Polyphenols are one of the most important metabolites in tea due to their unique biological activities and health benefits,arousing great attention of researchers to investigate biochemical mechanisms of polyphenols d...Polyphenols are one of the most important metabolites in tea due to their unique biological activities and health benefits,arousing great attention of researchers to investigate biochemical mechanisms of polyphenols during tea plant growth,development and tea processing.Although omics has been used as a major analytical platform for tea polyphenol research with some proven merits,a single-omics strategy remains a considerable challenge due to the complexity of biological system and functional processes of tea in each stage of tea production.Recent advances in multi-omics approaches and data analysis have enabled mining and mapping of enormous number of datasets at different biological scales from genotypes to phenotypes of living organisms.These new technologies combining genomics,metagenomics,transcriptomics,proteomics and/or metabolomics can pave a new avenue to address fundamental questions regarding polyphenol formation and changes in tea plants and products.Here,we review recent progresses in single-and multi-omics approaches that have been used in the field of tea polyphenol studies.The perspectives on future research and applications for improvement of tea polyphenols as well as current challenges of multi-omics studies for tea polyphenols are also discussed.展开更多
This paper analyzed the effect of raw material crushing fineness,cooking time,ethanol content during ethanol precipitation and other factors on the preparation of raw material extract from Millettia speciosa Champ. in...This paper analyzed the effect of raw material crushing fineness,cooking time,ethanol content during ethanol precipitation and other factors on the preparation of raw material extract from Millettia speciosa Champ. instant tea. The raw materials of Millettia speciosa Champ.,Philippine flemingia root and radix fici simplicissimae were crushed into 10 mesh or finer powder,and cooked for 60 min. During ethanol precipitation,the ethanol content was about 50% to 70%,standing 12 h. The ophiopogon root was cooked in 1∶ 15 boiling water for 45 min,and chrysanthemum was leached for 45 min with 1∶ 20 demineralized water at 80 ℃. After concentration,preparation and spray drying,the finished Millettia speciosa Champ. instant tea was created. The detection of each product index indicated that Millettia speciosa Champ. instant tea had good taste and flavor,and there were no heavy metals,harmful substances and excessive microbes,thereby showing that the raw material of Millettia speciosa Champ. instant tea was selected reasonably,the mixture ratio was rational,and the processing technology was of some security,stability and maturity,which provided a theoretical basis for its development and application.展开更多
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 dr...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.展开更多
[Objectives]This study aimed to optimize the preparation process of Radix Polygonum Multiflorum Preparata-Herba Taxilli tea bags.[Methods]Taking the comprehensive weighed score of total flavonoid content,soup color,ar...[Objectives]This study aimed to optimize the preparation process of Radix Polygonum Multiflorum Preparata-Herba Taxilli tea bags.[Methods]Taking the comprehensive weighed score of total flavonoid content,soup color,aroma and taste as an indicator,the preparation process of tea bags was optimized using an orthogonal test.[Results]The results of the orthogonal test show that the optimal preparation process for the Radix Polygonum Multiflorum Preparata-Herba Taxilli tea bags are as follows:particle size of 14 meshes,solid to liquid ratio of 1∶40,brewing temperature of 70℃,and brewing time of 10 min.[Conclusions]The optimized preparation process is reasonable and feasible.It is suitable for the production of Radix Polygonum Multiflorum Preparata-Herba Taxilli tea bags.展开更多
文摘Polyphenols are one of the most important metabolites in tea due to their unique biological activities and health benefits,arousing great attention of researchers to investigate biochemical mechanisms of polyphenols during tea plant growth,development and tea processing.Although omics has been used as a major analytical platform for tea polyphenol research with some proven merits,a single-omics strategy remains a considerable challenge due to the complexity of biological system and functional processes of tea in each stage of tea production.Recent advances in multi-omics approaches and data analysis have enabled mining and mapping of enormous number of datasets at different biological scales from genotypes to phenotypes of living organisms.These new technologies combining genomics,metagenomics,transcriptomics,proteomics and/or metabolomics can pave a new avenue to address fundamental questions regarding polyphenol formation and changes in tea plants and products.Here,we review recent progresses in single-and multi-omics approaches that have been used in the field of tea polyphenol studies.The perspectives on future research and applications for improvement of tea polyphenols as well as current challenges of multi-omics studies for tea polyphenols are also discussed.
基金Supported by Central Public-interest Scientific Institution Basal Research Fund(pzsfyl-201714)948 Project(2016-X17)
文摘This paper analyzed the effect of raw material crushing fineness,cooking time,ethanol content during ethanol precipitation and other factors on the preparation of raw material extract from Millettia speciosa Champ. instant tea. The raw materials of Millettia speciosa Champ.,Philippine flemingia root and radix fici simplicissimae were crushed into 10 mesh or finer powder,and cooked for 60 min. During ethanol precipitation,the ethanol content was about 50% to 70%,standing 12 h. The ophiopogon root was cooked in 1∶ 15 boiling water for 45 min,and chrysanthemum was leached for 45 min with 1∶ 20 demineralized water at 80 ℃. After concentration,preparation and spray drying,the finished Millettia speciosa Champ. instant tea was created. The detection of each product index indicated that Millettia speciosa Champ. instant tea had good taste and flavor,and there were no heavy metals,harmful substances and excessive microbes,thereby showing that the raw material of Millettia speciosa Champ. instant tea was selected reasonably,the mixture ratio was rational,and the processing technology was of some security,stability and maturity,which provided a theoretical basis for its development and application.
文摘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.
基金Supported by Development and Research Center for China-ASEAN Traditional Medicine(05018017)Natural Science Foundation of Guangxi(2014GXNSFBA118195)
文摘[Objectives]This study aimed to optimize the preparation process of Radix Polygonum Multiflorum Preparata-Herba Taxilli tea bags.[Methods]Taking the comprehensive weighed score of total flavonoid content,soup color,aroma and taste as an indicator,the preparation process of tea bags was optimized using an orthogonal test.[Results]The results of the orthogonal test show that the optimal preparation process for the Radix Polygonum Multiflorum Preparata-Herba Taxilli tea bags are as follows:particle size of 14 meshes,solid to liquid ratio of 1∶40,brewing temperature of 70℃,and brewing time of 10 min.[Conclusions]The optimized preparation process is reasonable and feasible.It is suitable for the production of Radix Polygonum Multiflorum Preparata-Herba Taxilli tea bags.
