[Objectives] This study was conducted to explore the optimal process conditions for hot water extraction of polysaccharides from Yingshan cloud tea. [Methods] Based on single factor experiments, with the extraction ra...[Objectives] This study was conducted to explore the optimal process conditions for hot water extraction of polysaccharides from Yingshan cloud tea. [Methods] Based on single factor experiments, with the extraction rate of polysaccharides as the response value and liquid-to-solid ratio, extraction temperature and extraction time as investigation factors, the optimum extraction process for tea polysaccharides from Yingshan cloud tea was determined by Box-Behnken central componse design and response surface analysis method. [Results] Under the conditions of the liquid-to-solid ratio of 50∶1(ml/g), the extraction temperature at 94 ℃ and the extraction time of 210 min, the extraction rate of polysaccharides from Yingshan cloud tea reached 2.16%. [Conclusions] This study will provide theoretical basis and reference for subsequent related research.展开更多
The aim of this study is to assess the impact of industrial agriculture on the environment in Rwanda taking Mulindi tea plantations as a case study.Tea is one of the three major crops of Rwandan industrial agriculture...The aim of this study is to assess the impact of industrial agriculture on the environment in Rwanda taking Mulindi tea plantations as a case study.Tea is one of the three major crops of Rwandan industrial agriculture apart from coffee and pyrethrum.The results of this study show clearly the impact of tea plantations on the environment in Rwandan in all aspects.Soil samples collected in three zones展开更多
The use of tea and coffee for the removal of heavy metal from aqueous lead solutions has been reported. However, those studies were limited to expended dry biomass of coffee and tea and the lead concentration in those...The use of tea and coffee for the removal of heavy metal from aqueous lead solutions has been reported. However, those studies were limited to expended dry biomass of coffee and tea and the lead concentration in those studies range from 10 - 100 ppm of aqueous lead solution. This study compared the effectiveness of aqueous extracts of instant coffee (IC), coffee ground (CG), coffee bean (CB), Lipton tea (Tea), and spinach puree (SP) in removing lead from 1300 PPM of aqueous lead solution. After 24 hr of agitation at room temperature followed by centrifugation, the lead concentration (in ppm) in the liquid from each reaction tube was analyzed using EPA Method 6010 (Inductively Coupled Plasma-Atomic Emission Spectrometry (ICP-AES)). The results suggest that the order of lead removal was Spinach (99%) > Instant coffee (95%) >Tea (91%), > CG (62%) > CB (59%). In comparing the brewed versus the boiled extracts, the results demonstrated that temperature of the aqueous extract affected the lead removal potential of coffee and tea in decreasing order: IC (95%:79%), > Tea (91%:88%) > CG (62%:53%) > CB (59%:53%).展开更多
基金Supported by High-grade Cultivation Program of Huanggang Normal University(201816703)
文摘[Objectives] This study was conducted to explore the optimal process conditions for hot water extraction of polysaccharides from Yingshan cloud tea. [Methods] Based on single factor experiments, with the extraction rate of polysaccharides as the response value and liquid-to-solid ratio, extraction temperature and extraction time as investigation factors, the optimum extraction process for tea polysaccharides from Yingshan cloud tea was determined by Box-Behnken central componse design and response surface analysis method. [Results] Under the conditions of the liquid-to-solid ratio of 50∶1(ml/g), the extraction temperature at 94 ℃ and the extraction time of 210 min, the extraction rate of polysaccharides from Yingshan cloud tea reached 2.16%. [Conclusions] This study will provide theoretical basis and reference for subsequent related research.
文摘The aim of this study is to assess the impact of industrial agriculture on the environment in Rwanda taking Mulindi tea plantations as a case study.Tea is one of the three major crops of Rwandan industrial agriculture apart from coffee and pyrethrum.The results of this study show clearly the impact of tea plantations on the environment in Rwandan in all aspects.Soil samples collected in three zones
文摘The use of tea and coffee for the removal of heavy metal from aqueous lead solutions has been reported. However, those studies were limited to expended dry biomass of coffee and tea and the lead concentration in those studies range from 10 - 100 ppm of aqueous lead solution. This study compared the effectiveness of aqueous extracts of instant coffee (IC), coffee ground (CG), coffee bean (CB), Lipton tea (Tea), and spinach puree (SP) in removing lead from 1300 PPM of aqueous lead solution. After 24 hr of agitation at room temperature followed by centrifugation, the lead concentration (in ppm) in the liquid from each reaction tube was analyzed using EPA Method 6010 (Inductively Coupled Plasma-Atomic Emission Spectrometry (ICP-AES)). The results suggest that the order of lead removal was Spinach (99%) > Instant coffee (95%) >Tea (91%), > CG (62%) > CB (59%). In comparing the brewed versus the boiled extracts, the results demonstrated that temperature of the aqueous extract affected the lead removal potential of coffee and tea in decreasing order: IC (95%:79%), > Tea (91%:88%) > CG (62%:53%) > CB (59%:53%).
