Oil Tea Soup Formula Optimization Based on Orthogonal Test and Fuzzy Mathematics Sensory Evaluation

The aim of this study is to optimize the formula of oil soup, which was one of traditional food of Guangxi province, south China. Tea leaves, bone soup, beans and other minor ingredients in the formula of oil tea soup are selected as the research objects. The sensory evaluation factors such as flavor, taste, color, aroma were selected to optimize the formula of oil tea soup based on orthogonal test and fuzzy mathematics comprehensive evaluation. The results showed the most important factor that affected the quality of the oil tea soup was tea leaves content, followed by the proportion of bone soup, minor ingredient and beans content. The study indicated that the optimal recipe ofoil tea soup was as follow： 0.6% tea, 0.4% beans, and 0.5% other ingredients. The ratio of material to solution of bone soup was 1：5.

Study on the Preparation of"Oil-tea"Instant Tea from the Compound Extract of Green Tea and Ginger

[Objectives]This study was conducted to develop an"oil-tea"instant tea with traditional"oil-tea"flavor,easy preservation and transportation and good taste.[Methods]With green tea,ginger and peanuts as experimental materials,a compound extract was obtained by boiling,and the"oil-tea"instant tea was prepared by spray drying.The tea polyphenol content and soluble solid content of the extract(oil tea soup),the yield of finished solid product and sensory quality were comprehensively evaluated.[Results]The optimum instant tea technical parameters were determined as follows:the ratio of material to liquid 1∶15,the extraction time of boiling 60 min,the inlet air temperature of spray drying 180℃,the feeding speed 850 ml/h,the soluble solid content of the extract 13%,and the amount of maltodextrin added 12 mg/g.Under these conditions,the yield of the instant tea was high,and the instant tea had better sensory quality and good solubility.[Conclusions]This study provides a reference for the commercial development of"oil tea".

The protective roles of tea tree oil extracts in bovine mammary epithelial cells and polymorphonuclear leukocytes

Background: Tea tree oil(TTO) plays an important role in antibacterial activity and alleviating the inflammatory responses. Bovine mammary epithelium and polymorphonuclear leukocytes(PMNL) can actively respond to bovine mastitis infection. However, regulatory effects of TTO extracts on the innate immune response of bovine mammary epithelial cells(BMECs) and PMNL remain not reported. Therefore, aim of the study was to evaluate the effects of TTO extracts on the m RNA levels of the genes involved in the innate immune response of BMECs and PMNL.Results: Our results demonstrated that addition of 0.025% and 0.05% TTO increased the proliferation of BMECs, and significantly enhanced(P < 0.05) the viability of BMECs exposed to Staphylococcus aureus(S. aureus). An inhibitory effect was observed against the growth of S. aureus by TTO incubation. The 0.05% TTO reduced S. aureus biofilm formation, association and invasion of S. aureus to BMECs, and changed the morphological and structural features of S. aureus. The proinflammatory cytokines IL-1β, IL-6, and TNF-α were decreased(P < 0.001) by the incubation of TTO. Interestingly, the expression of IL-8 known for PMNL chemotactic function was elevated(P < 0.05) by 0.05%TTO treatment. Consistently, 0.05% TTO increased the migration of PMNL in S. aureus-exposed BMECs when compared with S. aureus treatment alone(P < 0.05). In addition, PMNL incubated with 0.05% TTO decreased the levels of NFKB inhibitor alpha(NFKBIA) and TNF-α.Conclusions: Our results indicate that use of TTO can relieve the BMECs pro-inflammatory response caused by S.aureus and promote the migration of PMNL to mount the innate immune responses, and it may be novel strategy for the treatment of bovine mastitis caused by S. aureus.

New Process for Extracting Oil and Starch from Tea Seeds

A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was static fermentation by which oil bodies and starch were separated naturally from tea seeds. By the process, tea seed oil and starch which were in conformity with government standards about edible oil and starch were successfully produced with 16% and 8% of production rate, respectively. The new process has many advantages, such as more simple equipments, lower production cost and whole natural products, etc..

Estimating the Age of Oil-tea Camellia Trees

To determine the age of oil-tea camellia trees, regression equations including Logistic, Mitscherlich, Gompertz, Korf, and Richards were used to calculate accumulative growth rate using basal trunk disc and investigate the relations between the age of oil-tea camellia trees and their growth rate of secondary trunk. The Gompertz equation Y=71.296 1exp （-3.874 4exp （-0.006 4t）） was the most optimal equation to simulate the accumulative growth rate of basal trunk disc. This equation could be used to estimate the age of oil-tea camellia trees that grow under similar environmental conditions. The Korf equation Y=576.900 1exp （-4.153 0x -0.314 2 ） was the best equation to describe the relation between the age and growth rate of different secondary trunks. With the adjustment coefficient and average growth of different secondary trunk discs, it is possible to predict the age of ancient oil-tea camellia trees that grow under similar environmental conditions. In addition, taking three or more discs from the same diameter group and calculating their average growth rate could lead to more accurate results. For trees that grow in different areas, environmental conditions should be carefully considered when using the above two equations to predict the age of ancient oil-tea camellia trees.

