The interaction between host circadian rhythm and gut microbes through the gut-brain axis provides new clues for tea polyphenols to improve host health.Our present research showed that oolong tea polyphenols(OTP)impro...The interaction between host circadian rhythm and gut microbes through the gut-brain axis provides new clues for tea polyphenols to improve host health.Our present research showed that oolong tea polyphenols(OTP)improved the structural disorder of the intestinal flora caused by continuous darkness,thereby modulating the production of metabolites related to pyruvate metabolism,glycolysis/gluconeogenesis,and tryptophan metabolism to alleviate the steady-state imbalance.After fecal microbiota transplantation from the OTP group,the single-cell transcriptomic analysis revealed that OTP significantly increased the number of hypothalamus cell clusters,up-regulated the number of astrocytes and fibroblasts,and enhanced the expression of circadian rhythm genes Cry2,Per3,Bhlhe41,Nr1d1,Nr1d2,Dbp and Rorb in hypothalamic cells.Our results confirmed that OTP can actively improve the intestinal environmental state as well as internal/peripheral circadian rhythm disorders and cognitive impairment,with potential prebiotic functional characteristics to notably contribute to host health.展开更多
Both tea polyphenols and selenium(Se)have been suggested to exert the health benefits via the regulatory capacities of chronic inflammation,which make Se-enriched oolong tea a promising beverage as an anti-inflammator...Both tea polyphenols and selenium(Se)have been suggested to exert the health benefits via the regulatory capacities of chronic inflammation,which make Se-enriched oolong tea a promising beverage as an anti-inflammatory diet.The aim of this study is to investigate the anti-inflammatory effects of Se-enriched oolong tea extract(Se-TE)and underlying mechanism in lipopolysaccharide(LPS)-induced RAW264.7 cells.Se-TE treatments(50 and 150μg/m L)significantly suppressed the over-production of nitric oxide(NO)and prostaglandin E2(PGE2)in LPS-stimulated macrophages via downregulating the expression of nitric oxide synthase(i NOS)and cyclooxygenase-2(COX-2).Moreover,Se-TEs also effectively inhibited the productions of inflammatory cytokines,such as tumor necrosis factor-α(TNF-α),interleukin-6(IL-6),and interleukin-1β(IL-1β).Furthermore,Se-TE could block mitogen-activated protein kinase(MAPK)and nuclear factor-kappa B(NF-κB)signaling pathways through the inhibition of the phosphorylation of key proteins(IκB-α,p65,p38,ERK,and JNK)and the translocation of the p65 subunit into the nucleus.Collectively,our results indicated that Se-TE may have the potential to be used as a novel food ingredient for the development of various anti-inflammatory foods and the treatment and prevention of chronic inflammation-related diseases.展开更多
Oolong tea,partially fermented from Camellia sinensis leaves,exhibits significant antioxidative,anti-inflammatory,and anti-cancer activities as indicated in several in vitro and in vivo studies.However,studies on heal...Oolong tea,partially fermented from Camellia sinensis leaves,exhibits significant antioxidative,anti-inflammatory,and anti-cancer activities as indicated in several in vitro and in vivo studies.However,studies on health promoting effects of oolong tea and its characteristic compounds are limited.The potential efficacy of bioactives derived from oolong tea and their roles as promising anticancer agents,their cardio-protective benefits during hypoxic conditions,effects in treating allergic disorders,potential prebiotic activities,improvement of blood lipid status in human beings,effectivity as oral hypoglycemic agent in the treatment of type 2 diabetes,and their potentials to reduce the risk of obesity have been discussed in this review.These promising studies mainly gained from animal studies might broaden the consumption and usage of the phenolic-enriched oolong tea and its products in food and pharmaceutical industries.However,potential health beneficial effects of oolong tea in humans should be further complemented by large-sized,randomized double-blind and placebo-controlled trials to consolidate potential therapeutic applications.展开更多
