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1.
This paper reported the effect of oolong tea processing procedure of turn-over on quality of the Jinmudan Oolong tea,including taste components and volatile compounds.The content of the water extractable solids was gradually increased,but the content of amino acid decreased and then increased,and the content of the soluble sugar and tea polyphenols increased after the first turn-over processing.The major volatiles of the three tested Jinmudan Oolong tea samples were nerolidolcistrans,α-farnesene,palmitic acid,indole and 9,12,15-octadecatrienoicacid and methyl ester.The sensory evaluation results showed that an appropriate increase in the number of turn-over was helpful to quality of the Jinmudan Oolong tea. 相似文献
2.
In order to reveal the cold resistant mechanism of tea plant,two varieties with different cold resistances were studied.The activities of catalase （CAT）,peroxidase （POD）,superoxide dismutase （SOD） and polyphenol oxidase （PPO） were investigated,and the contents of soluble protein,sugar and malondialdehyde （MDA） were determined in fresh tea leaves in the autumn.The results showed that the activities of POD and the content of soluble sugar were both much higher in the variety with strong cold resistance,and the content of soluble protein was associated with the cold resistance,while the cold resistance of the plant was not related with the activities of the CAT,SOD and PPO,and the content of MDA.It is considered that the activity of POD and contents of soluble sugar could be used as indicators to identify the cold resistance of tea varieties. 相似文献
3.
To investigate the effect of temperature on the resistance characteristics of rice varieties with different resistance genes to brown planthopper(BPH),Nilaparvata lugens(Stl),the resistances of IR26(Bph1)and IR36(bph2)to BPH population in Hangzhou,China were monitored in greenhouse during September in 2007 and 2008 by using the standard seedling screening techniques(SSST)developed by the International Rice Research Institute(IRRI).Furthermore,the changes in resistance of IR26 and IR36 to BPH,soluble sugar and oxalic acid contents in 25-day-old rice plants of susceptible variety TN1 and resistant varieties IR26 and IR36 were detected at five temperatures(22℃,25℃,28℃,31℃ and 34℃).IR26 completely lost resistance both in greenhouse and at the five tested temperatures.IR36 still had moderate resistance at natural temperature,but its resistance decreased gradually when the temperature increased from 25℃ to 34℃,and fully lost its resistance at 31℃ and 34℃.The highest durable resistance of IR26 and IR36 were recorded at 25℃.The soluble sugar content in plants of the three tested rice varieties increased with temperature increase,and the oxalic acid content increased with the temperature increase at first,maximized at 25℃,and then declined.Two-way ANOVA indicated significant effects of temperature and rice variety on contents of soluble sugar and oxalic acid in rice plants. 相似文献
4.
In-Kwan Song Tethvoleak Srey Kyunguk Lee Eun-Ui Oh Jian-Liang Lu Seung-Woon Song Bong-Chan Kim Young-Jae Lee Kwan-Jeong Song 《茶叶》2013,(4):220-222
The study aimed to develop vanadium tea products and evaluated the potential of chelated vanadium （V） absorption by tea shoots and effect of vanadium accumulation on tea quality during the first crop season.Chelated V application with three times foliar sprays at 5 days intervals starting from 15 days before plucking showed a significant increase in V content of new young shoots,which was much effective at higher concentration.However,one or two times sprays had no increase in V content regardless of spray concentration compared to non-treated.Despite V accumulation in the treated at 3 to 9 times higher that of than the non-treated plants,there were no significant changes in contents of total amino acids,theanine,caffeine,total polyphenols,crude fiber,and cathechins between the treated and the non-treated. 相似文献
5.
Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing （drying） process,the volatiles of tea samples were extracted and analyzed.Characteristic volatile compounds in Jinmudan Oolong tea were nerolidol,α-famesene,linolenic acid,palmitic acid,indole,phenylacetaldehyde,cisjasmone,β-phenylethanol,etc.The content of nerolidol was the highest in four tested samples.The composition of the volatile compounds in microwave drying sample was simple,but its concentration was high,in which the main volatile compounds were alcohols and esters.The processing with combination of traditional drying craft and modem aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone. 相似文献
6.
