Study on the Retention Rate of Green Tea Catechins Components and Tea Polyphenol by Different Processing Technology

The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes(rotary drumfiring,microwave,steam-blasting),rolling process(weight of rolling,gently press rolling and traditional rolling),drying process(stove drying,roasting dehydration,baked fried drying) were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.

Stability of Tea Catechins and Antioxidant Properties of Green Tea Extracts as Affected by Boiling-treatment

Stability of tea catechins and the antioxidant properties of green tea extracts as affected by boiling-treatment from 1 to 5h were studied.Green tea catechins were partially epimerized from epi-form to nonepi-form under boiling-treatment.Total phenolic compounds of the samples under the boiling-treatment for 1 to 4h showed the same statistically significant(P > 0.05) comparing with the untreated samples and there was no significant reduction(P > 0.05) of total catechins when the green tea extracts were boiling-treated for 1h.There were no significant(P > 0.05) reduction of the antioxidant capacity when the samples were boiling-treated for 1h,no significant(P> 0.05) reduction of the scavenging ability against DPPH and O-·2when treated for 2h,and no difference on scavenging ability against OH when treated even for 5h.The results indicated that boiling-treatment for 1h had limited effect on total catehins and phenols content in green tea extracts.Green tea extracts still remained excellent in antioxidant properties and free radical scavenging activity after boiling-treated for 1 h.

Green tea catechins inhibit microglial activation which prevents the development of neurological disorders

The over-activated microglial cells induce neuroinflammation which has the main role in neurological disorders.The over-activated microglia can disturb neuronal function by releasing inflammatory mediators leading to neuronal dysfunctions and death.Thus,inhibition of over-activated microglia may be an effective therapeutic approach for modulating neuroinflammation.Experimental studies have indicated anti-neuroinflammatory effects of flavonoids such as green tea catechins.The current research was aimed to review the effect of green tea catechins in inhibiting microglial cells,inflammatory cascades,and subsequent neurological diseases.

Effect of a Commercial Extract of Green Tea and a Pure Catechin on Two Veillonella strains

The catechin Epigallocatechin-3-O-Gallate (EGCG) which is found in of Green Tea extracts (GTE), displays a variety of microbicidal properties. It is largely believed that EGCG inhibits the growth of cariogenic and periodontopathic bacteria. Objective: In this paper we compared the inhibitory activity of EGCG and a commercial GTE on the growth of Veillonella parvula. Chlorhexidine was used as positive control. Methodology: V. parvula ATCC 10790 and a clinical isolate obtained from a periodontal disease patient were cultured in the presence of EGCG or a commercial GTE, and the measurements of bacterial growth inhibition were compared to the values obtained with 0.12 and 0.2% chlorhexidine. Results: Chlorhexidine inhibited bacterial growth, however in contrast to a previous report, neither EGCG nor the GTE showed any effect on bacterial growth. Conclusions: The data show and confirm that chlorhexidine is a growth inhibitor of V. parvula while EGCG and GTE do not display such effect.

Influence of Tea Leaf Particle Size on Catechin Extraction and Green Tea Sensory Acceptance

The intensity of the bitterness of catechins increases with increased concentration, but the taste palatability decreased in green tea extract. The aim of this study was to investigate whether a blend of tea leaf particles of various sizes would result in a good balance between catechin content and appreciable taste. The control is common tea (CT) with 6 - 10 mm long leaves. Blend tea (BT) was prepared by mixing 5 mm and 120 - 130 mm long tea leaves in a ratio of 3:2. The catechin content of hot water extracts was analyzed by HPLC, and the sensory test was conducted with 99 volunteers. In BT, the total catechin content was significantly higher than that in CT. The sensory test results revealed that BT was less bitter and had more preferable color than CT. More catechins were extracted from BT, but it tasted less bitter. Thus, the recalibration of the tea leaf particle size can result in good balance between catechin content and palatability.