In the research, harmful substances to oolong in Anxi were introduced and production environment, agricultural residual, heavy metal and rare earth ele-ments of oolong in Anxi were analyzed. Furthermore, the factors i...In the research, harmful substances to oolong in Anxi were introduced and production environment, agricultural residual, heavy metal and rare earth ele-ments of oolong in Anxi were analyzed. Furthermore, the factors influencing oolong quality were explored, and the control measures for guaranteeing oolong safety were proposed.展开更多
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(dr...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-farnesene,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 modern aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.展开更多
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 gr...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.展开更多
为挖掘乌龙茶品种鲜叶的特征特性,以绿茶品种‘福鼎大毫茶’一芽二叶或三叶为对照(CK),分析比较了高香优质乌龙茶品种‘茗科1号’一芽二叶或三叶(TM)与中小开面二至四叶(MM)在转录和代谢水平的组成差异。结果表明,茶树品种特性和采摘标...为挖掘乌龙茶品种鲜叶的特征特性,以绿茶品种‘福鼎大毫茶’一芽二叶或三叶为对照(CK),分析比较了高香优质乌龙茶品种‘茗科1号’一芽二叶或三叶(TM)与中小开面二至四叶(MM)在转录和代谢水平的组成差异。结果表明,茶树品种特性和采摘标准为影响茶鲜叶转录和代谢轮廓的重要因素,其中CK、TM和MM的转录与代谢轮廓相互间均有良好的模式区分。差异表达基因与差异代谢物的富集和关联分析结果表明,TM vs CK与MM vs TM的差异表达基因在分子功能、细胞组分和生物过程方面存在不同的GO功能富集模式,且前者拥有较多的生物过程和较少的细胞组分;“植物次生代谢产物的生物合成”、“精氨酸和脯氨酸代谢”与“类胡萝卜素生物合成”、“苯丙素的生物合成”、“甘氨酸、丝氨酸和苏氨酸代谢”分别是TM vsCK、MM vs TM在2种组学分析中的前20条共有KEGG富集代谢通路。TM vs CK中L-苯丙氨酸、反式肉桂酸和4-胍基丁酸丰度的显著降低,以及MM vs TM中胆碱丰度的显著提高和L-苯丙氨酸、L-色氨酸、L-高丝氨酸丰度的显著降低均与相应共富集代谢通路中多个基因的显著上调或下调表达密切相关。此外,MM vs TM中脱落酸丰度的显著提高与“类胡萝卜素生物合成”通路中紫黄质脱环氧化酶和番茄红素β-环化酶基因的显著上调表达高度相关。这可为阐明‘茗科1号’茶鲜叶生物学特征及其多茶类兼制特性提供参考依据。展开更多
水浸出物是茶叶质量评价的重要指标之一。该研究提出利用近红外光谱法结合偏最小二乘算法(Partial least squares,PLS)快速检测乌龙茶中水浸出物含量。利用近红外光谱仪采集60份乌龙茶样品的光谱信息,通过Savitzky-Golay(SG)滤波器对原...水浸出物是茶叶质量评价的重要指标之一。该研究提出利用近红外光谱法结合偏最小二乘算法(Partial least squares,PLS)快速检测乌龙茶中水浸出物含量。利用近红外光谱仪采集60份乌龙茶样品的光谱信息,通过Savitzky-Golay(SG)滤波器对原始光谱数据进行预处理;采用连续投影算法(Successive projections algorithm,SPA)对采集的SG预处理光谱进行特征波长选择,基于SG预处理光谱和SPA法优化的特征光谱建立乌龙茶中水浸出物含量的PLS定量模型。结果显示,利用SPA法优化出14个特征波长建立SPA-PLS模型的性能最佳。在预测集中的相关系数为0.8966,预测均方根误差为0.8034%,剩余预测偏差为4.11。结果表明采用近红外光谱结合SPAPLS算法快速检测乌龙茶中水浸出物含量是可行的。展开更多
Objective:To determine the anti-obesity effects of oolong tea on diet-induced overweight or obesity.Methods:A total of 8 g of oolong tea a day for 6 weeks was ingested by 102 diet-induced overweight or obese subjects....Objective:To determine the anti-obesity effects of oolong tea on diet-induced overweight or obesity.Methods:A total of 8 g of oolong tea a day for 6 weeks was ingested by 102 diet-induced overweight or obese subjects.The body fat level of the subjects was determined at the same time by taking body weight, height and waist measurements.The thickness of the subcutaneous fat layer was also determined on the abdomen 3 cm to the right of the navel by the ultrasonic echo method.On the other hand,effects of oolong...展开更多
In this study, it was aimed to investigate the effect of fermentation degree on total phenolic content, individual catechins, gallic acid, theaflavins, caffeine content, antioxidant and antimicrobial activity in teas....In this study, it was aimed to investigate the effect of fermentation degree on total phenolic content, individual catechins, gallic acid, theaflavins, caffeine content, antioxidant and antimicrobial activity in teas. Green tea, black tea and oolong tea (partially oxidized 7 different degrees) were produced from the same cultivar of tea leaves harvested in first shooting period. The higher degree of fermentation was resulted in higher theaflavins, however in lower individual catechins and total phenolic content. Standard catechins gradually decreased with extended fermentation duration and epigallocatechin gallate decreased 87% from green tea to oolong to black tea. Higher antioxidant activity was observed in green and lower fermented oolong teas. There were significant (p<0.01) positive correlations (r2>0.9) between DPPH, ABTS assays and total phenolic content, catechin, epigallocatechin gallate, epicatechin, epicatechin gallate and total catechins. Significant (p<0.05), positive correlations (r2>0.7) were also observed between ORAC and those catechins. Moreover, the tea samples especially green tea showed antibacterial effects against three of the tested pathogenic bacteria Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212, Pseudomonas aeruginosa ATCC 27853 and antifungal effects against Candida albicans ATCC 10231. However, no antimicrobial activity was detected against Escherichia coli.展开更多