Fresh leaves of tea cultivar Shuchazao were harvested from five different stages of shoot development including single-bud （SB）,one leaf and one bud （BL1）,two leaves and one bud （BL2）,three leaves and one bud （BL3） and mature leaves （ML,including five leaves）.The contents of tea-specific components,including caffeine,catechins and amino acids,in tea leaves were extracted and analyzed using the HPLC technique.The results showed that the content of caffeine in the buds in BL3 stage was generally the highest,while it did not change much in SB,BL1 and BL2 stages.The content of caffeine in the leaves at the same leaf-age was similar in five different development stages.The total contents of catechins in the first leaf were higher than that in the buds in all five development stages,and it was the highest in the first leaf at BL1 stage,but it decreased with the increase of the leaf-age.As far as the monomeric catechins were concerned,non-ester type catechins and ester type catechins can be detected in the buds or leaves in the five development stages.The majority of catechins were epigallocatechingallate （EGCG）,which showed a similar variation tendency as that of total catechins.However,the contents of non-ester type catechins such as epicatechingallate （EGC）,epicatechin （EC） and gallocatechin （GC） were higher in buds than in leaves,which were opposite to the content variation trends of ester type catechins in the course of shoot development.Theanine was the major amino acids in all development stages of tender shoots,and its content in the stage of single-bud was the highest.The content of theanine in buds was three or four times higher than in leaves,and the older the leaf-age was,the less theanine existed in the leaves. 相似文献
7.
Longjing tea is a famous tea in China and it is major green tea products produced in Zhejiang Province.There are 3 kinds of Longjing tea （Xihu Longjing,Qiantang Longjing and Yuezhou Longjing） according to their producing areas.Qiantang LonGing tea in Fuyang City is usually produced using materials picked from tea varieties Longjing-43,Jiukeng and Wuniuzao.Chemical composition is important indicator for identifying quality and authenticity.Longjing tea samples were collected from tea gardens of tea varieties Longjing-43,Jiukeng and Wuniuzao were detected.It showed that chemical composition of tea samples prepared using the three varieties were quite similar.However,level of gallic acid decreased with picking time except for Wuniuzao,and caffeine and total catechins increased with increase in altitude. 相似文献
8.
JIN Zheng-xun QIAN Chun-rong YANG Jing Liu Hai-ying JIN Xue-yong 《水稻科学》2005,12(4):261-266
Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these varieties were investigated in terms of the activities of key enzymes related to starch synthesis and cooking and eating quality of rice grain. The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice; inferior grain quality varieties showed a greater magnitude of the increase or decrease than the superior ones. Reaction of rapid visco analyser profiles to the temperature varied with rice varieties. The activities of adenosine diphosphoglucose pyrophosphoryiase （AGPP）, soluble starch synthase （SSS） and starch branching enzyme （SBE） gradually increased to a peak value, and thereafter declined as grain filling progressed. Enzyme activities in different varieties differed in a same filling stage, and also in the time when the enzyme activity reached a maximum. AGPP and SSS were insensitive to the environmental temperature, but SBE was comparatively sensitive to the temperature, and its activity declined when temperature was too high or too low. 相似文献
9.
Xin-Qing Xu 《茶叶》2013,(4):493-494
Tea is a large part of modem Australian culture with its British origins.Australians drink tea and have afternoon tea and morning tea much the way the British do.Tea was introduced to Australia through eolonisation by the British.In fact,tea was aboard the First Fleet in 1788.Tea was the staple drink and considered a necessity,even when other items were scarce.Much of the time tea drinking is not the delicate,refined cultural expression that the rest of the world imagines-like a more formal tea ceremony.Tea is usually black tea served with milk with or without sugar.Strong tea served with lots of milk and often two teaspoons of sugar.Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs.For most people,a cup （or commonly a mug） of tea is something drink very often. 相似文献
10.
