDTs from China. First, the composition of the bacterial community of CDTs was determined using MiSeq sequencing. From the four typical CDTs, a total of 238 genera that belong to 128 families of bacteria were detected, including most of the families of beneficial bacteria known to be associated with fermented food. While different types of CDTs had generally distinct bacterial structures, the two types of brick teas produced from adjacent regions displayed strong similarity in bacterial composition, suggesting that the producing environment and processing condition perhaps together influence bacterial succession in CDTs. The global characterization of bacterial communities in CDTs is an essential first step for us to understand their function in fermentation and their potential impact on human health. Such knowledge will be important guidance for improving the production of CDTs with higher quality and elevated health benefits.
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Affiliation(s)
- Jianyu Fu
- Key Laboratory of Tea Plants Biology and Resources Utilization of Agriculture Ministry, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, PR China
- * E-mail:
| | - Haipeng Lv
- Key Laboratory of Tea Plants Biology and Resources Utilization of Agriculture Ministry, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China
| | - Feng Chen
- Department of Plant Sciences, University of Tennessee, Knoxville, TN, 37996–4561, United States of America
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160
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Usui A, Nakamura A, Era M, Matsuo Y, Tanaka T, Ishimaru K. A New Flavonoid from Camellia sinensis Fermented Tea. Nat Prod Commun 2016. [DOI: 10.1177/1934578x1601100923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
A new flavonoid, quercetin 3- O-α-L-rhamnopyranosyl-(1→6)-(2- E- p-coumaroyl)-β-D-glucopyranoside-4′- O-α-L-rhamnopyranoside, was isolated from the fermented tea of Camellia sinensis L. (Pu-erh tea) from China. The chemical structure was elucidated based on analyses of the spectroscopic data.
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Affiliation(s)
- Ayaka Usui
- Faculty of Agriculture, Saga University, 1 Honjo, Saga 840-8502, Japan
| | - Azusa Nakamura
- Faculty of Agriculture, Saga University, 1 Honjo, Saga 840-8502, Japan
| | - Manami Era
- Graduate School of Biomedical Sciences and School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Yosuke Matsuo
- Graduate School of Biomedical Sciences and School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Takashi Tanaka
- Graduate School of Biomedical Sciences and School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Kanji Ishimaru
- Faculty of Agriculture, Saga University, 1 Honjo, Saga 840-8502, Japan
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161
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A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.047] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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162
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Zhang Y, Skaar I, Sulyok M, Liu X, Rao M, Taylor JW. The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis. PLoS One 2016; 11:e0157847. [PMID: 27337135 PMCID: PMC4918958 DOI: 10.1371/journal.pone.0157847] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Accepted: 06/06/2016] [Indexed: 01/01/2023] Open
Abstract
Pu-erh is a tea produced in Yunnan, China by microbial fermentation of fresh Camellia sinensis leaves by two processes, the traditional raw fermentation and the faster, ripened fermentation. We characterized fungal and bacterial communities in leaves and both Pu-erhs by high-throughput, rDNA-amplicon sequencing and we characterized the profile of bioactive extrolite mycotoxins in Pu-erh teas by quantitative liquid chromatography-tandem mass spectrometry. We identified 390 fungal and 629 bacterial OTUs from leaves and both Pu-erhs. Major findings are: 1) fungal diversity drops and bacterial diversity rises due to raw or ripened fermentation, 2) fungal and bacterial community composition changes significantly between fresh leaves and both raw and ripened Pu-erh, 3) aging causes significant changes in the microbial community of raw, but not ripened, Pu-erh, and, 4) ripened and well-aged raw Pu-erh have similar microbial communities that are distinct from those of young, raw Ph-erh tea. Twenty-five toxic metabolites, mainly of fungal origin, were detected, with patulin and asperglaucide dominating and at levels supporting the Chinese custom of discarding the first preparation of Pu-erh and using the wet tea to then brew a pot for consumption.