In this study,the motion characteristics of manual stirring were analyzed to achieve the goal of realizing a highquality mechanized imitation of manual stirring for oolong tea.A test bench for collecting the motion ch...In this study,the motion characteristics of manual stirring were analyzed to achieve the goal of realizing a highquality mechanized imitation of manual stirring for oolong tea.A test bench for collecting the motion characteristics of manual stirring was designed,and the standard manual stirring motion characteristic curve was obtained.According to the requirements of the stirring motion characteristics,a variable-speed and variable-amplitude stirring mechanism was proposed,the kinematics model and reverse design model of the stirring mechanism were established,auxiliary analysis and design software were written,and the non-circular gear pitch curve and cam profile curve were obtained.A three-dimensional model of the stirring machine was established,a virtual prototype of the stirring machine was built,and the simulation experiment was completed by using the ADAMS software.A prototype of the stirring machine was developed,and the stirring experiment was conducted on the prototype.The maximum deviation of the pitch angle is 2.8772°,and the maximum deviation of the roll angle is 1.5948°according to the analysis and comparison of the actual curve data and the theoretical data curve.The experimental results showed that the simulation angle curve and the actual angle curve were consistent with the theoretical standard manual stirring motion characteristic curve,which verified the correctness of the design and modeling of the stirring mechanism.The tea was mechanically stirred by the stirring mechanism to achieve the desired stirring effect,which verified the feasibility of the stirring machine.展开更多
Due to the premium flavor,Qingxin oolong tea(QOT),which is grown and produced in Taiwan,is widely appreciated.Roasting is a crucial process for shaping its flavor.However,the effect of roasting on the aroma and taste ...Due to the premium flavor,Qingxin oolong tea(QOT),which is grown and produced in Taiwan,is widely appreciated.Roasting is a crucial process for shaping its flavor.However,the effect of roasting on the aroma and taste of QOT was not fully understood.In this study,the volatile composition,aroma-active compounds and phenolic profile of QOT with different roasting degrees,including the unroasted(UR),the medium roasted(MR)and the heavy roasted(HR)were analyzed.As revealed by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)and multivariate statistical analyses,UR and MR demonstrated similar volatile profiles,while heavy roasting changed the volatile composition greatly.Multiple nitrogen-containing compounds,such as 3,5-diethyl-2-methylpyrazine and 2-ethyl-3,5-dimethylpyrazine,were uniquely found in heavy roasted samples,which can be ascribed to the extensive Maillard reaction.Moreover,eight compounds were identified and verified as key aroma-active compounds by using gas chromatography-olfactometry-mass spectrometry(GC-O-MS),aroma recombination and omission experiments.The aldehydes and alcohols,such as linalool,benzeneacetaldehyde andα-farnesene,with a floral scent were the dominant aroma-active compounds in UR and MR,while 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine with a roasted scent were the main aroma-active compounds in HR.Furthermore,as revealed by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry(UHPLC-Q-Orbitrap-MS),flavanols and phenolic acids were significantly lower in abundance in UR and MR as compared to those in HR,whereas flavonols were less affected by roasting.These findings provide useful information for understanding the flavor characteristics of this popular oolong tea for the first time.展开更多