Green tea catechins prevent obesity through modulation of peroxisome proliferator-activated receptors

Epidemiological evidence and experimental studies suggest that drinking green tea is associated with a lower risk of obesity and related diseases. However, the mechanisms of these effects are not clear. In the present study, we investigated the anti-obesity mechanisms of green tea catechins (GTCs) through modulation of peroxisome proliferator activated-receptor (PPAR) pathways in high-fat diet-induced obesity in rats. GTC supplementation significantly attenuated the increased body and liver weights and the elevated serum and liver triglyceride levels. Meanwhile, GTCs increased the PPARγ levels in subcutaneous white adipose tissue (SWAT) and decreased the PPAR levels in visceral white adipose tissue (VWAT). In addition, GTC treatment up-regulated the levels of PPARδ in SWAT, VWAT, and brown adipose tissue and increased the expression of genes involved in fatty acid oxidation in brown adipose tissue. Our results suggest that GTCs exert their anti-obesity mechanism in part by modulating PPAR signaling pathways.

Identification of miRNAs and target genes regulating catechin biosynthesis in tea (Camellia sinensis)

Micro RNAs（miRNAs） are endogenous non-protein-coding small RNAs that play crucial and versatile regulatory roles in plants. Using a computational identification method, we identified 55 conserved miRNAs in tea（Camellia sinensis） by aligning miRNA sequences of different plant species with the transcriptome library of tea strain 1005. We then used quantitative real-time PCR（qRT-PCR） to analyze the expression of 31 identified miRNAs in tea leaves of different ages, thereby verifying the existence of these miRNAs and confirming the reliability of the computational identification method. We predicted which miRNAs were involved in catechin synthesis using ps RNAtarget Software based on conserved miRNAs and catechin synthesis pathway-related genes. Then, we used RNA ligase-mediated rapid amplification of c DNA ends（RLM-RACE） to obtain seven miRNAs cleaving eight catechin synthesis pathway-related genes including chalcone synthase（CHS）, chalcone isomerase（CHI）, dihydroflavonol 4-reductase（DFR）, anthocyanidin reductase（ANR）, leucoanthocyanidin reductase（LAR）, and flavanone 3-hydroxylase（F3H）. An expression analysis of miRNAs and target genes revealed that miR529d and miR156 g-3 p were negatively correlated with their targets CHI and F3H, respectively. The expression of other miRNAs was not significantly related to their target genes in the catechin synthesis pathway. The RLM-RACE results suggest that catechin synthesis is regulated by miRNAs that can cleave genes involved in catechin synthesis.

Qualitative analysis of catechins from green tea GMB-4 clone using HPLC and LC-MS/MS

Objective:To identify the bioactive compounds in catechins isolation and its components from green tea GMB-4 clone.Methods:Green tea GMB-4 clones were extracted with distilled water at 90C.Samples were eluted into the column with 10%ethanol.Subsequently,the column was eluted with95%ethanol and evaporated separately.Green tea extract was identified by thin layer chromatography.Catechins were separated by the stationary phase in column chromatography using polyamide with 10%ethanol eluent and 95%ethanol.The results of isolations were analyzed by high performance liquid chromatographic(HPLC)and LCMS/MS.Analysis of catechins by HPLC was done by external standard.Results:Fraction from 10%ethanol showed that four major peaks at retention time of1.663,2.367,2.950 and 4.890,indicated the presence of four catechins components including catechin,epicatechins,gallocatechin and epigallocatechin.Whereas,fraction from 95%ethanol showed two main peaks at retention time of 5.167 and 9.82,which indicated the presence of epigallocatechin gallate(EGCG)and epicatechin gallate(ECG).EGCG(m/z 459),epigallocatechin(m/z 307),ECG(m/z 443),and epicatechin(m/z 291)were isolated and separated successfully using HPLC and LC-MS/MS.Conclusions:The HPLC and LC-MS/MS methods were successfully tuned for the qualitative analysis of green tea extract with EGCG and ECG.Four major catechins were separated and identified by LC-MS/MS,such as EGCG,epigallocatechin,ECG and epicatechin.The result of HPLC analysis showed that EGCG and ECG were main components from catechins isolation of green tea GMB-4 clone.