Anti-Fatigue Effect of Blended <i>Camellia oleifera Abel</i>Tea Oil and Ge-132 in Mice

Nowadays, people are busier and busier for working and living, and suffer a lot of pressure on their body or mind. Therefore, people are prone to have fatigue activity and decrease their working efficiency and happiness. It was reported that fatigue is a common symptom in the community, with up to half of the general population complaining of fatigue. More and more researchers devoted themselves to studying natural active ingredients in organism as the anti-fatigue drugs to release fatigue symptom. However, these natural ingredients were difficult to obtain from plants, animals and microorganisms by separating and purifying. In addition, some active substances have many side effects. In our study, we employed tea seed oil as main ingredients blended with bis-(carboxyethylgermanium) sesquioxide (Ge-132) to investigate the effects of anti-fatigue on mice by administrating mice with low dose, intermediate dose and high dose of tea seed oil complex for 0, 2 or 4 weeks. The specific tests of studying effects of anti-fatigue were body weight, weight-loaded force swimming, blood urea nitrogen, blood lactic acid and hepaticglycogen. And the results showed that appropriate level of tea seed oil complex could decrease the body weight and prolong the weight-loaded swimming time, and had an active effect on the bloodurea nitrogen, hepatic glycogen and blood lactic acid level mice, which significantly embodied the anti-fatigue activity of tea seed oil complex.

Determination of Tea Saponin in Camellia Seed Oil with UV and HPLC Analysis

A simple procedure is described for the HPLC and UV determination of tea saponin in tea seed oil. Determinate was accomplished with UV wavelength detection 550 nm for saponification sample, and HPLC was done under conditions: C18 analytical column of TC-C18, 4. 6 × 250 mm, column temperature at room temperature, injected sample volume was 10 μL, mobile phase’s methanol, flow-rate 0.8 ml/min and detection wavelength 280 nm.

Physicochemical Properties and Functional Compounds of Commercial Green Tea Seed Oil

Physicochemical properties of green tea seed oil including cold test,color,flash point,gravity,refraction index,moisture content,acid value,iodine value,unsaponifiable matter and saponification value were investigated.Fatty acid composition and catechin content of the oil was determined by GC and HPLC analysis.The oil is stable at low temperature.High flash point(267.8 ± 5.1℃) showed the high thermal stability of green tea seed oil as well,which support for suitability to use as cooking oil.Specific gravity and refraction index of green tea seed oil was found as 0.913 and 1.4679,respectively.Color of the oil was measured as 99.7 ± 0.2 for lightness,1.9 ± 0.1 for greenness and 6.6 ± 0.1 for yellowness.Acid value(KOH mg/ml),iodine value,unsaponifiable matter(%) and saponification value of green tea seed oil were 0.21,104.1,0.11 and 215,respectively.Fatty acids compositions of green tea seed oil was found to be dominated by oleic acid(81.3%) and presence of minor amount of linoleic acid(4.8%),palmitic acid(4.6%),palmitoleic acid(3.3%),linolenic acid(3.2%) and stearic acid(1.0%).The presence of antioxidative compounds such as(-)-epicatechingallate(207.2 ± 0.2 g /g) and(-)-epigallocatechin gallate(99.5 ± 0.6 g/g) in the oil could enhance its shelf life during storage.

Thermal Behavior and UV Properties of Organomodified Kaolin Oleochemically Derived from Rubber Seed Oils (<i>Hevea brasiliensis</i>) and Tea Seed Oils (<i>Camellia sinensis</i>)

Kaolin was modified using a chemical complex of hydrazine hydrate and oleochemical sodium salts derived from rubber seed oil (SRSO) and tea seed oil (STSO) respectively. Characterization of the pristine kaolin and the modified kaolins were performed using Scanning Electron Microscopy (SEM), Simultaneous Thermogravimetric/Differential Thermal Analysis (TG/DTA) and UV Spectrophotometry. TG/DTA revealed that the incorporation of the oleochemical salts enhanced thermal decomposition of kaolin into metakaolin. Ultraviolet spectrophotometric studies conducted on the modified kaolin show for the first time that the SRSO-modified kaolin and STSO-modified kaolin have a peak absorbance wavelengths of 312.72 nm and 314.26 nm respectively. This shows that the modified kaolin is a promising candidate for sunscreen applications.