基金sponsored by the Ningbo Natural Science Foundation(2021J107)。
文摘The interaction between host circadian rhythm and gut microbes through the gut-brain axis provides new clues for tea polyphenols to improve host health.Our present research showed that oolong tea polyphenols(OTP)improved the structural disorder of the intestinal flora caused by continuous darkness,thereby modulating the production of metabolites related to pyruvate metabolism,glycolysis/gluconeogenesis,and tryptophan metabolism to alleviate the steady-state imbalance.After fecal microbiota transplantation from the OTP group,the single-cell transcriptomic analysis revealed that OTP significantly increased the number of hypothalamus cell clusters,up-regulated the number of astrocytes and fibroblasts,and enhanced the expression of circadian rhythm genes Cry2,Per3,Bhlhe41,Nr1d1,Nr1d2,Dbp and Rorb in hypothalamic cells.Our results confirmed that OTP can actively improve the intestinal environmental state as well as internal/peripheral circadian rhythm disorders and cognitive impairment,with potential prebiotic functional characteristics to notably contribute to host health.
基金funded by Fujian Special Research Projects for Public Scientific Research Institutions(grant number 2020R1032001)。
文摘Both tea polyphenols and selenium(Se)have been suggested to exert the health benefits via the regulatory capacities of chronic inflammation,which make Se-enriched oolong tea a promising beverage as an anti-inflammatory diet.The aim of this study is to investigate the anti-inflammatory effects of Se-enriched oolong tea extract(Se-TE)and underlying mechanism in lipopolysaccharide(LPS)-induced RAW264.7 cells.Se-TE treatments(50 and 150μg/m L)significantly suppressed the over-production of nitric oxide(NO)and prostaglandin E2(PGE2)in LPS-stimulated macrophages via downregulating the expression of nitric oxide synthase(i NOS)and cyclooxygenase-2(COX-2).Moreover,Se-TEs also effectively inhibited the productions of inflammatory cytokines,such as tumor necrosis factor-α(TNF-α),interleukin-6(IL-6),and interleukin-1β(IL-1β).Furthermore,Se-TE could block mitogen-activated protein kinase(MAPK)and nuclear factor-kappa B(NF-κB)signaling pathways through the inhibition of the phosphorylation of key proteins(IκB-α,p65,p38,ERK,and JNK)and the translocation of the p65 subunit into the nucleus.Collectively,our results indicated that Se-TE may have the potential to be used as a novel food ingredient for the development of various anti-inflammatory foods and the treatment and prevention of chronic inflammation-related diseases.
基金funded by Hubei Science and Technology Plan Key Project(G2019ABA100)Open fund of Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization(201932103)fund from Assessment and Comprehensive Utilization of Characteristic Biological resources in Dabie Mountains(4022019006)。
文摘Oolong tea,partially fermented from Camellia sinensis leaves,exhibits significant antioxidative,anti-inflammatory,and anti-cancer activities as indicated in several in vitro and in vivo studies.However,studies on health promoting effects of oolong tea and its characteristic compounds are limited.The potential efficacy of bioactives derived from oolong tea and their roles as promising anticancer agents,their cardio-protective benefits during hypoxic conditions,effects in treating allergic disorders,potential prebiotic activities,improvement of blood lipid status in human beings,effectivity as oral hypoglycemic agent in the treatment of type 2 diabetes,and their potentials to reduce the risk of obesity have been discussed in this review.These promising studies mainly gained from animal studies might broaden the consumption and usage of the phenolic-enriched oolong tea and its products in food and pharmaceutical industries.However,potential health beneficial effects of oolong tea in humans should be further complemented by large-sized,randomized double-blind and placebo-controlled trials to consolidate potential therapeutic applications.