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Affiliation(s)
- Yongjie Zhang
- School of Life Sciences, Shanxi University, Taiyuan, Shanxi, China
- Department of Plant and Microbial Biology, University of California, Berkeley, California, United States of America
| | - Ida Skaar
- Section of Mycology, Norwegian Veterinary Institute, Oslo, Norway
| | - Michael Sulyok
- Center for Analytical Chemistry, Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Tulln, Austria
| | - Xingzhong Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Mingyong Rao
- Bureau of Culture and Sports, Puer, Yunnan, China
| | - John W. Taylor
- Department of Plant and Microbial Biology, University of California, Berkeley, California, United States of America
- * E-mail:
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163
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Isolation, Identification, and Biotransformation of Teadenol A from Solid State Fermentation of Pu-erh Tea and In Vitro Antioxidant Activity. APPLIED SCIENCES-BASEL 2016. [DOI: 10.3390/app6060161] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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164
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Xu P, Ying L, Wu J, Kong D, Wang Y. Safety evaluation and antihyperlipidemia effect of aqueous extracts from fermented puerh tea. Food Funct 2016; 7:2667-74. [PMID: 27181163 DOI: 10.1039/c5fo01389e] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented puerh tea, having undergone a long period of secondary oxidization and fermentation, has become more and more popular in recent years. In the present paper, a safety evaluation of aqueous extracts from fermented puerh tea (EFPT) was performed, including an oral acute toxicity study in rats and mice, mutation tests, a mouse micronucleus test, mouse sperm abnormality test and a 30 day feeding study in rats. Meanwhile, the antihyperlipidemia effect of EFPT was investigated as well. It was found that the oral maximum tolerated dose of EFPT was more than 10.0 g per kg body weight both in rats and mice. And it had no mutagenicity as judged by negative experimental results of the mutation test. No abnormal symptoms, clinical signs or deaths have been found in rats in each group throughout the experiments. In addition, EFPT in this study showed certain effects on hyperlipidemia.
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Affiliation(s)
- Ping Xu
- Department of Tea Science, Zhejiang University, Hangzhou 310058, China
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165
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Zhang W, Yang R, Fang W, Yan L, Lu J, Sheng J, Lv J. Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea. Int J Food Microbiol 2016; 227:29-33. [PMID: 27046629 DOI: 10.1016/j.ijfoodmicro.2016.03.025] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2016] [Revised: 03/02/2016] [Accepted: 03/22/2016] [Indexed: 11/17/2022]
Abstract
This study aimed to characterize the thermophilic fungi in pile-fermentation process of Pu-erh tea. Physicochemical analyses showed that the high temperature and low pH provided optimal conditions for propagation of fungi. A number of fungi, including Blastobotrys adeninivorans, Thermomyces lanuginosus, Rasamsonia emersonii, Aspergillus fumigatus, Rhizomucor pusillus, Rasamsonia byssochlamydoides, Rasamsonia cylindrospora, Aspergillus tubingensis, Aspergillus niger, Candida tropicalis and Fusarium graminearum were isolated as thermophilic fungi under combination of high temperature and acid culture conditions from Pu-erh tea pile-fermentation. The fungal communities were analyzed by PCR-DGGE. Results revealed that those fungi are closely related to Debaryomyces hansenii, Cladosporium cladosporioides, A. tubingensis, R. emersonii, R. pusillus, A. fumigatus and A. niger, and the last four presented as dominant species in the pile process. These four preponderant thermophilic fungi reached the order of magnitude of 10(7), 10(7), 10(7) and 10(6)copies/g dry tea, respectively, measured by real-time quantitative PCR (q-PCR). The results indicate that the thermophilic fungi play an important role in Pu-erh tea pile fermentation.
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Affiliation(s)
- Wei Zhang
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China
| | - Ruijuan Yang
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China; Pu'er Institute of Pu-erh Tea, Pu'er, Yunnan 665000, China
| | - Wenjun Fang
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China
| | - Liang Yan
- Pu'er Institute of Pu-erh Tea, Pu'er, Yunnan 665000, China
| | - Jun Lu
- Institute for Applied Ecology New Zealand, School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand; School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 0627, New Zealand; Institute of Biomedical Technology, Auckland University of Technology, Auckland 1142, New Zealand
| | - Jun Sheng
- Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Jie Lv
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China.