Shengzhou is a major tea producing county in China and the major tea produced in Shengzhou is Yuexiang Longjing tea.Environment and tea cultivar are two important factors influencing tea quality.Chemical composition of tea samples prepared using materials from cultivars ‘Zhenong-117＇ and ‘ Baiye-1＇ were investigated.It showed that concentrations of total amino acids and catechins were more than 4.4％ and 129 mg/g respectively,suggesting that Yuexiang Longjing had a good quality potential. 相似文献
11.
The accumulation dynamics of kernel components for spikelets at different positions within a rice panicle were investigated during grain filling to understand the physiological reasons for the variation of grain quality.Two rice cultivars,Yangdao 6 (indica) and Yangjing 9538 (japonica),were field-grown,and the grain filling characters and contents of starch,soluble sugar,and protein of the spikelets at different positions were studied.There were significant differences in matter accumulation among spikelets at different positions during grain filling.The early-flowering spikelets presented dominance over the late-flowering spikelets in initial time and initial rate of accumulation.At the initial and mid filling stages,the contents and the rates of starch and amylose accumulation in spikelets decreased with the flowering sequence,but soluble sugar content (SSC) exhibited the opposite trend.The difference in SSC among the spikelets of Yangjing 9538 was greater than that of Yangdao 6,but amylose content in mature spikelets showed no obvious relationship to their flowering sequence.The crude protein content (CPC) of early-flowering spikelets decreased more rapidly than that of late-flowering ones at the initial filling stage,and CPC in the spikelets on the secondary branch was higher than that on the primary branch,but CPC in early-flowering ones was lower than that in late-flowering across the whole grain filling period.Grain water content (GWC) of early-flowering spikelets decreased more rapidly than that of late-flowering spikelets on the same branch at the initial and mid filling stages,especially for the top grain on each primary branch.The results suggested that poor grain filling of late-flowering spikelets may be attributed to their low biological activity rather than carbohydrate supply limitation. 相似文献
12.
Electronic nose has been applied in analysis of food products by monitoring their flavours.But it gives an overall response to a mixture of volatile components.In this work,multianalysis and chemometrics technique were employed to analyse the E-nose and GC-MS data of Longjing tea produced in different locations in Zhejiang province,China.A good discrimination of Longjing tea samples was obtained by E-nose according to the producing area,and a total of 38 compounds were commonly identified from the GC-MS data.Each individual volatile component was related to E-nose response using PLSR and the significance of each component was evaluated by the coefficient R2.Results indicated that isoamyl isovalerate,cis-3-hexenyl hexanoate,cadinene,phenylethylalcohol and linalool played an important role in response on E-nose sensors.It was possible to give a complementary information concerning the individual chemicals interacts with the sensors of E-nose instead of the total volatile components. 相似文献
13.
In order to clarify the effects of aeration on root nitrogen metabolism in rice seedlings,rice cultivars Guodao 6 (indica) and Xiushui 09 (japonica) were investigated for root growth,the activities of glutamine synthetase (GS),glutamic acid-pyruvic acid transaminase (GPT) and glutamic acid oxaloacetate transaminase (GOT),the nitrate (NO 3-N) concertration,the contents of free amino acids and soluble sugar in root under hydroponics with continuous aeration treatment.The results showed that rice seedlings grown in oxygenation solutions had higher root dry matter,longer root length,stronger root activity and larger root absorption area compared with the control.In addition,the contents of soluble sugar,root vigor and the activities of GS,GOT and GPT in the aeration solutions were higher than those in the control.The results also indicated that the activities of enzymes involved in root nitrogen metabolism of Xiushui 09 were enhanced by aeration,however,there was no significant influence on root nitrogen metabolism of Guodao 6,which suggested that effect of oxygenation on rice root nitrogen metabolism might be genotype-specific. 相似文献
14.