基金Foundation for Young Talents of Fujian Entry-Exit Inspection and Quarantine Bureau(FK2012-47)~~
文摘In the research, harmful substances to oolong in Anxi were introduced and production environment, agricultural residual, heavy metal and rare earth ele-ments of oolong in Anxi were analyzed. Furthermore, the factors influencing oolong quality were explored, and the control measures for guaranteeing oolong safety were proposed.
基金supported by the rural science and technology innovation fund project of technology division from Ningbo city science and technology bureau (No.201001C8002011,201002C1011003)
文摘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-farnesene,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 modern aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.
基金supported in part by the rural science and technology innovation fund project of technology division from Ningbo city science and technology bureau (No.201001C8002011201002C1011003) for financial support
文摘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.
文摘为挖掘乌龙茶品种鲜叶的特征特性,以绿茶品种‘福鼎大毫茶’一芽二叶或三叶为对照(CK),分析比较了高香优质乌龙茶品种‘茗科1号’一芽二叶或三叶(TM)与中小开面二至四叶(MM)在转录和代谢水平的组成差异。结果表明,茶树品种特性和采摘标准为影响茶鲜叶转录和代谢轮廓的重要因素,其中CK、TM和MM的转录与代谢轮廓相互间均有良好的模式区分。差异表达基因与差异代谢物的富集和关联分析结果表明,TM vs CK与MM vs TM的差异表达基因在分子功能、细胞组分和生物过程方面存在不同的GO功能富集模式,且前者拥有较多的生物过程和较少的细胞组分;“植物次生代谢产物的生物合成”、“精氨酸和脯氨酸代谢”与“类胡萝卜素生物合成”、“苯丙素的生物合成”、“甘氨酸、丝氨酸和苏氨酸代谢”分别是TM vsCK、MM vs TM在2种组学分析中的前20条共有KEGG富集代谢通路。TM vs CK中L-苯丙氨酸、反式肉桂酸和4-胍基丁酸丰度的显著降低,以及MM vs TM中胆碱丰度的显著提高和L-苯丙氨酸、L-色氨酸、L-高丝氨酸丰度的显著降低均与相应共富集代谢通路中多个基因的显著上调或下调表达密切相关。此外,MM vs TM中脱落酸丰度的显著提高与“类胡萝卜素生物合成”通路中紫黄质脱环氧化酶和番茄红素β-环化酶基因的显著上调表达高度相关。这可为阐明‘茗科1号’茶鲜叶生物学特征及其多茶类兼制特性提供参考依据。
文摘水浸出物是茶叶质量评价的重要指标之一。该研究提出利用近红外光谱法结合偏最小二乘算法(Partial least squares,PLS)快速检测乌龙茶中水浸出物含量。利用近红外光谱仪采集60份乌龙茶样品的光谱信息,通过Savitzky-Golay(SG)滤波器对原始光谱数据进行预处理;采用连续投影算法(Successive projections algorithm,SPA)对采集的SG预处理光谱进行特征波长选择,基于SG预处理光谱和SPA法优化的特征光谱建立乌龙茶中水浸出物含量的PLS定量模型。结果显示,利用SPA法优化出14个特征波长建立SPA-PLS模型的性能最佳。在预测集中的相关系数为0.8966,预测均方根误差为0.8034%,剩余预测偏差为4.11。结果表明采用近红外光谱结合SPAPLS算法快速检测乌龙茶中水浸出物含量是可行的。
文摘Objective:To determine the anti-obesity effects of oolong tea on diet-induced overweight or obesity.Methods:A total of 8 g of oolong tea a day for 6 weeks was ingested by 102 diet-induced overweight or obese subjects.The body fat level of the subjects was determined at the same time by taking body weight, height and waist measurements.The thickness of the subcutaneous fat layer was also determined on the abdomen 3 cm to the right of the navel by the ultrasonic echo method.On the other hand,effects of oolong...
基金support provided by the Scientific and Technological Research Council of Turkey(TÜBITAK)(Project no:217 O 072).
