近红外光谱技术对闽南乌龙茶品种的识别研究

采用近红外光谱技术建立了一种快速无损的乌龙茶品种识别方法。收集闽南地区不同茶场中铁观音、黄金桂、本山、毛蟹与梅占等5个品种共210份具有代表性的乌龙茶样品,采集近红外光谱数据,选用1 100~1 300nm,1 640~2 498nm作为检测波长范围,利用主成分分析法(principal component analysis,PCA)建立模型,并在实验过程中比较多元散射校正(multiplicative scatter correction,MSC)与标准正态变量校正(standard normal variate,SNV)两种数据预处理方法对模型的影响。实验结果表明,多元散射校正对模型的影响优于标准正态变量校正,对校正集的识别准确率达到了96%,对预测集中样品的识别准确率达到了90%。实验结果证明了采用近红外光谱技术可以快速无损识别闽南地区乌龙茶,具有较强的实用价值和推广价值。     

Src Mediates Epigallocatechin-3-O-Gallate-Elicited Acid Sphingomyelinase Activation

Epigallocatechin-3-O-gallate (EGCG) is one of the major bioactive compounds known to be present in green tea. We previously reported that EGCG shows selective toxicity through activation of the protein kinase B (Akt)/cyclic guanosine monophosphate (cGMP)/acid sphingomyelinase (ASM) axis via targeting its receptor 67-kDa laminin receptor (67LR), which is overexpressed in cancer. However, little is known about upstream mechanisms of EGCG-elicited ASM activation. In this study we show that the proto-oncogene tyrosine-protein kinase Src, also known as c-src, plays a crucial role in the anticancer effect of EGCG. We showed that EGCG elicits phosphorylation of Src at Tyr 416, a crucial phosphorylation site for its activity, and that the pharmacological inhibition of Src impedes the upstream events in EGCG-induced cell death signaling including upregulation of Akt activity, increase in cGMP levels, and activation of ASM. Moreover, focal adhesion kinase (FAK), which is involved in the phosphorylation of Src, is colocalized with 67LR. EGCG treatment enhanced interaction of FAK and 67LR. Consistent with these findings, pharmacological inhibition of FAK significantly neutralized EGCG-induced upregulation of Akt activity and activation of ASM. Taken together, FAK/Src play crucial roles in the upstream signaling of EGCG.     

超高效液相色谱-静电场轨道阱高分辨质谱快速筛查和确证凉茶中167种非法添加药物

基于质谱数据库,建立了超高效液相色谱-静电场轨道阱高分辨质谱(UHPLC-Orbitrap HRMS)快速筛查和确证凉茶中167种非法添加药物的方法.通过调研,选定了解热镇痛药、糖皮质激素、抗菌药、抗组胺药等167种药物,并利用Orbitrap HRMS和TraceFinder软件采集和记录每种药物的信息,建立高分辨质...     

不同提取方法对红茶提取物抗氧化活性影响的研究

采取沸水浴法、回流法、微波法及超声波法探讨信阳红茶和印度红茶的抗氧化性,通过测定吸光度利用Fenton反应表征提取物对羟自由基的清除率.不同的提取方法对红茶抗氧化活性有一定的影响,羟自由基的清除率与红茶的抗氧化活性成正比.结果表明:信阳红茶沸水浴法提取率较高,印度红茶超声波法提取率较高.     

基于营养元素含量的名茶产地识别——以我国东部地区几种名茶为例

名茶营养元素含量在相当程度上反映了原产地的自然地理环境如母岩、土壤、气候等因素的印迹。基于茶叶的P、K、Ca、Mg、Fe、Cu、Zn、Mn、Se等矿质元素含量,综合应用系统聚类和主成分分析法,探讨了我国东部地区的安溪铁观音、武夷岩茶、庐山云雾茶、西湖龙井、黄山毛峰、太平猴魁、崂山绿茶等几种闻名遐迩的地理标志产品的产地识别问题。结果表明,矿质元素含量可以做为茶叶产地的判别指标之一,用于茶叶流通、销售过程的质量控制依据。     

茶叶中9种有机磷农药残留量快速测定方法

为建立了茶叶中9种有机磷农药的气相色谱检测方法,将试样在气相色谱仪DB—XLB色谱柱中分离,FPD检测器鉴定。结果表明,9种有机磷能够很好地分离,在0．05～1．0灿∥mL线性关系良好（r≥0．999）。在0．05—0．20mg／kg的添加水平范围内的平均回收率为78．6％～105％,相对标准偏差为1．4％～7．8％。9种有机磷方法检出限0．005～0．01mg／kg。     

Changes in Protein Composition in Erythrocyte Membrane of Ethanol—Poisoned Rats After Administration of Teas

Selective hydrolysis of the protein to peptides, their resolution by chromatography and determination of the amino-acid sequence in individual peptides is one method applied to studies of their modifications and mutations in pathological conditions. The purpose of this work is the determination of the green and black tea effect on peptides and their amino acid contents in integral erythrocyte membrane proteins in ethanol intoxicated rats. It was shown that ethanol intoxication causes a decrease in peptides and their amino acid contents in comparison with the control group. The ingestion of green (black) tea with ethanol partially prevents these ethanol-induced changes.     

普洱茶及其原料多糖分子组成及光谱学特性研究

研究了普洱茶发酵过程中多糖分子组成及光谱学特性的变化规律。结果显示,普洱茶及其原料多糖主要组分TPS1和TPS2的分子组成及光谱学特性差异显著。TPS2含有较高糖醛酸,而TPS1含有较高的中性糖和蛋白质。TPS1和TPS2均由半乳糖(Gal)、阿拉伯糖(Arb)、甘露糖(Man)、葡萄糖(Glu)、木糖(Xyl)、鼠李糖(Rha)六种单糖组成,其分子摩尔比分别为23.6∶5.9∶24.2∶1.1∶1.8∶3.2和26.9∶3.2∶19.3∶5.5∶1.3∶2.7。TPS2和TPS1的重均分子量分别为1.68×104和1.21×104道尔顿。TPS1和TPS2水溶液在200～400 nm之间无特征吸收峰。红外光谱图显示,TPS1和TPS2的信息基本相同,都是含有吡喃环的多糖。在三维AFM图中,TPS1形成的聚集体高度约为4 nm, 长宽约为0.2～0.4 μm,TPS2形成的聚集体高度约为40 nm,长宽约为0.5～0.8 μm。SEM图片显示,TPS1呈表面光滑的鳞片状聚集体,TPS2呈表面粗糙的片状聚集体。引起普洱茶及其原料多糖分子组成及光谱学性质发生变化的动力主要为微生物作用和湿热作用。     

微波消解-电感耦合等离子体质谱法测定茶叶中的稀土元素

应用微波消解,不经分离富集,用ICP-MS直接测定了9种茶叶中的15种痕量稀土元素．9种茶叶中轻稀土元素质量浓度较高,其质量浓度占被测稀土总质量浓度的80％以上．除陈香礼普和杭产绿茶稀土元素质量浓度相对较高外,其它茶叶品种闻无明显的差异性．稀土元素的检出限均小于10ng·L^-1,各元素测定的RSD（n=6）为1．85％～19．4％,样品加标回收率为97．1％～99．6％．     

Characterization of Roasting Time on Sensory Quality,Color, Taste,and Nonvolatile Compounds of Yuan An Yellow Tea

Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, β-cyclocitral, linalool, nerol, α-cedrol, β-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.