Caffeine,theobromine and theophylline are the major purine alkaloids found in Camellia sinensis.Theacrine was detected in a special Chinese tea plant named kucha （Camellia kucha）.With tracer experiments,the metabolism pathway of these purine alkaloids has mostly been explored.The isolation and cloning of the genes encoding enzymes in the related pathway made it possible to develop methods to control caffeine level in tea products via transgenic technique.Further study on the kucha species would be helpful to obtain materials for processing naturally caffeine-less tea.However,there is still a long way to go in this direction such as sensory improvement of products prepared using leaves of kucha. 相似文献
15.
Tea plant absorbs from soil a large amount of fluorine （F） which is accumulated in leaf,resulting in elevated F concentration in tea.It is a controversial topic whether the fluoride in tea is associated with fluorosis.The research advances in F variation of various kinds of tea,factors influencing F level in tea and the associated health risk assessment were reviewed in the present paper.The F level in tea increases with the maturity of the tea leaf.Brick tea had a high F content because it was prepared using mature shoots and old tea leaves as raw material.Some low grade UK supermarket economy teas contained elevated F comparable to the Chinese brick tea.Tea F level is also affected by tea cultivar,soil condition,tea processing method and tea infusion preparation method. 相似文献
16.
低钾胁迫对玉米体内N、P、K、转化酶及可溶性糖分配的影响 总被引：1，自引：0，他引：1
The article studied the distribution of N,P,K,invertase and soluble sugar in maize under low potassium stress,so that can discover relative mechanism of low potassium stress tolerance.Two inbred lines of maize seed,A which sensitive to K+ deficiency and B which tolerant to K+ deficiency were cultured in nutrient solutions of three different K+ concentration(5,100,1 000 μmol/L).After 4 weeks,the maize seedling had been cultured,the plants were transplanted into culture barrel and then cultured for 50 days.Assay the content of N,P,K and invertase,soluble sugar.Results showed that under low K+ concentration,the content of N and K of B increased significantly while the content of P decreased significantly,and the content of soluble sugar of B increased.The invertase activity is positive correlative with the content soluble sugar,and it ascended by companying with the increasing of potassium concentration.The results indicated that B improved its low potassium stress tolerance through increasing the content of N,K and soluble sugar and the invertase activity. 相似文献
17.
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 1 h.There were no significant （P ＞ 0.05） reduction of the antioxidant capacity when the samples were boiling-treated for 1 h,no significant （P ＞ 0.05） reduction of the scavenging ability against DPPH and O2-when 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. 相似文献
18.
Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their evaluations were reviewed in the present paper.The astringency arises from the interaction of salivary proteins with polyphenols which depends on the structure of both the polyphenols and the proteins.Bitter and astringent compounds in tea include phenolic acids,catechins and their oxidized products,flavonol glycosides and proanthocyanidins.There are many factors influencing on astringency and bitterness including the interaction between taste substances,repeated ingestion,saliva flow and its composition and acidity.Sensory assessment and instrumental evaluation were used in the evaluation of astringency. 相似文献
19.
Based on the analysis of physical and chemical properties of soil,nutrient elements and biochemical compositions of tea leaves,the relationship between soil characters and tea quality was studied.The results showed that soil total phosphorus,potassium,available potassium,copper and zinc were the main factors which affected and limited the content of nutrient elements of tea leaves.Furthermore,soil pH,organic matter,total nitrogen,potassium,exchangeable calcium,magnesium,available copper and zinc were the main factors affecting and limiting the content of biochemical compositions in tea leaves.Tea quality could be improved by controlling these soil factors. 相似文献
20.
Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutarnic acid and aspartic acid.Trace of umami taste components adenosine monophosphate （AMP） and guanosine monophosphate （GMP） were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT （dose over threshold） is an important indicator evaluating its contribution to umami taste. 相似文献