Tyrosinase Biosensor Used for the Determination of Catechin Derivatives in Tea: Correlation with HPLC/DAD Method

Tea, one of the most popular consumed worldwide beverages, is known to be rich in polyphenols, more particularly in catechins. An amperometric biosensor based on tyrosinase was developed in order to monitor the phenolic content in black and green teas. The enzyme was immobilised by coreticulation with glutaraldehyde on carbon screen-printed electrodes (CSPE). Initially, the performances of the biosensor were evaluated referring to catechol as a model substrate. This analytical tool exhibits a high sensitivity (217 nA/μM), low limit of detection (LOD) = 0.03 μM, good intra-electrode and inter-electrode reproducibilities with RSD lower than 3% (n = 5 injections) and RSD = 8.14% (n = 12 sensors) respectively. The storage stability was also studied;the biosensor retained successively 85% and 70% of its initial response after 34 and 53 days. Subsequently, several catechin derivatives frequently found in teas were tested and classified relatively to their sensitivities. For tea samples, the results obtained with the biosensors were compared to high performance liquid chromatography (HPLC) analysis. A good correlation between the two methods was obtained. The calculated recovery was between 90% and 96%, proving that the proposed tyrosinase biosensor can be an alternative analytical tool for global determination of catechin derivatives in tea.

Variation in Catechin Composition of Popularly Cultivated Tea Clones in East Africa (Kenya)

Tea polyphenols and catechins have gained prominence in determination of tea quality. Tea leaves contain large amounts of catechins and their derivatives and these have shown positive effects on human health. An experiment was carried out to determine the level of catechins and polyphenols in 20 new clones found in two distinct tea growing areas. The trial comprising twenty clones was established in two distinct sites in Kenya using randomized complete block design with three replicates and consisted of 10 popular cultivars widely cultivated in the Lake Victoria Basin and additional 10 newly improved clones. Tea leaf samples were collected across two seasons;dry and wet seasons. Tea quality parameters entailing catechins, caffeine and total polyphenols was generated for the 20 clones across the two seasons and sites. The ISO 14502-1 and ISO 14502-1:2005 procedures were used for polyphenol and catechin analyses, respectively. The ANOVA results generated indicated that the level of catechins and polyphenols in tea were significantly different (p 0.05) and varietal dependent. Generally, the assam varieties had higher levels of catechins and polyphenols than the chinary and cambod varieties, indicating why they are popularly cultivated in the East African region and whose tea quality is highly regarded. Furthermore, the results from principle component analysis (PCA) grouped the clones into three major clusters with one comprising of high quality assam varieties, a mixture of moderate quality assam, cambod and chinary varieties and low catechin content assam anthocyanin-rich variety. It is concluded that the level of catechins in tea plants are varietal dependent, although environmental stress has effects on the synthesis of flavanoids. The results demonstrated that the differences in the accumulation of catechins among the tea clones could be important for the discrimination of clonal diversity.

绿茶及其副产物在蛋鸡生产中的应用研究进展

在饲料禁抗和畜禽绿色健康养殖的趋势下,研究和开发新型植物源饲料原料和饲料添加剂备受关注。绿茶及其副产物含有茶多酚、茶多糖、茶氨酸和咖啡碱等多种生物活性物质,具有抗氧化、抗菌、降血脂和改善肉蛋品质等生理功能以及作为一种植物源饲料或添加剂在畜禽生产中应用的潜在价值。文章综述了绿茶及其副产物的营养成分、生物活性物质与生理功能及其在蛋鸡生产中的应用研究进展,旨在为其在蛋鸡生产中的应用提供参考。

