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％．     

加压溶剂萃取-气相色谱法测定荞麦中残留的有机氯农药

用所研制的24位全自动加压溶剂萃取仪(APLE),以丙酮-正己烷(体积比为1∶1)为溶剂,在100 ℃和10 MPa条件下,对荞麦样品中残留的7种有机氯农药进行了萃取,并通过气相色谱对萃取液进行定量分析。萃取的绝对回收率为68%～126%,相对标准偏差为1.2% ～14.7%,检测下限为0.051～0.18 ng/g。与索氏提取法对比,相对提取回收率为116%～148%,表明萃取收率高于索氏提取法。     

Ultrastructural Damages to H1N1 Influenza Virus Caused by Vapor Essential Oils

Influenza viruses are transmitted from human to human via airborne droplets and can be transferred through contaminated environmental surfaces. Some works have demonstrated the efficacy of essential oils (EOs) as antimicrobial and antiviral agents, but most of them examined the liquid phases, which are generally toxic for oral applications. In our study, we describe the antiviral activity of Citrus bergamia, Melaleuca alternifolia, Illicium verum and Eucalyptus globulus vapor EOs against influenza virus type A. In the vapor phase, C. bergamia and M. alternifolia strongly reduced viral cytopathic effect without exerting any cytotoxicity. The E. globulus vapor EO reduced viral infection by 78% with no cytotoxicity, while I. verum was not effective. Furthermore, we characterized the EOs and their vapor phase by the head-space gas chromatography–mass spectrometry technique, observing that the major component found in each liquid EO is the same one of the corresponding vapor phases, with the exception of M. alternifolia. To deepen the mechanism of action, the morphological integrity of virus particles was checked by negative staining transmission electron microscopy, showing that they interfere with the lipid bilayer of the viral envelope, leading to the decomposition of membranes. We speculated that the most abundant components of the vapor EOs might directly interfere with influenza virus envelope structures or mask viral structures important for early steps of viral infection.     

Green Tea (Camellia sinensis): A Review of Its Phytochemistry,Pharmacology, and Toxicology

Objectives Green tea (Camellia sinensis) is a kind of unfermented tea that retains the natural substance in fresh leaves to a great extent. It is regarded as the second most popular drink in the world besides water. In this paper, the phytochemistry, pharmacology, and toxicology of green tea are reviewed systematically and comprehensively. Key findings Green tea has been demonstrated to be good for human health. Nowadays, multiple pharmacologically active components have been isolated and identified from green tea, including tea polyphenols, alkaloids, amino acids, polysaccharides, and volatile components. Recent studies have demonstrated that green tea shows versatile pharmacological activities, such as antioxidant, anticancer, hypoglycemic, antibacterial, antiviral, and neuroprotective. Studies on the toxic effects of green tea extract and its main ingredients have also raised concerns including hepatotoxicity and DNA damage. Summary Green tea can be used to assist the treatment of diabetes, Alzheimer’s disease, oral cancer, and dermatitis. Consequently, green tea has shown promising practical prospects in health care and disease prevention.     

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.     

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.     

绿茶对水溶液中Pb2+和Cd2+吸附性能初步研究

研究了绿茶对溶液中Pb2 和Cd2 离子的吸附和解吸性质。考察了pH、温度、吸附时间对绿茶吸附性能的影响,得到吸附动力学曲线和吸附等温线。结果表明,茶叶在pH为4~6的弱酸性范围内对两种金属离子的吸附效果最佳,在30℃时,茶叶对Pb2 和Cd2 的饱和吸附量分别为46.66 mg/g和33.29mg/g,吸附符合Langmuir吸附等温方程,并对吸附机理进行了初步的探讨。对解吸条件研究发现,用0.1 mol/L HCl和EDTA作为解吸剂,对Pb2 和Cd2 的解吸效果较好,解吸率达80%以上,可有效回收重金属Pb2 和Cd2 。     