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166
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Gao L, Bian M, Mi R, Hu X, Wu J. Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13103] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lin Gao
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
| | - Mengxian Bian
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
| | - Ruifang Mi
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China
- Key laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
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167
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Tan J, Dai W, Lu M, Lv H, Guo L, Zhang Y, Zhu Y, Peng Q, Lin Z. Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.018] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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168
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Lv HP, Zhu Y, Tan JF, Guo L, Dai WD, Lin Z. Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.047] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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169
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Dai W, Qi D, Yang T, Lv H, Guo L, Zhang Y, Zhu Y, Peng Q, Xie D, Tan J, Lin Z. Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9869-78. [PMID: 26494158 DOI: 10.1021/acs.jafc.5b03967] [Citation(s) in RCA: 156] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The chemical composition and taste quality of tea fluctuate seasonally. However, the compounds responsible for the seasonal variation of metabolic pattern and taste quality are far from clear. This study compared the metabolite profiles of green teas of nine varieties that were plucked in spring, summer, and autumn by using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) on a reversed phase column. A multivariate analysis indicated distinct differences among the metabolite phenotypes of teas harvested in different seasons. Heat-map analysis and metabolic pathway analysis demonstrated that flavan-3-ols, theasinensins, procyanidins, quercetin-O-glycosides, apigenin-C-glycosides, and amino acids exhibited sharp seasonal fluctuations. An equivalent quantification of tea tastes showed that in summer and autumn teas, the bitterness and astringency were significantly elevated, whereas umami declined. Metabolite content comparisons and partial least-squares analysis suggested that several flavonoids and amino acids are mainly responsible for the seasonal variations in taste quality.
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Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Dandan Qi
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Ting Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Li Guo
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Junfeng Tan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
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170
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Oxalate, magnesium and calcium content in selected kinds of tea: impact on human health. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2548-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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171
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Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chem 2015; 194:643-9. [PMID: 26471603 DOI: 10.1016/j.foodchem.2015.08.054] [Citation(s) in RCA: 104] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2015] [Revised: 08/12/2015] [Accepted: 08/16/2015] [Indexed: 11/23/2022]
Abstract
Pu-erh ripened tea is produced through a unique microbial fermentation process from the sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in Yunnan province of China. In this study, the changes of amino acid profiles during fermentation of Pu-erh tea were investigated, based on the improved HPLC-UV method with PITC pre-column derivatization for the simultaneous determination of twenty free amino acids. Results showed that aspartic acid, glutamic acid, arginine, alanine, theanine and tyrosine were the major amino acids in tea samples. Fermentation significantly influenced on the amino acid profiles. The total free amino acid contents significantly decreased during fermentation (p<0.05). Meanwhile, low amount of acrylamide were detected. Its concentration increased after 7-days' fermentation and then decreased gradually. The results provided the useful information for the manipulation of fermentation process according to the changes of amino acids and acrylamide contents in Pu-erh ripened tea.
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172
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Zhao M, Zhang DL, Su XQ, Duan SM, Wan JQ, Yuan WX, Liu BY, Ma Y, Pan YH. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea. Sci Rep 2015; 5:10117. [PMID: 25974221 PMCID: PMC4431464 DOI: 10.1038/srep10117] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2014] [Accepted: 03/27/2015] [Indexed: 01/05/2023] Open
Abstract
Microbial enzymes during solid-state fermentation (SSF), which play important roles in the food, chemical, pharmaceutical and environmental fields, remain relatively unknown. In this work, the microbial communities and enzymes in SSF of Pu-erh tea, a well-known traditional Chinese tea, were investigated by integrated metagenomics/metaproteomics approach. The dominant bacteria and fungi were identified as Proteobacteria (48.42%) and Aspergillus (94.98%), through pyrosequencing-based analyses of the bacterial 16S and fungal 18S rRNA genes, respectively. In total, 335 proteins with at least two unique peptides were identified and classified into 28 Biological Processes and 35 Molecular Function categories using a metaproteomics analysis. The integration of metagenomics and metaproteomics data demonstrated that Aspergillus was dominant fungus and major host of identified proteins (50.45%). Enzymes involved in the degradation of the plant cell wall were identified and associated with the soft-rotting of tea leaves. Peroxiredoxins, catalase and peroxidases were associated with the oxidation of catechins. In conclusion, this work greatly advances our understanding of the SSF of Pu-erh tea and provides a powerful tool for studying SSF mechanisms, especially in relation to the microbial communities present.