茶儿茶素稳定血糖作用及机理研究进展

随着现代社会饮食结构的变化,糖尿病及其并发症已成为全球关注的公共卫生问题,中国患病总人数已位居世界第一。现代科学证明茶叶是降血糖天然多酚的重要来源,作为健康饮品在糖尿病膳食治疗中发挥重要作用。儿茶素是茶叶中关键功能物质,能够通过抑制外源碳水化合物水解、调控葡萄糖转移、促进葡萄糖氧化分解、抑制糖异生过程、调控糖原合成及分解过程、促进胰岛素分泌、改善胰岛素抵抗、改善氧化应激状态等不同途径有效调节血糖水平。本文在总结国内外有关儿茶素对肥胖、糖尿病及代谢综合症作用研究的基础上,梳理了儿茶素稳定血糖生理机制的研究进展,旨在为儿茶素的精准化开发提供理论依据及应用参考。

茶叶微生物发酵过程中没食子酸代谢研究进展

没食子酸是茶叶中的主要酚酸类化合物,在渥堆发酵、厌氧发酵和仓储陈化过程中均呈增加趋势,并与酯型儿茶素水解存在密切相关。黑曲霉、冠突散囊菌、烟曲霉、溜曲霉、Aspergillus pallidofulvus促进茶叶微生物发酵过程中没食子酸的生物合成,这与其分泌的单宁酶等胞外酶有关。在液态发酵中,枯草芽孢杆菌、植物乳杆菌同样能分泌单宁酶,提高没食子酸含量。本文概述目前国内外关于茶叶微生物发酵过程中没食子酸代谢研究进展,阐述没食子酸的生物合成机制和保健功效,以期为微生物作用下没食子酸代谢调控机理的研究提供参考。

近红外光谱法快速测定晒青毛茶三种儿茶素组分含量

为了实现晒青毛茶儿茶素含量的快速检测,该研究利用高效液相色谱技术(High Performance Liquid Chromatography,HPLC)测定了50份晒青毛茶样品中的表没食子茶素没食子酸酯(Epigallocatechin Gallate,EGCG)、表没食子儿茶素(Epigallocatechin,EGC)、没食子酸(Gallic Acid,GA)三种儿茶素单体含量,结合样品的近红外光谱,分别建立了晒青毛茶三种儿茶素单体含量的偏最小二乘法(Partial Least Squares,PLS)模型,并对模型进行验证。实验结果表明,基于EGCG、EGC、GA含量所建立近红外模型的决定系数(Coefficient of Determination,R2)分别为99.99%、99.99%、99.92%;校正标准差(Root Mean Square Error of Calibration,RMSEC)分别为0.17、0.15、0.10;相对标准差(Relative Standard Deviation,RSD)分别为0.19%、0.27%、0.56%;外部验证的结果显示,三种儿茶素单体含量模型的预测值与真实值的平均绝对误差分别为0.13、0.12、0.07;平均相对误差分别为0.17、0.25、0.45。实验结果表明,该研究建立的近红外分析模型具有较高的预测准确度和稳定性,在快速检测晒青毛茶儿茶素方面具有潜在应用价值。

HPLC-MS/MS法测定茶叶中儿茶素类、茶黄素类物质

针对同时测定茶叶中儿茶素、茶黄素的方法较少的现状,该研究建立了同时定性和定量测定茶叶中8种儿茶素类和4种茶黄素类物质的高效液相色谱-串联质谱法。研究采用Agilent Eclipse Plus C18(2.1 mm×100 mm,1.8μm)色谱,甲酸-乙腈为流动相,流量为0.2 mL/min进行梯度洗脱,采用ESI源正、负离子扫描模式,多反应监测(MRM)。结果表明,儿茶素类和茶黄素类物质分别在10~10000μg/L和25~5000μg/L范围内线性关系良好,相关系数R>0.99,回收率在96.53%~106.08%之间,精密度的相对标准偏差均小于10%。相较于分别检测儿茶素类和茶黄素类物质的国家标准方法,该方法提高了检测效率且具有更低的检出限和定量限,能够提供更加准确、全面的检测结果。

