[Objectives]To explore the change rule of polyphenol content and antioxidant activity of coarse old leaves of Yingshan Yunwu Tea in the process of human digestion.[Methods]The coarse and old leaves of Yunwu tea in Yin...[Objectives]To explore the change rule of polyphenol content and antioxidant activity of coarse old leaves of Yingshan Yunwu Tea in the process of human digestion.[Methods]The coarse and old leaves of Yunwu tea in Yingshan,Huanggang,Hubei Province were selected as the research object,and their digestion in vitro was simulated.The total polyphenol content was determined by Folin-phenol reagent colorimetric method,and the DPPH radical scavenging activity and total antioxidant activity were determined.[Results]After simulated gastrointestinal digestion in vitro,the polyphenol content and antioxidant activity of coarse old leaf tea soup showed a downward trend.After gastrointestinal digestion,the polyphenol content in tea infusion separately decreased by 31.8%and 8.5%;the scavenging rate of DPPH free radical was 97%before digestion,decreased to 92%after gastric digestion and 65%after intestinal digestion,which decreased by 5%and 27%,respectively;after gastrointestinal digestion,the total antioxidant capacity of tea soup decreased by 4.7%and 3.1%,respectively.[Conclusions]This study provided a reference for the development and application of coarse old leaves of Yingshan Yunwu tea,and provided a reference for the nutritional value evaluation and comprehensive utilization of coarse old leaves,so as to make the best use of coarse tea leaves and reduce the waste of resources.展开更多
Tea infusion is the main route of human exposure to pollutants in tea,and it is vital to investigate the transfer rate of pollutants from tea leaves to infusion.Carbendazim is a commonly used systemic fungicide,the tr...Tea infusion is the main route of human exposure to pollutants in tea,and it is vital to investigate the transfer rate of pollutants from tea leaves to infusion.Carbendazim is a commonly used systemic fungicide,the transfer behavior of which in Yingshan Yunwu tea is not clear.Hence,this study firstly established the analytical method for determination of carbendazim with great accuracy and precision via modified QuEChERS method and ultra-performance liquid chromatography-fluorescence detection(UPLC-FLD).Then,the transfer behavior of carbendazim from tea leaves and infusion was systematically investigated.Results indicated that water temperature and proportion of tea to water ration would obviously increase the transfer rate of carbendazim,but times of infusion repetition showed negative correlation with the transfer rate of carbendazim.In addition,brewing time seemed to have lesser impact on the transfer rate.This study will be helpful for the risk assessment of carbendazim residue and provide the guidance for tea brewing.展开更多
[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,sup...[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.展开更多
基金Supported by High-level Training Project of Huanggang Normal University in 2021(202108504).
文摘[Objectives]To explore the change rule of polyphenol content and antioxidant activity of coarse old leaves of Yingshan Yunwu Tea in the process of human digestion.[Methods]The coarse and old leaves of Yunwu tea in Yingshan,Huanggang,Hubei Province were selected as the research object,and their digestion in vitro was simulated.The total polyphenol content was determined by Folin-phenol reagent colorimetric method,and the DPPH radical scavenging activity and total antioxidant activity were determined.[Results]After simulated gastrointestinal digestion in vitro,the polyphenol content and antioxidant activity of coarse old leaf tea soup showed a downward trend.After gastrointestinal digestion,the polyphenol content in tea infusion separately decreased by 31.8%and 8.5%;the scavenging rate of DPPH free radical was 97%before digestion,decreased to 92%after gastric digestion and 65%after intestinal digestion,which decreased by 5%and 27%,respectively;after gastrointestinal digestion,the total antioxidant capacity of tea soup decreased by 4.7%and 3.1%,respectively.[Conclusions]This study provided a reference for the development and application of coarse old leaves of Yingshan Yunwu tea,and provided a reference for the nutritional value evaluation and comprehensive utilization of coarse old leaves,so as to make the best use of coarse tea leaves and reduce the waste of resources.
基金Supported by Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains Fund(2021CX06)Teaching and Research Project of Huanggang Normal University(2021CE20).
文摘Tea infusion is the main route of human exposure to pollutants in tea,and it is vital to investigate the transfer rate of pollutants from tea leaves to infusion.Carbendazim is a commonly used systemic fungicide,the transfer behavior of which in Yingshan Yunwu tea is not clear.Hence,this study firstly established the analytical method for determination of carbendazim with great accuracy and precision via modified QuEChERS method and ultra-performance liquid chromatography-fluorescence detection(UPLC-FLD).Then,the transfer behavior of carbendazim from tea leaves and infusion was systematically investigated.Results indicated that water temperature and proportion of tea to water ration would obviously increase the transfer rate of carbendazim,but times of infusion repetition showed negative correlation with the transfer rate of carbendazim.In addition,brewing time seemed to have lesser impact on the transfer rate.This study will be helpful for the risk assessment of carbendazim residue and provide the guidance for tea brewing.
文摘[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.