Rheology study of supercritically extracted tea-oil

The rheological analysis on dynamic shear rate-viscosity relationship of tea-oil extracted from tea-oil tree seeds by supercritical extraction method was carried out at gradient temperatures and constant shear rate,respectively.The results show that at 20,40,60 and 80 ℃,once the shear rate increases gradually,the torque enlarges correspondingly,while the viscosity shows little difference.However,at the constant shear rate,the rising temperature results in a steady downtrend on tea-oil viscosity.This results reveal that tea-oil viscosity is not closely correlated with shear rate at constant temperature,yet negatively correlated with temperature at constant shear rate.

Characterization and Synthesis through Fast Phase-Transfer of Oil-Soluble Double-Coordinated Tea-Polyphenols Arsenic

Fast phase-transferring was adopted in ethanol solution at the condition of n (oil-soluble tea pol-yphenol): N (As3﹢) = 2:1, 4:1, 6:1, pH = 4.0, temperature 40&deg;C - 45&deg;C, action period of 15 h to compose the target, of which the productivity was 59%, UV was 267.50, 218.00, 220.50 nm, FTIR was 6291, 34158.6, 2850.2, 1708.2;1457.3;1370.4, 1224.2, 1144.0, 760.5 cm﹣1, fluorescence value λmax = 257, 591.1, 593.7, 590.3, 591.0, 591.5, XRD λ/nm is 3.6974, 4.186, 12.0762, 15.4747, 1H-NMRδ = 0.782, 1.193, 1.483 - 1.586, 1.959 - 2.184, 2.479, 3.116, 3.970 - 3.981, 5.231 - 5.753, 6.537 - 7.300. Finally it was ascertained through XRD as double-coordinated polycrystal compound.

Oxidative Stability of Green Tea Extract-Enriched Rice Bran Oil During Storage

Adding green tea extract to rice bran oil was expected to improve its oxidative stability,so this study was conducted to investigate oxidative stability of green tea extract-enriched rice bran oil(RBOG) during storage at 60℃ for 15 days compared to rice bran oil(RBO),olive(OL),canola(CN),and grape-seed oil(GS).Acid values did not increase during storage,and the highest value was found for OL.The peroxide values of RBOG,RBO,CN,OL,and GS increased for up to 15 days.The highest average rate constant for the change in peroxide value was found for RBO(0.282).TBARS increased continually during storage of RBOG,RBO,CN,and OL;however,the value increased for up to 9 days and then decreased for GS.The highest average rate constant of change in TBARS was found for CN.Overall,the results suggest that green tea extract improves oxidative stability of rice bran oil.

Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil

Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).

中国主要油茶产区山茶炭疽菌群体遗传结构分析

以中国主要油茶产区的油茶(Camellia oleifera Abel.)炭疽病优势种山茶炭疽菌(Colletotrichum camelliae)的16个地理种群168个菌株为供试材料,应用ISSR分子标记技术进行遗传多样性和种群遗传结构分析。16个地理种群的多态位点百分比(PPB)为98.99%,Nei’s基因多样性指数(He)为0.28,Shannon信息多样性指数(Is)为0.43,遗传相似度(I)平均为0.834,遗传距离(D)平均为0.183,表明山茶炭疽菌遗传多样性水平较高且异质性较强,种群间存在一定程度的遗传变异,遗传距离与地理距离之间无相关性。湖北省、浙江省、江西省、湖南省和广西5个省级种群总基因多样度(Ht)为0.274 8,遗传分化系数(Gst)为0.517 4,基因流(Nm)为0.466 4,表明山茶炭疽菌5个省级种群虽然被分化,但是不存在基因流动现象(Nm<1)。

超声有机溶剂法提取茶树花精油工艺优化及其成分分析

以茶树花为原料,采用超声有溶剂法提取茶树花精油。以茶树花精油得率为指标,在单因素试验的基础上通过响应面法优化提取工艺,并与索氏抽提法对比分析茶树花精油得率及其挥发性成分。结果表明:超声有机溶剂法提取茶树花精油的最佳工艺为超声功率240W、超声时间50min、石油醚添加量160mL、浸泡时间6h,在此条件下,茶树花精油得率为3.34%,而索氏抽提法的茶树花精油得率为1.59%。成分分析显示,在超声有溶剂法提取的茶树花精油中共检出23种挥发性成分,而在索氏抽提法提取的茶树花精油中只检出18种挥发性成分。

海南岛油茶种质资源鉴定与分布研究进展

油茶是中国特有的木本油料树种,茶籽油是一种极为健康的食用油。海南岛种植油茶的历史悠久,但对海南岛油茶种质资源鉴定与分布研究一直很不充分。随着海南本地油茶新种——海南油茶(Camellia hainanica)的鉴定及采用流式细胞术结合染色体计数法对海南油茶倍性进行深入研究,目前已对海南岛的油茶种质资源及其分布有了一个较为清晰的认识。但是未来仍需要对海南省认定的23个油茶优良品系/品种进行染色体鉴定,以及对海南“山柚油”物种来源进一步探讨。