5个茶树品种试制碾茶的主要理化成分含量比较分析

选择优良的适制茶树品种对提升茶产品的品质非常关键。本文采摘梵净山区域引种的5个碾茶适制茶树品种的茶青,分别试制成碾茶产品,并对产品主要理化成分含量进行比较分析,选出最适宜在梵净山区域种植加工碾茶的茶树品种。结果表明,金萱品种加工的碾茶产品的游离氨基酸含量最高,为3.380%;薮北品种加工的碾茶产品的咖啡碱含量最低,为3.110%;金萱品种加工的碾茶产品的儿茶素组含量最低,为10.559%。经加权评分,金萱品种加工的碾茶产品品质最优,最适宜在梵净山区域种植以及加工碾茶。

普洱茶中儿茶素研究进展

儿茶素是茶叶中多酚类化合物的主体成分,占干茶含量的12%~24%,具有清除自由基、抗衰老、抗辐射、减肥、降血脂、防癌等活性功能。普洱茶因特殊的品种和加工工艺,所含有的儿茶素含量均高于其他茶树品种,在营养价值和保健方面表现出优异的功效。对普洱茶儿茶素种类、提取测定方法、含量变化和功效研究等方面进行综述,以期为普洱茶中儿茶素功能产品进一步开发利用研究提供参考。

Analysis and Evaluation of Biochemical Components in Bitter Tea Plant Germplasms

Bitter tea is a special kind of tea germplasm in China.The major biochemical components of 24 bitter teas and other 8 Camellia sinensis var.sinensis and 8 C.sinensis var.assamica tea germplasms,which were stored in the China National Germplasm Hangzhou Tea Repository(CNGHTR),were analyzed and evaluated.The results showed that no significant differences of major biochemical components affecting the tea quality were found between bitter tea and common tea.According to the processing suitability index,bitter tea was suitable for the manufacturing of black tea;while according to evolutionary indices such as the composition and content of catechin,bitter tea was similar to C.sinensis var.assamica belonging to the relatively primitive type in evolution.The results of cluster analysis indicated that bitter tea was clustered with C.sinensis var.assamica,so it could be considered to belong to C.sinensis var.assamica.

表没食子儿茶素没食子酸酯的生物学功能及其在畜禽生产中的应用

表没食子儿茶素没食子酸酯(EGCG)约占儿茶素的50%~60%,是茶多酚中含量最多的活性成分。EGCG具有多种生物功能,具有巨大的开发潜力。文章总结了EGCG在抗氧化、抑菌、抗炎、抗病毒方面的功能和作用机制,以及EGCG在畜禽生产中的应用,以期为EGCG在畜禽饲料中的精准应用提供理论依据。

市售茶饮料主要生化成分及影响因素分析

基于市售茶饮料中主要生化成分含量与感官品质关联性,使用感官评价、色差分析及生化成分测定等探究其品质特征及影响因素。通过高效液相色谱法(HPLC)检测儿茶素组分、生物碱组分浓度,并对结果采用主成分分析法和聚类分析法。研究表明:所选市售茶饮料以调味茶饮料为主,茶饮料色泽和原料茶类基本一致,添加物会影响色泽变化,可溶性固形物在纯茶类中含量最低,茶多酚和氨基酸质量浓度奶味茶饮料较高。儿茶素分布与原料茶类呈现聚集,而表没食子儿茶素没食子酸酯(EGCG)浓度最高。结论为所选市售茶饮料的感官品质和成分含量受原料茶类和添加物影响,其中儿茶素总量保持0.06mg/mL~0.95 mg/mL之间,以红茶饮料的儿茶素含量最低,仅0.06mg/mL~0.38 mg/mL。但实验所检测的所选市售茶饮料质量全部符合国家标准。