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Affiliation(s)
- Ming Zhao
- 1] College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China [2] Yunnan Research Center on Good Agricultural Practice for Dominant Chinese Medicinal Materials, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Dong-Lian Zhang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xiao-Qin Su
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Shuang-Mei Duan
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jin-Qiong Wan
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Wen-Xia Yuan
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Ben-Ying Liu
- Tea Research Institute of Yunnan Academy of Agricultural Science, Menghai 666201, China
| | - Yan Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Ying-Hong Pan
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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173
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Wang Q, Gong J, Chisti Y, Sirisansaneeyakul S. Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins. J Food Sci 2015; 80:M809-17. [PMID: 25799937 DOI: 10.1111/1750-3841.12831] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Accepted: 02/03/2015] [Indexed: 01/16/2023]
Abstract
The natural microbiota involved in the fermentation influence the quality and taste of fully postfermented teas such as China's Pu-erh tea. Ten microbial isolates representing 6 species were recovered from a solid-state fermentation of a Pu-erh type tea. The isolates were Aspergillus tubingensis, Aspergillus marvanovae, Rhizomucor pusillus, Rhizomucor tauricus, Aspergillus fumigatus, and Candida mogii. With the exception of A. marvanovae and C. mogii, all these microorganisms have been previously reported in solid-state fermentations of native Pu-erh tea. The ability of the isolates for converting the tea polyphenols to bioactive theabrownins in infusions of sun-dried green tea leaves in a submerged fermentation process was subsequently investigated. All isolates except C. mogii TISTR 5938 effectively produced theabrownins in a 4-d fermentation in shake flasks at 40 °C, 250 rpm. A. tubingensis TISTR 3646, A. tubingensis TISTR 3647, A. marvanovae TISTR 3648, and A. fumigatus TISTR 3654 produced theabrownins at particularly high levels of 6.5, 12.4, 11.1, and 8.4 g/L, respectively.
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Affiliation(s)
- Qiuping Wang
- Dept. of Biotechnology, Faculty of Agro-Industry, Kasetsart Univ, 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok, 10900, Thailand
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174
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Lv S, Wu Y, Wei J, Lian M, Wang C, Gao X, Meng Q. Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years. RSC Adv 2015. [DOI: 10.1039/c5ra15381f] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A method was developed based on head-space solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with multivariate statistical methods to assess volatile profiles in different types of Pu-erh teas.
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Affiliation(s)
- Shidong Lv
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
- Kunming Grain & Oil and Feed Product Quality Inspection Center
| | - Yuanshuang Wu
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
| | - Jifu Wei
- Research Division of Clinical Pharmacology, The First Affiliated Hospital
- Nanjing Medical University
- Nanjing 210029
- People’s Republic of China
| | - Ming Lian
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
| | - Chen Wang
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
| | - Xuemei Gao
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
| | - Qingxiong Meng
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
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175
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Lv S, Wu Y, Zhou J, Lian M, Li C, Xu Y, Liu S, Wang C, Meng Q. The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method. PLoS One 2014; 9:e116428. [PMID: 25551231 PMCID: PMC4281233 DOI: 10.1371/journal.pone.0116428] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Accepted: 12/06/2014] [Indexed: 11/30/2022] Open
Abstract
The quality of tea is presently evaluated by the sensory assessment of professional tea tasters, however, this approach is both inconsistent and inaccurate. A more standardized and efficient method is urgently needed to objectively evaluate tea quality. In this study, the chemical fingerprint of 7 different Dayi Pu-erh tea brands and 3 different Ya'an tea brands on the market were analyzed using fully automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). A total of 78 volatiles were separated, among 75 volatiles were identified by GC–MS in seven Dayi Pu-erh teas, and the major chemical components included methoxyphenolic compounds, hydrocarbons, and alcohol compounds, such as 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene, 2,6,10,14-tetramethyl-pentadecane, linalool and its oxides, α-terpineol, and phytol. The overlapping ratio of peaks (ORP) of the chromatogram in the seven Dayi Pu-erh tea samples was greater than 89.55%, whereas the ORP of Ya'an tea samples was less than 79.10%. The similarity and differences of the Dayi Pu-erh tea samples were also characterized using correlation coefficient similarity and principal component analysis (PCA). The results showed that the correlation coefficient of similarity of the seven Dayi Pu-erh tea samples was greater than 0.820 and was gathered in a specific area, which showed that samples from different brands were basically the same, despite have some slightly differences of chemical indexes was found. These results showed that the GC-MS fingerprint combined with the PCA approach can be used as an effective tool for the quality assessment and control of Pu-erh tea.