Impact of Tea Processing on Tryptophan,Melatonin, Phenolic and Flavonoid Contents in Mulberry (Morus alba L.) Leaves: Quantitative Analysis by LC-MS/MS

Mulberry (Morus alba L.) leaves from two cultivars, Yai-Burirum (YB) and Khunphai (KP), were prepared into green tea (GT) and black tea (BT). Compared to fresh leaf (FL) extract, GT and BT extracts were evaluated for their total phenolic and total flavonoid contents. Total phenolic content (TPCs) in all samples ranged between 129.93 and 390.89 mg GAE/g extract. The processing of tea decreased the levels of TPC when compared to FL extracts in both cultivars. The total flavonoid content (TFCs) in all samples was found in the range of 10.15–39.09 mg QE/g extract and TFCs in GT and BT extracts were higher than FL extracts. The change in tryptophan, melatonin, phenolic and flavonoid contents was investigated by liquid chromatography–mass spectroscopy (LC-MS). The results exhibited that tryptophan contents in all samples were detected in the range 29.54–673.72 µg/g extract. Both GT and BT extracts increased tryptophan content compared to FL extracts. BT extracts presented the highest amounts of tryptophan among others in both cultivars. Phenolic compounds were found in mulberry leaf extracts, including gallic acid, caffeic acid, gentisic acid, protocatechuic acid and chlorogenic acid. Chlorogenic acid presented the highest amount in all samples. Almost all phenolic acids were increased in the processed tea extracts except chlorogenic acid. Rutin was the only flavonoid that was detected in all extracts in the range 109.48–1009.75 mg/g extract. The change in phenolic and flavonoid compounds during tea processing resulted in the change in antioxidant capacities of the GT and BT extracts. All extracts presented acetylcholinesterase enzyme (AChE) inhibitory activity with IC₅₀ in the range 146.53–165.24 µg/mL. The processing of tea slightly increased the AChE inhibitory effect of GT and BT extracts. In conclusion, processed tea from mulberry leaves could serve as a new alternative functional food for health-concerned consumers because it could be a promising source of tryptophan, phenolics and flavonoids. Moreover, the tea extracts also had antioxidative and anti-AChE activities.     

基于可见-近红外光谱技术预测茶鲜叶全氮含量

为快速无损监测茶树氮素营养及其生长状况,基于可见-近红外光谱技术建立了茶鲜叶全氮含量的预测模型。以茶鲜叶为对象,田间试验使用便携式光谱仪采集叶片漫反射光谱信息,通过不同预处理和统计分析,建立茶鲜叶全氮含量预测的光谱模型。试验共采集111个样品,其中86个样品作校正集,25个样品作预测集。通过一阶导数与滑动平均滤波相结合的预处理方法,用7个主成分建立的偏最小二乘模型最好,其校正集均方根误差(RMSEC)为0.097 3,预测集的相关系数为0.888 1,预测均方根误差(RMSEP)为0.130 4,预测的平均相对误差为4.339%。研究结果表明,利用可见-近红外光谱技术可以很好地预测茶鲜叶全氮含量,对于快速实时监测茶树长势和施肥管理具有重要指导意义。     

表面活性剂存在下Mn(Ⅶ)氧化胭脂红的褪色反应及其应用

研究了表面活性剂十二烷基磺酸钠(SDS)存在下,锰(Ⅶ)氧化胭脂红的褪色反应。结果表明,在硫酸介质中,锰(Ⅶ)能够氧化胭脂红褪色,SDS可大幅度提高反应的灵敏度,且氧化褪色程度与锰(Ⅶ)的含量在一定的范围内符合比尔定律。据此建立了表面活性剂增敏、褪色光度法测定锰(Ⅶ)的新方法。锰(Ⅶ)的测定范围为0~4.0μg.mL-1,表观摩尔吸光系数为4.3×104L.mol-1.cm-1,应用于茶叶中锰的测定,结果满意。