茶树油对脂多糖诱导奶牛小肠上皮细胞损伤的影响

本试验旨在研究茶树油(TTO)对脂多糖(LPS)诱导奶牛小肠上皮细胞(BIECs)损伤的影响。试验选取3头健康新生中国荷斯坦犊牛的空肠组织,分离并获得BIECs进行培养。通过使用不同浓度的LPS(0、1、2和4μg/mL)和不同浓度的TTO(0、0.00625%、0.01250%、0.02500%、0.05000%和0.10000%),建立细胞炎症模型。然后,对照组以不含TTO和LPS的培养基处理细胞;LPS组以1μg/mL的LPS处理细胞12 h;LPS+TTO组采用0.01250%和0.02500%的TTO预处理细胞12 h,经水洗后,再暴露于LPS处理12 h。结果表明:1)与对照组(未添加TTO)相比,添加0.00625%、0.01250%、0.02500%和0.05000%TTO对BIECs细胞活力无显著影响(P>0.05),添加TTO显著提高跨膜电阻(TEER)(P<0.05)。与对照组相比,添加0.01250%TTO显著提高BIECs中闭锁小带蛋白-1(ZO-1)、封闭蛋白(occludin)、闭合蛋白-1(claudin-1)和闭合蛋白-4(claudin-4)的mRNA相对表达量(P<0.05),显著降低肿瘤坏死因子-α(TNF-α)的mRNA相对表达量(P<0.05)。2)与LPS组相比,LPS+TTO组TEER以及ZO-1、occludin和claudin-1的mRNA相对表达量显著提高(P<0.05),TNF-α的mRNA相对表达量显著降低(P<0.05);LPS+TTO组ZO-1蛋白相对表达量显著提高(P<0.05)。综上可知,TTO可以通过上调紧密连接蛋白表达和下调炎性因子表达,缓解LPS诱导的犊牛小肠上皮细胞屏障功能障碍和炎症损伤。

茶树精油微胶囊制备及其结构表征

为解决茶树精油稳定性差,对光、热、氧和湿度高度敏感,挥发性较强等问题,利用复合凝聚法制备微胶囊提高茶树精油稳定性。研究优化复合凝聚法制备茶树精油微胶囊的工艺,探究不同均质时间、均质速度、pH及凝聚时间对茶树精油乳液乳化效果和微胶囊的微观形态影响,并阐明茶树微胶囊包埋特性和缓释性能。研究结果表明,以明胶-六偏磷酸钠复合凝聚层为壁材,茶树精油乳液制备条件均质转速为20000 r/min,均质时间为15 min;茶树精油微胶囊复合凝聚pH为4.37,得到形态较均匀、微粒直径为0.80~1.32μm,包埋率为(44.75±0.09)%,缓释性能为65.13%。该研究为茶树精油微胶囊的制备提供必要的数据支撑。

茶树精油微胶囊包埋工艺优化及表征

为抑制茶树精油挥发,增强其缓释效果,以茶树精油为芯材、海藻酸钠为壁材,采用离子凝胶法制备茶树精油微胶囊,在明确了海藻酸钠质量分数、吐温-80体积分数、氯化钙质量分数及芯壁质量比等单因素对包埋率影响的基础上,采用响应面法对其制备工艺进行优化。通过扫描电子显微镜(SEM)、傅里叶红外光谱(FTIR)及X-射线衍射仪(XRD)对茶树精油微胶囊进行表征,并对其缓释性能进行测定。结果表明:茶树精油微胶囊的最佳制备工艺条件为海藻酸钠质量分数1.5%、吐温-80体积分数0.2%、氯化钙质量分数1.4%、芯壁质量比2∶1,在此条件下制备的茶树精油微胶囊外形圆润、无拖尾、强度高、形态饱满,包埋率可达79.12%,同时具有良好的缓释效果;FTIR及XRD分析结果显示海藻酸钠通过静电作用与茶树精油结合并将其成功包埋,起到保护作用。本研究所采用的微胶囊制备工艺简单、包埋效果好,极大地提高了茶树精油的稳定性。

非物质文化遗产瑶族油茶习俗的保护传承研究

瑶族油茶习俗是南岭走廊瑶族聚居区的一种地缘性茶俗,它是广西瑶族日常饮食的重要部分,融入了瑶族的传统文化和礼仪,成为了一套完整的茶规礼俗。茶俗(瑶族油茶习俗)作为“中国传统制茶技艺及其相关习俗”的组成部分,被列入联合国教科文组织人类非物质文化遗产代表作名录。文章以瑶族油茶习俗为研究对象,介绍其起源、发展、技艺礼俗,并探究如何在当下做好非遗茶俗的保护与传承。