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Affiliation(s)
- Shidong Lv
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
- Kunming Grain & Oil and Feed Product Quality Inspection Center, Kunming, Yunnan, People's Republic of China
| | - Yuanshuang Wu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
| | - Jiangsheng Zhou
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
| | - Ming Lian
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
| | - Changwen Li
- Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
| | - Yongquan Xu
- Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
| | - Shunhang Liu
- Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
| | - Chao Wang
- Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
| | - Qingxiong Meng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
- * E-mail:
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176
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Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC-MS based metabolomics. Food Chem 2014; 186:176-84. [PMID: 25976808 DOI: 10.1016/j.foodchem.2014.12.045] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Revised: 11/27/2014] [Accepted: 12/06/2014] [Indexed: 12/26/2022]
Abstract
Fu brick tea (FBT) is a unique post-fermented tea product which is fermented with fungi during the manufacturing process. In this study, we investigated the biochemical compositional changes occurring during the microbial fermentation process (MFP) of FBT based on non-targeted LC-MS, which was a comprehensive and unbiased methodology. Our data analysis took a two-phase approach: (1) comparison of FBT with other tea products using PCA analysis to exhibit the characteristic effect of MFP on the formation of Fu brick tea and (2) comparison of tea samples throughout the MFP of FBT to elucidate the possible key metabolic pathways produced by the fungi. Non-targeted LC-MS analysis clearly distinguished FBT with other tea samples and highlighted some interesting metabolic pathways during the MFP including B ring fission catechin. Our study demonstrated that those fungi had a significant influence on the biochemical profiles in the FBT and consequently contributed to its unique quality.
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177
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Chen H, Wang Q, Jiang Y, Wang C, Yin P, Liu X, Lu C. Monitoring and risk assessment of 74 pesticide residues in Pu-erh tea produced in Yunnan, China. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 8:56-62. [DOI: 10.1080/19393210.2014.972471] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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178
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Wang Q, Gong J, Chisti Y, Sirisansaneeyakul S. Bioconversion of tea polyphenols to bioactive theabrownins by Aspergillus fumigatus. Biotechnol Lett 2014; 36:2515-22. [DOI: 10.1007/s10529-014-1632-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Accepted: 08/06/2014] [Indexed: 11/24/2022]
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179
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Lv S, Wu Y, Li C, Xu Y, Liu L, Meng Q. Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1810-1818. [PMID: 24512533 DOI: 10.1021/jf405237u] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Thirteen Pu-erh teas and 13 Fuzhuan teas obtained from two different production areas in China were profiled using fully automatic headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) coupled with chemometric methods. A total of 93 aroma components were identified in 26 dark teas; among them, methoxyphenolic compounds (31.77%) were the most abundant components in Pu-erh teas, whereas ketone compounds were the most abundant components (25.42%) in Fuzhuan teas. Cluster analysis (CA) and principal component analysis (PCA) showed that these two types of dark teas could be clearly distinguished according to their chemical characteristics. This study suggested that the proposed strategy could provide a feasible and rapid technique to differentiate dark teas with similar morphological characteristics from different production areas by their volatile composition and relative content.
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Affiliation(s)
- Shidong Lv
- Faculty of Life Science and Technology, Kunming University of Science and Technology , Yunnan 650500, People's Republic of China
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