文摘In this study, it was aimed to investigate the effect of fermentation degree on total phenolic content, individual catechins, gallic acid, theaflavins, caffeine content, antioxidant and antimicrobial activity in teas. Green tea, black tea and oolong tea (partially oxidized 7 different degrees) were produced from the same cultivar of tea leaves harvested in first shooting period. The higher degree of fermentation was resulted in higher theaflavins, however in lower individual catechins and total phenolic content. Standard catechins gradually decreased with extended fermentation duration and epigallocatechin gallate decreased 87% from green tea to oolong to black tea. Higher antioxidant activity was observed in green and lower fermented oolong teas. There were significant (p<0.01) positive correlations (r2>0.9) between DPPH, ABTS assays and total phenolic content, catechin, epigallocatechin gallate, epicatechin, epicatechin gallate and total catechins. Significant (p<0.05), positive correlations (r2>0.7) were also observed between ORAC and those catechins. Moreover, the tea samples especially green tea showed antibacterial effects against three of the tested pathogenic bacteria Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212, Pseudomonas aeruginosa ATCC 27853 and antifungal effects against Candida albicans ATCC 10231. However, no antimicrobial activity was detected against Escherichia coli.
基金supported by the National Natural Science Foundation of China(Grant Nos.51975536 and U23A20175)the China Agriculture Research System of MOF and MARA.The authors also acknowledge American Journal Experts for their language assistance during the preparation of this article.
文摘In this study,the motion characteristics of manual stirring were analyzed to achieve the goal of realizing a highquality mechanized imitation of manual stirring for oolong tea.A test bench for collecting the motion characteristics of manual stirring was designed,and the standard manual stirring motion characteristic curve was obtained.According to the requirements of the stirring motion characteristics,a variable-speed and variable-amplitude stirring mechanism was proposed,the kinematics model and reverse design model of the stirring mechanism were established,auxiliary analysis and design software were written,and the non-circular gear pitch curve and cam profile curve were obtained.A three-dimensional model of the stirring machine was established,a virtual prototype of the stirring machine was built,and the simulation experiment was completed by using the ADAMS software.A prototype of the stirring machine was developed,and the stirring experiment was conducted on the prototype.The maximum deviation of the pitch angle is 2.8772°,and the maximum deviation of the roll angle is 1.5948°according to the analysis and comparison of the actual curve data and the theoretical data curve.The experimental results showed that the simulation angle curve and the actual angle curve were consistent with the theoretical standard manual stirring motion characteristic curve,which verified the correctness of the design and modeling of the stirring mechanism.The tea was mechanically stirred by the stirring mechanism to achieve the desired stirring effect,which verified the feasibility of the stirring machine.
基金supported by the National Natural Science Foundation of China,Science Foundation of Two Sides of Strait(No.U2005209)。
文摘Due to the premium flavor,Qingxin oolong tea(QOT),which is grown and produced in Taiwan,is widely appreciated.Roasting is a crucial process for shaping its flavor.However,the effect of roasting on the aroma and taste of QOT was not fully understood.In this study,the volatile composition,aroma-active compounds and phenolic profile of QOT with different roasting degrees,including the unroasted(UR),the medium roasted(MR)and the heavy roasted(HR)were analyzed.As revealed by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)and multivariate statistical analyses,UR and MR demonstrated similar volatile profiles,while heavy roasting changed the volatile composition greatly.Multiple nitrogen-containing compounds,such as 3,5-diethyl-2-methylpyrazine and 2-ethyl-3,5-dimethylpyrazine,were uniquely found in heavy roasted samples,which can be ascribed to the extensive Maillard reaction.Moreover,eight compounds were identified and verified as key aroma-active compounds by using gas chromatography-olfactometry-mass spectrometry(GC-O-MS),aroma recombination and omission experiments.The aldehydes and alcohols,such as linalool,benzeneacetaldehyde andα-farnesene,with a floral scent were the dominant aroma-active compounds in UR and MR,while 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine with a roasted scent were the main aroma-active compounds in HR.Furthermore,as revealed by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry(UHPLC-Q-Orbitrap-MS),flavanols and phenolic acids were significantly lower in abundance in UR and MR as compared to those in HR,whereas flavonols were less affected by roasting.These findings provide useful information for understanding the flavor characteristics of this popular oolong tea for the first time.
